High‐pressure processing and preservation of food-Reference-Cited by-同舟云学术

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High‐pressure processing and preservation of food

Published:1998-11 Issue:4 Volume:14 Page:427-447
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Thakur B. R.,Nelson P. E.

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/87559129809541171

Reference116 articles.

1. Van Ravensway, E. 1989.“Consumer Demand in the Market Place‐Public Policies Related to Food Safety of Quality and Human Health,”, Edited by: Clancy, K. L. 89Washington, D.C.: National Center for Food and Agricultural Policy; Resources for the Future. RFE Proceedings, Airlie, Va.

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1. Effect of high-pressure on protein structure, refolding, and crystallization;Food Chemistry Advances;2024-12

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3. High pressure processing of fruit beverages: A recent trend;Food and Humanity;2024-05

4. Influence of pressure pre-treatments on liquid whole egg thermal pasteurization – microbiological, physicochemical and functional properties;Food Chemistry Advances;2023-10

5. Effects of Sequential Combination of Moderate Pressure and Ultrasound on Subsequent Thermal Pasteurization of Liquid Whole Egg;Foods;2023-06-23

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