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Food Processing by High Hydrostatic Pressure

Critical reviews in food science and nutrition, 2002-11, Vol.42 (6), p.627-645

2002

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Polyphenoloxidase activity and color of blanched and high hydrostatic pressure treated banana puree

Journal of food science, 1999, Vol.64 (1), p.42-45

1999

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High Hydrostatic Pressure Modification of Whey Protein Concentrate for Improved Body and Texture of Lowfat Ice Cream

Journal of dairy science, 2008-04, Vol.91 (4), p.1308-1316

2008

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Advances in the use of high hydrostatic pressure for processing cereal grains and legumes

Trends in food science & technology, 2005-01, Vol.16 (5), p.194-203

2005

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High Hydrostatic Pressure Modification of Whey Protein Concentrate for Improved Functional Properties

Journal of dairy science, 2008-04, Vol.91 (4), p.1299-1307

2008

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Nonstarter Lactic Acid Bacteria Biofilms and Calcium Lactate Crystals in Cheddar Cheese

Journal of dairy science, 2006-05, Vol.89 (5), p.1452-1466

2006

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Water holding capacity and microstructure of gellan gels

Carbohydrate polymers, 2001-12, Vol.46 (4), p.365-371

2001

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Pulsed electric fields inactivation of attached and free-living Escherichia coli and Listeria innocua under several conditions

International journal of food microbiology, 2000-03, Vol.54 (1), p.91-98

2000

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High hydrostatic pressure modification of whey protein concentrate for use in low-fat whipping cream improves foaming properties

Journal of dairy science, 2009-07, Vol.92 (7), p.3049-3056

2009

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Influence of Salt-to-Moisture Ratio on Starter Culture and Calcium Lactate Crystal Formation

Journal of dairy science, 2008-08, Vol.91 (8), p.2967-2980

2008

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Evaluation of selected mathematical models to predict the inactivation of Listeria innocua by pulsed electric fields

Food science & technology, 2007-09, Vol.40 (7), p.1271-1279

2007

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Kinetics of textural and color changes in green asparagus during thermal treatments

Journal of food engineering, 2000-09, Vol.45 (4), p.231-236

2000

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Cheese pH, Protein Concentration, and Formation of Calcium Lactate Crystals

Journal of dairy science, 2006-11, Vol.89 (11), p.4144-4155

2006

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Texture properties of high and low acyl mixed gellan gels

Carbohydrate polymers, 2000-04, Vol.41 (4), p.331-338

2000

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Yield Stress and Microstructure of Set Yogurt Made from High Hydrostatic Pressure-Treated Full Fat Milk

Journal of food science, 2002-08, Vol.67 (6), p.2245-2250

2002

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Effects of combined exposure of Micrococcus luteus to nisin and pulsed electric fields

International journal of food microbiology, 2000-09, Vol.60 (2), p.147-152

2000

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Food Processing by Pulsed Electric Fields: Treatment Delivery, Inactivation Level, and Regulatory Aspects

Food science & technology, 2002-01, Vol.35 (5), p.375-388

2002

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Sporulation temperature affects initiation of germination and inactivation by high hydrostatic pressure of Bacillus cereus

Journal of applied microbiology, 1998-07, Vol.85 (1), p.17-24

1998

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Characterization and Thermal Stability of Polymorphic Forms of Synthesized Tristearin

Journal of food science, 2002-10, Vol.67 (8), p.2911-2917

2002

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Inactivation of Listeria innocua in skim milk by pulsed electric fields and nisin

International journal of food microbiology, 1999-10, Vol.51 (1), p.19-30

1999

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Inactivation of Listeria innocua in liquid whole egg by pulsed electric fields and nisin

International journal of food microbiology, 1999-10, Vol.51 (1), p.7-17

1999

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Energy analysis of liquid whole egg pasteurized by pulsed electric fields

Journal of food engineering, 2003-05, Vol.57 (3), p.209-216

2003

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High-pressure treatment of milk and effects on microbiological and sensory quality of Cheddar cheese

Journal of food science, 1997-07, Vol.62 (4), p.843-860

1997

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Relaxation Time Spectrum of Hydrogels by CONTIN Analysis

Journal of food science, 2000-04, Vol.65 (3), p.374-381

2000

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Non-thermal food preservation: Pulsed electric fields

Trends in food science & technology, 1997-05, Vol.8 (5), p.151-157

1997

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Food Processing by High Hydrostatic Pressure

Polyphenoloxidase activity and color of blanched and high hydrostatic pressure treated banana puree

High Hydrostatic Pressure Modification of Whey Protein Concentrate for Improved Body and Texture of Lowfat Ice Cream

Advances in the use of high hydrostatic pressure for processing cereal grains and legumes

High Hydrostatic Pressure Modification of Whey Protein Concentrate for Improved Functional Properties

Nonstarter Lactic Acid Bacteria Biofilms and Calcium Lactate Crystals in Cheddar Cheese

Water holding capacity and microstructure of gellan gels

Pulsed electric fields inactivation of attached and free-living Escherichia coli and Listeria innocua under several conditions

High hydrostatic pressure modification of whey protein concentrate for use in low-fat whipping cream improves foaming properties

Influence of Salt-to-Moisture Ratio on Starter Culture and Calcium Lactate Crystal Formation

Evaluation of selected mathematical models to predict the inactivation of Listeria innocua by pulsed electric fields

Kinetics of textural and color changes in green asparagus during thermal treatments

Cheese pH, Protein Concentration, and Formation of Calcium Lactate Crystals

Texture properties of high and low acyl mixed gellan gels

Yield Stress and Microstructure of Set Yogurt Made from High Hydrostatic Pressure-Treated Full Fat Milk

Effects of combined exposure of Micrococcus luteus to nisin and pulsed electric fields

Food Processing by Pulsed Electric Fields: Treatment Delivery, Inactivation Level, and Regulatory Aspects

Sporulation temperature affects initiation of germination and inactivation by high hydrostatic pressure of Bacillus cereus

Characterization and Thermal Stability of Polymorphic Forms of Synthesized Tristearin

Inactivation of Listeria innocua in skim milk by pulsed electric fields and nisin

Inactivation of Listeria innocua in liquid whole egg by pulsed electric fields and nisin

Energy analysis of liquid whole egg pasteurized by pulsed electric fields

High-pressure treatment of milk and effects on microbiological and sensory quality of Cheddar cheese

Relaxation Time Spectrum of Hydrogels by CONTIN Analysis

Non-thermal food preservation: Pulsed electric fields

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