Impact of High-Pressure Processing on Food Quality-Reference-Cited by-同舟云学术

Impact of High-Pressure Processing on Food Quality

Published:2019 Issue: Volume: Page:95-131
ISSN:
Container-title:Effect of Emerging Processing Methods on the Food Quality
language:
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Author:

Santos Mauro D.,Inácio Rita S.,Fidalgo Liliana G.,Queirós Rui P.,Moreira Silvia A.,Duarte Ricardo V.,Gomes Ana M. P.,Delgadillo Ivonne,Saraiva Jorge A.

Publisher

Springer International Publishing

Link

http://link.springer.com/content/pdf/10.1007/978-3-030-18191-8_4

Reference139 articles.

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2. Adekunte, A. O., Tiwari, B. K., Cullen, P. J., Scannell, A. G. M., & O’Donnell, C. P. (2010). Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice. Food Chemistry, 122(3), 500–507.

3. Amanatidou, A., Schlüter, O., Lemkau, K., Gorris, L. G. M., Smid, E. J., & Knorr, D. (2000). Effect of combined application of high pressure treatment and modified atmospheres on the shelf life of fresh Atlantic salmon. Innovative Food Science & Emerging Technologies, 1(2), 87–98.

4. Angsupanich, K., & Ledward, D. A. (1998). High pressure treatment effects on cod (Gadus morhua) muscle. Food Chemistry, 63(1), 39–50.

5. Arnold, C., Schwarzenbolz, U., & Böhm, V. (2014). Carotenoids and chlorophylls in processed xanthophyll-rich food. LWT – Food Science and Technology, 57(1), 442–445.

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