Dense Phase Carbon Dioxide Combined with Mild Heating Induced Myosin Denaturation, Texture Improvement and Gel Properties of Sausage

Changes in gel properties and water properties of Nemipterus virgatus surimi gel induced by high-pressure processing

(2015) Xing-Sheng Ma et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of the Application of Dense Phase Carbon Dioxide Treatments on Technological Parameters, Physicochemical and Textural Properties and Microbiological Quality of Lamb Sausages

(2014) Natalia Szerman et al.   Food Engineering Reviews

Liquid and supercritical CO2 extraction of fat from rendered materials

(2013) Jose Luis Orellana et al.   JOURNAL OF SUPERCRITICAL FLUIDS

Temperature- and pH-dependent effect of lactate on in vitro redox stability of red meat myoglobins

(2013) M.N. Nair et al.   MEAT SCIENCE

The mechanism of high pressure-induced gels of rabbit myosin

(2012) Yingying Cao et al.   Innovative Food Science & Emerging Technologies

Optimization of microbial inactivation of shrimp by dense phase carbon dioxide

(2012) Hongwu Ji et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Optimization of supercritical carbon dioxide treatment for the inactivation of the natural microbial flora in cubed cooked ham

(2012) Giovanna Ferrentino et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Colour and sarcoplasmic protein evaluation of pork following water bath and ohmic cooking

(2012) Yan Dai et al.   MEAT SCIENCE

Extracted fat from lamb meat by supercritical CO2 as feedstock for biodiesel production

(2011) Hanifa Taher et al.   BIOCHEMICAL ENGINEERING JOURNAL

Effect of the addition of conventional additives and whey proteins concentrates on technological parameters, physicochemical properties, microstructure and sensory attributes of sous vide cooked beef muscles

(2011) N. Szerman et al.   MEAT SCIENCE

High pressure carbon dioxide pasteurization of solid foods: Current knowledge and future outlooks

(2011) Giovanna Ferrentino et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Sodium Reduction and Its Effect on Food Safety, Food Quality, and Human Health

(2009) Marjorie Ellin Doyle et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effects of potassium lactate and high pressure on transglutaminase restructured dry-cured hams with reduced salt content

(2009) E. Fulladosa et al.   MEAT SCIENCE

Influence of adding Sea Spaghetti seaweed and replacing the animal fat with olive oil or a konjac gel on pork meat batter gelation. Potential protein/alginate association

(2009) F. Fernández-Martín et al.   MEAT SCIENCE

High pressure induced changes on sarcoplasmic protein fraction and quality indicators

(2009) Begonya Marcos et al.   MEAT SCIENCE

Role of secondary structures in the gelation of porcine myosin at different pH values

(2008) Ru Liu et al.   MEAT SCIENCE

Effects of supercritical carbon dioxide treatment for sterilization purpose on meat quality of porcine longissimus dorsi muscle

(2007) Y.M. Choi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY