Impact of High Pressure Processing on the Safety and Quality of Food Products: A Review.

High pressure processing (HPP) has become a practical food processing technique that meets the preferences of consumers seeking lightly processed, convenient, and fresh-tasting food options. This paper reviewed the latest research on the impact HPP on the safety and quality of food products. The use of HPP has been showing favorable growth in the food industry primarily due to its potential to not only enhance the nutritional content and sensory attributes of food products but also to substantially extend their shelf-life and bolster safety standards.

Creaming and oxidative stability of fish oil-in-water emulsions stabilized by whey protein-xanthan-locust bean complexes: Impact of pH.

The impact of pH on the physicochemical properties of 10% menhaden oil-in-water (O/W) emulsions containing 2% whey protein isolate (WPI) and 0.1% xanthan (XG)-locust bean gum (LBG) mixtures was investigated. The O/W emulsions containing 0.

Effect of xanthan/enzyme-modified guar gum mixtures on the stability of whey protein isolate stabilized fish oil-in-water emulsions.

The effect of xanthan gum (XG) and enzyme-modified guar (EMG) gum mixtures on the physicochemical properties and oxidative stability of 2wt% whey protein isolate (WPI) stabilized oil-in-water (O/W) emulsions containing 20%v/v fish oil was investigated. EMG was obtained by hydrolyzing native guar gum using α-galactosidase enzyme. At higher gum concentrations (0.

Evaluation of sorghum flour functionality and quality characteristics of gluten-free bread and cake as influenced by ozone treatment.

Commercially milled food-grade sorghum flour was subjected to ozone at the rate of 0.06 L/min for 15, 30, and 45 min. The pH of ozone-treated flour decreased as exposure time increased.

Effects of xanthan-locust bean gum mixtures on the physicochemical properties and oxidative stability of whey protein stabilised oil-in-water emulsions.

The effects of xanthan gum (XG)-locust bean gum (LBG) mixtures (0.05, 0.1, 0.