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Results: 1-14 |
Results: 14
High pressure processing for food safety and preservation: A review
Authors: Yuste, J Capellas, M Pla, R Fung, DYC Mor-Mur, M
Citation: J. Yuste et al., High pressure processing for food safety and preservation: A review, J RAPID M A, 9(1), 2001, pp. 1-10
Effect of high-pressure processing on physico-chemical characteristics of fresh goats' milk cheese (Mato)
Authors: Capellas, M Mor-Mur, M Sendra, E Guamis, B
Citation: M. Capellas et al., Effect of high-pressure processing on physico-chemical characteristics of fresh goats' milk cheese (Mato), INT DAIRY J, 11(3), 2001, pp. 165-173
Irradiated food
Authors: Sendra, E Capellas, M Guamis, B
Citation: E. Sendra et al., Irradiated food, ARBOR, 168(661), 2001, pp. 129-153
Oscillatory high pressure processing applied to mechanically recovered poultry meat for bacterial inactivation
Authors: Yuste, J Pla, R Capellas, M Sendra, E Beltran, E Mor-Mur, M
Citation: J. Yuste et al., Oscillatory high pressure processing applied to mechanically recovered poultry meat for bacterial inactivation, J FOOD SCI, 66(3), 2001, pp. 482-484
Bacterial sensitivity to high hydrostatic pressure in mechanically recovered poultry meat - Minor baroprotective role of fat content
Authors: Yuste, J Pla, R Capellas, M Mor-Mur, M
Citation: J. Yuste et al., Bacterial sensitivity to high hydrostatic pressure in mechanically recovered poultry meat - Minor baroprotective role of fat content, FLEISCHWIRT, 81(1), 2001, pp. 94-96
Application of high pressure treatment for cheese production
Authors: Trujillo, AJ Capellas, M Buffa, M Royo, C Gervilla, R Felipe, X Sendra, E Saldo, J Ferragut, V Guamis, B
Citation: Aj. Trujillo et al., Application of high pressure treatment for cheese production, FOOD RES IN, 33(3-4), 2000, pp. 311-316
Decrease of free amino acids in high-pressure treated cheese
Authors: Sendra, E Saldo, J Capellas, M Guamis, B
Citation: E. Sendra et al., Decrease of free amino acids in high-pressure treated cheese, HIGH PR RES, 19(1-6), 2000, pp. 423-426
Effect of high pressure combined with mild heat or nisin on inoculated bacteria and mesophiles of goat's milk fresh cheese
Authors: Capellas, M Mor-Mur, M Gervilla, R Yuste, J Guamis, B
Citation: M. Capellas et al., Effect of high pressure combined with mild heat or nisin on inoculated bacteria and mesophiles of goat's milk fresh cheese, FOOD MICROB, 17(6), 2000, pp. 633-641
High-pressure processing applied to cooked sausages: Bacterial populationsduring chilled storage
Authors: Yuste, J Pla, R Capellas, M Ponce, E Mor-Mur, M
Citation: J. Yuste et al., High-pressure processing applied to cooked sausages: Bacterial populationsduring chilled storage, J FOOD PROT, 63(8), 2000, pp. 1093-1099
Comparison of heat and pressure treatments of skim milk, fortified with whey protein concentrate, for set yogurt preparation: effects on milk proteins and gel structure
Authors: Needs, EC Capellas, M Bland, AP Manoj, P Macdougal, D Paul, G
Citation: Ec. Needs et al., Comparison of heat and pressure treatments of skim milk, fortified with whey protein concentrate, for set yogurt preparation: effects on milk proteins and gel structure, J DAIRY RES, 67(3), 2000, pp. 329-348
Changes in microstructural, textural and colour characteristics during ripening of Manchego-type cheese salted by brine vacuum impregnation
Authors: Pavia, M Guamis, B Trujillo, AJ Capellas, M Ferragut, V
Citation: M. Pavia et al., Changes in microstructural, textural and colour characteristics during ripening of Manchego-type cheese salted by brine vacuum impregnation, INT DAIRY J, 9(2), 1999, pp. 91-98
Listeria innocua and aerobic mesophiles during chill storage of inoculatedmechanically recovered poultry meat treated with high hydrostatic pressure
Authors: Yuste, J Mor-Mur, M Capellas, M Pla, R
Citation: J. Yuste et al., Listeria innocua and aerobic mesophiles during chill storage of inoculatedmechanically recovered poultry meat treated with high hydrostatic pressure, MEAT SCI, 53(4), 1999, pp. 251-257
Pressure- vs. heat-induced bacterial stress in cooked poultry sausages: a preliminary study
Authors: Yuste, J Mor-Mur, M Capellas, M Pla, R
Citation: J. Yuste et al., Pressure- vs. heat-induced bacterial stress in cooked poultry sausages: a preliminary study, LETT APPL M, 29(4), 1999, pp. 233-237
Mechanically recovered poultry meat sausages manufactured with high hydrostatic pressure
Authors: Yuste, J Mor-Mur, M Capellas, M Guamis, B Pla, R
Citation: J. Yuste et al., Mechanically recovered poultry meat sausages manufactured with high hydrostatic pressure, POULTRY SCI, 78(6), 1999, pp. 914-921
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