Effect of thermal treatment under high pressure on the quality of a meat sauce

High Pressure Research

Volumn 19, Issue 1-6, 2000, Pages 99-107

  Pierpaolo, Rovere ^a   Squarcina, Nicoletta ^b   Gola, Secondo ^b   Sandei, Luca ^b,c   Iametti, Stefania ^c   Carpi, Giuseppe ^b  

^a Flow Pressure Systems   (Italy)

^b Stazione Sperimentale per l'Industria delle Conserve Alimentari   (Italy)

^c DISMA   (Italy)

Author keywords

High Pressure Processing; Preserves; Shelf life; Sterilization

Indexed keywords

EID: 0347623731     PISSN: 08957959     EISSN: None     Source Type: Journal    
DOI: 10.1080/08957950008202542     Document Type: Article

References (7)

1. Gola, S. and col. (1996). Inactivation of bacterial spores in phosphate buffer and in vegetable cream treated with high pressures, In: High Pressure Bioscience and Biotechnology, Eds. Hayashi, R. and Balny, C., Elsevier Science, p. 253.
2. Carpi, G. and col., Prove di stabilizzazione di prodotti alimentari mediante l'impiego delle alte pressioni, In: Proceedings of "Impiego delle alte pressioni nell'industria alimentare ed. CNR-RAISA sottoprogetto n 4", Parma 5th of May, 1995.
3. Rovere, P. and col. (1996). Trattamenti termici ad alte pressioni: valutazione dell'effetto sterilizzante e del danno termico, Ind. Cons., 71, 473.
4. Isaacs, N. and Coulson, M. (1996). The effect of pressure on processes modelling the Maillard reaction, In: High Pressure Bioscence and Biotechnology, Eds. Hayashi, R. and Balny, C., Elsevier science, p. 479.
5. Severini, C. and col. (1977). High pressure effects on lipid oxidation of extra wirgin olive and seed oils, Ital. J. Food Sc., 3, 183.
6. Rovere, P. and col. (1998). Modelling and calculation of the sterilizing effect in high pressure heat treatments, Ind. Cons., 73, 303.
7. Carnicina, L. (1960). La grande cucina, Ed. Garzanti.