Autor: Denoya, Gabriela Inés
- High Hydrostatic Pressure-Based Combination Strategies for Microbial Inactivation of Food Products: The Cases of Emerging Combination Patterns
- Chapter 1 - An overview of the potential applications based on HPP mechanism
- Chapter 12 - HPP of fruit and vegetable products: Impact on quality and applications
Autor: Barba, Francisco J.
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- Efecto de la alta presión hidrostática en la exposición del contenido de sulfhidrilos libres en amilasa fúngica = Effect of high hydrostatic pressure on free sulfhydryl content from fungal α-amylase
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- Reduction of Zygosaccharomyces rouxii Population in Concentrated Grape Juices by Thermal Pasteurization and Hydrostatic High Pressure Processing
- Combined high hydrostatic pressure and thermal treatments fully inactivate trypsin inhibitors and lipoxygenase and improve protein solubility and physical stability of calcium-added soymilk
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Ejemplares similares: Chapter 1 - An overview of the potential applications based on HPP mechanism
- Chapter 5 - Strategies to improve enzyme performance: Effect of high pressure on the substrate and pressure-assisted reaction
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- Chapter 11 - Valorization of waste and by-products from food industries through the use of innovative technologies
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- High Hydrostatic Pressure-Based Combination Strategies for Microbial Inactivation of Food Products: The Cases of Emerging Combination Patterns
- Reduction of Zygosaccharomyces rouxii Population in Concentrated Grape Juices by Thermal Pasteurization and Hydrostatic High Pressure Processing