Related references
Note: Only part of the references are listed.High pressure processing of cheese: Lights, shadows and prospects
Manuel Nunez et al.
INTERNATIONAL DAIRY JOURNAL (2020)
Storage of pasteurized milk in clear PET bottles combined with light exposure on a retail display case: A possible strategy to define the shelf life and support a recyclable packaging
Sara Limbo et al.
FOOD CHEMISTRY (2020)
High pressure impregnation of oil in water emulsions into selected fruits: A novel approach to fortify plant-based biomaterials by lipophilic compounds
Hamed Vatankhah et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Effect of high pressure processing on the safety, shelf life and quality of raw milk
Alexandros Ch. Stratakos et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2019)
Monitoring Shelf Life of Pasteurized Whole Milk Under Refrigerated Storage Conditions: Predictive Models for Quality Loss
Mohamed Ziyaina et al.
JOURNAL OF FOOD SCIENCE (2018)
Effect of high-pressure processing on the characteristics of cheese made from ultrafiltered milk: Influence of the kind of rennet
Luma Rossi Ribeiro et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2018)
Structural changes induced by high-pressure processing in micellar casein and milk protein concentrates
Lee Cadesky et al.
JOURNAL OF DAIRY SCIENCE (2017)
Maximizing Shelf Life of Paneer-A Review
Sumit Goyal et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2016)
Effect of Hurdle Technology in Food Preservation: A Review
Shiv Singh et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2016)
Effect of high pressure processing on yield, quality and storage stability of peanut paneer
Om Prakash Chauhan et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2015)
Concise and informative title: evaluation of selected spices in extending shelf life of paneer
E. Krishna Kumari Eresam et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)
Paneer-An Indian soft cheese variant: a review
Sunil Kumar et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2014)
Commercial application of high-pressure processing for increasing starter-free fresh cheese shelf-life
K. Evert-Arriagada et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
Transglutaminase treatment of thermally and high pressure processed milk: Effects on the properties and storage stability of set yoghurt
Maria S. Tsevdou et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2013)
Activate to Eradicate: Inhibition of Clostridium difficile Spore Outgrowth by the Synergistic Effects of Osmotic Activation and Nisin
Michelle M. Nerandzic et al.
PLOS ONE (2013)
Effect of high-pressure treatment of milk for cheese manufacture on proteolysis, lipolysis, texture and functionality of Cheddar cheese during ripening
Daniela D. Voigt et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2012)
Effect of modified atmospheric packaging on the shelf stability of paneer prepared by adopting hurdle technology
L. Thippeswamy et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2011)
High hydrostatic pressure technology in dairy processing: a review
Rekha Chawla et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2011)
Paneer production: A review
Shahnawaz Umer Khan et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2011)
Influence of high-pressure processing (HPP) on physico-chemical properties of fresh cheese
Charles O. R. Okpala et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2010)
Effects of coagulation temperature on the texture and yield of soy paneer (tofu)
S. S. Mathare et al.
JOURNAL OF THE NATIONAL SCIENCE FOUNDATION OF SRI LANKA (2009)
The effect of high-pressure treatment at 300 MPa on ripening of ewes' milk cheese
Bibiana Juan et al.
INTERNATIONAL DAIRY JOURNAL (2008)
Effect of high-pressure treatments on proteolysis and texture of ewes' raw milk La Serena cheese
Sonia Garde et al.
INTERNATIONAL DAIRY JOURNAL (2007)
High-pressure destruction kinetics of spoilage and pathogenic bacteria in raw milk cheese
Y. Shao et al.
JOURNAL OF FOOD PROCESS ENGINEERING (2007)
Effect of high pressure homogenisation of milk on cheese yield and microbiology, lipolysis and proteolysis during ripening of Caciotta cheese
Rosalba Lanciotti et al.
JOURNAL OF DAIRY RESEARCH (2006)
Effect of high-pressure treatment of milk on lipase and γ-glutamyl transferase activity
PK Pandey et al.
JOURNAL OF FOOD BIOCHEMISTRY (2004)
Effect of high-pressure versus conventional thawing on color, drip loss and texture of Atlantic salmon frozen by different methods
S Zhu et al.
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY (2004)
Heat stability of milk
H Singh
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2004)
Inactivation of spores of Bacillus cereus in cheese by high hydrostatic pressure with the addition of nisin or lysozyme
TJ López-Pedemonte et al.
JOURNAL OF DAIRY SCIENCE (2003)
High pressure destruction kinetics of indigenous microflora and Escherichia coli in raw milk at two temperatures
PK Pandey et al.
JOURNAL OF FOOD PROCESS ENGINEERING (2003)
Mechanism of the inactivation of bacterial spores by reciprocal pressurization treatment
S Furukawa et al.
JOURNAL OF APPLIED MICROBIOLOGY (2003)
Soy protein pressure-induced gels
E Molina et al.
FOOD HYDROCOLLOIDS (2002)
Effects of high pressure on constituents and properties of milk
T Huppertz et al.
INTERNATIONAL DAIRY JOURNAL (2002)
High pressure processing for food safety and preservation: A review
J Yuste et al.
JOURNAL OF RAPID METHODS AND AUTOMATION IN MICROBIOLOGY (2001)
High-pressure treatment of milk: effects on casein micelle structure and on enzymic coagulation
EC Needs et al.
JOURNAL OF DAIRY RESEARCH (2000)