Researchers found that while HPP promotes the formation of anthocyanin–catechin complexes, it simultaneously reduces their thermal and light stability by decreasing the proportion of dominant ...

The Food Sensory, Characterization, and Novel Processing (FSCN) Center is a dynamic platform connecting the University of Delaware College of Agriculture and Natural Resources (CANR) with researchers ...

Part I -- Basic principles: Properties of food and processing -- Part II -- Ambient-temperature processing: Raw material preparation -- Size reduction -- Mixing and forming -- Separation and ...

There's more air inside the regular tomatoes than their tiny cousins. Foods treated by high-pressure processing, or HPP, already are on the market particularly raw oysters treated to kill the vibrio ...