Characterization of High-Hydrostatic-Pressure Effects on Fresh Produce Using Chlorophyll Fluorescence Image Analysis-Reference-Cited by-同舟云学术

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Characterization of High-Hydrostatic-Pressure Effects on Fresh Produce Using Chlorophyll Fluorescence Image Analysis

Published:2008-09-16 Issue:3 Volume:2 Page:291-299
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Schlüter Oliver,Foerster Julia,Geyer Martin,Knorr Dietrich,Herppich Werner B.

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11947-008-0143-1.pdf

Reference49 articles.

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2. Angersbach, A., Heinz, V., & Knorr, D. (2002). Evaluation of process-induced dimensional changes in the membrane structure of biological cells using impedance measurement. Biotechnology Progress, 18(3), 597–603. doi: 10.1021/bp020047j .

3. Aro, E. M., McCaffery, S., & Anderson, J. M. (1994). Recovery from photoinhibition in peas (Pisum sativum L.) acclimated to varying growth irradiances. Plant Physiology, 104, 1033–1041.

4. Arroyo, G., Sanz, P. D., & Prestamo, G. (1997). Effect of high pressure on the reduction of microbial populations in vegetables. Journal of Applied Microbiology, 82, 735–742. doi: 10.1046/j.1365-2672.1997.00149.x .

5. Basak, S., & Ramaswamy, H. S. (1998). Effect of high pressure processing on texture of selected fruit and vegetables. Journal of Texture Studies, 29, 587–601. doi: 10.1111/j.1745-4603.1998.tb00185.x .

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