ReviewJournal of food science and technology2024
Impact of high-pressure processing on the bioactive compounds of milk - A comprehensive review.
Review in Journal of food science and technology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
8 citing papers in PubMed.
- Emerging non-thermal processing technologies and their impact on the quality, safety, and bioactive integrity of camel milk: A review article.Food chemistry: X · 2026Review
- Valorization of Whey into a Bioactive Hydrolysate with ACE-Inhibitory Activity and Food Application Potential.Foods (Basel, Switzerland) · 2026Article
- Protein-Protein Interactions in Food Systems: Analytical Advances and Quality Implications.Foods (Basel, Switzerland) · 2026Review
- Postbiotics and paraprobiotics in food biochemistry mechanisms stability and nutritional applications.NPJ science of food · 2026Review
- Comparison of sterilisation methods for deer velvet antler extracts and their impact on anticancer activity.Frontiers in pharmacology · 2026Article
- Integrated microbial and proteomic analysis elucidates quality degradation mechanisms of fresh milk through the industrial processing stage.Food chemistry: X · 2025Article
- Effect of Heat Pasteurization and Sterilization on Milk Safety, Composition, Sensory Properties, and Nutritional Quality.Foods (Basel, Switzerland) · 2025Review
- Fermented soy products: A review of bioactives for health from fermentation to functionality.Comprehensive reviews in food science and food safety · 2025Review
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
High-pressure processing (HPP) is a promising alternative to thermal pasteurization. Recent studies highlighted the effectivity of HPP (400-600 MPa and exposure times of 1-5 min) in reducing pathogenic microflora for up to 5 logs. Analysis of modern scientific sources has shown that pressure affects the main components of milk including fat globules, lactose, casein micelles. The behavior of whey proteins under HPP is very important for milk and dairy products. HPP can cause significant changes in the quaternary (> 150 MPa) and tertiary (> 200 MPa) protein structures. At pressures > 400 MPa, they dissolve in the following order: αs Graphical abstract:
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.