Advantages of high pressure sterilisation on quality of food products

Author:

Matser Ariette M,Krebbers Bregje,van den Berg Robert W,Bartels Paul V

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference18 articles.

1. Review;Cheftel;Food Science and Technology International,1995

2. Increasing preservation efficiency and product quality through control of temperature distribution in high pressure applications;De Heij;High Pressure Research,2002

3. Food chemistry;Fennema,1996

4. Application of high pressure for spore inactivation and protein denaturation;Hayakawa;Journal of Food Science,1994

5. Hirsch, G. P. (2000). Hydraulic pressure sterilization and preservation of foodstuff and feedstuff. United States Patent 6 033 701

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