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Food Reviews International Volume 39, 2023 - Issue 2
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Review

Innovations in High-pressure Technologies for the Development of Clean Label Dairy Products: A Review

Ume Roobaba School of Food Science and Engineering, South China University of Technology, GuangzhouChina;b Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), GuangzhouChinaORCID Iconhttps://orcid.org/0000-0002-6075-6737
ORCID Icon,
Muhammad Inam-Ur-Raheemc National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
,
Abdul Waheed Khanc National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
,
Rai Naveed Arshadd Institute of High Voltage & High Current, School of Electrical Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Skudai, Johor, MalaysiaORCID Iconhttps://orcid.org/0000-0001-9604-614X
ORCID Icon,
Xin-an Zenga School of Food Science and Engineering, South China University of Technology, GuangzhouChina;b Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), GuangzhouChinaCorrespondence[email protected] Aadil [email protected]
ORCID Iconhttps://orcid.org/0000-0002-8792-2336
ORCID Icon &
Rana Muhammad Aadilc National Institute of Food Science and Technology, University of Agriculture, Faisalabad, PakistanORCID Iconhttps://orcid.org/0000-0002-0185-0096
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Pages 970-991 | Published online: 02 Jun 2021

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Tanu Malik, Ruchi Sharma, Kashif Ameer, Omar Bashir, Tawheed Amin, Sobiya Manzoor & Isam A. Mohamed Ahmed. (2023) Potential of high-pressure homogenization (HPH) in the development of functional foods. International Journal of Food Properties 26:1, pages 2509-2531.
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Articles from other publishers (16)

Hudayar Begliyev, Nihat Yavuz & Selçuk Ok. (2023) Effects of high‐pressure homogenization on the rheological properties of spray‐dried aquafaba powder. Journal of Food Process Engineering 46:8.
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Latife Betül Gül, Saya Bekbay, Abdullah Akgün & Osman Gül. (2023) Effect of oleaster ( Elaeagnus angustifolia L.) flour addition combined with high‐pressure homogenization on the acidification kinetics, physicochemical, functional, and rheological properties of kefir . Food Science & Nutrition.
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Jane Lu Hsu, Chin-Chang Sung & Jo-Ting Tseng. (2023) Willingness-to-pay for ready-to-eat clean label food products at convenient stores. Future Foods 7, pages 100237.
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Larisa Giura, Leyre Urtasun, Iciar Astiasaran & Diana Ansorena. (2023) Application of HPP for the Development of a Dessert Elaborated with Casein and Cocoa for a Dysphagia Diet. Foods 12:4, pages 882.
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Alice Marciniak & Alain Doyen. 2023. Green Protein Processing Technologies from Plants. Green Protein Processing Technologies from Plants 179 192 .
Victoria Joly, Pierre Brat, Michael Nigen, Marc Lebrun, Isabelle Maraval, Julien Ricci, Nelly Forestier‐Chiron & Adrien Servent. (2022) Effect of high‐pressure homogenization on the sensory, nutritional and physical characteristics of mango nectar ( Mangifera indica L.) . Journal of Food Processing and Preservation 46:11.
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Kinza Mukhtar, Brera Ghulam Nabi, Rai Naveed Arshad, Ume Roobab, Bilal Yaseen, Muhammad Modassar Ali Nawaz Ranjha, Rana Muhammad Aadil & Salam A. Ibrahim. (2022) Potential impact of ultrasound, pulsed electric field, high-pressure processing and microfludization against thermal treatments preservation regarding sugarcane juice (Saccharum officinarum). Ultrasonics Sonochemistry 90, pages 106194.
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Yaowei Liu, Kasper Hettinga, Dasong Liu, Lina Zhang & Peng Zhou. (2022) Current progress of emerging technologies in human and animals’ milk processing: Retention of immune‐active components and microbial safety. Comprehensive Reviews in Food Science and Food Safety 21:5, pages 4327-4353.
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Negar Gharbi, Alice Marciniak & Alain Doyen. (2022) Factors affecting the modification of bovine milk proteins in high hydrostatic pressure processing: An updated review. Comprehensive Reviews in Food Science and Food Safety 21:5, pages 4274-4293.
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Ume Roobab, Abdul Waheed Khan, Muhammad Irfan, Ghulam Muhammad Madni, Xin‐An Zeng, Asad Nawaz, Noman Walayat, Muhammad Faisal Manzoor & Rana Muhammad Aadil. (2022) Recent developments in ohmic technology for clean label fruit and vegetable processing: An overview. Journal of Food Process Engineering 45:8.
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Ume Roobab, James S. Chacha, Afeera Abida, Sidra Rashid, Ghulam Muhammad Madni, Jose Manuel Lorenzo, Xin-An Zeng & Rana Muhammad Aadil. (2022) Emerging Trends for Nonthermal Decontamination of Raw and Processed Meat: Ozonation, High-Hydrostatic Pressure and Cold Plasma. Foods 11:15, pages 2173.
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Mahsa Marashi, Abdolazim Behfar, Mohammad Hashemi, Mehdi Safdarian & Seyyed Mohammad Ali Noori. (2022) Investigation of Traditional Shir Berenj Safety in Khouzestan Province: Microbiological and Chemical Quality Assessment. Journal of Human, Environment, and Health Promotion 8:2, pages 83-88.
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Fei Lyu, Rongrong Zhu, Wei Tang, Yuting Ding & Jianhua Liu. (2022) Progress of ice slurry in food industry: application, production, heat and mass transfer. International Journal of Food Science & Technology 57:2, pages 842-855.
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Jiachen Wang, Jian Li, Rui Wang, Fei‐Yue Xu & Xin‐An Zeng. (2021) Improving water retention of chicken breast meats by CaCl 2 combined with pulsed electric fields . International Journal of Food Science & Technology 57:2, pages 791-800.
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Nikheel Bhojraj Rathod, Piotr Kulawik, Yesim Ozogul, Fatih Ozogul & Alaa El‐Din A. Bekhit. (2021) Recent developments in non‐thermal processing for seafood and seafood products: cold plasma, pulsed electric field and high hydrostatic pressure. International Journal of Food Science & Technology 57:2, pages 774-790.
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Brera Ghulam Nabi, Kinza Mukhtar, Rai Naveed Arshad, Emanuele Radicetti, Paola Tedeschi, Muhammad Umar Shahbaz, Noman Walayat, Asad Nawaz, Muhammad Inam-Ur-Raheem & Rana Muhammad Aadil. (2021) High-Pressure Processing for Sustainable Food Supply. Sustainability 13:24, pages 13908.
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