Pressure Effects on the Rate of Chemical Reactions Under the High Pressure and High Temperature Conditions Used in Pressure-Assisted Thermal Processing-Reference-Cited by-同舟云学术

Pressure Effects on the Rate of Chemical Reactions Under the High Pressure and High Temperature Conditions Used in Pressure-Assisted Thermal Processing

Published:2015 Issue: Volume: Page:937-964
ISSN:
Container-title:Handbook of Food Chemistry
language:
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Author:

Serment-Moreno Vinicio,Deng Kai,Wu Xulei,Welti-Chanes Jorge,Velazquez Gonzalo,Torres J. Antonio

Publisher

Springer Berlin Heidelberg

Link

http://link.springer.com/content/pdf/10.1007/978-3-642-36605-5_5

Reference120 articles.

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4. Behsnilian D, Butz P, Greiner R, Lautenschlaeger R (2014) Process-induced undesirable compounds: chances of non-thermal approaches. Meat Sci 98(392–403)

5. Bolumar T, Skibsted LH, Orlien V (2012) Kinetics of the formation of radicals in meat during high pressure processing. Food Chem 134(4):2114–2120

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