Funder
National Institute of Food and Agriculture
Ohio State University
Indian Council of Agricultural Research
Subject
Food Science,Biotechnology
Reference116 articles.
1. Effect of high pressure and thermal processing on shelf life and quality of strawberry purée and juice;Aaby;Food Chemistry,2018
2. Synergistic impact of sonication and high hydrostatic pressure on microbial and enzymatic inactivation of apple juice;Abid;LWT--Food Science and Technology,2014
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. The effect of high-pressure processing on color, bioactive compounds, and antioxidant activity in smoothies during refrigerated storage;Andrés;Food Chemistry,2016
5. High pressure effects on packaging materials. Chapter 5;Ayvaz,2016