Pork Loin Treated with High Hydrostatic Pressure as a Food Processing Technology: Subacute Toxicity of the Freeze-Dried Powder and Cytotoxicity of the Methanol Extracts-Reference-Cited by-同舟云学术

Pork Loin Treated with High Hydrostatic Pressure as a Food Processing Technology: Subacute Toxicity of the Freeze-Dried Powder and Cytotoxicity of the Methanol Extracts

Published:2017 Issue:3 Volume:5 Page:98-109
ISSN:2187-8404
Container-title:Food Safety
language:en
Short-container-title:Food Safety

Author:

Saito Masafumi¹²,Nishida Miyako¹,Eitsuka Takahiro¹,Kim Yun-Jun²³,Nishiumi Tadayuki³,Konishi Tetsuya¹,Urakami Hiroshi¹,Nishida Hiroshi¹⁴

Affiliation:

1. Faculty of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences, Niigata, 956-8603, Japan

2. Niigata Industrial Creation Organization, Niigata, 950-0078, Japan

3. Graduate School of Science and Technology, Niigata University, Niigata, 950-2181, Japan

4. Nissei Institute of Health Sciences, 316-2, Higashi-jima, Akiha-ku, Niigata, 956-0841, Japan

Publisher

Food Safety Commission, Cabinet Office

Link

https://www.jstage.jst.go.jp/article/foodsafetyfscj/5/3/5_2016030/_pdf

Reference32 articles.

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2. 2. Sancho F, Lambert Y, Demazeau A, Largeteau A, Bouvien JM, Narbonne JF. Effect of ultra-high hydrostatic pressure on hydrosoluble vitamins. J Food Eng. 1999; 39: 247–253.

3. 3. Butz P, Serfert Y, Garcia AF, Dieterich S, Lindauer R, Bognan A and Tausher B. Influence of high-pressure treatment at 25°C and 80°C on folates in orange juice and model media. J Food Sci. 2004; 69: SNQ 117–121.

4. 4. Oey I, Lille M, Loey AV, Hendrickx M. Effect of high-pressure processing on colour, texture and flavor of fruit- and vegetable-based food products: a review. Trends Food Sci Technol. 2008; 19: 320–328.

5. 5. Penchalaraju M, Shireesha B. Preservation of foods by high-pressure processing-a review. Ind. J Sci. Res. Tech. 2013; 1: 30–38.

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1. Subject fields in Food Safety during 10 years;Food Safety;2021