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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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Lipoxygenase activity in walnuts and almonds

Food science & technology, 2007-01, Vol.40 (5), p.893-899

2007

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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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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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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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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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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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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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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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Yield, composition and rheological characteristics of cheddar cheese made with high pressure processed milk

Food science & technology, 2007-01, Vol.40 (4), p.697-705

2007

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Impact of air bubbles in a dielectric liquid when subjected to high field strengths

Innovative food science & emerging technologies, 2003-03, Vol.4 (1), p.57-67

2003

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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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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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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

Volltextzugriff (PDF)

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

Volltextzugriff (PDF)

Polyphenoloxidase activity and color changes during storage of high hydrostatic pressure treated avocado puree

Food research international, 1998-01, Vol.31 (8), p.549-556

1998

Volltextzugriff (PDF)

Inactivation of microorganisms by pulsed electric fields of different voltage waveforms

IEEE transactions on dielectrics and electrical insulation, 1994-12, Vol.1 (6), p.1047-1057

1994

Volltextzugriff (PDF)

Gelling temperature, gel clarity and texture of gellan gels containing fructose or sucrose

Carbohydrate polymers, 2001-03, Vol.44 (3), p.197-209

2001

Volltextzugriff (PDF)

Reduced- and low-fat cheese technology: A review

Trends in Food Science & Technology, 1995, Vol.6 (11), p.366-369

1995

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SUCROSE AND ULTRA HIGH PRESSURE INACTIVATION OF SACCHAROMYCES CEREVISIAE AND LISTERIA INNOCUA

Journal of food processing and preservation, 2006-12, Vol.30 (6), p.732-741

2006

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High hydrostatic pressure as a hurdle for Zygosaccharomyces bailii inactivation

Journal of food science, 1997-07, Vol.62 (4), p.855-857

1997

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Lecithin improves texture of reduced fat cheeses

Journal of food science, 1996-05, Vol.61 (3), p.639-642

1996

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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

Lipoxygenase activity in walnuts and almonds

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

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

Texture properties of high and low acyl mixed gellan gels

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

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

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

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

Yield, composition and rheological characteristics of cheddar cheese made with high pressure processed milk

Impact of air bubbles in a dielectric liquid when subjected to high field strengths

Energy analysis of liquid whole egg pasteurized by pulsed electric fields

Characterization and Thermal Stability of Polymorphic Forms of Synthesized Tristearin

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

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

Polyphenoloxidase activity and color changes during storage of high hydrostatic pressure treated avocado puree

Inactivation of microorganisms by pulsed electric fields of different voltage waveforms

Gelling temperature, gel clarity and texture of gellan gels containing fructose or sucrose

Reduced- and low-fat cheese technology: A review

SUCROSE AND ULTRA HIGH PRESSURE INACTIVATION OF SACCHAROMYCES CEREVISIAE AND LISTERIA INNOCUA

High hydrostatic pressure as a hurdle for Zygosaccharomyces bailii inactivation

Lecithin improves texture of reduced fat cheeses

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