Research on the high hydrostatic pressure and microwave combined inactivation process and the application to boiled bamboo shoots-Reference-Cited by-同舟云学术

Research on the high hydrostatic pressure and microwave combined inactivation process and the application to boiled bamboo shoots

Published:2018-12-25 Issue:2 Volume:39 Page:e12616
ISSN:0149-6085
Container-title:Journal of Food Safety
language:en
Short-container-title:Journal of Food Safety

Author:

Yuan Long¹^ORCID,Lu Li‐Xin¹²,Koutsimanis Georgios³,Ge Changfeng³,Johnson Daniel P.³

Affiliation:

1. Department of Packaging EngineeringJiangnan University Wuxi China

2. Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology Wuxi China

3. Rochester Institute of Technology Rochester New York

Funder

National Key Research and Development Program of China

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfs.12616

Reference39 articles.

1. A novel DNA-binding protein with regulatory and protective roles in starved Escherichia coli.

2. Thermal Gelation of Previously Cooked Minced Meat from Jonah Crab (Cancer borealis)

3. Structural changes in lipid bilayers and biological membranes caused by hydrostatic pressure

4. Increased ornithine decarboxylase activity in cultured cells exposed to low energy modulated microwave fields and phorbol ester tumor promoters;Byus C. V.;Cancer Research,1988

5. Effect of hydrostatic high pressure pretreatment on flavor volatile profile of cooked rice

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