Raw milk preservation by hyperbaric storage: Effect on microbial counts, protein structure and technological functionality
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference51 articles.
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1. A kinetic study on the effect of hyperbaric storage on the development of Maillard reaction in glucose-glycine model systems;Innovative Food Science & Emerging Technologies;2024-03
2. Microbial inactivation during hyperbaric storage of food: Current data, impacting factors and the potential of a novel pasteurization methodology;Trends in Food Science & Technology;2023-09
3. Exploring the effects of hyperbaric storage on the optical, structural, mechanical and diffusional properties of food packaging materials;Food Packaging and Shelf Life;2023-09
4. Changes in microbial, chemical, physical and techno-functional properties of liquid egg yolk during hyperbaric storage;LWT;2023-09
5. Effect of Hyperbaric Storage at Room Temperature on the Activity of Polyphenoloxidase in Model Systems and Fresh Apple Juice;Food and Bioprocess Technology;2023-03-20
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