Impact evaluation of high pressure treatment on foods: considerations on the development of pressure-temperature-time integrators (pTTIs)

Trends in Food Science and Technology

Volumn 19, Issue 6, 2008, Pages 337-348

  Van der Plancken, Iesel ^a   Grauwet, Tara ^a   Oey, Indrawati ^a   Van Loey, Ann ^a   Hendrickx, Marc ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

HIGH PRESSURE EFFECTS; QUALITY ASSURANCE; STERILIZATION (CLEANING);

HIGH PRESSURE TREATMENT; QUALITY ASPECTS; THERMAL PASTEURIZATION;

FOOD PROCESSING;

EID: 44349160875     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2007.10.004     Document Type: Review

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