MINIMAL METHODS OF PROCESSING | Manothermosonication-Reference-Cited by-同舟云学术

MINIMAL METHODS OF PROCESSING | Manothermosonication

Published:1999 Issue: Volume: Page:1462-1469
ISSN:
Container-title:Encyclopedia of Food Microbiology
language:
Short-container-title:

Author:

Burgos Justino

Publisher

Elsevier

Reference11 articles.

1. Ultrasound: a new opportunity for food preservation;Earnshaw,1998

2. Ultrasounds: Physical, Chemical and Biological Effects;El' Piner,1964

3. García ML, Burgos J, Sanz B and Ordóñez JA Effect of heat and ultrasonic waves on the survival of two strains of Bacillus subtilis. Journal of Applied Bacteriology 67:619–628

4. Lipoxygenase inactivation by manothermosonication;Lopez;Journal of Agricultural and Food Chemistry,1995

5. Peroxidase stability and reactivation after heat treatment and manothermosonication;López;Journal of Food Science,1995

Cited by 5 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. Ultrasound Applications in Food Technology: Equipment, Combined Processes and Effects on Safety and Quality Parameters;Advances in Food Science and Nutrition;2013-11-30

2. Physical Methods for Cleaning and Disinfection of Surfaces;Food Engineering Reviews;2011-07-22

3. The Use of Ultrasound and Combined Technologies in Food Preservation;Food Reviews International;2008-12-22

4. Rheological Properties of Yoghurt Made with Milk Submitted to Manothermosonication;Journal of Agricultural and Food Chemistry;2002-09-13

5. Manothermosonication of Foods and Food-Resembling Systems: Effect on Nutrient Content and Nonenzymatic Browning;Journal of Agricultural and Food Chemistry;2000-12-22