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Combined high pressure–sub-zero temperature processing of smoked salmon mince: phase transition phenomena and inactivation of Listeria innocua

Journal of food engineering, 2005-05, Vol.68 (1), p.43-56

2005

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Review : High-pressure, microbial inactivation and food preservation

Food science and technology international, 1995-08, Vol.1 (2-3), p.75-90

Cheftel, J. Claude

1995

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High Pressure Inactivation of Citrobacter freundii, Pseudomonas fluorescens and Listeria innocua in Inoculated Minced Beef Muscle

Food science & technology, 1993-01, Vol.26 (4), p.357-363

1993

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Texture characteristics, protein solubility, and sulfhydryl group/disulfide bond contents of heat-induced gels of whey protein isolate

Journal of agricultural and food chemistry, 1988-09, Vol.36 (5), p.1018-1025

1988

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Determination of sulfhydryl groups and disulfide bonds in heat-induced gels of soy protein isolate

Journal of agricultural and food chemistry, 1988-01, Vol.36 (1), p.147-153

1988

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Bacterial Growth During Chilled Storage of Pressure-Treated Minced Meat

Food science & technology, 1994-01, Vol.27 (1), p.48-54

1994

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Food and nutrition labelling in the European Union

Food chemistry, 2005, Vol.93 (3), p.531-550

Cheftel, J. Claude

2005

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Effects of high pressure on meat: A review

Meat science, 1997-07, Vol.46 (3), p.211-236

1997

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Surface hydrophobicity and aggregation of .beta.-lactoglobulin heated near neutral pH

Journal of agricultural and food chemistry, 1991-12, Vol.39 (12), p.2147-2155

1991

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Influence of Process Variables on the Characteristics of a High Moisture Fish Soy Protein Mix Texturized by Extrusion Cooking

Food science & technology, 1996, Vol.29 (5), p.526-535

1996

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Gelling properties of whey protein isolate: influence of calcium removal by dialysis or diafiltration at acid or neutral pH

International journal of food science & technology, 1992-12, Vol.27 (6), p.615-628

1992

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Pressurisation of raw skim milk and of a dispersion of phosphocaseinate at 9°C or 20°C: effects on casein micelle size distribution

International dairy journal, 2004, Vol.14 (1), p.55-68

2004

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Механические воздействия на микроорганизмы при культивировании

Biochimie, 2007, Vol.5 (2)

2007

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Effects of high pressure homogenisation of raw bovine milk on alkaline phosphatase and microbial inactivation. A comparison with continuous short-time thermal treatments

Journal of dairy research, 2006-11, Vol.73 (4), p.454-463

2006

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Effects of Pulsed Electric Fields on Ovalbumin Solutions and Dialyzed Egg White

Journal of agricultural and food chemistry, 2000-06, Vol.48 (6), p.2332-2339

2000

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Effects of high voltage electric pulses on protein-based food constituents and structures

Trends in food science & technology, 2001-03, Vol.12 (3-4), p.136-144

2001

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Inactivation of Listeria innocua in dairy fluids by pulsed electric fields: influence of electric parameters and food composition

Innovative food science & emerging technologies, 2002-12, Vol.3 (4), p.357-369

2002

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Characteristics of Pressure-induced Gels of β-Lactoglobulin at Various Times after Pressure Release

Food science & technology, 1998-01, Vol.31 (1), p.10-19

1998

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Microbial inactivation by pulsed electric fields in a batch treatment chamber: effects of some electrical parameters and food constituents

Innovative food science & emerging technologies, 2001-12, Vol.2 (4), p.239-249

2001

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Pressurisation of raw skim milk and of a dispersion of phosphocaseinate at 9 degrees C or 20 degrees C: effects on the distribution of minerals and proteins between colloidal and soluble phases

Journal of dairy research, 2006-02, Vol.73 (1), p.91-100

2006

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Pressurisation of raw skim milk and of a dispersion of phosphocaseinate at 9 °C or 20 °C: effects on the distribution of minerals and proteins between colloidal and soluble phases

Journal of dairy research, 2006-02, Vol.73 (1), p.91-100

2006

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High-Pressure Unfolding and Aggregation of .beta.-Lactoglobulin and the Baroprotective Effects of Sucrose

Journal of agricultural and food chemistry, 1994-09, Vol.42 (9), p.1861-1868

1994

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Microbial inactivation by pressure-shift freezing: effects on smoked salmon mince inoculated with Pseudomonas fluorescens, Micrococcus luteus and Listeria innocua

Food science & technology, 2004-03, Vol.37 (2), p.227-238

2004

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Sulfhydryl group/disulfide bond interchange reactions during heat-induced gelation of whey protein isolate

Journal of agricultural and food chemistry, 1989-01, Vol.37 (1), p.161-168

1989

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Detection of Conformational Modifications of Heated .beta.-Lactoglobulin by Immunochemical Methods

Journal of agricultural and food chemistry, 1995-11, Vol.43 (11), p.2896-2903

1995

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Combined high pressure–sub-zero temperature processing of smoked salmon mince: phase transition phenomena and inactivation of Listeria innocua

Review : High-pressure, microbial inactivation and food preservation

High Pressure Inactivation of Citrobacter freundii, Pseudomonas fluorescens and Listeria innocua in Inoculated Minced Beef Muscle

Texture characteristics, protein solubility, and sulfhydryl group/disulfide bond contents of heat-induced gels of whey protein isolate

Determination of sulfhydryl groups and disulfide bonds in heat-induced gels of soy protein isolate

Bacterial Growth During Chilled Storage of Pressure-Treated Minced Meat

Food and nutrition labelling in the European Union

Effects of high pressure on meat: A review

Surface hydrophobicity and aggregation of .beta.-lactoglobulin heated near neutral pH

Influence of Process Variables on the Characteristics of a High Moisture Fish Soy Protein Mix Texturized by Extrusion Cooking

Gelling properties of whey protein isolate: influence of calcium removal by dialysis or diafiltration at acid or neutral pH

Pressurisation of raw skim milk and of a dispersion of phosphocaseinate at 9°C or 20°C: effects on casein micelle size distribution

Механические воздействия на микроорганизмы при культивировании

Effects of high pressure homogenisation of raw bovine milk on alkaline phosphatase and microbial inactivation. A comparison with continuous short-time thermal treatments

Effects of Pulsed Electric Fields on Ovalbumin Solutions and Dialyzed Egg White

Effects of high voltage electric pulses on protein-based food constituents and structures

Inactivation of Listeria innocua in dairy fluids by pulsed electric fields: influence of electric parameters and food composition

Characteristics of Pressure-induced Gels of β-Lactoglobulin at Various Times after Pressure Release

Microbial inactivation by pulsed electric fields in a batch treatment chamber: effects of some electrical parameters and food constituents

Pressurisation of raw skim milk and of a dispersion of phosphocaseinate at 9 degrees C or 20 degrees C: effects on the distribution of minerals and proteins between colloidal and soluble phases

Pressurisation of raw skim milk and of a dispersion of phosphocaseinate at 9 °C or 20 °C: effects on the distribution of minerals and proteins between colloidal and soluble phases

High-Pressure Unfolding and Aggregation of .beta.-Lactoglobulin and the Baroprotective Effects of Sucrose

Microbial inactivation by pressure-shift freezing: effects on smoked salmon mince inoculated with Pseudomonas fluorescens, Micrococcus luteus and Listeria innocua

Sulfhydryl group/disulfide bond interchange reactions during heat-induced gelation of whey protein isolate

Detection of Conformational Modifications of Heated .beta.-Lactoglobulin by Immunochemical Methods

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