Food preservation by high pressure

Author:

Heinz Volker,Buckow Roman

Publisher

Springer Science and Business Media LLC

Subject

Agronomy and Crop Science,Food Animals,Food Science,Biotechnology

Reference50 articles.

1. Ardia A (2004) Process considerations on the application of high pressure treatment at elevated temperature levels for food preservation. Dissertation, Berlin University of Technology

2. Ardia A, Knorr D, Ferrari G, Heinz V (2003) Kinetic studies on combined high-pressure and temperature inactivation of Alicyclobacillus acidoterrestries spores in orange juice. Appl Biotechnol Food Sci Policy 1:169–173

3. Bauer BA, Knorr D (2005) The impact of pressure, temperature and treatment time on starches: pressure-induced starch gelatinisation as pressure time temperature indicator for high hydrostatic pressure processing. J Food Eng 68:329–334

4. Blaszczak W, Fornal J, Valverde S, Garrido L (2005) Pressure-induced changes in the structure of corn starches with different amylose content. Carbohydr Polym 61:132–140

5. Blaszczak W, Fornal J, Kiseleva VI, Yuryev VP, Sergeev AI, Sadowska J (2007) Effect of high pressure on thermal, structural and osmotic properties of waxy maize and Hylon VII starch blends. Carbohydr Polym 68:387–396

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