Fermented minced pepper by high pressure processing, high pressure processing with mild temperature and thermal pasteurization-Reference-Cited by-同舟云学术

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Fermented minced pepper by high pressure processing, high pressure processing with mild temperature and thermal pasteurization

Published:2016-08 Issue: Volume:36 Page:34-41
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Li Jingyu,Zhao Feng,Liu Haihua,Li Renjie,Wang Yongtao,Liao Xiaojun

Funder

Science and Technology Plan Project of Ningbo

Recommend International Advanced Agricultural Science and Technology Plan (“948” project) of China

Beijing Training Project for The Leading Talents in S & T

National Science and Technology Support Plan project

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference50 articles.

1. Interactions of high hydrostatic pressure, pressurization temperature and pH on death and injury of pressure-resistant and pressure-sensitive strains of foodborne pathogens;Alpas;International Journal of Food Microbiology,2000

2. Understanding texture changes of high pressure processed fresh carrots: A microstructural and biochemical approach;Araya;Journal of Food Engineering,2007

3. New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods. A review;Barba;Food Research International,2015

4. Efficiency of high pressure treatment on inactivation of pathogenic microorganisms and enzymes in apple, orange, apricot and sour cherry juices;Bayındırlı;Food Control,2006

5. Changes of quality of high hydrostatic pressure processed cloudy and clear strawberry juices during storage;Cao;Innovative Food Science & Emerging Technologies,2012

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