Some Interrelated Thermophysical Properties of Liquid Water and Ice. I. A User-Friendly Modeling Review for Food High-Pressure Processing

By Otero Laura   Molina-García Antonio D.   Sanz Pedro D.  

Critical Reviews in Food Science and Nutrition, Vol. 42, Iss. 4, 2002-07 ,pp. : 339-352

Taylor & Francis Ltd

Access to resources Recommend Favorite

Food Processing by High Hydrostatic Pressure

By San Martín M. F.  

Critical Reviews in Food Science and Nutrition, Vol. 42, Iss. 6, 2004-11 ,pp. : 627-645

Taylor & Francis Ltd

Access to resources Recommend Favorite

Mathematical Modeling of Yeast Inactivation of Freshly Squeezed Apple Juice under High-Pressure Carbon Dioxide

By Mantoan Denise   Spilimbergo Sara  

Critical Reviews in Food Science and Nutrition, Vol. 51, Iss. 1, 2011-01 ,pp. : 91-97

Taylor & Francis Ltd

Access to resources Recommend Favorite

Migration and sensory properties of plastics-based nets used as food-contacting materials under ambient and high temperature heating conditions

By Kontominas M. G.   Goulas A. E.   Badeka A. V.   Nerantzaki A.  

Food Additives and Contaminants, Vol. 23, Iss. 6, 2006-06 ,pp. : 634-641

Taylor & Francis Ltd

Access to resources Recommend Favorite

Consumers' attitudes towards high pressure freezing of food

By Lampila Piritta   Lähteenmäki Liisa  

British Food Journal, Vol. 109, Iss. 10, 2007-10 ,pp. : 838-851

Emerald Group Publishing Ltd

Access to resources Recommend Favorite