Effect of High Pressure Processing on the Microbial Inactivation in Fruit Preparations and Other Vegetable Based Beverages

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Effect of High Pressure Processing on the Microbial Inactivation in Fruit Preparations and Other Vegetable Based Beverages

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wetenschappelijk artikel

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наукова стаття, опублікована в серпні 2017

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Effect of High Pressure Proces ...... ther Vegetable Based Beverages

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Effect of High Pressure Proces ...... ther Vegetable Based Beverages

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Effect of High Pressure Proces ...... ther Vegetable Based Beverages

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Effect of High Pressure Proces ...... ther Vegetable Based Beverages

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Effect of High Pressure Proces ...... ther Vegetable Based Beverages

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Effect of High Pressure Proces ...... ther Vegetable Based Beverages

@nl

P1476

Effect of High Pressure Proces ...... ther Vegetable Based Beverages

@en

P2860

Analysis of the effect of high hydrostatic pressure treatment and enterocin AS-48 addition on the bacterial communities of cherimoya pulp.

High-Pressure Inactivation of Rotaviruses: Role of Treatment Temperature and Strain Diversity in Virus Inactivation

High-pressure processing--effects on microbial food safety and food quality.

Review: Microbiological quality and safety of fruit juices--past, present and future perspectives.

Contemporary strategies in combating microbial contamination in food chain.

High hydrostatic pressure processing: a promising nonthermal technology to inactivate viruses in high-risk foods.

Nonthermal physical technologies to decontaminate and extend the shelf-life of fruits and vegetables: Trends aiming at quality and safety.

Stabilization of red fruit-based smoothies by high-pressure processing. Part A. Effects on microbial growth, enzyme activity, antioxidant capacity and physical stability.

Effect of Process Temperature on Virus Inactivation during High Hydrostatic Pressure Processing of Contaminated Fruit Puree and Juice.

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P31

scholarly article

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10.3390/AGRICULTURE7090072

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P433

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P478

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2017-08-30T00:00:00Z

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