The impact of pressure, temperature and treatment time on starches: pressure-induced starch gelatinisation as pressure time temperature indicator for high hydrostatic pressure processing-Reference-Cited by-同舟云学术

The impact of pressure, temperature and treatment time on starches: pressure-induced starch gelatinisation as pressure time temperature indicator for high hydrostatic pressure processing

Published:2005-06 Issue:3 Volume:68 Page:329-334
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Bauer B.A.,Knorr D.

Publisher

Elsevier BV

Subject

Food Science

Reference26 articles.

1. Bauer, B. A., & Knorr, D. Electrical conductivity: A new tool for the determination of high hydrostatic pressure-induced starch gelatinisation. Innovative Food Science and Emerging Technologies, in press

2. The coagulation of albumen by pressure;Bridgman;Journal of Biological Chemistry,1914

3. Review: are intrinsic TTIs for thermally processed milk applicable for high-pressure processing assessment?;Claeys;Innovative Food Science and Emerging Technologies,2003

4. Microscopic study of starch gelatinization under high hydrostatic pressure;Douzals;Journal of Agricultural and Food Chemistry,1996

5. Hydration and pressure–temperature phase diagrams of wheat starch;Douzals,1999

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