-
1
-
-
0032810422
-
Microbial stress response in minimal processing
-
Abee, T. and J.A. Wouters. 1999. Microbial stress response in minimal processing. Int. J. Food Microbiol. 50: 65-91.
-
(1999)
Int. J. Food Microbiol
, vol.50
, pp. 65-91
-
-
Abee, T.1
Wouters, J.A.2
-
2
-
-
0036220997
-
Use of high-pressure processing for oyster shucking and shelf-life extension
-
Adams, H.H.R.M., D.R. Farkas and M.T. Morrissey. 2002. Use of high-pressure processing for oyster shucking and shelf-life extension. J. Food Sci. 67: 640-645.
-
(2002)
J. Food Sci
, vol.67
, pp. 640-645
-
-
Adams, H.H.R.M.1
Farkas, D.R.2
Morrissey, M.T.3
-
3
-
-
33846353510
-
Inactivation kinetics of selected aerobic and anaerobic bacterial spores by pressure-assisted thermal processing
-
Ahn, J., V.M. Balasubramaniam and A.E. Yousef. 2007. Inactivation kinetics of selected aerobic and anaerobic bacterial spores by pressure-assisted thermal processing. Intern. J. Food Microbiol. 113: 321-329.
-
(2007)
Intern. J. Food Microbiol
, vol.113
, pp. 321-329
-
-
Ahn, J.1
Balasubramaniam, V.M.2
Yousef, A.E.3
-
5
-
-
2342488097
-
Assessment of high pressure induced damage on Lactobacillus rhamnosus GG by flow cytometry
-
Ananta, E., V. Heinz and D. Knorr. 2004. Assessment of high pressure induced damage on Lactobacillus rhamnosus GG by flow cytometry. Food Microbiol. 21: 567-577.
-
(2004)
Food Microbiol
, vol.21
, pp. 567-577
-
-
Ananta, E.1
Heinz, V.2
Knorr, D.3
-
6
-
-
0001274718
-
Influence of pressure-assisted freezing on the structure, hydration and mechanical properties of a protein gel
-
N.S. Isaacs (ed.), The Royal Society of Chemistry. Cambridge, UK
-
Barry, H., E.M. Dumay and J.C. Cheftel. Influence of pressure-assisted freezing on the structure, hydration and mechanical properties of a protein gel. pp 343-353. In: N.S. Isaacs (ed.). 1998. High pressure Food Science, Bioscience and Chemistry. The Royal Society of Chemistry. Cambridge, UK.
-
(1998)
High Pressure Food Science, Bioscience and Chemistry
, pp. 343-353
-
-
Barry, H.1
Dumay, E.M.2
Cheftel, J.C.3
-
7
-
-
0347397440
-
Etudes sur les effets biologiques des ultrapressions: Résistance des bactéries, des diastases et des toxines aux pressions très élevées
-
Basset, J. and M.A. Macheboeuf. 1932. Etudes sur les effets biologiques des ultrapressions: Résistance des bactéries, des diastases et des toxines aux pressions très élevées. Comp. Rend. Acad. Sci. 195: 1431-1433.
-
(1932)
Comp. Rend. Acad. Sci
, vol.195
, pp. 1431-1433
-
-
Basset, J.1
Macheboeuf, M.A.2
-
8
-
-
4243971942
-
Etudes sur les effets biologiques des ultrapressions. Etude sur l’immunité: Influence des pressions très élevées sur les antigènes et anticorps
-
Basset, J. and M.A. Macheboeuf. 1933. Etudes sur les effets biologiques des ultrapressions. Etude sur l’immunité: Influence des pressions très élevées sur les antigènes et anticorps. Comp. Rend. Acad. Sci. 196: 67-69.
-
(1933)
Comp. Rend. Acad. Sci
, vol.196
, pp. 67-69
-
-
Basset, J.1
Macheboeuf, M.A.2
-
9
-
-
1842532852
-
Etudes sur les effets biologiques des ultrapressions. Action des pressions très élevées sur les protéides
-
Basset, J., M.A. Macheboeuf and G. Sandor. 1933. Etudes sur les effets biologiques des ultrapressions. Action des pressions très élevées sur les protéides. Comp. Rend. Acad. Sci. 197: 796-798.
-
(1933)
Comp. Rend. Acad. Sci
, vol.197
, pp. 796-798
-
-
Basset, J.1
Macheboeuf, M.A.2
Sandor, G.3
-
10
-
-
0032916054
-
Variation in resistance of natural isolates of Escherichia coli O157 to high hydrostatic pressure, mild heat, and other stresses
-
Benito, A., G. Ventoura, M. Casadei, T. Robinson and B. Mackey. 1999. Variation in resistance of natural isolates of Escherichia coli O157 to high hydrostatic pressure, mild heat, and other stresses. Appl. Environ. Microbiol. 65: 1564-1569.
-
(1999)
Appl. Environ. Microbiol
, vol.65
, pp. 1564-1569
-
-
Benito, A.1
Ventoura, G.2
Casadei, M.3
Robinson, T.4
Mackey, B.5
-
11
-
-
34548681451
-
Response of spores to high-pressure processing
-
Black, E.P., P. Setlow, A.D. Hocking, C.M. Stewart, A.L. Kelly and D.G. Hoover. 2007. Response of spores to high-pressure processing. Compr. Rev. Food Sci. Food Saf. 6: 103-119.
-
(2007)
Compr. Rev. Food Sci. Food Saf
, vol.6
, pp. 103-119
-
-
Black, E.P.1
Setlow, P.2
Hocking, A.D.3
Stewart, C.M.4
Kelly, A.L.5
Hoover, D.G.6
-
12
-
-
1642409575
-
Injury recovery of foodborne pathogens in high hydrostatic pressure milk during storage
-
Bozoglu, F., H. Alpas and G. Kaletunç. 2004. Injury recovery of foodborne pathogens in high hydrostatic pressure milk during storage. FEMS Immunol. Med. Microbiol. 40: 243-247.
-
(2004)
FEMS Immunol. Med. Microbiol
, vol.40
, pp. 243-247
-
-
Bozoglu, F.1
Alpas, H.2
Kaletunç, G.3
-
13
-
-
0000264891
-
Water, in the liquid and five solid forms, under pressure
-
Bridgman, P.W. 1912. Water, in the liquid and five solid forms, under pressure. Proc. Am. Acad. Arts Sci. 47: 441-558.
-
(1912)
Proc. Am. Acad. Arts Sci
, vol.47
, pp. 441-558
-
-
Bridgman, P.W.1
-
14
-
-
0001435569
-
The coagulation of albumen by pressure
-
Bridgman, P.W. 1914. The coagulation of albumen by pressure. J. Biol. Chem. 19: 511-512.
-
(1914)
J. Biol. Chem
, vol.19
, pp. 511-512
-
-
Bridgman, P.W.1
-
15
-
-
0000589654
-
Induction of milk fat crystallization in the emulsified state by high hydrostatic pressure
-
Buchheim, W. and A.M. Abou El Nour. 1992. Induction of milk fat crystallization in the emulsified state by high hydrostatic pressure. Fat Sci. Technol. 10: 369-373.
-
(1992)
Fat Sci. Technol
, vol.10
, pp. 369-373
-
-
Buchheim, W.1
Abou El Nour, A.M.2
-
16
-
-
0025783492
-
Pressure inactivation of yeasts and molds
-
Butz, P. and H. Ludwig. 1991. Pressure inactivation of yeasts and molds. Pharmaz. Industrie 53: 584-586.
-
(1991)
Pharmaz. Industrie
, vol.53
, pp. 584-586
-
-
Butz, P.1
Ludwig, H.2
-
17
-
-
84986467020
-
Inactivation of fruit fly eggs by high pressure treatment
-
Butz, P. and B. Tauscher. 1995. Inactivation of fruit fly eggs by high pressure treatment. J. Food Proces. Preserv. 19: 161-164.
-
(1995)
J. Food Proces. Preserv
, vol.19
, pp. 161-164
-
-
Butz, P.1
Tauscher, B.2
-
18
-
-
0036182753
-
Changes in functional properties of vegetables induced by high pressure treatment
-
Butz, P., R. Edenharder, A. Fernández García, H. Fister, C. Merkel and B. Tauscher. 2002. Changes in functional properties of vegetables induced by high pressure treatment. Food Res. Intern. 35: 295-300.
-
(2002)
Food Res. Intern
, vol.35
, pp. 295-300
-
-
Butz, P.1
Edenharder, R.2
Fernández García, A.3
Fister, H.4
Merkel, C.5
Tauscher, B.6
-
19
-
-
1942537628
-
Influence of high-pressure treatment at 25°C and 85°C on folates in orange juice and model media
-
Butz, P., Y. Serfert, A. Fernández Garcia, S. Dietrich, R. Lindauer and A. Bognar. 2004. Influence of high-pressure treatment at 25°C and 85°C on folates in orange juice and model media. J. Food Sci. 69: 117-121.
-
(2004)
J. Food Sci
, vol.69
, pp. 117-121
-
-
Butz, P.1
Serfert, Y.2
Fernández Garcia, A.3
Dietrich, S.4
Lindauer, R.5
Bognar, A.6
-
20
-
-
34249849041
-
Effect of high pressure at elevated temperatures on thiamin and riboflavin in pork and model systems
-
Butz, P., A. Bognar, S. Dietrich and B. Tauscher. 2007. Effect of high pressure at elevated temperatures on thiamin and riboflavin in pork and model systems. J. Agric. Food Chem. 55: 1289-1294.
-
(2007)
J. Agric. Food Chem
, vol.55
, pp. 1289-1294
-
-
Butz, P.1
Bognar, A.2
Dietrich, S.3
Tauscher, B.4
-
21
-
-
0034548156
-
Effect of high pressure combined with mild heat or nisin on inoculated bacteria and mesophiles of goat´s milk fresh cheese
-
Capellas, M., M. Mor-Mur, R. Gervilla, J. Yuste and B. Guamis. 2000. Effect of high pressure combined with mild heat or nisin on inoculated bacteria and mesophiles of goat´s milk fresh cheese. Food Microbiol. 17: 633-641.
-
(2000)
Food Microbiol
, vol.17
, pp. 633-641
-
-
Capellas, M.1
Mor-Mur, M.2
Gervilla, R.3
Yuste, J.4
Guamis, B.5
-
22
-
-
0002375366
-
High pressure inactivation of Citrobacter freundii, Pseudomonas fluorescens and Listeria innocua in inoculated minced beef muscle
-
Carlez, A., J.P. Rosec, N. Richard and J.C. Cheftel. 1993. High pressure inactivation of Citrobacter freundii, Pseudomonas fluorescens and Listeria innocua in inoculated minced beef muscle. Food Sci. Technol. (LWT) 26: 357-363.
-
(1993)
Food Sci. Technol. (LWT)
, vol.26
, pp. 357-363
-
-
Carlez, A.1
Rosec, J.P.2
Richard, N.3
Cheftel, J.C.4
-
23
-
-
0000492383
-
Changes in colour and myoglobin of minced beef meat due to high pressure processing
-
Carlez, A., T. Veciana-Nogues and J.C. Cheftel. 1995. Changes in colour and myoglobin of minced beef meat due to high pressure processing. Food Sci. Technol. (LWT) 28: 528-538.
-
(1995)
Food Sci. Technol. (LWT)
, vol.28
, pp. 528-538
-
-
Carlez, A.1
Veciana-Nogues, T.2
Cheftel, J.C.3
-
24
-
-
0037547199
-
Comparison of recovery methods for freeze-injured Listeria monocytogenes, Salmonella typhimurim and Campylobacter coli in cell suspensions and associated with pork surfaces
-
Chang, V.P., E.W. Mills and C.N. Cutter. 2003. Comparison of recovery methods for freeze-injured Listeria monocytogenes, Salmonella typhimurim and Campylobacter coli in cell suspensions and associated with pork surfaces. J. Food Prot. 66: 798-803.
-
(2003)
J. Food Prot
, vol.66
, pp. 798-803
-
-
Chang, V.P.1
Mills, E.W.2
Cutter, C.N.3
-
25
-
-
0000872633
-
Effects of high hydrostatic pressure on food constituents: An overview
-
C. Balny, R. Hayashi, K. Heremans and P. Masson (eds.), Jonh Libbey Eurotex Ltd., Montrouge, France
-
Cheftel, J.C. Effects of high hydrostatic pressure on food constituents: An overview. pp 195-209. In: C. Balny, R. Hayashi, K. Heremans and P. Masson (eds.). 1992. High Pressure and Biotechnology. Colloques INSERM, vol. 224. Jonh Libbey Eurotex Ltd., Montrouge, France.
-
(1992)
High Pressure and Biotechnology. Colloques INSERM
, vol.224
, pp. 195-209
-
-
Cheftel, J.C.1
-
26
-
-
0011002047
-
Review: High-pressure, microbial inactivation and food preservation
-
Cheftel, J.C. 1995. Review: High-pressure, microbial inactivation and food preservation. Food Sci. Tech. Intern. 1: 75-90.
-
(1995)
Food Sci. Tech. Intern
, vol.1
, pp. 75-90
-
-
Cheftel, J.C.1
-
27
-
-
0031190812
-
Effects of high pressure on meat: A review
-
Cheftel, J.C. and J. Culioli. 1997. Effects of high pressure on meat: A review. Meat Sci. 46: 211-236.
-
(1997)
Meat Sci
, vol.46
, pp. 211-236
-
-
Cheftel, J.C.1
Culioli, J.2
-
28
-
-
0005994294
-
Effects of high pressure on food biopolymers with special reference to-lactoglobulin
-
D.S. Reid (ed.), Blackie Academic & Professional, London, UK
-
Cheftel, J.C. and E. Dumay. Effects of high pressure on food biopolymers with special reference to-lactoglobulin. pp 369-397. In: D.S. Reid (ed.). 1998. The Properties of Water in Foods-ISOPOW 6. Blackie Academic & Professional, London, UK.
-
(1998)
The Properties of Water in Foods-Isopow
, vol.6
, pp. 369-397
-
-
Cheftel, J.C.1
Dumay, E.2
-
29
-
-
0040190294
-
Pressure-assisted freezing and thawing: Principles and potential applications
-
Cheftel, J.C., J. Lévy and E. Dumay. 2000. Pressure-assisted freezing and thawing: Principles and potential applications. Food Rev. Int. 16: 453-483.
-
(2000)
Food Rev. Int
, vol.16
, pp. 453-483
-
-
Cheftel, J.C.1
Lévy, J.2
Dumay, E.3
-
30
-
-
0345493339
-
Pressure-assisted freezing and thawing of foods: A review of recent studies
-
Cheftel, J.C., M. Thiebaud and E. Dumay. 2002. Pressure-assisted freezing and thawing of foods: A review of recent studies. High Pressure Res. 22: 601-611.
-
(2002)
High Pressure Res
, vol.22
, pp. 601-611
-
-
Cheftel, J.C.1
Thiebaud, M.2
Dumay, E.3
-
31
-
-
1942505117
-
High pressure-low temperature processing of foods: A review
-
R. Winter (ed.), Springer Verlag, Berlin, Germany
-
Cheftel, J.C., M. Thiebaud and E. Dumay. High pressure-low temperature processing of foods: A review. pp 327-340. In: R. Winter (ed.). 2003. Advances in High Pressure Bioscience and Biotechnology II. Springer Verlag, Berlin, Germany.
-
(2003)
Advances in High Pressure Bioscience and Biotechnology II
, pp. 327-340
-
-
Cheftel, J.C.1
Thiebaud, M.2
Dumay, E.3
-
32
-
-
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
-
33
-
-
27744599995
-
Temperature and treatment time influence high hydrostatic pressure inactivation of feline calicivirus, a norovirus surrogate
-
Chen, H., D.G. Hoover and D.H. Kingsley. 2005. Temperature and treatment time influence high hydrostatic pressure inactivation of feline calicivirus, a norovirus surrogate. J. Food Prot. 68: 2389-2394.
-
(2005)
J. Food Prot
, vol.68
, pp. 2389-2394
-
-
Chen, H.1
Hoover, D.G.2
Kingsley, D.H.3
-
34
-
-
0034259936
-
Effect of freezing conditions and storage on ice crystal and drip volume in turbot (Scophtalmus maximus). Evaluation of pressure-shit freezing vs. air-blast freezing
-
Chevalier, D., A. Sequeira-Muñoz, A. Le Bail, B. Simpson and M. Ghoul. 2000. Effect of freezing conditions and storage on ice crystal and drip volume in turbot (Scophtalmus maximus). Evaluation of pressure-shit freezing vs. air-blast freezing. Innov. Food Sci. Emerg. Technol. 1: 193-201.
-
(2000)
Innov. Food Sci. Emerg. Technol
, vol.1
, pp. 193-201
-
-
Chevalier, D.1
Sequeira-Muñoz, A.2
Le Bail, A.3
Simpson, B.4
Ghoul, M.5
-
35
-
-
0037334653
-
Review: Are intrinsic TTIs for thermally processed milk applicable for high-pressure processing assessment
-
Claeys, W.L., Indrawati, A.M. Van Loey and M. Hendrickx. 2003. Review: Are intrinsic TTIs for thermally processed milk applicable for high-pressure processing assessment? Innov. Food Sci. Emerg. Tech. 4: 1-14.
-
(2003)
Innov. Food Sci. Emerg. Tech
, vol.4
, pp. 1-14
-
-
Claeys, W.L.1
Indrawati, A.M.V.L.2
Hendrickx, M.3
-
36
-
-
33846795894
-
Interactions of milk proteins during heat and high hydrostatic pressure treatments-A review
-
Considine T., H.A. Patel, S.G. Anema, H. Singh and L.K. Creamer. 2007. Interactions of milk proteins during heat and high hydrostatic pressure treatments-A review. Innov. Food Sci. Emerg. Technol. 8: 1-23.
-
(2007)
Innov. Food Sci. Emerg. Technol
, vol.8
, pp. 1-23
-
-
Considine, T.1
Patel, H.A.2
Anema, S.G.3
Singh, H.4
Creamer, L.K.5
-
37
-
-
85147624416
-
Unfermented fruit beverages
-
W.V. Cruess (ed.), McGraw-Hill Book Company, New York, USA
-
Cruess, W.V. Unfermented fruit beverages. pp 205-236. In: W.V. Cruess (ed.). 1924. Commercial Fruit and Vegetable Products. McGraw-Hill Book Company, New York, USA.
-
(1924)
Commercial Fruit and Vegetable Products
, pp. 205-236
-
-
Cruess, W.V.1
-
38
-
-
0031891818
-
Effect of high pressure on the structure of dipalmitoylphosphatidylcholine bilayer membranes: A synchrotron-X ray diffraction and FT-IR spectroscopy study using the diamond anvil technique
-
Czeslik, C., O. Reis, R. Winter and G. Rapp 1998. Effect of high pressure on the structure of dipalmitoylphosphatidylcholine bilayer membranes: A synchrotron-X ray diffraction and FT-IR spectroscopy study using the diamond anvil technique. Chem. Phys. Lipids 91: 135-144.
-
(1998)
Chem. Phys. Lipids
, vol.91
, pp. 135-144
-
-
Czeslik, C.1
Reis, O.2
Winter, R.3
Rapp, G.4
-
39
-
-
33747131174
-
Trends in postmortem aging in fish: Understanding of proteolysis and disorganization of the myofibrillar structure
-
Delbarre-Ladrat, C., R. Cheret, R. Taylor and V. Verrez-Bagnis. 2006. Trends in postmortem aging in fish: Understanding of proteolysis and disorganization of the myofibrillar structure. Crit. Rev. Food Sci. Nut. 46: 409-421.
-
(2006)
Crit. Rev. Food Sci. Nut
, vol.46
, pp. 409-421
-
-
Delbarre-Ladrat, C.1
Cheret, R.2
Taylor, R.3
Verrez-Bagnis, V.4
-
40
-
-
12344272650
-
-
L.E. Jeremiah (ed.), Marcel Dekker, Inc., New York, USA
-
Devine, C.E., R.G. Bell, S. Lovatt, B.B. Chrystall and L.E. Jeremiah. Red meat. pp 51-84. In: L.E. Jeremiah (ed.). 1996. Marcel Dekker, Inc., New York, USA.
-
(1996)
Red Meat
, pp. 51-84
-
-
Devine, C.E.1
Bell, R.G.2
Lovatt, S.3
Chrystall, B.B.4
Jeremiah, L.E.5
-
41
-
-
0142126818
-
High hydrostatic pressure treatment of finfish to inactivate Anisakis simplex
-
Dong, F.M., A.R. Cook and R.P. Herwig. 2003. High hydrostatic pressure treatment of finfish to inactivate Anisakis simplex. J. Food Prot. 66: 1924-1926.
-
(2003)
J. Food Prot
, vol.66
, pp. 1924-1926
-
-
Dong, F.M.1
Cook, A.R.2
Herwig, R.P.3
-
42
-
-
0030295789
-
Effects of high pressure on the physicochemical characteristics of dairy creams and model emulsions
-
Dumay, E., C. Lambert, S. Funtenberger and J.C. Cheftel. 1996. Effects of high pressure on the physicochemical characteristics of dairy creams and model emulsions. Food Sci. Technol. (LWT) 29: 606-625.
-
(1996)
Food Sci. Technol. (LWT)
, vol.29
, pp. 606-625
-
-
Dumay, E.1
Lambert, C.2
Funtenberger, S.3
Cheftel, J.C.4
-
43
-
-
0040017822
-
Pressure- and heatinduced gelation of mixed ß-lactoglobulin/polysaccharide solutions: Scanning electron microscopy of gels
-
Dumay, E., A. Laligant, D. Zasypkin and J.C. Cheftel. 1999. Pressure- and heatinduced gelation of mixed ß-lactoglobulin/polysaccharide solutions: Scanning electron microscopy of gels. Food Hydrocolloids 13: 339-351.
-
(1999)
Food Hydrocolloids
, vol.13
, pp. 339-351
-
-
Dumay, E.1
Laligant, A.2
Zasypkin, D.3
Cheftel, J.C.4
-
45
-
-
0034933834
-
Survival of three Salmonella serotypes on beef trimmings during simulated commercial freezing and frozen storage
-
Dykes, G.A. and S.M. Moorhead. 2001. Survival of three Salmonella serotypes on beef trimmings during simulated commercial freezing and frozen storage. J. Food Saf. 21: 87-96.
-
(2001)
J. Food Saf
, vol.21
, pp. 87-96
-
-
Dykes, G.A.1
Moorhead, S.M.2
-
46
-
-
42449160594
-
Full-length prion protein aggregates to amyloid fibrils and spherical particles by distinct pathways
-
El Moustaine, D., V. Perrier, L. Smeller and R. Lange. 2008. Full-length prion protein aggregates to amyloid fibrils and spherical particles by distinct pathways. FEBS J. 275: 2021-2031.
-
(2008)
FEBS J
, vol.275
, pp. 2021-2031
-
-
El Moustaine, D.1
Perrier, V.2
Smeller, L.3
Lange, R.4
-
47
-
-
0029588657
-
Understanding physical inactivation processes: Combined preservation opportunities using heat, ultrasound and pressure
-
Earnshaw, R.G., J. Appleyard and R.M. Hurst. 1995. Understanding physical inactivation processes: Combined preservation opportunities using heat, ultrasound and pressure. Int. J. Food Microbiol. 28: 197-219.
-
(1995)
Int. J. Food Microbiol
, vol.28
, pp. 197-219
-
-
Earnshaw, R.G.1
Appleyard, J.2
Hurst, R.M.3
-
48
-
-
0034486491
-
High pressure Processing. Kinetics of Microbial Inactivation for Alternative Food Processing Technologies
-
Farkas, D.F. and D.G. Hoover. 2000. High pressure Processing. Kinetics of Microbial Inactivation for Alternative Food Processing Technologies, J. Food Sci. supplement 47-64.
-
(2000)
J. Food Sci
, pp. 47-64
-
-
Farkas, D.F.1
Hoover, D.G.2
-
49
-
-
32244434173
-
High-pressure shift freezing versus high-pressure assisted freezing: Effects on the microstructure of a food model
-
Fernández, P.P., L. Otero, B. Guignon and P.D. Sanz. 2006. High-pressure shift freezing versus high-pressure assisted freezing: Effects on the microstructure of a food model. Food Hydrocolloids 20: 510-522.
-
(2006)
Food Hydrocolloids
, vol.20
, pp. 510-522
-
-
Fernández, P.P.1
Otero, L.2
Guignon, B.3
Sanz, P.D.4
-
50
-
-
0034794386
-
Effects of high-pressure processing on carotenoids extractability, antioxidant activity, glucose diffusion, and water binding of tomato puree (Lycopersicon esculentum Mill.)
-
Fernández García, A., P. Butz and B. Tauscher. 2001. Effects of high-pressure processing on carotenoids extractability, antioxidant activity, glucose diffusion, and water binding of tomato puree (Lycopersicon esculentum Mill.). J. Food Sci. 66: 1033-1038.
-
(2001)
J. Food Sci
, vol.66
, pp. 1033-1038
-
-
Fernández García, A.1
Butz, P.2
Tauscher, B.3
-
52
-
-
0036083785
-
Trehalose and hydrostatic pressure effects on the structure and sensory properties of frozen tofu (soybean curd)
-
Fuchigami, M., N. Ogawa and A. Teramoto. 2002. Trehalose and hydrostatic pressure effects on the structure and sensory properties of frozen tofu (soybean curd). Innov. Food Sci. Emerg. Technol. 3: 139-147.
-
(2002)
Innov. Food Sci. Emerg. Technol
, vol.3
, pp. 139-147
-
-
Fuchigami, M.1
Ogawa, N.2
Teramoto, A.3
-
53
-
-
0001190763
-
High pressure promotes-lactoglobulin aggregation through SH/S-S interchange reactions
-
Funtenberger, S., E. Dumay and J.C. Cheftel. 1997. High pressure promotes-lactoglobulin aggregation through SH/S-S interchange reactions. J. Agric. Food Chem. 45: 912-921.
-
(1997)
J. Agric. Food Chem
, vol.45
, pp. 912-921
-
-
Funtenberger, S.1
Dumay, E.2
Cheftel, J.C.3
-
54
-
-
0037541055
-
Mechanism of the inactivation of bacterial spores by reciprocal pressurization treatment
-
Furukawa, S., M. Shimoda and I. Hayakawa. 2003. Mechanism of the inactivation of bacterial spores by reciprocal pressurization treatment. J. Appl. Microbiol. 94: 836-841.
-
(2003)
J. Appl. Microbiol
, vol.94
, pp. 836-841
-
-
Furukawa, S.1
Shimoda, M.2
Hayakawa, I.3
-
55
-
-
0037040989
-
Hydrostatic pressure induces fusion-active state of enveloped viruses
-
Gaspar, L.P., A.C.B. Silva, A.M.O. Gomes, M.S. Freitas, B. Ano, W.D. Scharcz, J. Mestecky, M.J. Novak, D. Foguel and D. Silva. 2002. Hydrostatic pressure induces fusion-active state of enveloped viruses. J. Biol. Chem. 277: 8433-8439.
-
(2002)
J. Biol. Chem
, vol.277
, pp. 8433-8439
-
-
Gaspar, L.P.1
Silva, A.C.B.2
Gomes, A.M.O.3
Freitas, M.S.4
Ano, B.5
Scharcz, W.D.6
Mestecky, J.7
Novak, M.J.8
Foguel, D.9
Silva, D.10
-
56
-
-
0031055179
-
Effect of high hydrostatic pressure on Listeria innocua 910 CECT inoculated into Ewe’s milk
-
Gervilla, R.M., Capellas, V. Ferragut and B. Guamis. 1997. Effect of high hydrostatic pressure on Listeria innocua 910 CECT inoculated into Ewe’s milk. J. Food Protec. 60: 33-37.
-
(1997)
J. Food Protec
, vol.60
, pp. 33-37
-
-
Gervilla, R.M.1
Capellas, V.F.2
Guamis, B.3
-
57
-
-
0034167390
-
High pressure inactivation of microorganisms inoculated into ovine milk of different fat contents
-
Gervilla, R., V. Ferragut and B. Guamis. 2000. High pressure inactivation of microorganisms inoculated into ovine milk of different fat contents. J. Dairy Sci. 83: 674-682.
-
(2000)
J. Dairy Sci
, vol.83
, pp. 674-682
-
-
Gervilla, R.1
Ferragut, V.2
Guamis, B.3
-
58
-
-
40749088430
-
Effect of dynamic high pressure on whey protein aggregation: A comparison with the effect of continuous short-time thermal treatments
-
Grácia-Juliá, A., M. René, M. Cortés-Muñoz, L. Picart, T. López-Pedemonte, D. Chevalier and E. Dumay. 2008. Effect of dynamic high pressure on whey protein aggregation: A comparison with the effect of continuous short-time thermal treatments. Food Hydrocolloids 22: 1014-1032.
-
(2008)
Food Hydrocolloids
, vol.22
, pp. 1014-1032
-
-
Grácia-Juliá, A.1
René, M.2
Cortés-Muñoz, M.3
Picart, L.4
López-Pedemonte, T.5
Chevalier, D.6
Dumay, E.7
-
59
-
-
33646148275
-
Inactivation of foodborne viruses of significance by high pressure and other processes
-
Grove, S.F., A. Lee, T. Lewis, C.M. Stewart, H. Chen and D.G. Hoover. 2006. Inactivation of foodborne viruses of significance by high pressure and other processes. J. Food Prot. 69: 957-968.
-
(2006)
J. Food Prot
, vol.69
, pp. 957-968
-
-
Grove, S.F.1
Lee, A.2
Lewis, T.3
Stewart, C.M.4
Chen, H.5
Hoover, D.G.6
-
60
-
-
0014745868
-
Initiation of germination of bacterial spores by hydrostatic pressure
-
Gould, G.W. and A.J.H. Sale. 1970. Initiation of germination of bacterial spores by hydrostatic pressure. J. Gen. Microbiol. 60: 335-346.
-
(1970)
J. Gen. Microbiol
, vol.60
, pp. 335-346
-
-
Gould, G.W.1
Sale, A.J.H.2
-
61
-
-
0037883732
-
Convective and diffusive transport effects in a high pressure induced inactivation process of packed food
-
Hartmann, C., A. Delgado and J. Szymczyk. 2003. Convective and diffusive transport effects in a high pressure induced inactivation process of packed food. J. Food Engineer 59: 33-44.
-
(2003)
J. Food Engineer
, vol.59
, pp. 33-44
-
-
Hartmann, C.1
Delgado, A.2
Szymczyk, J.3
-
62
-
-
0029347023
-
Kinetic analysis of yeast inactivation by high pressure treatment at low temperatures
-
Hashizume, C., K. Kimura and R. Hayashi. 1995. Kinetic analysis of yeast inactivation by high pressure treatment at low temperatures. Biosci. Biotechnol. Biochem. 59: 1455-1458.
-
(1995)
Biosci. Biotechnol. Biochem
, vol.59
, pp. 1455-1458
-
-
Hashizume, C.1
Kimura, K.2
Hayashi, R.3
-
63
-
-
0028005908
-
Oscillatory compared with continuous high pressure sterilisation on Bacillus stearothermophilus spores
-
Hayakawa, I., T. Kanno, Y.K. Yoshi and Y. Fujio. 1994. Oscillatory compared with continuous high pressure sterilisation on Bacillus stearothermophilus spores. J. Food Sci. 59: 164-167.
-
(1994)
J. Food Sci
, vol.59
, pp. 164-167
-
-
Hayakawa, I.1
Kanno, T.2
Yoshi, Y.K.3
Fujio, Y.4
-
64
-
-
0031768852
-
Microorganism inactivation using high pressure generation in sealed vessels under sub-zero temperature
-
Hayakawa, K.Y., Ueno, S. Kawamura, S. Kato and R. Hayashi. 1998. Microorganism inactivation using high pressure generation in sealed vessels under sub-zero temperature. Appl. Microbiol. Biotechnol. 50: 415-418.
-
(1998)
Appl. Microbiol. Biotechnol
, vol.50
, pp. 415-418
-
-
Hayakawa, K.Y.1
Ueno, S.K.2
Kato, S.3
Hayashi, R.4
-
66
-
-
10044262562
-
Effects of high pressure on spores
-
M.E.G. Hendrickx and D. Knorr (eds.), Kluwer Academic/Plenum Publishers, New York, USA
-
Heinz, V. and D. Knorr. 2001. Effects of high pressure on spores. pp 77-113. In: M.E.G. Hendrickx and D. Knorr (eds.). 2001. Ultra High Pressure Treatments of Foods, Kluwer Academic/Plenum Publishers, New York, USA.
-
(2001)
Ultra High Pressure Treatments of Foods
, pp. 77-113
-
-
Heinz, V.1
Knorr, D.2
-
67
-
-
0030738841
-
Elevation of the heat resistance of vegetative cells and spores of Clostridium perfringens type A by sub-lethal heat chock
-
Heredia, N.L., G.A. García, R. Luevanos, R.G. Labbe and J.S. García-Alvarado. 1997. Elevation of the heat resistance of vegetative cells and spores of Clostridium perfringens type A by sub-lethal heat chock. J. Food Prot. 60: 998-1000.
-
(1997)
J. Food Prot
, vol.60
, pp. 998-1000
-
-
Heredia, N.L.1
García, G.A.2
Luevanos, R.3
Labbe, R.G.4
García-Alvarado, J.S.5
-
68
-
-
0003140314
-
The effects of pressure in the preservation of milk
-
Hite, B.H. 1899. The effects of pressure in the preservation of milk. Bull. West. Virg. Univ. Agric. Exp. Station 58: 15-35.
-
(1899)
Bull. West. Virg. Univ. Agric. Exp. Station
, vol.58
, pp. 15-35
-
-
Hite, B.H.1
-
69
-
-
0002914044
-
The effect of pressure on certain microorganisms encountered in the preservation of fruits and vegetables
-
Hite, B.H., N.J. Giddings and C.E. Weakley. 1914. The effect of pressure on certain microorganisms encountered in the preservation of fruits and vegetables. Bull. West. Virg. Univ. Agric. Exp. Station 146: 1-67.
-
(1914)
Bull. West. Virg. Univ. Agric. Exp. Station
, vol.146
, pp. 1-67
-
-
Hite, B.H.1
Giddings, N.J.2
Weakley, C.E.3
-
70
-
-
1942542393
-
Properties of casein micelles in high pressure-treated bovine milk
-
Huppertz, T., P.F. Fox and A.L. Kelly. 2004. Properties of casein micelles in high pressure-treated bovine milk. Food Chem. 87: 103-110.
-
(2004)
Food Chem
, vol.87
, pp. 103-110
-
-
Huppertz, T.1
Fox, P.F.2
Kelly, A.L.3
-
72
-
-
33947420143
-
Inactivation of avian influenza virus by heat and high hydrostatic pressure
-
Isbarn, S., R. Buckow, A. Himmelreich, A. Lehmacher and V. Heinz, 2007. Inactivation of avian influenza virus by heat and high hydrostatic pressure. J. Food Prot. 70: 667-673.
-
(2007)
J. Food Prot
, vol.70
, pp. 667-673
-
-
Isbarn, S.1
Buckow, R.2
Himmelreich, A.3
Lehmacher, A.4
Heinz, V.5
-
73
-
-
85123027437
-
C. botulinum inactivation kinetics implemented in a computational model of high-pressure sterilisation
-
In press
-
Juliano, P., P.J. Fryer and C. Versteeg. 2008. C. botulinum inactivation kinetics implemented in a computational model of high-pressure sterilisation. Biotechnol. Progress. In press.
-
(2008)
Biotechnol. Progress
-
-
Juliano, P.1
Fryer, P.J.2
Versteeg, C.3
-
74
-
-
58149326178
-
Potential food applications of high-pressure effects on ice-water transitions
-
Kalichevsky, M.T., D. Knorr and P.J. Lillford. 1995. Potential food applications of high-pressure effects on ice-water transitions. Trends food Sci. Technol. 6: 253-259.
-
(1995)
Technol
, vol.6
, pp. 253-259
-
-
Kalichevsky, M.T.1
Knorr, D.2
Lillford, P.J.3
-
75
-
-
11544350146
-
Impact of high hydrostatic pressure on phase transitions of foods
-
Knorr, D., O. Schlüter and V. Heinz. 1998. Impact of high hydrostatic pressure on phase transitions of foods. Food Technol. 52: 42-45.
-
(1998)
Food Technol
, vol.52
, pp. 42-45
-
-
Knorr, D.1
Schlüter, O.2
Heinz, V.3
-
76
-
-
0002529622
-
Pressureshift freezing and its influence on texture, color, microstructure and rehydration behavior of potato cubes
-
Koch, H., I. Seyderhelm, P. Wille, M.T. Kalichevsky and D. Knorr. 1996. Pressureshift freezing and its influence on texture, color, microstructure and rehydration behavior of potato cubes. Nahrung. 40: 125-131.
-
(1996)
Nahrung
, vol.40
, pp. 125-131
-
-
Koch, H.1
Seyderhelm, I.2
Wille, P.3
Kalichevsky, M.T.4
Knorr, D.5
-
77
-
-
0034999046
-
Effects of high pressure and low temperature on b-lactoglobulin unfolding and aggregation
-
Kolakowski, P., E. Dumay and J.C. Cheftel. 2001. Effects of high pressure and low temperature on b-lactoglobulin unfolding and aggregation. Food Hydrocolloids 15: 215-232.
-
(2001)
Food Hydrocolloids
, vol.15
, pp. 215-232
-
-
Kolakowski, P.1
Dumay, E.2
Cheftel, J.C.3
-
78
-
-
0036680788
-
Quality and storage-stability of high-pressure preserved green beans
-
Krebbers, B., A.M. Matser, M. Koets and R.W. Van den Berg. 2002. Quality and storage-stability of high-pressure preserved green beans. J. Food Eng. 54: 27-33.
-
(2002)
J. Food Eng
, vol.54
, pp. 27-33
-
-
Krebbers, B.1
Matser, A.M.2
Koets, M.3
Van Den Berg, R.W.4
-
79
-
-
0036214675
-
Alternative food-preservation technologies: Efficacy and mechanisms
-
Lado, B.H. and A.E. Yousef. 2002. Alternative food-preservation technologies: Efficacy and mechanisms. Microb. Infect. 4: 433-440.
-
(2002)
Microb. Infect
, vol.4
, pp. 433-440
-
-
Lado, B.H.1
Yousef, A.E.2
-
81
-
-
0001495241
-
Freezing kinetics of a model oil-in-water emulsion under high pressure or by pressure release. Impact on ice crystals and oil droplets
-
Lévy, J., E. Dumay, E. Kolodziejczyk and J.C. Chefel. 1999. Freezing kinetics of a model oil-in-water emulsion under high pressure or by pressure release. Impact on ice crystals and oil droplets. Food Sci. Technol. (LWT) 32: 396-405.
-
(1999)
Food Sci. Technol. (LWT)
, vol.32
, pp. 396-405
-
-
Lévy, J.1
Dumay, E.2
Kolodziejczyk, E.3
Chefel, J.C.4
-
82
-
-
33645546920
-
Effects of high-pressure processing on Toxoplasma gondii tissue cysts in ground pork
-
Lindsay, D., M.V. Collins, D. Holliman, G.J. Flick and J.P. Dubey. 2006. Effects of high-pressure processing on Toxoplasma gondii tissue cysts in ground pork. J. Parasitol. 92: 195-196.
-
(2006)
J. Parasitol
, vol.92
, pp. 195-196
-
-
Lindsay, D.1
Collins, M.V.2
Holliman, D.3
Flick, G.J.4
Dubey, J.P.5
-
83
-
-
33750056070
-
High hydrostatic pressure treatment applied to model cheeses made from cow’s milk inoculated with Staphylococcus aureus
-
López-Pedemonte, T., A.X. Roig-Sagués, S. De Lamo, R. Gervilla and B. Guamis. 2007a. High hydrostatic pressure treatment applied to model cheeses made from cow’s milk inoculated with Staphylococcus aureus. Food Control 18: 441-447.
-
(2007)
Food Control
, vol.18
, pp. 441-447
-
-
López-Pedemonte, T.1
Roig-Sagués, A.X.2
De Lamo, S.3
Gervilla, R.4
Guamis, B.5
-
84
-
-
33746857246
-
Reduction of counts of Listeria monocytogenes in cheese by means of high hydrostatic pressure
-
López-Pedemonte, T., A. Roig-Sagués, S. De Lamo, M. Hernández-Herrero and B. Guamis. 2007b. Reduction of counts of Listeria monocytogenes in cheese by means of high hydrostatic pressure. Food Microbiol. 24: 59-66.
-
(2007)
Food Microbiol
, vol.24
, pp. 59-66
-
-
López-Pedemonte, T.1
Roig-Sagués, A.2
De Lamo, S.3
Hernández-Herrero, M.4
Guamis, B.5
-
85
-
-
0037898048
-
Effects of high pressure on chemical reactions related to food quality
-
M. Hendrickx and D. Knorr (eds.), Kluwer Academic/Plenum Publishers, New York, USA
-
Ludikhuyze, L. and M. Hendrickx. Effects of high pressure on chemical reactions related to food quality. pp 167-188. In: M. Hendrickx and D. Knorr (eds.). 2001. Ultra High Pressure Treatments of Foods, Kluwer Academic/Plenum Publishers, New York, USA.
-
(2001)
Ultra High Pressure Treatments of Foods
, pp. 167-188
-
-
Ludikhuyze, L.1
Hendrickx, M.2
-
86
-
-
0037898048
-
Effects of high pressure on enzymes related to food quality
-
M.E.G. Hendrickx and D. Knorr. (eds.), Kluwer Academic/Plenum Publishers, New York, USA
-
Ludikhuyze, L., A. Van Loey Indrawati, S. Denys and M.E.G. Hendrickx. 2001. Effects of high pressure on enzymes related to food quality. pp 115-166. In: M.E.G. Hendrickx and D. Knorr. (eds.). 2001. Ultra High Pressure Treatments of Foods, Kluwer Academic/Plenum Publishers, New York, USA.
-
(2001)
Ultra High Pressure Treatments of Foods
, pp. 115-166
-
-
Ludikhuyze, L.1
Van Loey Indrawati, A.2
Denys, S.3
Hendrickx, M.E.G.4
-
87
-
-
19644376402
-
High pressure-low temperature processing of foods: Impact on cell membranes, texture, color and visual appearance of potato tissue
-
Luscher, C., O. Schlüter and D. Knorr. 2005. High pressure-low temperature processing of foods: Impact on cell membranes, texture, color and visual appearance of potato tissue. Innov. Food Sci. Emerg. Technol. 6: 59-71.
-
(2005)
Innov. Food Sci. Emerg. Technol
, vol.6
, pp. 59-71
-
-
Luscher, C.1
Schlüter, O.2
Knorr, D.3
-
88
-
-
0030780275
-
Biological significance of lipid polymorphism: The cubic phases
-
Luzzati, V. 1997. Biological significance of lipid polymorphism: The cubic phases. Curr. Opin. Struct. Biol. 7: 661-668.
-
(1997)
Curr. Opin. Struct. Biol
, vol.7
, pp. 661-668
-
-
Luzzati, V.1
-
89
-
-
0002553711
-
Factors affecting the resistance of Listeria monocytogenes to high hydrostatic pressure
-
Mackey, B.M., K. Forestière and N. Isaacs. 1995. Factors affecting the resistance of Listeria monocytogenes to high hydrostatic pressure. Food Biotechnol. 9: 1-11.
-
(1995)
Food Biotechnol
, vol.9
, pp. 1-11
-
-
Mackey, B.M.1
Forestière, K.2
Isaacs, N.3
-
90
-
-
0028154758
-
The effect of high pressure on Salmonella typhimurium and Listeria monocytogenes examined by electron microscopy
-
Mackey, B.M., K. Forestière, N.S. Isaacs, R. Stenning and B. Booker. 1994. The effect of high pressure on Salmonella typhimurium and Listeria monocytogenes examined by electron microscopy. Lett. Appl. Microbiol. 19: 429-432.
-
(1994)
Lett. Appl. Microbiol
, vol.19
, pp. 429-432
-
-
Mackey, B.M.1
Forestière, K.2
Isaacs, N.S.3
Stenning, R.4
Booker, B.5
-
91
-
-
0026907780
-
Application of high pressure and thermophysical properties of water to biotechnology
-
Makita, T. 1992. Application of high pressure and thermophysical properties of water to biotechnology. Fluid Phase Equilibria. 76: 87-95.
-
(1992)
Fluid Phase Equilibria
, vol.76
, pp. 87-95
-
-
Makita, T.1
-
93
-
-
33646538772
-
High-pressure-mediated survival of Clostridium botulinum and Bacillus amyloliquefaciens endospores at high temperature
-
Margosch, D., M.A. Ehrmann, R. Buckow, V. Heinz, R.F. Vogel and M.G. Gänzle. 2006. High-pressure-mediated survival of Clostridium botulinum and Bacillus amyloliquefaciens endospores at high temperature. Appl. Environ. Microbiol. 72: 3476-3481.
-
(2006)
Appl. Environ. Microbiol
, vol.72
, pp. 3476-3481
-
-
Margosch, D.1
Ehrmann, M.A.2
Buckow, R.3
Heinz, V.4
Vogel, R.F.5
Gänzle, M.G.6
-
94
-
-
6444239489
-
A combined NMR and microstructural study of the effect of high-pressure processing on strawberries
-
Marigheto, N., A. Vial, K. Wright and B. Hills. 2004. A combined NMR and microstructural study of the effect of high-pressure processing on strawberries. Applied Magnetic Resonance 26: 521-531.
-
(2004)
Applied Magnetic Resonance
, vol.26
, pp. 521-531
-
-
Marigheto, N.1
Vial, A.2
Wright, K.3
Hills, B.4
-
95
-
-
0032209447
-
Size and location of ice crystals in pork frozen by high-pressure-assisted freezing as compared to classical methods
-
Martino, M.N., L. Otero, P.D. Sanz and N.E. Zaritzky. 1998. Size and location of ice crystals in pork frozen by high-pressure-assisted freezing as compared to classical methods. Meat Sci. 50: 303-313.
-
(1998)
Meat Sci
, vol.50
, pp. 303-313
-
-
Martino, M.N.1
Otero, L.2
Sanz, P.D.3
Zaritzky, N.E.4
-
96
-
-
34249723738
-
High pressure biotechnology in medicine and pharmaceutical science
-
Masson, P., C. Tonello and C. Balny. 2001. High pressure biotechnology in medicine and pharmaceutical science. J. Biomed. Biotech. 1: 85-88.
-
(2001)
J. Biomed. Biotech
, vol.1
, pp. 85-88
-
-
Masson, P.1
Tonello, C.2
Balny, C.3
-
98
-
-
36148964761
-
Flow cytometry assessment of Bacillus spore response to high pressure and heat
-
Mathys, A., B. Chapman, M. Bull, V. Heinz and D. Knorr. 2007. Flow cytometry assessment of Bacillus spore response to high pressure and heat. Innov. Food Sci. Emerg. Technol. 8: 519-527.
-
(2007)
Innov. Food Sci. Emerg. Technol
, vol.8
, pp. 519-527
-
-
Mathys, A.1
Chapman, B.2
Bull, M.3
Heinz, V.4
Knorr, D.5
-
99
-
-
0035045620
-
The effect of growth stage and growth temperature on high hydrostatic pressure inactivation of some psychrotrophic bacteria in milk
-
McClements, J.M.J., M.F. Patterson and M. Linton. 2001. The effect of growth stage and growth temperature on high hydrostatic pressure inactivation of some psychrotrophic bacteria in milk. J. Food Prot. 64: 514-522.
-
(2001)
J. Food Prot
, vol.64
, pp. 514-522
-
-
McClements, J.M.J.1
Patterson, M.F.2
Linton, M.3
-
100
-
-
0008820726
-
Pressure inactivation of fungal spores in aqueous model solutions and in real food systems
-
Merkulow, N., R. Eicher and H. Ludwig. 2000, Pressure inactivation of fungal spores in aqueous model solutions and in real food systems. High Press. Res. 19: 643-652.
-
(2000)
High Press. Res
, vol.19
, pp. 643-652
-
-
Merkulow, N.1
Eicher, R.2
Ludwig, H.3
-
102
-
-
0036008372
-
Anisakis simplex Larva killed by highhydrostatic-pressure processing
-
Molina-García, A.D. and P.D. Sanz. 2002. Anisakis simplex Larva killed by highhydrostatic-pressure processing. J. Food Protec. 65: 383-388.
-
(2002)
J. Food Protec
, vol.65
, pp. 383-388
-
-
Molina-García, A.D.1
Sanz, P.D.2
-
103
-
-
0346361477
-
Ice VI freezing of meat: Supercooling and ultrastructural studies
-
Molina-García, A.D., L. Otero, M.N. Martino, N.E. Zaritzky, J. Arabas, J. Szczepek and P.D. Sanz. 2004. Ice VI freezing of meat: Supercooling and ultrastructural studies. Meat Science 66: 709-718.
-
(2004)
Meat Science
, vol.66
, pp. 709-718
-
-
Molina-García, A.D.1
Otero, L.2
Martino, M.N.3
Zaritzky, N.E.4
Arabas, J.5
Szczepek, J.6
Sanz, P.D.7
-
104
-
-
0030065265
-
High pressure effect on protein structure and function
-
Mozhaev, V.V., J. Heremans, J. Frank, P. Masson and C. Balny. 1996. High pressure effect on protein structure and function. Proteins Struc. Funct. Genet. 24: 81-91.
-
(1996)
Proteins Struc. Funct. Genet
, vol.24
, pp. 81-91
-
-
Mozhaev, V.V.1
Heremans, J.2
Frank, J.3
Masson, P.4
Balny, C.5
-
105
-
-
22144498138
-
High pressure processing of shellfish: A review of microbiological and other quality aspects
-
Murchie, L.W., M. Cruz-Romero, J.P. Kerry, M. Linton, M.F. Patterson, M. Smiddy and A.L. Kelly. 2005. High pressure processing of shellfish: A review of microbiological and other quality aspects. Innov. Food Sci. Emerg. Technol. 6: 257-270.
-
(2005)
Innov. Food Sci. Emerg. Technol
, vol.6
, pp. 257-270
-
-
Murchie, L.W.1
Cruz-Romero, M.2
Kerry, J.P.3
Linton, M.4
Patterson, M.F.5
Smiddy, M.6
Kelly, A.L.7
-
106
-
-
0034141225
-
High-pressure treatment of milk: Effects on casein micelle structure and on enzymatic coagulation
-
Needs, E.C., R.A. Stenning, A.L. Gill, V. Ferragut, and G.T. Rich. 2000. High-pressure treatment of milk: Effects on casein micelle structure and on enzymatic coagulation. J. Dairy Res. 67: 31-42.
-
(2000)
J. Dairy Res
, vol.67
, pp. 31-42
-
-
Needs, E.C.1
Stenning, R.A.2
Gill, A.L.3
Ferragut, V.4
Rich, G.T.5
-
107
-
-
0037213308
-
Effects of refrigeration or freezing on survival of Listeria monocytogenes Scott A in under-cooked ground beef
-
Novak, J.S. and V.K. Juneja. 2003. Effects of refrigeration or freezing on survival of Listeria monocytogenes Scott A in under-cooked ground beef. Food Control 14: 25-30.
-
(2003)
Food Control
, vol.14
, pp. 25-30
-
-
Novak, J.S.1
Juneja, V.K.2
-
108
-
-
44449154792
-
Effect of high-pressure processing on colour, texture and flavor of fruit-based food products: A review
-
Oey, I., M. Lille, A. Van Loey and M. Hendrickx. 2008a. Effect of high-pressure processing on colour, texture and flavor of fruit-based food products: A review. Trends Food Sci. Technol. 10: 320-328.
-
(2008)
Trends Food Sci. Technol
, vol.10
, pp. 320-328
-
-
Oey, I.1
Lille, M.2
Van Loey, A.3
Hendrickx, M.4
-
109
-
-
44349169038
-
Does high pressure processing influence nutritional aspects of plant based food systems?
-
Oey, I., I. Van der Plancken, A. Van Loey and M. Hendrickz. 2008b. Does high pressure processing influence nutritional aspects of plant based food systems? Trends Food Sci. Technol. 10: 300-308.
-
(2008)
Trends Food Sci. Technol
, vol.10
, pp. 300-308
-
-
Oey, I.1
Van Der Plancken, I.2
Van Loey, A.3
Hendrickz, M.4
-
110
-
-
32744455894
-
Effect of high hydrostatic pressure on muscle larvaeof Trichinella spiralis
-
Ohnishi, Y., T. Ono, T. Shigehisa and T. Ohmori. 1992. Effect of high hydrostatic pressure on muscle larvaeof Trichinella spiralis. Japan. J. Parasitol. 41: 373-377.
-
(1992)
Japan. J. Parasitol
, vol.41
, pp. 373-377
-
-
Ohnishi, Y.1
Ono, T.2
Shigehisa, T.3
Ohmori, T.4
-
111
-
-
0033015373
-
Low temperature and pressure stability of picornaviruses: Implication for virus uncoating
-
Oliveira, A.C., D. Ishimaru, R.B. Goncalves, P. Mason, D. Carvalho, T. Smith, and J.L. Silva. 1999. Low temperature and pressure stability of picornaviruses: Implication for virus uncoating. Biophys. J. 76: 1270-1279.
-
(1999)
Biophys. J
, vol.76
, pp. 1270-1279
-
-
Oliveira, A.C.1
Ishimaru, D.2
Goncalves, R.B.3
Mason, P.4
Carvalho, D.5
Smith, T.6
Silva, J.L.7
-
112
-
-
0034521278
-
High-pressure shift freezing. Part 1. Amount of ice instantaneously formed in the process
-
Otero, L. and P.D. Sanz. 2000. High-pressure shift freezing. Part 1. Amount of ice instantaneously formed in the process. Biotechnol. Progr. 16: 1030-1036.
-
(2000)
Biotechnol. Progr
, vol.16
, pp. 1030-1036
-
-
Otero, L.1
Sanz, P.D.2
-
113
-
-
25144432786
-
High pressure shift freezing: Main factors implied in the phase transition time
-
Otero, L. and P.D. Sanz. 2006. High pressure shift freezing: Main factors implied in the phase transition time. J. Food Engineer 72: 354-363.
-
(2006)
J. Food Engineer
, vol.72
, pp. 354-363
-
-
Otero, L.1
Sanz, P.D.2
-
114
-
-
34347398008
-
Modelling industrial scale high pressure low temperature processes
-
Otero, L., G. Ousegui, G. Urrutia Benet, C. de Elvira, M. Havet, A. Le Bail and P.D. Sanz. 2007. Modelling industrial scale high pressure low temperature processes. J. Food Engineer 83: 136-141.
-
(2007)
J. Food Engineer
, vol.83
, pp. 136-141
-
-
Otero, L.1
Ousegui, G.2
Urrutia Benet, G.3
De Elvira, C.4
Havet, M.5
Le Bail, A.6
Sanz, P.D.7
-
115
-
-
0000140617
-
Baroprotective effects of high solute concentrations against inactivation of Rhodotorula rubra
-
Oxen, P. and D. Knorr. 1993. Baroprotective effects of high solute concentrations against inactivation of Rhodotorula rubra. Food Sci. Technol. (LWT) 26: 220-223.
-
(1993)
Food Sci. Technol. (LWT)
, vol.26
, pp. 220-223
-
-
Oxen, P.1
Knorr, D.2
-
116
-
-
0036271518
-
Mechanisms of induction of germination of Bacillus subtilis spores by high pressure
-
Paidhungat, M., B. Setlow, B. Daniels, D. Hoover, E. Papafragkou and P. Setlow. 2002. Mechanisms of induction of germination of Bacillus subtilis spores by high pressure. Appl. Environ. Microbiol. 68: 3172-3175.
-
(2002)
Appl. Environ. Microbiol
, vol.68
, pp. 3172-3175
-
-
Paidhungat, M.1
Setlow, B.2
Daniels, B.3
Hoover, D.4
Papafragkou, E.5
Setlow, P.6
-
117
-
-
0344299276
-
Sporulation temperature and heat resistance of Bacillus spores: A review
-
Palop, A., P. Mañas and S. Condón. 1999. Sporulation temperature and heat resistance of Bacillus spores: A review. J. Food Saf. 19: 57-72.
-
(1999)
J. Food Saf
, vol.19
, pp. 57-72
-
-
Palop, A.1
Mañas, P.2
Condón, S.3
-
118
-
-
0030916973
-
Effect of water activity on high hydrostatic pressure inhibition of Zygosaccharomyces bailii
-
Palou, E., A. López-Malo, G.V. Barbosa-Canovas, J. Welti-Chanes and B.G. Swanson. 1997. Effect of water activity on high hydrostatic pressure inhibition of Zygosaccharomyces bailii. Letters Appl. Microbiol. 24: 417-420.
-
(1997)
Letters Appl. Microbiol
, vol.24
, pp. 417-420
-
-
Palou, E.1
López-Malo, A.2
Barbosa-Canovas, G.V.3
Welti-Chanes, J.4
Swanson, B.G.5
-
119
-
-
20444443844
-
Microbiology of pressure-treated foods
-
Patterson, M.F. 2005. Microbiology of pressure-treated foods. J. Appl. Microbiol. 98: 1400-1409.
-
(2005)
J. Appl. Microbiol
, vol.98
, pp. 1400-1409
-
-
Patterson, M.F.1
-
120
-
-
0032055316
-
The combined effect of high hydrostatic pressure and mild heat on inactivation of pathogens in milk and poultry
-
Patterson, M.F. and D.J. Kilkpatrick. 1998. The combined effect of high hydrostatic pressure and mild heat on inactivation of pathogens in milk and poultry. J. Food Prot. 61: 432-436.
-
(1998)
J. Food Prot
, vol.61
, pp. 432-436
-
-
Patterson, M.F.1
Kilkpatrick, D.J.2
-
121
-
-
0028812197
-
The sensitivity of vegetative pathogens to high hydrostatic pressure treatment in buffered saline foods
-
Patterson, M.F., M. Quinn and A. Gilmour. 1995. The sensitivity of vegetative pathogens to high hydrostatic pressure treatment in buffered saline foods. J. Food Prot. 58: 524-529.
-
(1995)
J. Food Prot
, vol.58
, pp. 524-529
-
-
Patterson, M.F.1
Quinn, M.2
Gilmour, A.3
-
122
-
-
0014618453
-
Effect of pressure on the temperature dependent association of b-casein
-
Payens, T.A.J. and K. Hereman. 1969. Effect of pressure on the temperature dependent association of b-casein. Biopolymers 8: 335-345.
-
(1969)
Biopolymers
, vol.8
, pp. 335-345
-
-
Payens, T.A.J.1
Hereman, K.2
-
123
-
-
18444382966
-
High-pressure inactivation of Saccharomyces cerevisiae and Lactobacillus plantarum at subzero temperatures
-
Perrier-Cornet, J.M., S. Tapin, S. Gaeta and P. Gervais. 2005. High-pressure inactivation of Saccharomyces cerevisiae and Lactobacillus plantarum at subzero temperatures. J. Biotechnol. 115: 405-412.
-
(2005)
J. Biotechnol
, vol.115
, pp. 405-412
-
-
Perrier-Cornet, J.M.1
Tapin, S.2
Gaeta, S.3
Gervais, P.4
-
124
-
-
1942504374
-
Microbial inactivation by pressure-shift freezing: Effects on smoked salmon mince inoculated with Pseudomonas fluorescens, Micrococcus luteus and Listeria innocua
-
Picart, L., E. Dumay, J.P. Guiraud and J.C. Cheftel. 2004. Microbial inactivation by pressure-shift freezing: Effects on smoked salmon mince inoculated with Pseudomonas fluorescens, Micrococcus luteus and Listeria innocua. Food Sci. Technol. (LWT) 37: 227-238.
-
(2004)
Food Sci. Technol. (LWT)
, vol.37
, pp. 227-238
-
-
Picart, L.1
Dumay, E.2
Guiraud, J.P.3
Cheftel, J.C.4
-
125
-
-
10044273153
-
Combined high pressure-sub-zero temperature processing of smoked salmon mince: phase transition phenomena and inactivation of Listeria innocua
-
Picart, L., E. Dumay, J.P. Guiraud and J.C. Cheftel. 2005. Combined high pressure-sub-zero temperature processing of smoked salmon mince: phase transition phenomena and inactivation of Listeria innocua. J. Food Engineer. 68: 43-56.
-
(2005)
J. Food Engineer
, vol.68
, pp. 43-56
-
-
Picart, L.1
Dumay, E.2
Guiraud, J.P.3
Cheftel, J.C.4
-
126
-
-
29344468649
-
Effect of high hydrostatic pressure on lycopene stability
-
Qui, W., H. Jiang, H. Wang and Y. Gao. 2006. Effect of high hydrostatic pressure on lycopene stability. Food Chem. 97: 516-523.
-
(2006)
Food Chem
, vol.97
, pp. 516-523
-
-
Qui, W.1
Jiang, H.2
Wang, H.3
Gao, Y.4
-
128
-
-
0037171154
-
High hydrostatic pressure as a tool to study protein aggregation and amyloidosis
-
Randolph, W.T., M. Seefeldt and J.F. Carpenter. 2002. High hydrostatic pressure as a tool to study protein aggregation and amyloidosis. Biochim. Biophys. Acta 1595: 224-234.
-
(2002)
Biochim. Biophys. Acta
, vol.1595
, pp. 224-234
-
-
Randolph, W.T.1
Seefeldt, M.2
Carpenter, J.F.3
-
129
-
-
0344157371
-
Influence of several environmental factors on the initiation and inactivation of Bacillus cereus by high hydrostatic pressure
-
Raso, J., M.M. Góngora-Nieto, G. Barbosa-Cánovas and B.G. Swanson. 1998. Influence of several environmental factors on the initiation and inactivation of Bacillus cereus by high hydrostatic pressure. Int. J. Food Microbiol. 44: 125-132.
-
(1998)
Int. J. Food Microbiol
, vol.44
, pp. 125-132
-
-
Raso, J.1
Góngora-Nieto, M.M.2
Barbosa-Cánovas, G.3
Swanson, B.G.4
-
130
-
-
43749084367
-
Effect of pretreatments on carrot texture after thermal and pressure-assisted thermal processing
-
Rastogi, N.K., L.T. Nguyen and V.M. Balasubramaniam. 2008. Effect of pretreatments on carrot texture after thermal and pressure-assisted thermal processing. J. Food Eng. 88: 541-547.
-
(2008)
J. Food Eng
, vol.88
, pp. 541-547
-
-
Rastogi, N.K.1
Nguyen, L.T.2
Balasubramaniam, V.M.3
-
131
-
-
0742288664
-
Pressurisation of raw skim milk and of a suspension of phosphocaseinate at 9°C or 20°C. Effects on casein micelle size distribution
-
Regnault, S., M. Thiebaud, E. Dumay and J.C. Cheftel. 2004. Pressurisation of raw skim milk and of a suspension of phosphocaseinate at 9°C or 20°C. Effects on casein micelle size distribution. Intern. Dairy J. 23: 56-68.
-
(2004)
Intern. Dairy J
, vol.23
, pp. 56-68
-
-
Regnault, S.1
Thiebaud, M.2
Dumay, E.3
Cheftel, J.C.4
-
133
-
-
0010861873
-
Crystallisation phenomena in the frozen state
-
M.A. Rao and R.W. Hartel (eds.), Marcel Dekker, Inc., New York, USA
-
Reid, D.S. Crystallisation phenomena in the frozen state. pp 313-326. In: M.A. Rao and R.W. Hartel (eds.). 1998. Phase/state Transitions in Foods. Chemical, Structural and Rheological Changes. Marcel Dekker, Inc., New York, USA.
-
(1998)
Phase/State Transitions in Foods. Chemical, Structural and Rheological Changes
, pp. 313-326
-
-
Reid, D.S.1
-
134
-
-
0037113930
-
Physiological damages of Listeria monocytogenes treated by high hydrostatic pressure
-
Ritz, M., J.L. Tholozan, M. Federighi and M.F. Pilet. 2002. Physiological damages of Listeria monocytogenes treated by high hydrostatic pressure. Int. J. Food Microbiol. 79: 47-53.
-
(2002)
Int. J. Food Microbiol
, vol.79
, pp. 47-53
-
-
Ritz, M.1
Tholozan, J.L.2
Federighi, M.3
Pilet, M.F.4
-
135
-
-
0029861611
-
Sensitivity of Bacillus coagulans spores to combinations of high hydrostatic pressure, heat, acidity and nisin
-
Roberts, C.M. and D.G. Hoover. 1996. Sensitivity of Bacillus coagulans spores to combinations of high hydrostatic pressure, heat, acidity and nisin. J. Appl. Bacteriol. 81: 363-368.
-
(1996)
J. Appl. Bacteriol
, vol.81
, pp. 363-368
-
-
Roberts, C.M.1
Hoover, D.G.2
-
136
-
-
0345097341
-
HHP strawberry products: An example of processing in line
-
R. Hayashi and C. Balny (eds.), Elsevier Sciences, Amsterdam, The Netherlands
-
Rovere, P., G. Carpi, S. Gola, G. Dall’Aglio and A. Maggi. HHP strawberry products: An example of processing in line. pp 445-450. In: R. Hayashi and C. Balny (eds.). 1996. High Pressure, Bioscience and Biotechnology, Elsevier Sciences, Amsterdam, The Netherlands.
-
(1996)
High Pressure, Bioscience and Biotechnology
, pp. 445-450
-
-
Rovere, P.1
Carpi, G.2
Gola, S.3
Dall’Aglio, G.4
Maggi, A.5
-
137
-
-
0037113908
-
Bacterial membranes: The effects of chill storage and food processing
-
Russel, N.J. 2002. Bacterial membranes: The effects of chill storage and food processing. An overview. Int. J. Food Microbiol. 79: 27-34.
-
(2002)
An Overview. Int. J. Food Microbiol
, vol.79
, pp. 27-34
-
-
Russel, N.J.1
-
138
-
-
0014744758
-
Inactivation of bacterial spores by hydrostatic pressure
-
Sale, A.J.H., G.W. Gould and W.A. Hamilton. 1970. Inactivation of bacterial spores by hydrostatic pressure. J. Gen. Microbiol. 60: 323-334.
-
(1970)
J. Gen. Microbiol
, vol.60
, pp. 323-334
-
-
Sale, A.J.H.1
Gould, G.W.2
Hamilton, W.A.3
-
139
-
-
7944229390
-
Consumption of high-pressurized vegetable soup increases plasma vitamin C and decreases oxidative stress and inflammatory biomarkers in healthy humans
-
Sánchez-Moreno, C., M.P. Cano, B. de Ancos, L. Plaza, B. Olmedilla, F. Granado and A. Martín. 2004a. Consumption of high-pressurized vegetable soup increases plasma vitamin C and decreases oxidative stress and inflammatory biomarkers in healthy humans. J. Nutr. 134: 3021-3025.
-
(2004)
J. Nutr
, vol.134
, pp. 3021-3025
-
-
Sánchez-Moreno, C.1
Cano, M.P.2
De Ancos, B.3
Plaza, L.4
Olmedilla, B.5
Granado, F.6
Martín, A.7
-
140
-
-
13844284125
-
Effect of combined treatments of high-pressure and natural additives on carotenoid extractability and antioxidant activity of tomato puree (Lycopersicum esculentum Mill)
-
Sánchez-Moreno, C., L. Plaza, B. de Ancos and L. Cano. 2004b. Effect of combined treatments of high-pressure and natural additives on carotenoid extractability and antioxidant activity of tomato puree (Lycopersicum esculentum Mill) Eur. Food Res. Technol. 219: 151-160.
-
(2004)
Eur. Food Res. Technol
, vol.219
, pp. 151-160
-
-
Sánchez-Moreno, C.1
Plaza, L.2
De Ancos, B.3
Cano, L.4
-
141
-
-
0037559980
-
Freezing of potato cylinders during high pressure treatment
-
N.S. Isaacs (ed.), The Royal Society of Chemistry. Cambridge, UK
-
Schlüter, O., V. Heinz, D. Knorr. Freezing of potato cylinders during high pressure treatment. pp 317-324. In: N.S. Isaacs (ed.). 1998. High Pressure Food Science, Bioscience and Chemistry. The Royal Society of Chemistry. Cambridge, UK.
-
(1998)
High Pressure Food Science, Bioscience and Chemistry
, pp. 317-324
-
-
Schlüter, O.1
Heinz, V.2
Knorr, D.3
-
142
-
-
2942722802
-
Metastable states of water and ice during pressure-supported freezing of potato tissue
-
Schlüter, O., G. Urrutia Benet, V. Heinz and D. Knorr. 2004. Metastable states of water and ice during pressure-supported freezing of potato tissue. Biotechnol. Progr. 20: 799-810.
-
(2004)
Biotechnol. Progr
, vol.20
, pp. 799-810
-
-
Schlüter, O.1
Urrutia Benet, G.2
Heinz, V.3
Knorr, D.4
-
143
-
-
22144455748
-
Influence of high-presure 6 low-temperature treatment on the inactivation of Bacillus subtilis cells
-
Shen, T., G. Urrutia Benet, S. Brul and D. Knorr. 2005. Influence of high-presure 6 low-temperature treatment on the inactivation of Bacillus subtilis cells. Innov. Food Sci. Emerg. Technol. 6: 271-278.
-
(2005)
Innov. Food Sci. Emerg. Technol
, vol.6
, pp. 271-278
-
-
Shen, T.1
Urrutia Benet, G.2
Brul, S.3
Knorr, D.4
-
144
-
-
27844597791
-
Effect of pressure-shift release versus air-blast freezing of carp (Cyprinus carpio) fillets: A storage study
-
Sequeira-Muñoz, A., D. Chevalier, B.K. Simpson, A. Le Bail and H.S. Ramaswamy. 2005. Effect of pressure-shift release versus air-blast freezing of carp (Cyprinus carpio) fillets: A storage study. J. Food Biochem. 29: 504-516.
-
(2005)
J. Food Biochem
, vol.29
, pp. 504-516
-
-
Sequeira-Muñoz, A.1
Chevalier, D.2
Simpson, B.K.3
Le Bail, A.4
Ramaswamy, H.S.5
-
145
-
-
34648828921
-
The relation between (bio-)chemical, morphological, and mechanical properties of thermally processed carrots as influenced by high-pressure pretreatment condition
-
Sila, D.N., X. Yue, S. Van Buggenhout, C. Smout, A. Van Loey and M. Hendrickx. 2007. The relation between (bio-)chemical, morphological, and mechanical properties of thermally processed carrots as influenced by high-pressure pretreatment condition. Eur. Food Res. Technol. 226: 127-135.
-
(2007)
Eur. Food Res. Technol
, vol.226
, pp. 127-135
-
-
Sila, D.N.1
Yue, X.2
Van Buggenhout, S.3
Smout, C.4
Van Loey, A.5
Hendrickx, M.6
-
146
-
-
44349121344
-
Texture changes of processed fruit and vegetables: Potential use of high-pressure processing
-
Sila, D.N., T. Duvetter, A. De Roeck, C. Smout, G.K. Moates, B.P. Hills, K.K. Waldron, M. Hendrickx and A. Van Loey. 2008. Texture changes of processed fruit and vegetables: Potential use of high-pressure processing. Trends Food Sci. Technol. 10: 309-319.
-
(2008)
Trends Food Sci. Technol
, vol.10
, pp. 309-319
-
-
Sila, D.N.1
Duvetter, T.2
De Roeck, A.3
Smout, C.4
Moates, G.K.5
Hills, B.P.6
Waldron, K.K.7
Hendrickx, M.8
Van Loey, A.9
-
147
-
-
0031457641
-
The resistance of Listeria monocytogenes to high hydrostatic pressure in foods
-
Simpson, R.K. and A. Gilmour. 1997. The resistance of Listeria monocytogenes to high hydrostatic pressure in foods. Food Microbiol. 14: 567-573.
-
(1997)
Food Microbiol
, vol.14
, pp. 567-573
-
-
Simpson, R.K.1
Gilmour, A.2
-
148
-
-
0037171132
-
Pressure-temperature diagrams of biomolecules
-
Smeller, L. 2002. Pressure-temperature diagrams of biomolecules. Biochim. Biophys. Acta 1595: 11-29.
-
(2002)
Biochim. Biophys. Acta
, vol.1595
, pp. 11-29
-
-
Smeller, L.1
-
149
-
-
0032052931
-
Recent advances in the microbiology of high pressure processing
-
Smelt, J.P.P.M. 1998. Recent advances in the microbiology of high pressure processing. Trends Food Sci. Technol. 9: 152-158.
-
(1998)
Trends Food Sci. Technol
, vol.9
, pp. 152-158
-
-
Smelt, J.P.P.M.1
-
150
-
-
0028747208
-
Possible mechanism of high pressure inactivation of microorganisms
-
Smelt, J.P.P.M., A.G.F. Rijke and A. Hayhurst. 1994. Possible mechanism of high pressure inactivation of microorganisms. High Pressure Res. 12: 199-203.
-
(1994)
High Pressure Res
, vol.12
, pp. 199-203
-
-
Smelt, J.P.P.M.1
Rijke, A.G.F.2
Hayhurst, A.3
-
151
-
-
0002862399
-
Studies on the kinetics of protein denaturation under high pressure
-
Suzuki, K. 1960. Studies on the kinetics of protein denaturation under high pressure. Rev. Phys. Chem. Japan 29: 91-98.
-
(1960)
Rev. Phys. Chem. Japan
, vol.29
, pp. 91-98
-
-
Suzuki, K.1
-
152
-
-
0009596066
-
Sterilization of microorganisms by hydrostatic pressure at low temperature
-
C. Balny, R. Hayashi, K. Heremans and P. Masson (eds.), John Libbey Eurotext Ltd, Montrouge, France
-
Takahashi, K. Sterilization of microorganisms by hydrostatic pressure at low temperature. pp 303-307. In: C. Balny, R. Hayashi, K. Heremans and P. Masson (eds.). 1992. High Pressure and Biotechnology, Colloque INSERM, vol. 224. John Libbey Eurotext Ltd, Montrouge, France.
-
(1992)
High Pressure and Biotechnology, Colloque INSERM
, vol.224
, pp. 303-307
-
-
Takahashi, K.1
-
153
-
-
77951367499
-
Influence des très hautes pressions sur l’évolution des solutions de gélatine en présence de trypsine
-
Talwar, G.P., J. Basset and M. Macheboeuf. 1952. Influence des très hautes pressions sur l’évolution des solutions de gélatine en présence de trypsine. Comp. Rend. Acad. Sci. 235: 393-395.
-
(1952)
Comp. Rend. Acad. Sci
, vol.235
, pp. 393-395
-
-
Talwar, G.P.1
Basset, J.2
Macheboeuf, M.3
-
154
-
-
77951368782
-
Recherches sur la gélification des solutions de gélatine sous l’influence de pressions hydrostatiques élevées
-
Talwar, G.P., J. Basset and M. Macheboeuf. 1953. Recherches sur la gélification des solutions de gélatine sous l’influence de pressions hydrostatiques élevées. Comp. Rend. Acad. Sci. 236: 2271-2272.
-
(1953)
Comp. Rend. Acad. Sci
, vol.236
, pp. 2271-2272
-
-
Talwar, G.P.1
Basset, J.2
Macheboeuf, M.3
-
155
-
-
0242573248
-
Pressure death and tailing behaviour of Listeria monocytogenes strains having different barotolerances
-
Tay, A., T.H. Shellhammer, A.E. Yousef and G.W. Chism. 2003. Pressure death and tailing behaviour of Listeria monocytogenes strains having different barotolerances. J. Food Prot. 66: 2057-2061.
-
(2003)
J. Food Prot
, vol.66
, pp. 2057-2061
-
-
Tay, A.1
Shellhammer, T.H.2
Yousef, A.E.3
Chism, G.W.4
-
156
-
-
0001105557
-
The physical state transition in the freezing of living celles
-
Taylor, A.C. 1960. The physical state transition in the freezing of living celles. Ann. N.Y. Acad. Sci. 85: 595-609.
-
(1960)
Ann. N.Y. Acad. Sci
, vol.85
, pp. 595-609
-
-
Taylor, A.C.1
-
158
-
-
0036838147
-
Pressure-shift freezing of o/w emulsions: Influence of fructose and sodium alginate on undercooling, nucleation, freezing kinetics and ice crystal size distribution
-
Thiebaud, M., E. Dumay and J.C. Cheftel. 2002. Pressure-shift freezing of o/w emulsions: Influence of fructose and sodium alginate on undercooling, nucleation, freezing kinetics and ice crystal size distribution. Food Hydrocolloids 16: 527-545.
-
(2002)
Food Hydrocolloids
, vol.16
, pp. 527-545
-
-
Thiebaud, M.1
Dumay, E.2
Cheftel, J.C.3
-
159
-
-
0034022623
-
Physiological effects of high hydrostatic pressure treatments on Listeria monocytogenes and Salmonella typhimurium
-
Tholozan, J.L., M. Ritz, F. Jugiau, M. Federighi and J.P. Tissier. 2000. Physiological effects of high hydrostatic pressure treatments on Listeria monocytogenes and Salmonella typhimurium. J. Appl. Microbiol. 88: 202-215.
-
(2000)
J. Appl. Microbiol
, vol.88
, pp. 202-215
-
-
Tholozan, J.L.1
Ritz, M.2
Jugiau, F.3
Federighi, M.4
Tissier, J.P.5
-
160
-
-
33750032277
-
Review: Potential applications of high hydrostatic pressure and pulsed electric field for energy efficient and environmentally friendly food processing
-
Toepfl S., A. Mathys, V. Heinz and D. Knorr. 2006. Review: Potential applications of high hydrostatic pressure and pulsed electric field for energy efficient and environmentally friendly food processing. Food Rev. Intern. 22: 405-423.
-
(2006)
Food Rev. Intern
, vol.22
, pp. 405-423
-
-
Toepfl, S.1
Mathys, A.2
Heinz, V.3
Knorr, D.4
-
162
-
-
0002608653
-
Kinetics of vitamin C degradation under high pressure-moderate temperature processing in model systems and fruit juices
-
N.S. Isaac (ed.), The Royal Society of Chemistry, Cambridge, UK
-
Touakis, P.S., P. Panagiotidis, N.G. Stoforos, P. Butz, H. Fister and B. Tauscher. Kinetics of vitamin C degradation under high pressure-moderate temperature processing in model systems and fruit juices. pp 310-316. In: N.S. Isaac (ed.). 1998. High Pressure Food Science, Bioscience and Chemistry. The Royal Society of Chemistry, Cambridge, UK.
-
(1998)
High Pressure Food Science, Bioscience and Chemistry
, pp. 310-316
-
-
Touakis, P.S.1
Panagiotidis, P.2
Stoforos, N.G.3
Butz, P.4
Fister, H.5
Tauscher, B.6
-
163
-
-
0036890035
-
Applications of high-hydrostatic pressure on milk and dairy products: A review
-
Trujillo, A.J., M. Capellas, J. Saldo, R. Gervilla and B. Guamis. 2002. Applications of high-hydrostatic pressure on milk and dairy products: A review. Innov. Food Sci. Emerg. Technol. 3: 295-307.
-
(2002)
Innov. Food Sci. Emerg. Technol
, vol.3
, pp. 295-307
-
-
Trujillo, A.J.1
Capellas, M.2
Saldo, J.3
Gervilla, R.4
Guamis, B.5
-
164
-
-
7944219699
-
High pressure-low temperature processing. Suggested definitions and terminology
-
Urrutia Benet, G., O. Schlüter and D. Knorr. 2004. High pressure-low temperature processing. Suggested definitions and terminology. Innov. Food Sci. Emerg. Technol. 5: 413-427.
-
(2004)
Innov. Food Sci. Emerg. Technol
, vol.5
, pp. 413-427
-
-
Urrutia Benet, G.1
Schlüter, O.2
Knorr, D.3
-
165
-
-
33646262885
-
Quality related aspects of high pressure low temperature processed potatoes
-
Urrutia Benet, G., N. Chapleau, M. Lille, A. Le Bail, K. Autio and D. Knorr. 2006. Quality related aspects of high pressure low temperature processed potatoes. Innov. Food Sci. Emerg. Technol. 7: 32-39.
-
(2006)
Innov. Food Sci. Emerg. Technol
, vol.7
, pp. 32-39
-
-
Urrutia Benet, G.1
Chapleau, N.2
Lille, M.3
Le Bail, A.4
Autio, K.5
Knorr, D.6
-
166
-
-
34347380099
-
SAFE ICE: Low temperature pressure processing of foods: Safety and quality aspects, process parameters and consumer acceptance
-
Urrutia G., J. Arabas, K. Autio, S. Brul, M. Hendrickx, A. Kakolewski, D. Knorr, A. Le Bail, M. Lille, A.D. Molina-Garcia, A. Ousegui, P.D. Sanz, T. Shen and S. Van Buggenhout. 2007. SAFE ICE: Low temperature pressure processing of foods: Safety and quality aspects, process parameters and consumer acceptance. J. Food Engineer 83: 293-315.
-
(2007)
J. Food Engineer
, vol.83
, pp. 293-315
-
-
Urrutia, G.1
Arabas, J.2
Autio, K.3
Brul, S.4
Hendrickx, M.5
Kakolewski, A.6
Knorr, D.7
Le Bail, A.8
Lille, M.9
Molina-Garcia, A.D.10
Ousegui, A.11
Sanz, P.D.12
Shen, T.13
Van Buggenhout, S.14
-
167
-
-
0000315141
-
Kinetics for isobaric-isothermal degradation of L-ascorbic acid
-
Van den Broeck, I., L. Ludikhuyze, C. Weemaes, A. Van Loey and M. Hendrickx. 1998. Kinetics for isobaric-isothermal degradation of L-ascorbic acid. J. Agric. Food Chem. 46: 2001-2006.
-
(1998)
J. Agric. Food Chem
, vol.46
, pp. 2001-2006
-
-
Van Den Broeck, I.1
Ludikhuyze, L.2
Weemaes, C.3
Van Loey, A.4
Hendrickx, M.5
-
168
-
-
40849126459
-
Effect of air-freezing, spray-freezing and pressure-shift freezing on membrane integrity and viability of Lactobacillus rhamnosus GC
-
Volkert, M., E. Ananta, C.M. Luscher and D. Knorr. 2008. Effect of air-freezing, spray-freezing and pressure-shift freezing on membrane integrity and viability of Lactobacillus rhamnosus GC. J. Food Eng. 87: 532-540.
-
(2008)
J. Food Eng
, vol.87
, pp. 532-540
-
-
Volkert, M.1
Ananta, E.2
Luscher, C.M.3
Knorr, D.4
-
169
-
-
44349083203
-
High pressure in combination with elevated temperature as a method for the sterilization of food
-
Wilson, D.R., L. Dabrowski, S. Stringer, R. Moezelaar and T.F. Brocklehurst. 2008. High pressure in combination with elevated temperature as a method for the sterilization of food. Trends Food Sci. Technol. 19: 289-299.
-
(2008)
Trends Food Sci. Technol
, vol.19
, pp. 289-299
-
-
Wilson, D.R.1
Dabrowski, L.2
Stringer, S.3
Moezelaar, R.4
Brocklehurst, T.F.5
-
170
-
-
0037171184
-
Synchroton X-ray and neutron small-angle scattering of lyotropic lipid mesophases, model biomembranes and proteins in solution at high pressure
-
Winter, R. 2002. Synchroton X-ray and neutron small-angle scattering of lyotropic lipid mesophases, model biomembranes and proteins in solution at high pressure. Biochim. Biophys. Acta 1595: 160-184.
-
(2002)
Biochim. Biophys. Acta
, vol.1595
, pp. 160-184
-
-
Winter, R.1
-
171
-
-
0031890795
-
Effects of high pressure on inactivation kinetics and events related to proton efflux in Lactobacillus plantarum
-
Wouters, P.C., E. Glaasker and J.P.P.M. Smelt. 1998. Effects of high pressure on inactivation kinetics and events related to proton efflux in Lactobacillus plantarum. Appl. Environ. Microbiol. 64: 509-515.
-
(1998)
Appl. Environ. Microbiol
, vol.64
, pp. 509-515
-
-
Wouters, P.C.1
Glaasker, E.2
Smelt, J.P.P.M.3
-
172
-
-
0037173973
-
Bacterial inactivation by highpressure homogenisation and high hydrostatic pressure
-
Wuytack, E.Y., A.M.J. Diels and C.W. Michiels. 2002. Bacterial inactivation by highpressure homogenisation and high hydrostatic pressure. Int. J. Food Microbiol. 77: 205-212.
-
(2002)
Int. J. Food Microbiol
, vol.77
, pp. 205-212
-
-
Wuytack, E.Y.1
Diels, A.M.J.2
Michiels, C.W.3
-
173
-
-
0012141834
-
The behaviour of triglycerides under high pressure: The high pressure can stably crystallize cocoa butter in chocolate
-
C. Balny, R. Hayashi, K. Heremans and P. Masson. [eds.], John Libbey Eurotext, Montrouge, France
-
Yasuda, A. and K. Mochizuki. The behaviour of triglycerides under high pressure: The high pressure can stably crystallize cocoa butter in chocolate. pp 255-259. In: C. Balny, R. Hayashi, K. Heremans and P. Masson. [eds.] 1992. High Pressure and Biotechnology. Colloque INSERM, vol. 224. John Libbey Eurotext, Montrouge, France
-
(1992)
High Pressure and Biotechnology. Colloque INSERM
, vol.224
, pp. 255-259
-
-
Yasuda, A.1
Mochizuki, K.2
-
174
-
-
0141702277
-
Use of conventional media and thin agar layer method for recovery of foodborne pathogens form pressure-treated poultry products
-
Yuste, J., M. Capellas, R. Pla, S. Llorens, D.Y.C. Fung and M. Mor-Mur. 2003. Use of conventional media and thin agar layer method for recovery of foodborne pathogens form pressure-treated poultry products. J. Food Sci. 68: 2321-2324.
-
(2003)
J. Food Sci
, vol.68
, pp. 2321-2324
-
-
Yuste, J.1
Capellas, M.2
Pla, R.3
Llorens, S.4
Fung, D.Y.C.5
Mor-Mur, M.6
-
175
-
-
18344416156
-
Characterization of ice crystals in pork muscle formed by pressure-shift freezing as compared with classical freezing methods
-
Zhu, S., A. Le Bail, H.S. Ramaswamy and N. Chapleau. 2004. Characterization of ice crystals in pork muscle formed by pressure-shift freezing as compared with classical freezing methods. J. Food Sci. 69: 190-197.
-
(2004)
J. Food Sci
, vol.69
, pp. 190-197
-
-
Zhu, S.1
Le Bail, A.2
Ramaswamy, H.S.3
Chapleau, N.4
-
176
-
-
0015820466
-
Pressure denaturation of metmyoglobin
-
Zipp, A. and W. Kauzmann. 1973. Pressure denaturation of metmyoglobin. Biochemistry 12: 421-4228.
-
(1973)
Biochemistry
, vol.12
, pp. 421-4228
-
-
Zipp, A.1
Kauzmann, W.2
-
177
-
-
46249090816
-
Effects of High-pressure processing (HHP) on bacterial spores: An Overview
-
Zhang, H. and G.S. Mittal. 2008. Effects of High-pressure processing (HHP) on bacterial spores: An Overview. Food Rev. Int. 24: 330-351.
-
(2008)
Food Rev. Int
, vol.24
, pp. 330-351
-
-
Zhang, H.1
Mittal, G.S.2
|