✦ LIBER ✦

The combined effect of high hydrostatic pressure, heat and bacteriocins on inactivation of foodborne pathogens in milk and orange juice

✍ Scribed by H. Alpas; F. Bozoglu

Book ID: 110270557
Publisher: Springer
Year: 2000
Tongue: English
Weight: 98 KB
Volume: 16
Category: Article
ISSN: 1573-0972
DOI: 10.1023/a:1008936607413

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effects of Combined Treatment of High Hy

Effects of Combined Treatment of High Hydrostatic Pressure and Mild Heat on the Quality of Carrot Juice

✍ Y.-S. Kim; S.-J. Park; Y.-H. Cho; J. Park 📂 Article 📅 2001 🏛 Institute of Food Technologists 🌐 English ⚖ 131 KB

The combined effects of high pressure an

The combined effects of high pressure and nisin on germination and inactivation of Bacillus spores in milk

✍ E.P. Black; M. Linton; R.D. McCall; W. Curran; G.F. Fitzgerald; A.L. Kelly; M.F. 📂 Article 📅 2008 🏛 John Wiley and Sons 🌐 English ⚖ 318 KB

Effects of a Combined Process of High-Pr

Effects of a Combined Process of High-Pressure Carbon Dioxide and High Hydrostatic Pressure on the Quality of Carrot Juice

✍ S.-J. Park; J.-I. Lee; J. Park 📂 Article 📅 2002 🏛 Institute of Food Technologists 🌐 English ⚖ 890 KB

The effect of storage on the antioxidant

The effect of storage on the antioxidant activity of reconstituted orange juice which had been pasteurized by high pressure or heat

✍ Angeliki C. Polydera; Nikolaos G. Stoforos; Petros S. Taoukis 📂 Article 📅 2004 🏛 John Wiley and Sons 🌐 English ⚖ 253 KB

High pressure effects on the colloidal c

High pressure effects on the colloidal calcium phosphate and the structural integrity of micellar casein in milk. Part 1. High pressure dissolution of colloidal calcium phosphate in heated milk systems

✍ Schrader, K. ;Buchheim, W. ;Morr, C. V. 📂 Article 📅 1997 🏛 John Wiley and Sons 🌐 English ⚖ 806 KB

Results of this study confirm that high temperature (118 degrees C/15 min) and high pressure (400 MPa/5 min) processing of skim milk, skim milk ultrafiltration and ultracentrifugation fractions, and model milk salt solutions cause dramatic shifts in their colloidal and soluble Ca phosphate equilibri