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Résultat(s) 1 - 20 résultats de 23 pour la requête '"High hydrostatic pressure"', Temps de recherche: 3,29s Affiner les résultats
  1. 1
    Application of High Hydrostatic Pressure in fresh purple smoothie Microbial inactivation kinetic modelling and qualitative studies
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  2. 2
    Effects of different antioxidants combined with high hydrostatic pressure on the color and anthocyanin retention of a blueberry juice blend during storage
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  3. 3
    Ifs and buts of non-thermal processing technologies for plant-based drinks' bioactive compounds
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  4. 4
    Combined effect of thermosonication and high hydrostatic pressure on bioactive compounds, microbial load, and enzyme activities of blueberry juice
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  5. 5
    Effects of high hydrostatic pressure and soaking solution on proximate composition, polyphenols, anthocyanins, β-carotene, and antioxidant activity of white, orange, and purple fleshed sweet potato flour
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  6. 6
    Effects of carrot incorporation and high hydrostatic pressure processing on fresh cheese Antilisterial activity, carotenoid degradation, and sensory characteristics
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  7. 7
    Application of high hydrostatic pressure for the inactivation of norovirus and quality stability in fresh sea squirt (Halocynthia roretzi)
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  8. 8
    Changes in microbial growth, carotenoids, and water-soluble tannin content of ripe persimmon beverage after ultra-high pressure treatment
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  9. 9
    Effects of high hydrostatic pressure on the overall quality of Pêra-Rio orange juice during shelf life
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  10. 10
    Modeling the pressure inactivation of Escherichia coli and Salmonella typhimurium in sapote mamey ( Pouteria sapota (Jacq.) H.E. Moore & Stearn) pulp
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  11. 11
    Application of high hydrostatic pressure on Pacific white shrimp ( Litopenaeus vannamei) pâté Microbiological, physicochemical and consumer acceptance
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  12. 12
    Effects of high hydrostatic pressure on the functional and rheological properties of the protein fraction extracted from pine nuts
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  13. 13
    Effect of high-hydrostatic pressure and moderate-intensity pulsed electric field on plum
    Sujets: “...misc High-hydrostatic pressure...”

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  14. 14
    Enzymatic and phytochemical stabilization of orange-strawberry-banana beverages by high hydrostatic pressure and mild heat
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  15. 15
    The dietary fiber profile of fruit peels and functionality modifications induced by high hydrostatic pressure treatments
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  16. 16
    Effects of high hydrostatic pressure and thermal processing on bioactive compounds, antioxidant activity, and volatile profile of mulberry juice
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  17. 17
    Impact of high pressure processing on color, bioactive compounds, polyphenol oxidase activity, and microbiological attributes of pumpkin purée
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  18. 18
    High hydrostatic pressure as a method to preserve fresh-cut Hachiya persimmons A structural approach
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  19. 19
    Effect of high hydrostatic pressure on the microbiological, biochemical characteristics of white shrimp Litopenaeus vannamei
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  20. 20
    Microstructure, microbial profile and quality characteristics of high-pressure-treated chicken nuggets
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