Funder
Canadian Network for Research and Innovation in Machining Technology, Natural Sciences and Engineering Research Council of Canada
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering
Reference93 articles.
1. Ramaswamy HS, Gundurao A (2019) Effect of soluble solids and high pressure treatment on rheological properties of protein enriched mango puree. Foods 8(1):39. https://doi.org/10.3390/foods8010039
2. Sun W, Zhu S, Ramaswamy HS, Yu Y, Li J (2018) Thermal conductivity of selected foods at high-pressure processing conditions. Trans ASABE 61(1):317–325. https://doi.org/10.13031/trans.12435
3. Zhang Z-H, Wang L-H, Zeng X-A, Han Z, Brennan CS (2019) Non-thermal technologies and its current and future application in the food industry: a review. Int J Food Sci Technol 54(1):1–13. https://doi.org/10.1111/ijfs.13903
4. da Silva FVM (2017) High-pressure processing effect on microorganisms in fruit and vegetable products. In: High Pressure Processing of Fruit and Vegetable Products. https://www.taylorfrancis.com/. Accessed 7 Apr 2020
5. Zhu S, Wang C, Ramaswamy HS, Yu Y (2017) Phase transitions during high pressure treatment of frozen carrot juice and influence on Escherichia coli inactivation. LWT Food Sci Technol 79:119–125. https://doi.org/10.1016/j.lwt.2017.01.022
Cited by
4 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