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ExpertiseUpdated on 10 February 2025

Food Processing: High homogenization pressures

Javier Cervera March

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.

Organisation

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