## 1 _Applied sciences_
### _Con-Thermal Technologies for Food Processing_
These findings highlight the multifaceted nature of HPP-induced changes in protein characteristics, requiring a careful consideration of various parameters to achieve desired modifications in the emulsifying properties of pea and soy protein isolates. [PERSON] et al. explored the influence of high-hydrostatic-pressure (HHP) processing on the properties of starch in cassava flour [5]. The study revealed that the application of 600 MPa consistently induced a transformation from crystalline to amorphous starch structures. The gelatinization process triggered by HHP caused the starch granules to enlarge, resulting in the loss of birefringence and a decrease in the relative crystallinity percentage, while also introducing alterations in short-range order. These findings collectively suggest the potential of HHP as a means to modify the starch component in cassava flour, offering the possibility of producing flours with diverse levels of functionality. This study implies the prospects of utilizing HHP as a technique for tailored modifications of starch properties in cassava flour, allowing for the development of flours with desired functionalities for various applications. [PERSON] et al. delved into the underlying mechanism on how pulsed electric field (PEF) treatment influences the digestibility and characteristics of starch in oat flour [6]. The study revealed that applying PEF at energy levels surpassing 421 kJ/kg, along with electric field strength intensities ranging from 2.1 to 4.5 kV/cm, increased the proportion of rapidly digestible starch from 15% to around 19-20%. However, the rate of starch digestion remained unaffected. Further examination encompassing the structural, particle size, and thermal stability aspects of PEF-treated oat flour, achieved through fractionation into three distinct segments, unveiled substantial alterations caused by PEF treatment. These modifications included changes in particle size, damage and aggregation of starch granules, as well as disruption of both long- and short-range ordered structures of starch [6]. The findings from this study demonstrated that PEF treatment can serve as a strategy to modulate the in vitro starch digestibility of oat flour by either moderately slowing down the digestion rate or allowing a slightly higher amount of starch to be readily accessible to digestive enzymes, without compromising the digestion rate itself [6]. These insights highlight the potential of PEF treatment as a means to tailor the digestibility characteristics of oat flour, opening up avenues for the development of functional food products with desired nutritional properties. In the comprehensive review on ultrasound pasteurization of foods, [PERSON] and [PERSON] demonstrated that ultrasound, when combined with temperature, pressure, or antimicrobials, can effectively achieve a substantial five-log reduction in microbial load [2]. A significant focus of research in this field pertains to the impact of ultrasound on food bioactive compounds. Findings indicate that ultrasound treatment leads to an enhanced concentration of essential components such as phenolics, carotenoids, anthocyanins, and other vital nutrients [2]. These results highlight the potential of ultrasound as a promising technology for preserving and enhancing the levels of valuable bioactive compounds in food products. [PERSON] et al. explored the processing of red prickly pear cactus juice using a continuous-flow UV-C system and assessed the quality of the juice during storage [7]. The UV-C treatment exhibited a process efficacy equivalent to thermal treatment in terms of inactivating coliform and mesophiles in the juice. Yeasts and moulds were effectively eliminated at a dose exceeding 15.13 mJ/cm\({}^{2}\). Interestingly, varying UV-C doses did not result in significant differences in the content of betalains, polyphenols, and antioxidant activity. However, a decline in these compounds was observed over the course of storage.