Author:
Juliano Pablo,Koutchma Tatiana,Sui Qian,Barbosa-Cánovas Gustavo V.,Sadler George
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering
Reference60 articles.
1. Ardia A, Knorr D, Heinz V (2004) Adiabatic heat modelling for pressure build-up during high-pressure treatment in liquid-food processing. Food Bioprod Process 82:89–95
2. ASTM (1998) Standard test method for meltingand crystallization temperatures by thermal analysis. In: E794-798 edn, American Society for Testing Materials (ASTM), Philadelphia, PA, pp 321–323
3. Balasubramanian S, Balasubramaniam VM (2003) Compression heating influence of pressure transmitting fluids on bacteria inactivation during high pressure processing. Food Res Int 36:661–668
4. Barbosa-Cánovas GV, Juliano P (2007) Food sterilization by combining high pressure and heat. In: Gutierrez-López GF, Barbosa-Canovas G, Welti-Chanes J, Paradas-Arias E (eds) Food engineering. Integrated approaches. Springer, New York, pp 9–46
5. Buzrul S, Alpas H, Largeteau A, Bozoglu F, Demazeau G (2008) Compression heating of selected pressure transmitting fluids and liquid foods during high hydrostatic pressure treatment. J Food Eng 85:466–472
Cited by
59 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献