Preparation and quality assessment of processed cream cheese by high hydrostatic pressure combined thermal processing and spore-induced germination-Reference-Cited by-同舟云学术

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Preparation and quality assessment of processed cream cheese by high hydrostatic pressure combined thermal processing and spore-induced germination

Published:2023-03 Issue: Volume:341 Page:111319
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Song Bo^ORCID,Zhu Panpan,Zhang Yumeng,Ju Ning,Si Xin,Pang Xiaoyang,Lv Jiaping,Zhang Shuwen

Publisher

Elsevier BV

Subject

Food Science

Reference51 articles.

1. Low-fat akawi cheese made from bovine-camel milk blends: rheological properties and microstructural characteristics;Abdalla;J. Dairy Sci.,2022

2. Strategy to inactivate Clostridium perfringens spores in meat products;Akhtar;Food Microbiol.,2009

3. High pressure-assisted thermal sterilization of low-acid fruit and vegetable purees: microbial safety, nutrient, quality, and packaging evaluation;Al-Ghamdi;Food Control,2020

4. Changes in functionality of whey protein and micellar casein after high pressure – low temperature treatments;Baier;Food Hydrocolloids,2015

5. Furosine and Nε-carboxymethyl-lysine in cooked meat product (kavurma): effects of salt and fat levels during storage;Bayrak Kul;J. Stored Prod. Res.,2021

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3. Real-time and visual detection of viable Salmonella in milk from remote pasture via IMS-LAMP-NALFS;Microchemical Journal;2024-02

4. Atomic-level coordination structures meet graphitic carbon nitride (g-C3N4) for photocatalysis: Energy conversion and environmental remediation;Applied Catalysis B: Environmental;2024-01

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