High Pressure Processing of Foods for Microbial and Mycotoxins Control: current trends and future prospects-Reference-Cited by-同舟云学术

High Pressure Processing of Foods for Microbial and Mycotoxins Control: current trends and future prospects

Published:2019-01-01 Issue:1 Volume:5 Page:1622184
ISSN:2331-1932
Container-title:Cogent Food & Agriculture
language:en
Short-container-title:Cogent Food & Agriculture

Author:

Woldemariam Henock Woldemichael¹²^ORCID,Emire Shimelis Admassu²

Affiliation:

1. Department of Food Engineering, School of Chemical and Bioengineering, Addis Ababa Institute of Technology, Addis Ababa University, Addis Ababa, Ethiopia

2. Department of Food Engineering, College of Biological and Chemical Engineering, Addis Ababa Science and Technology University, Addis Ababa, Ethiopia

Publisher

Informa UK Limited

Subject

General Earth and Planetary Sciences,General Engineering,General Environmental Science

Link

https://www.cogentoa.com/article/10.1080/23311932.2019.1622184.pdf

Reference130 articles.

1. The effects of processing technology on the patulin content of juice during commercial apple juice concentrate production

2. Variation in Resistance to Hydrostatic Pressure among Strains of Food-Borne Pathogens

3. Kinetic studies on high-pressure inactivation of Bacillus stearothermophilus spores suspended in food matrices

4. Influence of high pressure processing on microbial shelf life, sensory profile, soluble sugars, organic acids, and mineral content of milk- and soy-smoothies

5. Use of pulsed-high hydrostatic pressure treatment to decrease patulin in apple juice

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