High hydrostatic pressure processing of foods
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Elsevier
Reference212 articles.
1. Pilot scale thermal and alternative pasteurization of tomato and watermelon juice: An energy comparison and life cycle assessment;Aganovic;Journal of Cleaner Production,2017
2. Inactivation kinetics of selected aerobic and anaerobic bacterial spores by pressure-assisted thermal processing;Ahn;International Journal of Food Microbiology,2007
3. Inactivation of Geobacillus stearothermophilus spores in low-acid foods by pressure-assisted thermal processing;Ahn;Journal of Science and Food Agriculture,2015
4. Inactivation of Listeria monocytogenes and Listeria innocua in yogurt drink applying combination of high pressure processing and mint essential oils;Akdemir Evrendilek;Food Control,2011
5. Comparative structural changes and inactivation kinetics of pectin methylesterases from different orange cultivars processed by high pressure;Alexandrakis;Food & Bioprocess Technology,2013
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