High Pressure Treatment in Foods-Reference-Cited by-同舟云学术

High Pressure Treatment in Foods

Published:2014-08-19 Issue:3 Volume:3 Page:476-490
ISSN:2304-8158
Container-title:Foods
language:en
Short-container-title:Foods

Author:

Bello Edwin,Martínez Gerardo,Ceberio Bernadette,Rodrigo Dolores,López Antonio

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

Link

http://www.mdpi.com/2304-8158/3/3/476/pdf

Reference73 articles.

1. Effects of high pressure treatment (100–200 MPa) at low temperature on turbot (Scophthalmus maximus) muscle

2. Comparative shelf life study and vitamin C loss kinetics in pasteurised and high pressure processed reconstituted orange juice

3. High Pressure Processing for Seafood & Meat Productshttp://www.csiro.au/~/media/CSIROau/Images/Food/HPP Workshop pdf/HPP MeatSeafood Workshop May2012.pdf

4. Influence of pressurization rate and pressure pulsing on the inactivation of Bacillus amyloliquefaciens spores during pressure-assisted thermal processing;Ratphitagsanti;J. Food Prot.,2009

5. Preservation of Foods with Pulsed Electric Fields;Barbosa-Canovas,1999

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