标题
Food Preservation by Pulsed Electric Fields: An Engineering Perspective
作者
关键词
-
出版物
Food Engineering Reviews
Volume 3, Issue 2, Pages 94-107
出版商
Springer Nature
发表日期
2011-03-22
DOI
10.1007/s12393-011-9035-7
参考文献
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。- Inactivation kinetics of pulsed electric field-resistant strains of Listeria monocytogenes and Staphylococcus aureus in media of different pH
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- Impact of high-intensity pulsed electric field variables affecting peroxidase and lipoxygenase activities of watermelon juice
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- Modeling within the Bayesian framework, the inactivation of pectinesterase in gazpacho by pulsed electric fields
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- Effects of pulsed electric fields on bioactive compounds in foods: a review
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- Advances in innovative processing technologies for microbial inactivation and enhancement of food safety – pulsed electric field and low-temperature plasma
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- Enhancing the Lethal Effect of High-Intensity Pulsed Electric Field in Milk by Antimicrobial Compounds as Combined Hurdles
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- Modeling changes in health-related compounds of tomato juice treated by high-intensity pulsed electric fields
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- Impact of high-intensity pulsed electric fields variables on vitamin C, anthocyanins and antioxidant capacity of strawberry juice
- (2008) Isabel Odriozola-Serrano et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Color of orange juice treated by High Intensity Pulsed Electric Fields during refrigerated storage and comparison with pasteurized juice
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- Non-thermal pasteurization of fruit juices by combining high-intensity pulsed electric fields with natural antimicrobials
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