High-pressure processing of berry and other fruit products: implications for bioactive compounds and food safety.

Fruits contain a variety of nutrients and polyphenols that are associated with health benefits. Year-round availability of fresh fruits is limited due to perishability. Processing fruits extends shelf life.

Kinetics of Bacillus cereus spore inactivation in cooked rice by combined pressure-heat treatment.

The efficacy of pressure-heat treatment was evaluated for the inactivation of Bacillus cereus spores in cooked rice. The spores of B. cereus ATCC 9818 were inoculated (1.

Combined pH and high hydrostatic pressure effects on Lactococcus starter cultures and Candida spoilage yeasts in a fermented milk test system during cold storage.

The combined effects of high pressure processing (HPP) and pH on the glycolytic and proteolytic activities of Lactococcus lactis subsp. lactis, a commonly used cheese starter culture and the outgrowth of spoilage yeasts of Candida species were investigated in a fermented milk test system. To prepare the test system, L.