High pressure technology in the food industry

Trends in Food Science and Technology

Volumn 1, Issue C, 1990, Pages 14-16

  Farr, David ^a  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

[No Author keywords available]

Indexed keywords

COST ACCOUNTING; FOOD PRODUCTS--HIGH PRESSURE EFFECTS; MICROORGANISMS--REDUCTION; OPERATIONS RESEARCH--OPTIMIZATION;

BIOCHEMICAL REACTIONS; ENZYME REGULATION; HIGH HYDROSTATIC PRESSURE; HIGH PRESSURE TECHNOLOGY; MICROORGANISM VIABILITY; RHEOLOGY CHANGES;

FOOD PRODUCTS PLANTS;

EID: 0025450578     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/0924-2244(90)90004-I     Document Type: Review

References (17)

1. Application of high pressure to food processing: Textural comparison of pressure- and heat-induced gels of food proteins.
2. Introduction of High Pressure to Food Processing: Preferential Proteolysis of ?-Lactoglobulin in Milk Whey