Effect of ultra-high hydrostatic pressure on hydrosoluble vitamins

Journal of Food Engineering

Volumn 39, Issue 3, 1999, Pages 247-253

  Sancho, Félix ^a   Lambert, Yann ^b,c   Demazeau, Gérard ^b   Largeteau, Alain ^b   Bouvier, Jean Marie ^c   Narbonne, Jean François ^a  

^a Inst Sci Techniques Aliments B   (France)

^b Ecole Nationale Superieure de Chimie et de Physique de Bordeaux   (France)

^c Clextral SA   (France)

Author keywords

[No Author keywords available]

Indexed keywords

CHLORINE COMPOUNDS; DEGRADATION; FOOD PRODUCTS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROSTATIC PRESSURE; PRESSURE EFFECTS; PRESSURIZATION; REACTION KINETICS; SOLUBILITY; STERILIZATION (CLEANING);

ASCORBATE; PASTEURIZATION; PYRIDOXAL; THIAMIN HYDROCHLORIDE;

FOOD PROCESSING;

FRAGARIA X ANANASSA;

EID: 0033077539     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(98)00143-5     Document Type: Article

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