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Journal Abstract Search

344 related items for PubMed ID: 25060584

  • 21. Gentle Sterilization of Carrot-Based Purees by High-Pressure Thermal Sterilization and Ohmic Heating and Influence on Food Processing Contaminants and Quality Attributes.
    Gratz M, Sevenich R, Hoppe T, Schottroff F, Vlaskovic N, Belkova B, Chytilova L, Filatova M, Stupak M, Hajslova J, Rauh C, Jaeger H.
    Front Nutr; 2021; 8():643837. PubMed ID: 33829035
    [Abstract] [Full Text] [Related]

  • 22. Development characterization and use of a high-performance enzymatic time-temperature integrator for the control of sterilization process' impacts.
    Guiavarc'h Y, Van Loey A, Zuber F, Hendrickx M.
    Biotechnol Bioeng; 2004 Oct 05; 88(1):15-25. PubMed ID: 15384039
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  • 26. Nutritional improvement of plant foods by non-thermal processing.
    Knorr D, Ade-Omowaye BI, Heinz V.
    Proc Nutr Soc; 2002 May 05; 61(2):311-8. PubMed ID: 12133214
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  • 27. Meat! It is what you do not know that hurts you: why FDA should reevaluate the use of carbon monoxide in modified atmospheric meat packaging.
    Bailey NJ.
    Food Drug Law J; 2008 May 05; 63(4):735-51. PubMed ID: 19593921
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  • 29. Insight into the evolution of textural properties and juiciness of ready-to-eat chicken breasts upon different thermal sterilization: From the perspective of protein degradation.
    Liu X, Zhou K, Chen B, Xie Y, Ma Y, Zhou H, Xu B.
    J Texture Stud; 2024 Jun 05; 55(3):e12835. PubMed ID: 38778604
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  • 31. Study of the effect of post-packaging pasteurization and argon modified atmosphere packaging on the sensory quality and growth of endogenous microflora of a sliced cooked meat product.
    Pérez-Rodríguez F, Zamorano AR, Posada-Izquierdo GD, García-Gimeno RM.
    Food Sci Technol Int; 2014 Jan 05; 20(1):3-12. PubMed ID: 23733816
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  • 32. Lactic acid bacteria associated with vacuum-packed cooked meat product spoilage: population analysis by rDNA-based methods.
    Chenoll E, Macián MC, Elizaquível P, Aznar R.
    J Appl Microbiol; 2007 Feb 05; 102(2):498-508. PubMed ID: 17241356
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  • 35. Continuous flow microwave-assisted processing and aseptic packaging of purple-fleshed sweetpotato purees.
    Steed LE, Truong VD, Simunovic J, Sandeep KP, Kumar P, Cartwright GD, Swartzel KR.
    J Food Sci; 2008 Nov 05; 73(9):E455-62. PubMed ID: 19021801
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  • 37. Strategy to inactivate Clostridium perfringens spores in meat products.
    Akhtar S, Paredes-Sabja D, Torres JA, Sarker MR.
    Food Microbiol; 2009 May 05; 26(3):272-7. PubMed ID: 19269568
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  • 39. Recent advancements in encapsulation of bioactive compounds as a promising technique for meat preservation.
    Smaoui S, Ben Hlima H, Ben Braïek O, Ennouri K, Mellouli L, Mousavi Khaneghah A.
    Meat Sci; 2021 Nov 05; 181():108585. PubMed ID: 34119890
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