Warming of olive oil processed by high hydrostatic pressure

High Pressure Research

Volumn 24, Issue 2, 2004, Pages 303-308

  Houska M ^a   Kubasek M ^b   Strohalm, J ^a   Landfeld, A ^a   Kamarad J ^c  

^a FOOD RESEARCH INSTITUTE PRAGUE   (Czech Republic)

^b CZECH UNIVERSITY OF LIFE SCIENCES PRAGUE   (Czech Republic)

^c INSTITUTE OF PHYSICS   (Czech Republic)

Author keywords

Food processing; High pressure; Olive oil; Warming

Indexed keywords

HIGH PRESSURE EFFECTS; HYDROCARBONS; HYDROSTATIC PRESSURE; MATHEMATICAL MODELS; POLYNOMIALS; PROTEINS; SPECIFIC HEAT; STERILIZATION (CLEANING); THERMAL EXPANSION; THERMODYNAMICS;

FOOD INDUSTRY; HIGH PRESSURE; OLIVE OIL; WARMING;

FOOD PROCESSING;

EID: 3142556239     PISSN: 08957959     EISSN: None     Source Type: Journal    
DOI: 10.1080/08957950410001721173     Document Type: Article

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