{"id":234633,"date":"2026-03-04T15:53:18","date_gmt":"2026-03-04T14:53:18","guid":{"rendered":"https:\/\/www.alimentibevande.it\/uncategorized\/puree-hpp-i-parametri-rilevanti-per-la-disattivazione-microbica\/"},"modified":"2026-03-04T16:26:34","modified_gmt":"2026-03-04T15:26:34","slug":"hpp-purees-the-relevant-parameters-for-microbial-deactivation","status":"publish","type":"post","link":"https:\/\/www.alimentibevande.it\/en\/scientific-studies\/hpp-purees-the-relevant-parameters-for-microbial-deactivation\/","title":{"rendered":"HPP purees: the relevant parameters for microbial deactivation"},"content":{"rendered":"\n<p><strong>High-pressure spraying<\/strong> (HPP) is a non-thermal technology with emerging applications in the canned food industry.<\/p>\n\n\n\n<p>In a<strong> recent study<\/strong> conducted by a group of Spanish researchers (<strong>Torrents-Masoliver et al., 2024<\/strong>), the effects of the HPP process (300 MPa for 2 minutes) were evaluated on <strong>banana and apple puree<\/strong> samples, depending on the analytical methodology used to measure the counts of <strong>Listeria monocytogenes<\/strong>, <strong>Salmonella <\/strong>spp., and <strong>Escherichia coli<\/strong>. Furthermore, the performance of the HPP treatment was also evaluated considering the impact of <strong>acid exposure <\/strong>(24 hours before the process) and <strong>sampling time<\/strong>. Counts were performed immediately and 24 hours after the HPP treatment.<\/p>\n\n\n\n<p>It was observed that <strong>selective counting on agar overestimates microbial inactivation<\/strong> compared to counts performed on nutrient-rich media. Furthermore, such inactivation is highly dependent on acid exposure and sampling time. Finally, the experimentation allowed the identification of the <strong>microbial strains most resistant <\/strong>and those <strong>most sensitive<\/strong> to HPP treatment.<\/p>\n\n\n\n<p>In conclusion, the authors argue that all the factors assessed during the experimentation should be taken into account when designing HPP treatments, through the execution of product-specific validation studies and the definition of appropriate verification procedures.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>References<\/strong>: B. Torrents-Masoliver et al., Foos, 13, 2024, 1-14<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A study evaluated the effects of high pressure treatment on samples of banana and apple purees<\/p>\n","protected":false},"author":3836,"featured_media":234634,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[21116,20580],"tags":[21059,21060,21056,21057,21058],"tipologia":[],"coauthors":[20589],"class_list":["post-234633","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-featured","category-scientific-studies","tag-fruit-purees","tag-high-pressure-spraying","tag-hpp","tag-puree-di-frutta","tag-trattamento-ad-alta-pressione"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>HPP purees: the relevant parameters for microbial deactivation - Alimentibevande.it<\/title>\n<meta name=\"description\" content=\"A study evaluated the effects of high pressure treatment on samples of banana and apple purees\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.alimentibevande.it\/en\/scientific-studies\/hpp-purees-the-relevant-parameters-for-microbial-deactivation\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"HPP purees: the relevant parameters for microbial deactivation - Alimentibevande.it\" \/>\n<meta property=\"og:description\" content=\"A study evaluated the effects of high pressure treatment on samples of banana and apple purees\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.alimentibevande.it\/en\/scientific-studies\/hpp-purees-the-relevant-parameters-for-microbial-deactivation\/\" \/>\n<meta property=\"og:site_name\" content=\"Alimentibevande.it\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/MacchineAlimentariNews\" \/>\n<meta property=\"article:published_time\" content=\"2026-03-04T14:53:18+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-03-04T15:26:34+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.alimentibevande.it\/wp-content\/uploads\/2026\/03\/banana_mela.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1920\" \/>\n\t<meta property=\"og:image:height\" content=\"1380\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Emanuela Giorgi\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Emanuela Giorgi\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/scientific-studies\\\/hpp-purees-the-relevant-parameters-for-microbial-deactivation\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/scientific-studies\\\/hpp-purees-the-relevant-parameters-for-microbial-deactivation\\\/\"},\"author\":{\"name\":\"Emanuela Giorgi\",\"@id\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/#\\\/schema\\\/person\\\/47f441f1504c75622247562005e6ae00\"},\"headline\":\"HPP purees: the relevant parameters for microbial deactivation\",\"datePublished\":\"2026-03-04T14:53:18+00:00\",\"dateModified\":\"2026-03-04T15:26:34+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/scientific-studies\\\/hpp-purees-the-relevant-parameters-for-microbial-deactivation\\\/\"},\"wordCount\":197,\"publisher\":{\"@id\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/scientific-studies\\\/hpp-purees-the-relevant-parameters-for-microbial-deactivation\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/static.tecnichenuove.it\\\/alimentibevande\\\/2026\\\/03\\\/banana_mela.jpg\",\"keywords\":[\"Fruit purees\",\"High-pressure spraying\",\"HPP\",\"Puree di frutta\",\"Trattamento ad alta pressione\"],\"articleSection\":[\"Featured\",\"Scientific Studies\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/scientific-studies\\\/hpp-purees-the-relevant-parameters-for-microbial-deactivation\\\/\",\"url\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/scientific-studies\\\/hpp-purees-the-relevant-parameters-for-microbial-deactivation\\\/\",\"name\":\"HPP purees: the relevant parameters for microbial deactivation - Alimentibevande.it\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/scientific-studies\\\/hpp-purees-the-relevant-parameters-for-microbial-deactivation\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/scientific-studies\\\/hpp-purees-the-relevant-parameters-for-microbial-deactivation\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/static.tecnichenuove.it\\\/alimentibevande\\\/2026\\\/03\\\/banana_mela.jpg\",\"datePublished\":\"2026-03-04T14:53:18+00:00\",\"dateModified\":\"2026-03-04T15:26:34+00:00\",\"description\":\"A study evaluated the effects of high pressure treatment on samples of banana and apple purees\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/scientific-studies\\\/hpp-purees-the-relevant-parameters-for-microbial-deactivation\\\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/scientific-studies\\\/hpp-purees-the-relevant-parameters-for-microbial-deactivation\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/scientific-studies\\\/hpp-purees-the-relevant-parameters-for-microbial-deactivation\\\/#primaryimage\",\"url\":\"https:\\\/\\\/static.tecnichenuove.it\\\/alimentibevande\\\/2026\\\/03\\\/banana_mela.jpg\",\"contentUrl\":\"https:\\\/\\\/static.tecnichenuove.it\\\/alimentibevande\\\/2026\\\/03\\\/banana_mela.jpg\",\"width\":1920,\"height\":1380,\"caption\":\"purea frutta\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/scientific-studies\\\/hpp-purees-the-relevant-parameters-for-microbial-deactivation\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"HPP purees: the relevant parameters for microbial deactivation\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/#website\",\"url\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/\",\"name\":\"Alimentibevande.it\",\"description\":\"\",\"publisher\":{\"@id\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/#organization\",\"name\":\"Tecniche Nuove\",\"url\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/static.tecnichenuove.it\\\/alimentibevande\\\/2026\\\/03\\\/tecniche-nuove.png\",\"contentUrl\":\"https:\\\/\\\/static.tecnichenuove.it\\\/alimentibevande\\\/2026\\\/03\\\/tecniche-nuove.png\",\"width\":620,\"height\":620,\"caption\":\"Tecniche Nuove\"},\"image\":{\"@id\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/#\\\/schema\\\/logo\\\/image\\\/\"},\"sameAs\":[\"https:\\\/\\\/www.facebook.com\\\/MacchineAlimentariNews\",\"https:\\\/\\\/www.linkedin.com\\\/showcase\\\/macchinealimentari\"]},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/#\\\/schema\\\/person\\\/47f441f1504c75622247562005e6ae00\",\"name\":\"Emanuela Giorgi\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/adb71a19931bad1fc00d067cbe1f231ba772e7487ea63633b6fb93eec13a1d70?s=96&d=mm&r=g9edd62905a544bcf60c22ba8efa221e5\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/adb71a19931bad1fc00d067cbe1f231ba772e7487ea63633b6fb93eec13a1d70?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/adb71a19931bad1fc00d067cbe1f231ba772e7487ea63633b6fb93eec13a1d70?s=96&d=mm&r=g\",\"caption\":\"Emanuela Giorgi\"},\"url\":\"https:\\\/\\\/www.alimentibevande.it\\\/en\\\/author\\\/emanuelagiorgi\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"HPP purees: the relevant parameters for microbial deactivation - Alimentibevande.it","description":"A study evaluated the effects of high pressure treatment on samples of banana and apple purees","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.alimentibevande.it\/en\/scientific-studies\/hpp-purees-the-relevant-parameters-for-microbial-deactivation\/","og_locale":"en_US","og_type":"article","og_title":"HPP purees: the relevant parameters for microbial deactivation - Alimentibevande.it","og_description":"A study evaluated the effects of high pressure treatment on samples of banana and apple purees","og_url":"https:\/\/www.alimentibevande.it\/en\/scientific-studies\/hpp-purees-the-relevant-parameters-for-microbial-deactivation\/","og_site_name":"Alimentibevande.it","article_publisher":"https:\/\/www.facebook.com\/MacchineAlimentariNews","article_published_time":"2026-03-04T14:53:18+00:00","article_modified_time":"2026-03-04T15:26:34+00:00","og_image":[{"width":1920,"height":1380,"url":"https:\/\/www.alimentibevande.it\/wp-content\/uploads\/2026\/03\/banana_mela.jpg","type":"image\/jpeg"}],"author":"Emanuela Giorgi","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Emanuela Giorgi","Est. reading time":"2 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.alimentibevande.it\/en\/scientific-studies\/hpp-purees-the-relevant-parameters-for-microbial-deactivation\/#article","isPartOf":{"@id":"https:\/\/www.alimentibevande.it\/en\/scientific-studies\/hpp-purees-the-relevant-parameters-for-microbial-deactivation\/"},"author":{"name":"Emanuela Giorgi","@id":"https:\/\/www.alimentibevande.it\/en\/#\/schema\/person\/47f441f1504c75622247562005e6ae00"},"headline":"HPP purees: the relevant parameters for microbial deactivation","datePublished":"2026-03-04T14:53:18+00:00","dateModified":"2026-03-04T15:26:34+00:00","mainEntityOfPage":{"@id":"https:\/\/www.alimentibevande.it\/en\/scientific-studies\/hpp-purees-the-relevant-parameters-for-microbial-deactivation\/"},"wordCount":197,"publisher":{"@id":"https:\/\/www.alimentibevande.it\/en\/#organization"},"image":{"@id":"https:\/\/www.alimentibevande.it\/en\/scientific-studies\/hpp-purees-the-relevant-parameters-for-microbial-deactivation\/#primaryimage"},"thumbnailUrl":"https:\/\/static.tecnichenuove.it\/alimentibevande\/2026\/03\/banana_mela.jpg","keywords":["Fruit purees","High-pressure spraying","HPP","Puree di frutta","Trattamento ad alta pressione"],"articleSection":["Featured","Scientific Studies"],"inLanguage":"en-US"},{"@type":"WebPage","@id":"https:\/\/www.alimentibevande.it\/en\/scientific-studies\/hpp-purees-the-relevant-parameters-for-microbial-deactivation\/","url":"https:\/\/www.alimentibevande.it\/en\/scientific-studies\/hpp-purees-the-relevant-parameters-for-microbial-deactivation\/","name":"HPP purees: the relevant parameters for microbial deactivation - Alimentibevande.it","isPartOf":{"@id":"https:\/\/www.alimentibevande.it\/en\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.alimentibevande.it\/en\/scientific-studies\/hpp-purees-the-relevant-parameters-for-microbial-deactivation\/#primaryimage"},"image":{"@id":"https:\/\/www.alimentibevande.it\/en\/scientific-studies\/hpp-purees-the-relevant-parameters-for-microbial-deactivation\/#primaryimage"},"thumbnailUrl":"https:\/\/static.tecnichenuove.it\/alimentibevande\/2026\/03\/banana_mela.jpg","datePublished":"2026-03-04T14:53:18+00:00","dateModified":"2026-03-04T15:26:34+00:00","description":"A study evaluated the effects of high pressure treatment on samples of banana and apple purees","breadcrumb":{"@id":"https:\/\/www.alimentibevande.it\/en\/scientific-studies\/hpp-purees-the-relevant-parameters-for-microbial-deactivation\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.alimentibevande.it\/en\/scientific-studies\/hpp-purees-the-relevant-parameters-for-microbial-deactivation\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.alimentibevande.it\/en\/scientific-studies\/hpp-purees-the-relevant-parameters-for-microbial-deactivation\/#primaryimage","url":"https:\/\/static.tecnichenuove.it\/alimentibevande\/2026\/03\/banana_mela.jpg","contentUrl":"https:\/\/static.tecnichenuove.it\/alimentibevande\/2026\/03\/banana_mela.jpg","width":1920,"height":1380,"caption":"purea frutta"},{"@type":"BreadcrumbList","@id":"https:\/\/www.alimentibevande.it\/en\/scientific-studies\/hpp-purees-the-relevant-parameters-for-microbial-deactivation\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.alimentibevande.it\/en\/"},{"@type":"ListItem","position":2,"name":"HPP purees: the relevant parameters for microbial deactivation"}]},{"@type":"WebSite","@id":"https:\/\/www.alimentibevande.it\/en\/#website","url":"https:\/\/www.alimentibevande.it\/en\/","name":"Alimentibevande.it","description":"","publisher":{"@id":"https:\/\/www.alimentibevande.it\/en\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.alimentibevande.it\/en\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/www.alimentibevande.it\/en\/#organization","name":"Tecniche Nuove","url":"https:\/\/www.alimentibevande.it\/en\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.alimentibevande.it\/en\/#\/schema\/logo\/image\/","url":"https:\/\/static.tecnichenuove.it\/alimentibevande\/2026\/03\/tecniche-nuove.png","contentUrl":"https:\/\/static.tecnichenuove.it\/alimentibevande\/2026\/03\/tecniche-nuove.png","width":620,"height":620,"caption":"Tecniche Nuove"},"image":{"@id":"https:\/\/www.alimentibevande.it\/en\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/MacchineAlimentariNews","https:\/\/www.linkedin.com\/showcase\/macchinealimentari"]},{"@type":"Person","@id":"https:\/\/www.alimentibevande.it\/en\/#\/schema\/person\/47f441f1504c75622247562005e6ae00","name":"Emanuela Giorgi","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/secure.gravatar.com\/avatar\/adb71a19931bad1fc00d067cbe1f231ba772e7487ea63633b6fb93eec13a1d70?s=96&d=mm&r=g9edd62905a544bcf60c22ba8efa221e5","url":"https:\/\/secure.gravatar.com\/avatar\/adb71a19931bad1fc00d067cbe1f231ba772e7487ea63633b6fb93eec13a1d70?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/adb71a19931bad1fc00d067cbe1f231ba772e7487ea63633b6fb93eec13a1d70?s=96&d=mm&r=g","caption":"Emanuela Giorgi"},"url":"https:\/\/www.alimentibevande.it\/en\/author\/emanuelagiorgi\/"}]}},"_links":{"self":[{"href":"https:\/\/www.alimentibevande.it\/en\/wp-json\/wp\/v2\/posts\/234633","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.alimentibevande.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.alimentibevande.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.alimentibevande.it\/en\/wp-json\/wp\/v2\/users\/3836"}],"replies":[{"embeddable":true,"href":"https:\/\/www.alimentibevande.it\/en\/wp-json\/wp\/v2\/comments?post=234633"}],"version-history":[{"count":1,"href":"https:\/\/www.alimentibevande.it\/en\/wp-json\/wp\/v2\/posts\/234633\/revisions"}],"predecessor-version":[{"id":234639,"href":"https:\/\/www.alimentibevande.it\/en\/wp-json\/wp\/v2\/posts\/234633\/revisions\/234639"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.alimentibevande.it\/en\/wp-json\/wp\/v2\/media\/234634"}],"wp:attachment":[{"href":"https:\/\/www.alimentibevande.it\/en\/wp-json\/wp\/v2\/media?parent=234633"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.alimentibevande.it\/en\/wp-json\/wp\/v2\/categories?post=234633"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.alimentibevande.it\/en\/wp-json\/wp\/v2\/tags?post=234633"},{"taxonomy":"tipologia","embeddable":true,"href":"https:\/\/www.alimentibevande.it\/en\/wp-json\/wp\/v2\/tipologia?post=234633"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/www.alimentibevande.it\/en\/wp-json\/wp\/v2\/coauthors?post=234633"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}