Influence of High-Pressure Processing on the Nutritional Changes of Treated Foods
Author:
Publisher
Elsevier
Reference129 articles.
1. Structural properties of high-pressure-treated chestnut flour dispersions;Ahmed;Int. J. Food Properties,2017
2. Recovery of plant DNA using a reciprocating saw and silica-based columns;Alexander;Molecular Ecology Notes,2007
3. High pressure treatment of dry-cured Iberian ham. Effect on radical formation, lipid oxidation and colour;Andrés;Eur. Food Res. Technol.,2004
4. Quality considerations with high pressure processing of fresh and value added meat products;Bajovic;Meat Sci.,2012
5. Effects of high pressure on proteins;Balny;Food Reviews International,1993
Cited by 4 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Recent advances in non-thermal processing technologies for enhancing shelf life and improving food safety;Applied Food Research;2023-06
2. Synergistic effect of ultrahigh pressure and allicin on gel properties, flavor characteristics, and myosin structure of the obturator muscle of the scallop (Patinopecten yessoensis);Journal of Food Science;2023-05-29
3. Effect of high pressure combined with temperature on the death kinetics of Alicyclobacillus acidoterrestris spores and on the quality characteristics of mango pulp;LWT;2021-12
4. High Biological Value Compounds Extraction from Citrus Waste with Non-Conventional Methods;Foods;2020-06-20
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3