ExpertiseUpdated on 10 February 2025
Food Processing: High homogenization pressures
R&D Management in Food Science at Universitat Politècnica de València - FoodUPV
Valencia, Spain
About
The application of high pressures in food allows an improvement in the stability and functionality of dispersed systems or microbial cells, such as in emulsions, liquids, or an improvement in the bioavailability of antioxidants, among others.
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Javier Cervera March
R&D Management in Food Science at Universitat Politècnica de València - FoodUPV
Valencia, Spain
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Javier Cervera March
R&D Management in Food Science at Universitat Politècnica de València - FoodUPV
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Javier Cervera March
R&D Management in Food Science at Universitat Politècnica de València - FoodUPV
Valencia, Spain