Maillard Reaction in Milk-Based Foods: Nutritional Consequences

By Pizzoferrato Laura   Manzi Pamela   Vivanti Vittorio   Nicoletti Isabella   Corradini Claudio   Cogliandro Eugenia  

Journal of Food Protection, Vol. 61, Iss. 2, 1998-02 ,pp. : 235-239

International Association for Food Protection

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Ultra High Pressure Pasteurization of Milk: Kinetics of Microbial Destruction and Changes in Physico-chemical Characteristics

By Mussa D.M.   Ramaswamy H.S.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 30, Iss. 6, 1997-09 ,pp. : 551-557

Academic Press

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Microbiological and Chemical Changes in High-Pressure-Treated Milk during Refrigerated Storage

By García-Risco M. R.   Cortés E.   Carrascosa A. V.   López-Fandiño R.  

Journal of Food Protection, Vol. 61, Iss. 6, 1998-06 ,pp. : 735-737

International Association for Food Protection

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Evaluation of Chemical and Physical (High-Pressure and Temperature) Treatments To Improve the Safety of Minimally Processed Mung Bean Sprouts during Refrigerated Storage

By Muñoz Marina   De Ancos Begoña   Sánchez-Moreno Concepción   Cano M. Pilar  

Journal of Food Protection, Vol. 69, Iss. 10, 2006-10 ,pp. : 2395-2402

International Association for Food Protection

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Nutritional Approaches and Health-Related Properties of Plant Foods Processed by High Pressure and Pulsed Electric Fields

By Sanchez-Moreno Concepcion   de Ancos Begona   Plaza Lucia   Elez-Martinez Pedro   Cano M. Pilar  

Critical Reviews in Food Science and Nutrition, Vol. 49, Iss. 6, 2009-06 ,pp. : 552-576

Taylor & Francis Ltd

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