Principles and application of high pressure-based technologies in the food industry.

Principles and application of high pressure-based technologies in the food industry.

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http://www.wikidata.org/entity/Q38369327
Acidic Electrolyzed Water as a Novel Transmitting Medium for High Hydrostatic Pressure Reduction of Bacterial Loads on Shelled Fresh ShrimpMechanisms of pressure-mediated cell death and injury in Escherichia coli: from fundamentals to food applications.Tailoring structure and technological properties of plant proteins using high hydrostatic pressure.Fermentation at non-conventional conditions in food- and bio-sciences by the application of advanced processing technologies.Effect of Process Temperature on Virus Inactivation during High Hydrostatic Pressure Processing of Contaminated Fruit Puree and Juice.Stress-Induced Evolution of Heat Resistance and Resuscitation Speed in Escherichia coli O157:H7 ATCC 43888.Effects of High-Pressure Treatment on Spores of Clostridium Species.Combined Effect of Pressure-Assisted Thermal Processing and Antioxidants on the Retention of Conjugated Linoleic Acid in Milk.Changes in microbial growth, carotenoids, and water-soluble tannin content of ripe persimmon beverage after ultra-high pressure treatment.Tracking the behavior of Maillard browning in lysine/arginine-sugar model systems under high hydrostatic pressure.Effect of high-pressure processing and thermal pasteurization on overall quality parameters of white grape juice.Effect of high pressure processing on dispersive and aggregative properties of almond milk.Recent Advances in Physical Post-Harvest Treatments for Shelf-Life Extension of Cereal Crops.Inactivation of Typhimurium in fresh cherry tomatoes using combined treatment of UV-TiO photocatalysis and high hydrostatic pressureModeling the Survival of O157:H7 Under Hydrostatic Pressure, Process Temperature, Time and Allyl Isothiocyanate Stresses in Ground Chicken MeatA novel live-cell imaging system reveals a reversible hydrostatic pressure impact on cell-cycle progression
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Principles and application of high pressure-based technologies in the food industry.

Item
http://www.wikidata.org/entity/Q38369327
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2015 nî lūn-bûn
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2015年の論文
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2015年学术文章
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2015年学术文章
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2015年学术文章
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2015年学术文章
@zh-my
2015年学术文章
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2015年學術文章
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2015年學術文章
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2015年學術文章
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name
Principles and application of high pressure-based technologies in the food industry.
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type
label
Principles and application of high pressure-based technologies in the food industry.
@en
prefLabel
Principles and application of high pressure-based technologies in the food industry.
@en
P1433
P1476
P2093
P304
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P356
P478
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P1433
P1476
Principles and application of high pressure-based technologies in the food industry.
@en
P2093
P304
P31
P356
10.1146/ANNUREV-FOOD-022814-015539
P478
P50
P577
P5875
P698