Emerging technologies: Chemical aspects

Food Research International

Volumn 35, Issue 2-3, 2002, Pages 279-284

  Butz, P ^a   Tauscher, B ^a  

^a FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

Author keywords

Food processing; High electric field pulses; High hydrostatic pressure; Non thermal

Indexed keywords

EID: 0036182287     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(01)00197-1     Document Type: Conference Paper

References (20)

1. Application of light pulses in the sterilization of foods and packaging materials
2. Influence of high hydrostatic pressure on aspartame: Instability at neutral pH
3. Effects of high hydrostatic pressure on food constituents: An overview
4. Growth kinetics of Lactobacillus acidophilus under ohmic heating
5. The electrical conductivity method of processing milk
6. Killing of microorganisms by pulsed electric fields
7. Utilization of pressure in addition to temperature in food science and technology
8. High pressure effects on biomolecules
9. The effects of pressure in the preservation of milk
10. Pulsed electric field processing of foods: A review
11. Use of Ohmic heating for aseptic processing of food praticulates
12. Magnetic-field inactivation of microorganisms and generation of biological changes
13. Influence of temperature and pressure on the lethality of ultrasound
14. Recent advances in the microbiology of high pressure processing
15. Pasteurization of food by hydrostatic high pressure: Chemical aspects
16. Effect of high pressure treatment to nutritive substances and natural pigments
17. Effect of homogeneous and inhomogeneous high magnetic fields on the growth of Escherichia coli
18. Bacterial stress responses to 1-megahertz pulsed ultrasound in the presence of microbubbles