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Biblio

Found 6 results
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Filters: Keyword is Pressure  [Clear All Filters]
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Z
Y. Zhang, Jiao, S., Lian, Z., Deng, Y., and Zhao, Y., “Effect of single- and two-cycle high hydrostatic pressure treatments on water properties, physicochemical and microbial qualities of minimally processed squids (todarodes pacificus).”, J Food Sci, vol. 80, no. 5, pp. E1012-20, 2015.
W
J. G. Waite, Jones, J. M., Turek, E. J., Dunne, C. P., Wright, A. O., Yang, T. C. S., Beckwitt, R., and Yousef, A. E., “Production of shelf-stable ranch dressing using high-pressure processing.”, J Food Sci, vol. 74, no. 2, pp. M83-93, 2009.
V
P. A. Vazquez-Landaverde, Qian, M. C., and Torres, J. A., “Kinetic analysis of volatile formation in milk subjected to pressure-assisted thermal treatments.”, J Food Sci, vol. 72, no. 7, pp. E389-98, 2007.
P. A. Vazquez-Landaverde, J Torres, A., and Qian, M. C., “Effect of high-pressure-moderate-temperature processing on the volatile profile of milk.”, J Agric Food Chem, vol. 54, no. 24, pp. 9184-92, 2006.
P. A. Vazquez-Landaverde and Qian, M. C., “Antioxidant impacts on volatile formation in high-pressure-processed milk.”, J Agric Food Chem, vol. 55, no. 22, pp. 9183-8, 2007.
S
A. J. Spence, Jimenez-Flores, R., Qian, M. C., and Meunier-Goddik, L., “The influence of temperature and pressure factors in supercritical fluid extraction for optimizing nonpolar lipid extraction from buttermilk powder.”, J Dairy Sci, vol. 92, no. 2, pp. 458-68, 2009.