Improvement of the food safety of low acid fermented sausages by enterocins A and B and high pressure
Fermented sausage technology involves a sequence of hurdles that appear along the
ripening process. A wide variety of fermented sausages are manufactured worldwide based …
ripening process. A wide variety of fermented sausages are manufactured worldwide based …
Impact of high-pressure processing on microbial shelf-life and protein stability of refrigerated soymilk
K Smith, A Mendonca, S Jung - Food Microbiology, 2009 - Elsevier
The effects of pressure (400, 500 and 600 MPa), dwell time (1 and 5 min) and temperature
(25 and 75° C) on microbial quality and protein stability of soymilk during 28 days of storage …
(25 and 75° C) on microbial quality and protein stability of soymilk during 28 days of storage …
Effects of high hydrostatic pressure processing on microbial inactivation in fresh fruit and vegetable juice
B Jiang, X Hu, X Liao, Y Zhang, J Wu… - Transactions of the …, 2009 - ingentaconnect.com
To prevent the fresh fruit and vegetable juices from being infected by microorganisms and
decaying, high hydrostatic pressure, as an alternative sterilization technology was applied to …
decaying, high hydrostatic pressure, as an alternative sterilization technology was applied to …