High-Pressure Processing
Author:
Publisher
CRC Press
Reference71 articles.
1. The effect of high pressure treatment on rheological characteristics and colour of mango pulp
2. Specific volume and compressibility measurements of tomato paste at moderately high pressure as a function of temperature
3. Inactivation of Listeria innocua in Milk and Orange Juice by Ultrahigh-Pressure Homogenization
4. Inactivation of Staphylococcus spp. strains in whole milk and orange juice using ultra high pressure homogenisation at inlet temperatures of 6 and 20°C
Cited by 2 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. Optimisation of minimal processing variables to preserve the functional quality and colour of carrot juice by means of the response surface methodology;International Journal of Food Science & Technology;2017-01-10
2. Processing, Packaging, and Storage of Tomato Products: Influence on the Lycopene Content;Food Engineering Reviews;2015-02-19
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