Effect of High Pressure Processing on the Preparation and Characteristic Changes of Biopolymer-Based Films in Food Packaging Applications
Author:
Funder
National Key R&D Program of China
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering
Link
https://link.springer.com/content/pdf/10.1007/s12393-020-09265-6.pdf
Reference55 articles.
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2. Murchie LW, Cruz-Romero M, Kerry JP, Linton M, Patterson MF, Smiddy M, Kelly AL (2005) High pressure processing of shellfish: a review of microbiological and other quality aspects. Innovative Food Sci Emerg Technol 6(3):257–270. https://doi.org/10.1016/j.ifset.2005.04.001
3. Moltó-Puigmartí C, Permanyer M, Castellote AI, López-Sabater MC (2011) Effects of pasteurisation and high-pressure processing on vitamin C, tocopherols and fatty acids in mature human milk. Food Chem 124(3):697–702. https://doi.org/10.1016/j.foodchem.2010.05.079
4. Kim KW, Kim Y-T, Kim M, Noh B-S, Choi W-S (2014) Effect of high hydrostatic pressure (HHP) treatment on flavor, physicochemical properties and biological functionalities of garlic. LWT Food Sci Technol 55(1):347–354. https://doi.org/10.1016/j.lwt.2013.08.027
5. Marcos B, Aymerich T, Monfort JM, Garriga M (2008) High-pressure processing and antimicrobial biodegradable packaging to control Listeria monocytogenes during storage of cooked ham. Food Microbiol 25(1):177–182. https://doi.org/10.1016/j.fm.2007.05.002
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