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Results: 26-35/35
Authors:
Morgan, SM
Ross, RP
Hill, C
Murphy, P
Beresford, T
Citation: Sm. Morgan et al., Combined effect of hydrostatic pressure and lacticin 3147 on the inactivation of Staphylococcus aureus ATCC6538, VTT SYMPOS, 186, 1998, pp. 188-188
Authors:
Rademacher, B
Hinrichs, J
Kessler, HG
Citation: B. Rademacher et al., Process optimization of high pressure treatment of milk by means of reaction kinetics, VTT SYMPOS, 186, 1998, pp. 189-189
Authors:
Rubens, P
Heremans, K
Citation: P. Rubens et K. Heremans, Pressure-temperature stability of lipoxygenase, VTT SYMPOS, 186, 1998, pp. 190-190
Authors:
Snauwaert, J
Yoshida, Y
Van Meerbeek, B
Hellemans, L
Heremans, K
Citation: J. Snauwaert et al., Atomic force images of potato starch granules, VTT SYMPOS, 186, 1998, pp. 191-191
Authors:
Stoforos, NG
Panagiotidis, P
Taoukis, PS
Citation: Ng. Stoforos et al., Kinetics of high pressure induced changes in foods, VTT SYMPOS, 186, 1998, pp. 192-192
Authors:
Stolt, M
Autio, K
Citation: M. Stolt et K. Autio, Microscopic and rheological characterization of high pressure treated starch dispersions, VTT SYMPOS, 186, 1998, pp. 193-193
Authors:
Szczawinski, J
Szczawinska, ME
Lenart, A
Citation: J. Szczawinski et al., Effect of high pressure on sensory properties of ripened, hard, vacuum-packed cheeses, VTT SYMPOS, 186, 1998, pp. 194-194
Effect of pH and antibrowning agents on pressure stability of avocado and mushroom polyphenoloxidase
Authors:
Weemaes, C
Ludikhuyze, L
Van den Broeck, I
Hendrickx, M
Citation: C. Weemaes et al., Effect of pH and antibrowning agents on pressure stability of avocado and mushroom polyphenoloxidase, VTT SYMPOS, 186, 1998, pp. 195-196
Authors:
Yamamoto, K
Conde-Petit, B
Handschin, S
Escher, F
Citation: K. Yamamoto et al., Physico-chemical changes in starch induced by high pressure treatment, VTT SYMPOS, 186, 1998, pp. 197-197
Authors:
Schluter, O
George, S
Heinz, V
Knorr, D
Citation: O. Schluter et al., Pressure assisted thawing of potato cylinders, VTT SYMPOS, 186, 1998, pp. 198-199