Emerging technologies in food processing
D Knorr, A Froehling, H Jaeger… - Annual review of …, 2011 - annualreviews.org
High hydrostatic pressure (HHP), pulsed electric fields (PEFs), ultrasound (US), and cold
plasma (CP) are emerging technologies that have already found application in the food …
plasma (CP) are emerging technologies that have already found application in the food …
The antimicrobial activity of hydrophobic essential oil constituents acting alone or in combined processes of food preservation
A Ait-Ouazzou, L Cherrat, L Espina, S Lorán… - Innovative Food Science …, 2011 - Elsevier
This work evaluates the antimicrobial activity of widespread hydrophobic essential oil (EO)
constituents, 3 hydrocarbon monoterpenes (α-pinene, β-pinene, and p-cymene) and 8 …
constituents, 3 hydrocarbon monoterpenes (α-pinene, β-pinene, and p-cymene) and 8 …
Inactivation of Listeria monocytogenes and Salmonella enterica serovar Senftenberg 775W inoculated into fruit juice by means of ultra high pressure homogenisation
RM Velázquez-Estrada, MM Hernández-Herrero… - Food Control, 2011 - Elsevier
The inactivation of Listeria monocytogenes and Salmonella enterica serovar Senftenberg
775 W by ultra high pressure homogenisation (UHPH) was evaluated in grape and orange …
775 W by ultra high pressure homogenisation (UHPH) was evaluated in grape and orange …
Nonthermal inactivation and sublethal injury of Lactobacillus plantarum in apple cider by a pilot plant scale continuous supercritical carbon dioxide system
The objective of this study was to evaluate the efficacy of supercritical carbon dioxide
(SCCO2) for inactivating Lactobacillus plantarum in apple cider using a continuous system …
(SCCO2) for inactivating Lactobacillus plantarum in apple cider using a continuous system …
Novel technologies in combined processes
S Condón, P Mañas, G Cebrián - … processing technologies for …, 2011 - books.google.com
Food preservation techniques are continuously developing to adapt to consumer's changing
requirements. Present life habits and an increased demand for healthier foods are perhaps …
requirements. Present life habits and an increased demand for healthier foods are perhaps …
[图书][B] Conservación de mosto de uva con pulsos eléctricos de alta intensidad de campo
AR Marsellés Fontanet - 2011 - tdx.cat
The effect of pulsed electric fields as a preservation method on grape juice was studied. Its
effects were measured on typical grape juice properties such as brix degrees, pH, acidity …
effects were measured on typical grape juice properties such as brix degrees, pH, acidity …
[引用][C] Pulsed electric field processing
O Martín‐Belloso, A Sobrino‐López… - Handbook of Food …, 2011 - Wiley Online Library
Pulsed Electric Field Processing Page 1 24.1 INTRODUCTION For the last few decades,
consumers have been demanding a fresh-like appearance and taste in foods with minimal …
consumers have been demanding a fresh-like appearance and taste in foods with minimal …