High-Pressure Processing; Principle, Applications, Impact, and Future Prospective-Reference-Cited by-同舟云学术

High-Pressure Processing; Principle, Applications, Impact, and Future Prospective

Published:2021 Issue: Volume: Page:75-108
ISSN:
Container-title:Sustainable Food Processing and Engineering Challenges
language:
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Author:

Khaliq Adnan,Chughtai Muhammad Farhan Jahangir,Mehmood Tariq,Ahsan Samreen,Liaqat Atif,Nadeem Muhammad,Sameed Nimra,Saeed Kanza,Rehman Junaid Ur,Ali Ayesha

Publisher

Elsevier

Reference105 articles.

1. Potential of non-thermal processing for food preservation in Southeast Asian countries: Review paper;Adzahan;ASEAN Food Journal,2007

2. The effect of high pressure treatment on rheological characteristics and colour of mango pulp;Ahmed;International Journal of Food Science & Technology,2005

3. Inactivation kinetics of selected aerobic and anaerobic bacterial spores by pressure-assisted thermal processing;Ahn;International Journal of Food Microbiology,2007

4. High-pressure treatment of dry-cured Iberian ham. Effect on colour and oxidative stability during chill storage packed in modified atmosphere;Andres;European Food Research and Technology,2006

5. High pressure effects on gelation of surimi and turkey breast muscle enhanced by microbial transglutaminase;Ashie;Journal of Food Science,1999

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