相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。High-Pressure Processing Technologies for the Pasteurization and Sterilization of Foods
Hugo Mujica-Paz et al.
FOOD AND BIOPROCESS TECHNOLOGY (2011)
Application of a multi-pass high-pressure homogenization treatment for the pasteurization of fruit juices
Paola Maresca et al.
JOURNAL OF FOOD ENGINEERING (2011)
Main factors regulating microbial inactivation by high-pressure homogenization: Operating parameters and scale of operation
Francesco Donsi et al.
CHEMICAL ENGINEERING SCIENCE (2009)
High-pressure homogenization of orange juice to inactivate pectinmethylesterase
J. Welti-Chanes et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2009)
Inactivation of Staphylococcus spp. strains in whole milk and orange juice using ultra high pressure homogenisation at inlet temperatures of 6 and 20°C
Wilfido Jose Brinez et al.
FOOD CONTROL (2007)
Effects of ultra-high pressure homogenization on microbial and physicochemical shelf life of milk
J. Pereda et al.
JOURNAL OF DAIRY SCIENCE (2007)
Modeling and optimization I: Usability of response surface methodology
Deniz Bas et al.
JOURNAL OF FOOD ENGINEERING (2007)
Microbial shelf-life of high-pressure-homogenised milk
Mary A. Smiddy et al.
INTERNATIONAL DAIRY JOURNAL (2007)
Fate of Staphylococcus aureus in cheese treated by ultrahigh pressure homogenization and high hydrostatic pressure
T. Lopez-Pedemonte et al.
JOURNAL OF DAIRY SCIENCE (2006)
Effects of high pressure homogenisation of raw bovine milk on alkaline phosphatase and microbial inactivation.: A comparison with continuous short-time thermal treatments
Laetitia Picart et al.
JOURNAL OF DAIRY RESEARCH (2006)
High-pressure homogenization as a non-thermal technique for the inactivation of microorganisms
Ann M. J. Diels et al.
CRITICAL REVIEWS IN MICROBIOLOGY (2006)
Potential applications of high pressure homogenisation in processing of liquid milk
MG Hayes et al.
JOURNAL OF DAIRY RESEARCH (2005)
Interactions between high pressure homogenization and antimicrobial activity of lysozyme and lactoperoxidase
L Vannini et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2004)
Modelling inactivation of Staphylococcus aureus and Yersinia enterocolitica by high-pressure homogenisation at different temperatures
AMJ Diels et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2003)
High-pressure homogenisation of raw bovine milk. Effects on fat globule size distribution and microbial inactivation
M Thiebaud et al.
INTERNATIONAL DAIRY JOURNAL (2003)
Bacterial inactivation by high-pressure homogenisation and high hydrostatic pressure
EY Wuytack et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2002)
Inactivation of foodborne pathogens in milk using dynamic high pressure
JF Vachon et al.
JOURNAL OF FOOD PROTECTION (2002)
Effect of dynamic high pressure on microbiological, rheological and microstructural quality of Cheddar cheese
EE Kheadr et al.
INTERNATIONAL DAIRY JOURNAL (2002)