Technological aspects and potential applications of (ultra) high-pressure homogenisation-Reference-Cited by-同舟云学术

Technological aspects and potential applications of (ultra) high-pressure homogenisation

Published:2013-05 Issue:1 Volume:31 Page:13-26
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Dumay Eliane,Chevalier-Lucia Dominique,Picart-Palmade Laëtitia,Benzaria Amal,Gràcia-Julià Alvar,Blayo Claire

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference105 articles.

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2. Effects of high-pressure homogenization on the survival of Alicyclobacillus acidoterrestris in a laboratory medium;Bevilacqua;Letters in Applied Microbiology,2007

3. Functional properties of whey proteins as affected by dynamic high-pressure treatment;Bouaouina;International Dairy Journal,2006

4. Inactivation by ultra-high pressure homogenization of Escherichia coli strains inoculated into orange juice;Briñez;Journal of Food Protection,2006

5. Inactivation of Listeria innocua in milk and orange juice by ultra-high pressure homogenization;Briñez;Journal of Food Protection,2006

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