Related content

High pressure food processing

By Earnshaw Richard  

Nutrition & Food Science, Vol. 96, Iss. 2, 1996-02 ,pp. : 8-11

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

Heat resistance of prions and food processing

By Casolari A.  

Food Microbiology, Vol. 15, Iss. 1, 1998-02 ,pp. : 59-63

Elsevier

Access to resources Recommend Favorite

Heat-irradiation combination processing as an effective method of producing high quality shelf-stable, low-acid food products

By Minnaar A.   Taylor J.R.N.   McGill A.E.J.  

Food Control, Vol. 6, Iss. 3, 1995-01 ,pp. : 165-170

Elsevier

Access to resources Recommend Favorite

Review: are intrinsic TTIs for thermally processed milk applicable for high-pressure processing assessment?

By Claeys W.L.   Van Loey I.A.M.   Hendrickx M.E.  

Innovative Food Science and Emerging Technologies, Vol. 4, Iss. 1, 2003-03 ,pp. : 1-14

Elsevier

Access to resources Recommend Favorite

High pressure processing effects on the molecular structure of ovalbumin, lysozyme and -lactoglobulin

By Tedford L.-A.   Smith D.   Schaschke C.J.  

Food Research International, Vol. 32, Iss. 2, 1999-03 ,pp. : 101-106

Elsevier

Access to resources Recommend Favorite