AAAAAA
Results: 1-25/35
Authors:
Knorr, D
Heinz, V
Lee, DU
Schluter, O
Zenker, M
Citation: D. Knorr et al., High pressure processing of foods: Introduction, VTT SYMPOS, 186, 1998, pp. 9-20
Authors:
Hendrickx, M
Denys, S",Indrawati,"Ludikhuyze, L
Van den Broeck, I
Weemaes, C
Citation: M. Hendrickx et al., Effect of combined high pressure-elevated temperatures on food quality affecting enzymes, VTT SYMPOS, 186, 1998, pp. 21-25
Authors:
Smelt, JPPM
Hellemons, JC
Citation: Jppm. Smelt et Jc. Hellemons, High pressure treatment in relation to quantitative risk assessment, VTT SYMPOS, 186, 1998, pp. 27-38
Authors:
Ronner, U
Citation: U. Ronner, Resistance of microorganisms exposed to high pressure, VTT SYMPOS, 186, 1998, pp. 39-45
Authors:
Mannonen, L
Citation: L. Mannonen, EU novel food regulation, VTT SYMPOS, 186, 1998, pp. 47-53
Authors:
Brooker, BE
Ferragut, V
Gill, AL
Stenning, RA
Needs, EC
Citation: Be. Brooker et al., Properties of rennet gels formed from high pressure treated milk, VTT SYMPOS, 186, 1998, pp. 55-59
Authors:
Autio, K
Stolt, M
Citation: K. Autio et M. Stolt, Effect of high pressure on the structure of starch, VTT SYMPOS, 186, 1998, pp. 61-67
Authors:
Michel, M
Leser, ME
Syrbe, A
Clerc, MF
Bauwens, I
von Schack, ML
Watzke, HJ
Citation: M. Michel et al., Structure formation in protein-polysaccharide mixtures upon pressure treatment, VTT SYMPOS, 186, 1998, pp. 69-82
Authors:
Tauscher, B
Citation: B. Tauscher, Effect of high pressure treatment to nutritive substances and natural pigments, VTT SYMPOS, 186, 1998, pp. 83-95
Authors:
Hjelmqwist, J
Citation: J. Hjelmqwist, High pressure processing of food - A commercial process, VTT SYMPOS, 186, 1998, pp. 97-102
Authors:
Beresford, TP
O' Reilly, C
O' Connor, P
Murphy, PM
Kelly, A
Citation: Tp. Beresford et al., Acceleration of cheese ripening: Current technologies, potential use of high pressure, VTT SYMPOS, 186, 1998, pp. 103-114
Authors:
Messens, W
Dewettinck, K
Van Camp, J
Huyghebaert, A
Citation: W. Messens et al., High pressure treatment of dairy products, VTT SYMPOS, 186, 1998, pp. 115-121
Authors:
Matser, AM
Knott, ER
Bartels, PV
Citation: Am. Matser et al., High pressure preservation of mushrooms, VTT SYMPOS, 186, 1998, pp. 123-129
Authors:
Baron, A
Citation: A. Baron, High pressure stabilization of cloudy fruit juices, VTT SYMPOS, 186, 1998, pp. 131-152
Authors:
Rovere, P
Gola, S
Citation: P. Rovere et S. Gola, Thermal treatments under high pressure "modelling a way to improve the quality of shelf stable foods", VTT SYMPOS, 186, 1998, pp. 153-164
Authors:
Ledward, DA
Citation: Da. Ledward, High pressure processing of meat and fish, VTT SYMPOS, 186, 1998, pp. 165-175
Authors:
Van den Broeck, I
Ludikhuyze, LR
Weemaes, CA
Van Loey, AM
Hendrickx, ME
Citation: I. Van Den Broeck et al., Thermal and combined pressure-temperature inactivation of orange pectinesterase: Influence of pH and additives, VTT SYMPOS, 186, 1998, pp. 177-178
Authors:
Denes, JM
Baron, A
Drilleau, JF
Citation: Jm. Denes et al., Comparison between thermal and high pressure stabilities of apple and orange pectinmethylesterases, VTT SYMPOS, 186, 1998, pp. 179-179
Authors:
Denys, S
Ludikhuyze, LR
Van Loey, AM
Hendrickx, ME
Citation: S. Denys et al., Modeling conductive heat transfer and process uniformity during batch high-pressure processing of foods, VTT SYMPOS, 186, 1998, pp. 180-181
Authors:
Indrawati,"Van Loey, A
Ludikhuyze, L
Hendrickx, M
Citation: A. Indrawati,"van Loey et al., Isobaric isothermal inactivation of lipoxygenase in crude green beans extract (Phaseolus vulgaris L.) at subzero and elevated temperature, VTT SYMPOS, 186, 1998, pp. 182-182
Authors:
Karlsdottir, S
Siguroottir, M
Ingvarsdottir, H
Hafsteinsson, H
Citation: S. Karlsdottir et al., Effects of high pressure and combination processes on structural properties of seafood products, VTT SYMPOS, 186, 1998, pp. 183-183
Authors:
Lambert, Y
Demazeau, G
Largeteau, A
Bouvier, JM
Lestienne, M
Citation: Y. Lambert et al., High pressure inactivation of Saccharomyces cerevisiae in Sabouraud broth and foodstuff, VTT SYMPOS, 186, 1998, pp. 184-184
Authors:
Lambert, Y
Demazeau, G
Largeteau, A
Bouvier, JM
Plantadis, R
Lhenry, B
Citation: Y. Lambert et al., New design of high pressure equipment devoted to food processing, VTT SYMPOS, 186, 1998, pp. 185-185
Authors:
Lambert, Y
Demazeau, G
Lareteau, A
Bouvier, JM
Citation: Y. Lambert et al., Preservation of food quality after high pressure treatment, VTT SYMPOS, 186, 1998, pp. 186-186
Authors:
Ludikhuyze, L",Indrawati,"Weemaes, C
Van den Broeck, I
Hendrickx, M
Citation: C. Ludikhuyze, L",indrawati,"weemaes et al., Modeling kinetics of pressure-temperature inactivation of enzymes: A case study on soybean lipoxygenase, VTT SYMPOS, 186, 1998, pp. 187-187