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Journal Abstract Search

455 related items for PubMed ID: 12487422

  • 1. Food processing by high hydrostatic pressure.
    San Martín MF, Barbosa-Cánovas GV, Swanson BG.
    Crit Rev Food Sci Nutr; 2002; 42(6):627-45. PubMed ID: 12487422
    [Abstract] [Full Text] [Related]

  • 2. High hydrostatic pressure processing of tropical fruits.
    Lopes ML, Valente Mesquita VL, Chiaradia AC, Fernandes AA, Fernandes PM.
    Ann N Y Acad Sci; 2010 Feb; 1189():6-15. PubMed ID: 20233363
    [Abstract] [Full Text] [Related]

  • 3. Food processing by high hydrostatic pressure.
    Yamamoto K.
    Biosci Biotechnol Biochem; 2017 Apr; 81(4):672-679. PubMed ID: 28300504
    [Abstract] [Full Text] [Related]

  • 4. Microbial and Sensory Effects of Combined High Hydrostatic Pressure and Dense Phase Carbon Dioxide Process on Feijoa Puree.
    Duong T, Balaban M, Perera C, Bi X.
    J Food Sci; 2015 Nov; 80(11):E2478-85. PubMed ID: 26444875
    [Abstract] [Full Text] [Related]

  • 5. Effect of high hydrostatic pressure treatment on food composition and applications in food industry: A review.
    Wang Y, Ma CM, Yang Y, Wang B, Liu XF, Wang Y, Bian X, Zhang G, Zhang N.
    Food Res Int; 2024 Nov; 195():114991. PubMed ID: 39277253
    [Abstract] [Full Text] [Related]

  • 6. Survival analysis applied to the sensory shelf-life dating of high hydrostatic pressure processed avocado and mango pulps.
    Jacobo-Velázquez DA, Ramos-Parra PA, Hernández-Brenes C.
    J Food Sci; 2010 Aug 01; 75(6):S286-91. PubMed ID: 20722950
    [Abstract] [Full Text] [Related]

  • 7. Nonthermal preservation of foods using combined processing techniques.
    Raso J, Barbosa-Cánovas GV.
    Crit Rev Food Sci Nutr; 2003 Aug 01; 43(3):265-85. PubMed ID: 12822673
    [Abstract] [Full Text] [Related]

  • 8. Biochemical changes during the storage of high hydrostatic pressure processed avocado paste.
    Jacobo-Velázquez DA, Hernández-Brenes C.
    J Food Sci; 2010 Aug 01; 75(6):S264-70. PubMed ID: 20722947
    [Abstract] [Full Text] [Related]

  • 9. High hydrostatic pressure and biopreservation of dry-cured ham to meet the Food Safety Objectives for Listeria monocytogenes.
    Hereu A, Bover-Cid S, Garriga M, Aymerich T.
    Int J Food Microbiol; 2012 Mar 15; 154(3):107-12. PubMed ID: 21411167
    [Abstract] [Full Text] [Related]

  • 10. Effect of high hydrostatic pressure processing on the background microbial loads and quality of cantaloupe puree.
    Mukhopadhyay S, Sokorai K, Ukuku D, Fan X, Juneja V.
    Food Res Int; 2017 Jan 15; 91():55-62. PubMed ID: 28290327
    [Abstract] [Full Text] [Related]

  • 11. Effects of Combined High Hydrostatic Pressure and Dense Phase Carbon Dioxide on the Activity, Structure and Size of Polyphenoloxidase.
    Duong T, Balaban M, Perera C.
    J Food Sci; 2015 Nov 15; 80(11):E2486-94. PubMed ID: 26443963
    [Abstract] [Full Text] [Related]

  • 12. Application and possible benefits of high hydrostatic pressure or high-pressure homogenization on beer processing: A review.
    Santos LM, Oliveira FA, Ferreira EH, Rosenthal A.
    Food Sci Technol Int; 2017 Oct 15; 23(7):561-581. PubMed ID: 28605941
    [Abstract] [Full Text] [Related]

  • 13. Nutritional approaches and health-related properties of plant foods processed by high pressure and pulsed electric fields.
    Sánchez-Moreno C, de Ancos B, Plaza L, Elez-Martínez P, Cano MP.
    Crit Rev Food Sci Nutr; 2009 Jun 15; 49(6):552-76. PubMed ID: 19484635
    [Abstract] [Full Text] [Related]

  • 14. Emerging technologies in food processing.
    Knorr D, Froehling A, Jaeger H, Reineke K, Schlueter O, Schoessler K.
    Annu Rev Food Sci Technol; 2011 Jun 15; 2():203-35. PubMed ID: 22129381
    [Abstract] [Full Text] [Related]

  • 15. Application of high hydrostatic pressure on Pacific white shrimp ( Litopenaeus vannamei) pâté: Microbiological, physicochemical and consumer acceptance.
    Ragazzo-Sánchez JA, Gutiérrez-Sánchez Q, Ramírez-de-León JA, Ortiz-Basurto RI, Calderón-Santoyo M.
    Food Sci Technol Int; 2018 Dec 15; 24(8):713-723. PubMed ID: 30111177
    [Abstract] [Full Text] [Related]

  • 16. Lipid and protein oxidation and sensory properties of vacuum-packaged dry-cured ham subjected to high hydrostatic pressure.
    Fuentes V, Ventanas J, Morcuende D, Estévez M, Ventanas S.
    Meat Sci; 2010 Jul 15; 85(3):506-14. PubMed ID: 20416822
    [Abstract] [Full Text] [Related]

  • 17. Quality considerations with high pressure processing of fresh and value added meat products.
    Bajovic B, Bolumar T, Heinz V.
    Meat Sci; 2012 Nov 15; 92(3):280-9. PubMed ID: 22608831
    [Abstract] [Full Text] [Related]

  • 18. Nonthermal food processing alternatives and their effects on taste and flavor compounds of beverages.
    Ortega-Rivas E, Salmerón-Ochoa I.
    Crit Rev Food Sci Nutr; 2014 Nov 15; 54(2):190-207. PubMed ID: 24188268
    [Abstract] [Full Text] [Related]

  • 19. Inactivation of Vibrio parahaemolyticus in hard clams (Mercanaria mercanaria) by high hydrostatic pressure (HHP) and the effect of HHP on the physical characteristics of hard clam meat.
    Mootian GK, Flimlin GE, Karwe MV, Schaffner DW.
    J Food Sci; 2013 Feb 15; 78(2):E251-7. PubMed ID: 23324022
    [Abstract] [Full Text] [Related]

  • 20. Effect of single- and two-cycle high hydrostatic pressure treatments on water properties, physicochemical and microbial qualities of minimally processed squids (todarodes pacificus).
    Zhang Y, Jiao S, Lian Z, Deng Y, Zhao Y.
    J Food Sci; 2015 May 15; 80(5):E1012-20. PubMed ID: 25881481
    [Abstract] [Full Text] [Related]

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