-
1
-
-
0035057526
-
The hydrophilic and lipophilic contribution to total antioxidant activity
-
Arnao, M. B., A. Cano, and M. Acosta. 2001. The hydrophilic and lipophilic contribution to total antioxidant activity. Food Chem. 73: 239-244.
-
(2001)
Food Chem
, vol.73
, pp. 239-244
-
-
Arnao, M.B.1
Cano, A.2
Acosta, M.3
-
2
-
-
0033037178
-
Response to high-pressure, low-temperature treatment in vegetables: Determination of survival rates of microbial populations using flow cytometry and detection of peroxidase activity using confocal microscopy
-
Arroyo, G., P. D. Sanz, and G. Prestamo. 1999. Response to high-pressure, low-temperature treatment in vegetables: determination of survival rates of microbial populations using flow cytometry and detection of peroxidase activity using confocal microscopy. J. Appl. Microbiol. 86:544-556.
-
(1999)
J. Appl. Microbiol
, vol.86
, pp. 544-556
-
-
Arroyo, G.1
Sanz, P.D.2
Prestamo, G.3
-
3
-
-
85039208037
-
-
Boletín Oficial del Estado. Real Decreto 3484/2000 sobre normas de higiene para la elaboración, distribución y comercio de comidas preparadas. Bol. Of. Estado 3484:1435-1441. Available at: http:// www.boe.es. Accessed 1 December 2001.
-
Boletín Oficial del Estado. Real Decreto 3484/2000 sobre normas de higiene para la elaboración, distribución y comercio de comidas preparadas. Bol. Of. Estado 3484:1435-1441. Available at: http:// www.boe.es. Accessed 1 December 2001.
-
-
-
-
4
-
-
0002878505
-
Fruits, vegetables and grains
-
M. P. Doyle, L. R. Beuchat, and T. J. Montville ed, ASM Press, Washington, D.C
-
Bracket, R. E. 1997. Fruits, vegetables and grains, p. 121. In M. P. Doyle, L. R. Beuchat, and T. J. Montville (ed.), Food microbiology: fundamentals and frontiers. ASM Press, Washington, D.C.
-
(1997)
Food microbiology: Fundamentals and frontiers
, pp. 121
-
-
Bracket, R.E.1
-
5
-
-
4344639655
-
Application of statistical experimental design for optimization of alkaline protease production from Bacillus sp. RGR-14
-
Chauhan, B., and R. Gupta. 2004. Application of statistical experimental design for optimization of alkaline protease production from Bacillus sp. RGR-14. Process Biochem. 39:2115-2122.
-
(2004)
Process Biochem
, vol.39
, pp. 2115-2122
-
-
Chauhan, B.1
Gupta, R.2
-
6
-
-
0004228428
-
-
S. Nagy, C. S. Chen, and P. E. Shaw ed, Orange and tangerine juices. Agscience, Auburndale, Fla
-
Chen, C. S., P. E. Shaw, and M. E. Parish. 1993. Fruit juice processing technology, p. 110-166. In S. Nagy, C. S. Chen, and P. E. Shaw (ed.), Orange and tangerine juices. Agscience, Auburndale, Fla.
-
(1993)
Fruit juice processing technology
, pp. 110-166
-
-
Chen, C.S.1
Shaw, P.E.2
Parish, M.E.3
-
7
-
-
0037334513
-
Modeling the combined effect of high hydrostatic pressure and mild heat on the inactivation kinetics of Listeria monocytogenes Scott A in whole milk
-
Chen, H., and D. G. Hoover. 2003. Modeling the combined effect of high hydrostatic pressure and mild heat on the inactivation kinetics of Listeria monocytogenes Scott A in whole milk. Innov. Food Sci. Emerg. Technol. 4:25-34.
-
(2003)
Innov. Food Sci. Emerg. Technol
, vol.4
, pp. 25-34
-
-
Chen, H.1
Hoover, D.G.2
-
9
-
-
0033514499
-
An outbreak of Escherichia coli O157:H7 infection from unpasteurized commercial apple juice
-
Cody, S. H., M. K. Glynn, J. A. Farrar, K. L. Cairns, P. M. Griffin, J. Kobayashi, M. Fyfe, R. Hoffman, A. S. King, J. H. Lewis, B. Swaminathan, R. G. Bryant, and D. J. Vugia. 1999. An outbreak of Escherichia coli O157:H7 infection from unpasteurized commercial apple juice. Ann. Intern. Med. 130:202-209.
-
(1999)
Ann. Intern. Med
, vol.130
, pp. 202-209
-
-
Cody, S.H.1
Glynn, M.K.2
Farrar, J.A.3
Cairns, K.L.4
Griffin, P.M.5
Kobayashi, J.6
Fyfe, M.7
Hoffman, R.8
King, A.S.9
Lewis, J.H.10
Swaminathan, B.11
Bryant, R.G.12
Vugia, D.J.13
-
10
-
-
0002214813
-
-
Elsevier, Amsterdam
-
Hayashi, R., and C. Balny. 1995. High-pressure bioscience and biotechnology, vol. 13, p. 1-7. Elsevier, Amsterdam.
-
(1995)
High-pressure bioscience and biotechnology
, vol.13
, pp. 1-7
-
-
Hayashi, R.1
Balny, C.2
-
11
-
-
0002878540
-
Minimally processed fruits and vegetables: Reducing microbial load by nonthermal physical treatments
-
Hoover, D. G. 1997. Minimally processed fruits and vegetables: reducing microbial load by nonthermal physical treatments. Food Technol. 51:66-71.
-
(1997)
Food Technol
, vol.51
, pp. 66-71
-
-
Hoover, D.G.1
-
12
-
-
35448996880
-
Fruit juice and related products
-
C. J. Moir ed, AIFST Inc, New South Wales branch, Food Microbiology Group, Sydney
-
Jay, S., and J. Anderson. 2001. Fruit juice and related products, p. 189. In C. J. Moir (ed.), Spoilage of processed foods: causes and diagnosis. AIFST Inc. (New South Wales branch), Food Microbiology Group, Sydney.
-
(2001)
Spoilage of processed foods: Causes and diagnosis
, pp. 189
-
-
Jay, S.1
Anderson, J.2
-
13
-
-
0035723048
-
Inactivation and injury of pressure-resistant strains of Escherichia coli O157 and Listeria monocytogenes in fruit juices
-
Jordan, S. L., C. Pascual, E. Bracey, and B. M. Mackey. 2001. Inactivation and injury of pressure-resistant strains of Escherichia coli O157 and Listeria monocytogenes in fruit juices. J. Appl. Microbiol. 91:463-469.
-
(2001)
J. Appl. Microbiol
, vol.91
, pp. 463-469
-
-
Jordan, S.L.1
Pascual, C.2
Bracey, E.3
Mackey, B.M.4
-
14
-
-
0033104239
-
Inactivation of Escherichia coli O157:H7 in orange juice using a combination of high pressure and mild heat
-
Linton, M., J. M. J. McClements, and M. F. Patterson. 1999. Inactivation of Escherichia coli O157:H7 in orange juice using a combination of high pressure and mild heat. J. Food Prot. 62:277-279.
-
(1999)
J. Food Prot
, vol.62
, pp. 277-279
-
-
Linton, M.1
McClements, J.M.J.2
Patterson, M.F.3
-
15
-
-
0034148495
-
The combined effect of high pressure and storage on the heat sensitivity of Escherichia coli O157:H7
-
Linton, M., J. M. J. McClements, and M. F. Patterson. 2000. The combined effect of high pressure and storage on the heat sensitivity of Escherichia coli O157:H7. Innov. Food Sci. Emerg. Technol. 1: 31-37.
-
(2000)
Innov. Food Sci. Emerg. Technol
, vol.1
, pp. 31-37
-
-
Linton, M.1
McClements, J.M.J.2
Patterson, M.F.3
-
16
-
-
0028110705
-
Escherichia coli O157:H7 acid tolerance and survival in apple cider
-
Miller, L. G., and C. W. Kaspar. 1994. Escherichia coli O157:H7 acid tolerance and survival in apple cider J. Food Prot. 57:460-464.
-
(1994)
J. Food Prot
, vol.57
, pp. 460-464
-
-
Miller, L.G.1
Kaspar, C.W.2
-
17
-
-
0033212839
-
Differentiation of several geographical origins in single-strength Valencia orange juices using quantitative comparison of carotenoid profiles
-
Mouly, P. P., E. M. Gaydou, L. Lapierre, and J. Corsetti. 1999. Differentiation of several geographical origins in single-strength Valencia orange juices using quantitative comparison of carotenoid profiles. J. Agric. Food Chem. 47:4038-4045.
-
(1999)
J. Agric. Food Chem
, vol.47
, pp. 4038-4045
-
-
Mouly, P.P.1
Gaydou, E.M.2
Lapierre, L.3
Corsetti, J.4
-
18
-
-
1842535533
-
Response of Escherichia coli O157:H7 in apple and orange juices by hydrostatic pressure treatment with rapid decompression
-
Noma, S., C. Tomita, M. Shimoda, and I. Hayakawa. 2004. Response of Escherichia coli O157:H7 in apple and orange juices by hydrostatic pressure treatment with rapid decompression. Food Microbiol. 21:469-473.
-
(2004)
Food Microbiol
, vol.21
, pp. 469-473
-
-
Noma, S.1
Tomita, C.2
Shimoda, M.3
Hayakawa, I.4
-
19
-
-
0001142068
-
-
C. Balny, R. Hayashi, K. Heremans, and P. Masson ed, High pressure and biotechnology. Colloque Inserm, John Libbey Eurotext, Montrouge, France
-
Ogawa, H., K. Fukuhisa, and H. Fukumoto. 1992. Effect of hydrostatic pressure on sterilization and preservation of citrus juice, p. 269-278. In C. Balny, R. Hayashi, K. Heremans, and P. Masson (ed.), High pressure and biotechnology. Colloque Inserm, John Libbey Eurotext, Montrouge, France.
-
(1992)
Effect of hydrostatic pressure on sterilization and preservation of citrus juice
, pp. 269-278
-
-
Ogawa, H.1
Fukuhisa, K.2
Fukumoto, H.3
-
20
-
-
0033879862
-
Analysis of color development during roasting of hazelnuts using response surface methodology
-
Ozdemir, M., and O. Devres. 2000. Analysis of color development during roasting of hazelnuts using response surface methodology. J. Food Eng. 45:17-24.
-
(2000)
J. Food Eng
, vol.45
, pp. 17-24
-
-
Ozdemir, M.1
Devres, O.2
-
21
-
-
0029108511
-
Concurrent effects of high hydrostatic-pressure, acidity and heat on the destruction and injury of yeasts
-
Pandya, Y., F. F. Jewett, and D. G. Hoover. 1995. Concurrent effects of high hydrostatic-pressure, acidity and heat on the destruction and injury of yeasts. J. Food Prot. 58:301-304.
-
(1995)
J. Food Prot
, vol.58
, pp. 301-304
-
-
Pandya, Y.1
Jewett, F.F.2
Hoover, D.G.3
-
22
-
-
0010862518
-
Isostatic high pressure processing of orange juice
-
R. Ahvenainen, T. Mattila-Sandholm, and T. Ohlsson ed, Technical Research Center of Finland, Espoo
-
Parish, M. E., and I. Olsson. 1994. Isostatic high pressure processing of orange juice, p. 93-102. In R. Ahvenainen, T. Mattila-Sandholm, and T. Ohlsson (ed.), VII Symposium on the Minimum Processing of Foods. Technical Research Center of Finland, Espoo.
-
(1994)
VII Symposium on the Minimum Processing of Foods
, pp. 93-102
-
-
Parish, M.E.1
Olsson, I.2
-
23
-
-
0008617496
-
High-pressure treatment of foods
-
R. K. Robertson, C. A. Batt, and P. D. Patel ed, Academic Press, London
-
Patterson, M. 1999. High-pressure treatment of foods, p. 1059-1065. In R. K. Robertson, C. A. Batt, and P. D. Patel (ed.), The encyclopedia of food microbiology. Academic Press, London.
-
(1999)
The encyclopedia of food microbiology
, pp. 1059-1065
-
-
Patterson, M.1
-
24
-
-
13844276073
-
Hydrophilic and lipophilic antioxidant capacities of commercial Mediterranean vegetable soups (gazpachos)
-
Pinilla, M. J., L. Plaza, C. Sánchez-Moreno, B. De Ancos, and M. P. Cano. 2005. Hydrophilic and lipophilic antioxidant capacities of commercial Mediterranean vegetable soups (gazpachos). J. Food Sci. 70:S60-S65.
-
(2005)
J. Food Sci
, vol.70
-
-
Pinilla, M.J.1
Plaza, L.2
Sánchez-Moreno, C.3
De Ancos, B.4
Cano, M.P.5
-
25
-
-
1542603071
-
Effect of combined treatments of high-pressure, citric acid and sodium chloride on quality parameters of tomato puree
-
Plaza, L., M. Muñoz, B. De Ancos, and M. P. Cano. 2003. Effect of combined treatments of high-pressure, citric acid and sodium chloride on quality parameters of tomato puree. Eur. Food Res. Technol. 216:514-519.
-
(2003)
Eur. Food Res. Technol
, vol.216
, pp. 514-519
-
-
Plaza, L.1
Muñoz, M.2
De Ancos, B.3
Cano, M.P.4
-
26
-
-
0037471615
-
Vitamin C, provitamin A carotenoids, and other carotenoids in high-pressurized orange juice during refrigerated storage
-
Sánchez-Moreno, C., L. Plaza, B. De Ancos, and M. P. Cano. 2003. Vitamin C, provitamin A carotenoids, and other carotenoids in high-pressurized orange juice during refrigerated storage. J. Agric. Food Chem. 51:647-653.
-
(2003)
J. Agric. Food Chem
, vol.51
, pp. 647-653
-
-
Sánchez-Moreno, C.1
Plaza, L.2
De Ancos, B.3
Cano, M.P.4
-
27
-
-
0014979485
-
Inhibition of injured Escherichia coli by several selective agents
-
Scheusner, D. L., F. F. Busta, and M. L. Speck. 1971. Inhibition of injured Escherichia coli by several selective agents. Appl. Microbiol. 21:46-49.
-
(1971)
Appl. Microbiol
, vol.21
, pp. 46-49
-
-
Scheusner, D.L.1
Busta, F.F.2
Speck, M.L.3
-
28
-
-
2942559190
-
Microbiological and biochemical stability of fresh-cut apples preserved by modified atmosphere packaging
-
Soliva-Fortuny, R. C., P. Elez-Martinez, and O. Martin-Belloso. 2004. Microbiological and biochemical stability of fresh-cut apples preserved by modified atmosphere packaging. Innov. Food Sci Emerg. Technol. 5:215-224.
-
(2004)
Innov. Food Sci Emerg. Technol
, vol.5
, pp. 215-224
-
-
Soliva-Fortuny, R.C.1
Elez-Martinez, P.2
Martin-Belloso, O.3
-
29
-
-
0032221827
-
High-pressure processing and preservation of food
-
Thakur, B. R., and P. E. Nelson. 1998. High-pressure processing and preservation of food. Food Rev. Int. 14:427-447.
-
(1998)
Food Rev. Int
, vol.14
, pp. 427-447
-
-
Thakur, B.R.1
Nelson, P.E.2
-
30
-
-
85039186041
-
-
U.S. Food and Drug Administration. 2002. Juice HACCP regulation. 21 CFR part 120. Available at: http://www.cfsan.fda.gov/~dms/ juicgui3.html. Accessed 12 September 2002.
-
U.S. Food and Drug Administration. 2002. Juice HACCP regulation. 21 CFR part 120. Available at: http://www.cfsan.fda.gov/~dms/ juicgui3.html. Accessed 12 September 2002.
-
-
-
|