Status and Trends of Novel Thermal and Non-Thermal Technologies for Fluid Foods

Novel Thermal And Non-Thermal Technologies For Fluid Foods

Volumn , Issue , 2012, Pages 1-6

  Cullen, P J ^a   Tiwari, Brijesh K ^b   Valdramidis, Vasilis P ^c  

^a DUBLIN INSTITUTE OF TECHNOLOGY   (Ireland)

^b MANCHESTER METROPOLITAN UNIVERSITY   (United Kingdom)

^c UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84882525345     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-12-381470-8.00001-3     Document Type: Chapter

References (10)

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5. Hendrickx M.E.G., Knorr D. Ultra High Pressure Treatments of Food 2001, Kluwer Academic/Plenum Publisher, New York.
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7. Messens W., Van Camp J., Huyghebaert A. The use of high pressure to modify the functionality of food proteins. Trends Food Sci. Tech. 1997, 8(4):107-112.
8. Pereira R.N., Vicente A.A. Environmental impact of novel thermal and non-thermal technologies in food processing. Food Res. Int. 2010, 43:1936-1943.
9. Vicente A., Castro I. Novel thermal processing technologies. Advances in Thermal and Non-Thermal Food Preservation 2007, Blackwell Publishing, Oxford, UK. G. Tewari, V. Juneja (Eds.).
10. Walkling-Ribeiro M., Noci F., Cronin D.A., Lyng J.G., Morgan D.J. Shelf life and sensory attributes of a fruit smoothie-type beverage processed with moderate heat and pulsed electric fields. LWT 2010, 43(7):1067-1073.