Food safety issues of high pressure processed fruit/vegetable juices

Author： Houska M.   Strohalm J.   Totusek J.   Triska J.   Vrchotova N.   Gabrovska D.   Otova B.   Gresova P.  

Publisher： Taylor & Francis Ltd

ISSN： 0895-7959

Source： International Journal of High Pressure Research, Vol.27, Iss.1, 2007-03, pp. : 157-162

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Comparison of total isothiocyanates content in vegetable juices during high pressure treatment, pasteurization and freezing

By Tríska J.   Vrchotová N.   Houska M.   Strohalm J.  

International Journal of High Pressure Research, Vol. 27, Iss. 1, 2007-03 ,pp. : 147-149

Taylor & Francis Ltd

Access to resources Recommend Favorite

Nonthermal Technologies for Fruit and Vegetable Juices and Beverages: Overview and Advances

By  

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, Vol. 17, Iss. 1, 2018-01 ,pp. : 2-62

John Wiley & Sons Inc

Access to resources Recommend Favorite

A Solid Film Electrode of Intermetallic Ag2Hg3.02 for the Direct Determination of Folic Acid in Fresh and Processed Fruit Juices

By  

ELECTROANALYSIS (ELECTRONIC), Vol. 27, Iss. 2, 2015-02 ,pp. : 450-456

John Wiley & Sons Inc

Access to resources Recommend Favorite

Food safety issues in the irradiation of foods

By Mishra Sunita   Upadhyaya Pushpa  

International Journal of Low Radiation, Vol. 4, Iss. 3, 2007-11 ,pp. : 248-262

Inderscience Publishers

Access to resources Recommend Favorite

Warming of olive oil processed by high hydrostatic pressure

By Houška M.   Kubásek M.   Strohalm J.   Landfeld A.   Kamarád J.  

International Journal of High Pressure Research, Vol. 24, Iss. 2, 2004-06 ,pp. : 303-308

Taylor & Francis Ltd

Access to resources Recommend Favorite