Processing concepts based on high intensity electric field pulses

By Knorr  

Trends in Food Science and Technology, Vol. 12, Iss. 3, 2001-03 ,pp. : 129-135

Elsevier

Access to resources Recommend Favorite

Effects of high electric field pulses on enzymes

By Van Loey A.   Verachtert B.   Hendrickx  

Trends in Food Science and Technology, Vol. 12, Iss. 3, 2001-03 ,pp. : 94-102

Elsevier

Access to resources Recommend Favorite

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

International Association for Food Protection

Access to resources Recommend Favorite

Enhancing Inactivation of Staphylococcus aureus in Skim Milk by Combining High-Intensity Pulsed Electric Fields and Nisin

By Sobrino-López Ángel   Martín-Belloso Olga  

Journal of Food Protection, Vol. 69, Iss. 2, 2006-02 ,pp. : 345-353

International Association for Food Protection

Access to resources Recommend Favorite

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

Access to resources Recommend Favorite