Effects of High-Intensity Pulsed Electric Fields Processing Parameters on the Chlorophyll Content and Its Degradation Compounds in Broccoli Juice

By Sánchez-Vega Rogelio   Elez-Martínez Pedro   Martín-Belloso Olga  

Food and Bioprocess Technology, Vol. 7, Iss. 4, 2014-04 ,pp. : 1137-1148

Springer Publishing Company

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Modifications of Ultrastructure and Myofibrillar Proteins of Post-rigor Beef Treated by High Pressure

By Jung S.   de Lamballerie-Anton M.   Ghoul M.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 33, Iss. 4, 2000-06 ,pp. : 313-319

Academic Press

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Increased Inactivation of Exopolysaccharide-Producing Pediococcus parvulus in Apple Juice by Combined Treatment with Enterocin AS-48 and High-Intensity Pulsed Electric Field

By Martínez Viedma Pilar   Sobrino López Angel   Ben Omar Nabil   Abriouel Hikmate   Lucas López Rosario   Martín Belloso Olga   Gálvez Antonio  

Journal of Food Protection, Vol. 73, Iss. 1, 2010-01 ,pp. : 39-43

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Application of High-Intensity Ultrasounds to Control the Size of Whey Proteins Particles

By Gordon Laura  

Food Biophysics, Vol. 5, Iss. 3, 2010-09 ,pp. : 203-210

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Impact of high-intensity electric field pulses on plant membrane permeabilization

By Knorr D.   Angersbach A.  

Trends in Food Science and Technology, Vol. 9, Iss. 5, 1998-05 ,pp. : 185-191

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