Continuous versus discontinuous ultra‐high‐pressure systems for food sterilization with focus on ultra‐high‐pressure homogenization and high‐pressure thermal …
R Sevenich, A Mathys - … Reviews in Food Science and Food …, 2018 - Wiley Online Library
High‐pressure thermal sterilization (HPTS) and ultra‐high‐pressure homogenization
(UHPH) are two emerging sterilization techniques that have not been implemented in the …
(UHPH) are two emerging sterilization techniques that have not been implemented in the …
The impact of variable high pressure treatments and/or cooking of rice on bacterial populations after storage using culture-independent analysis
Food processing treatments can alter the microbial biodiversity which can significantly affect
shelf-life and safety. These changes in biodiversity can be analysed using culture …
shelf-life and safety. These changes in biodiversity can be analysed using culture …
[图书][B] Pressure-Assisted Thermal Processing of Bacterial Spores: Influence of Selected Product and Packaging Parameters
R Thammakulkrajang - 2018 - search.proquest.com
Abstract Pressure-Assisted Thermal Processing (PATP) is an emerging food preservation
technology for sterilizing low-acid foods by inactivating bacterial spores using the …
technology for sterilizing low-acid foods by inactivating bacterial spores using the …
The effect of combined pressure-thermal treatment on quality changes of acidified vegetables during extended storage.
SS Kamat - 2018 - rave.ohiolink.edu
Processors of American pickles utilize fermentation or direct acidification in conjunction with
thermal processing as a part of their preservation step. Health conscious consumers are …
thermal processing as a part of their preservation step. Health conscious consumers are …