19 – High hydrostatic pressure technology in food preservation

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[2]  D. Ledward,et al.  Catalytic Mechanism of Lipid Oxidation following High Pressure Treatment in Pork Fat and Meat , 1997 .

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[4]  Kunio Kimura,et al.  Fruit Preparation by Pressurization. Part III. Comparison of Keeping Quality between Pressure-processed Jam and Heat-processed Jam: Changes in Flavor Components, Hue, and Nutrients during Storage. , 1994 .

[5]  R. S. Meyer,et al.  High-Pressure Sterilization of Foods , 2000 .

[6]  M. Hendrickx,et al.  Effects of High Pressure on Enzymes Related to Food Quality , 1998 .

[7]  G. Yen,et al.  Comparison of high pressure treatment and thermal pasteurization effects on the quality and shelf life of guava puree , 1996 .

[8]  High Pressure-Temperature Processing as an Alternative for Preserving Basil , 2002 .

[9]  J. Culioli,et al.  Effects of high pressure on meat: A review. , 1997, Meat science.

[10]  D. Knorr.  High Pressure Processing for Preservation, Modification and Transformation of Foods , 2002 .

[11]  J. Bouvier,et al.  Effect of ultra-high hydrostatic pressure on hydrosoluble vitamins , 1999 .

[12]  M. Wolf,et al.  Solidification and Melting of Some Edible Fats and Model Lipid Systems Under Pressure , 1999 .

[13]  L. Skibsted,et al.  Effect of high-pressure treatment on lipid oxidation in turkey thigh muscle during chill storage , 1997 .

[14]  Indrawati,et al.  Comparative Study of the Inactivation Kinetics of Pectinmethylesterase in Tomato Juice and Purified Form , 2002, Biotechnology progress.

[15]  M. Fuchigami,et al.  Effect of pressure-shift freezing on texture, pectic composition and histological structure of carrots , 1996 .

[16]  A. Loey,et al.  Kinetics for Isobaric−Isothermal Degradation of l-Ascorbic Acid , 1998 .

[17]  M. Cano,et al.  Effect of high-pressure treatment on the carotenoid composition and the radical scavenging activity of persimmon fruit purees. , 2000, Journal of agricultural and food chemistry.

[18]  T. Ohmori,et al.  Effect of High Pressure on the Protease Activities in Meat , 1991 .

[19]  Dietrich Knorr,et al.  Effects of high-hydrostatic-pressure processes on food safety and quality , 1993 .

[20]  M. Hendrickx,et al.  Effect of temperature and/or pressure on lactoperoxidase activity in bovine milk and acid whey , 2001, Journal of Dairy Research.

[21]  M. Hendrickx,et al.  Effect of temperature and/or pressure on tomato pectinesterase activity. , 2000, Journal of agricultural and food chemistry.

[22]  L. Otero,et al.  Contrasting effects of high-pressure-assisted freezing and conventional air-freezing on eggplant tissue microstructure , 1998 .

[23]  G. Barbosa‐Cánovas,et al.  Polyphenoloxidase activity and color changes during storage of high hydrostatic pressure treated avocado puree , 1998 .

[24]  W. Hamilton,et al.  Inactivation of bacterial spores by hydrostatic pressure. , 1970, Journal of general microbiology.

[25]  H. Ramaswamy,et al.  Ultra High Pressure Pasteurization of Milk: Kinetics of Microbial Destruction and Changes in Physico-chemical Characteristics , 1997 .

[26]  D. Ledward,et al.  Food processing gets freshly squeezed. , 2000 .

[27]  M. Hendrickx,et al.  Effect of pH on Pressure and Thermal Inactivation of Avocado Polyphenol Oxidase: A Kinetic Study , 1998 .

[28]  Earnshaw,et al.  Effects of high hydrostatic pressure on Clostridium sporogenes spores , 1998, Letters in applied microbiology.

[29]  B. Tauscher.  Effect of high pressure treatment to nutritive substances and natural pigments , 1998 .

[30]  F. Temelli,et al.  Effect of Supercritical CO2 on Myrosinase Activity and Glucosinolate Degradation in Canola , 1996 .

[31]  D. Knorr,et al.  High hydrostatic pressure thawing for the processing of fruit preparations from frozen strawberries , 1996 .

[32]  M. Hendrickx,et al.  Kinetic study of the irreversible thermal and pressure inactivation of myrosinase from broccoli (Brassica oleracea L. Cv. italica). , 1999, Journal of agricultural and food chemistry.

[33]  D. Hoover,et al.  Sensitivity of Bacillus coagulans spores to combinations of high hydrostatic pressure, heat, acidity and nisin , 1996 .

[34]  M. Fuchigami,et al.  High-pressure-freezing effects on textural quality of Chinese cabbage , 1998 .

[35]  M. Linton,et al.  High pressure processing of foods for microbiological safety and quality (a short review). , 2000, Acta microbiologica et immunologica Hungarica.

[36]  D. Ledward,et al.  EFFECTS OF HIGH PRESSURE ON LIPID OXIDATION IN FISH , 1998 .

[37]  K. Takahashi.  Sterilization of microorganisms by hydrostatic pressure at low temperature , 1992 .

[38]  M. Hendrickx,et al.  Combined pressure-temperature inactivation of alkaline phosphatase in bovine milk : A kinetic study , 2000 .

[39]  P. Butz,et al.  Antioxidative capacity, nutrient content and sensory quality of orange juice and an orange-lemon-carrot juice product after high pressure treatment and storage in different packaging , 2001 .

[40]  G. Quaglia,et al.  Effect of High Pressure Treatments on Peroxidase Activity, Ascorbic Acid Content and Texture in Green Peas , 1996 .

[41]  D. Knorr,et al.  Impact of high hydrostatic pressure on phase transitions of foods , 1998 .

[42]  R. Hayashi,et al.  Kinetic analysis of yeast inactivation by high pressure treatment at low temperatures. , 1995, Bioscience, biotechnology, and biochemistry.

[43]  C. Dunne,et al.  Variation in Resistance to Hydrostatic Pressure among Strains of Food-Borne Pathogens , 1999, Applied and Environmental Microbiology.

[44]  M. Juillerat,et al.  Effect of a High Pressure Treatment on the Texture and Enzyme Activities of Selected Vegetables , 1999 .

[45]  B. Mertens,et al.  Engineering aspects of high-pressure technology in the food industry , 1993 .

[46]  B. Mertens,et al.  Hydrostatic pressure treatment of food: equipment and processing , 1995 .

[47]  D. Knorr,et al.  Biological effects of high hydrostatic pressure on food microorganisms , 1989 .

[48]  M. Capellas,et al.  Oscillatory high pressure processing applied to mechanically recovered poultry meat for bacterial inactivation , 2001 .

[49]  M. Cano,et al.  High pressure and temperature effects on enzyme inactivation in strawberry and orange products , 1997 .

[50]  Anne Carlez,et al.  Changes in Colour and Myoglobin of Minced Beef Meat Due to High Pressure Processing , 1995 .

[51]  Indrawati,et al.  Thermal and Pressure−Temperature Degradation of Chlorophyll in Broccoli (Brassica oleracea L. italica) Juice: A Kinetic Study , 1998 .

[52]  T. Makita.  Application of high pressure and thermophysical properties of water to biotechnology , 1992 .

[53]  D. E. Johnston,et al.  Effects of high hydrostatic pressure on milk , 1992 .

[54]  P. Montero,et al.  High‐Pressure‐Induced Gel of Sardine (Sardina pilchardus) Washed Mince as Affected by Pressure‐Time‐Temperature , 1997 .

[55]  Daniel Y. C. Fung,et al.  HIGH PRESSURE PROCESSING FOR FOOD SAFETY AND PRESERVATION: A REVIEW , 2001 .

[56]  D. Ledward,et al.  High-pressure effects on lipid oxidation , 1995 .

[57]  W. H. Kennick,et al.  EFFECT OF PRESSURIZATION OF PRE‐RIGOR BEEF MUSCLES ON PROTEIN QUALITY , 1980 .

[58]  Alain Le Bail,et al.  High Pressure Thawing of Fish (Whiting): Influence of the Process Parameters on Drip Losses , 1999 .

[59]  D. Knorr,et al.  Effects of High Pressure on Spores , 2001 .

[60]  M. Hendrickx,et al.  Enzyme sensitivity towards high pressure at low temperature , 1998 .

[61]  P. Butz,et al.  FOOD CHEMISTRY UNDER HIGH HYDROSTATIC PRESSURE , 1998 .

[62]  P. W. Bridgman.  Water in the liquid and five solid forms under pressure , 1912 .

[63]  W. Messens,et al.  The use of high pressure to modify the functionality of food proteins , 1997 .

[64]  Indrawati,et al.  Effect of Combined Pressure and Temperature on Soybean Lipoxygenase. 1. Influence of Extrinsic and Intrinsic Factors on Isobaric−Isothermal Inactivation Kinetics , 1998 .

[65]  M. Hendrickx,et al.  Kinetic analysis and modelling of combined high-pressure-temperature inactivation of the yeast Zygosaccharomyces bailii. , 2000, International journal of food microbiology.

[66]  Hideki Ushio,et al.  High-pressure processing of fish and fish products , 1993 .

[67]  D. Knorr,et al.  Pressure Induced Inactivation of Selected Food Enzymes , 1996 .

[68]  M. Hendrickx,et al.  Modeling Heat Transfer during High‐Pressure Freezing and Thawing , 1997 .

[69]  M. Hendrickx,et al.  The activity of myrosinase from broccoli (Brassica oleracea L. cv. Italica): influence of intrinsic and extrinsic factors. , 2000, Journal of food protection.

[70]  D. Knorr,et al.  Potential food applications of high-pressure effects on ice-water transitions , 1995 .

[71]  Dietrich Knorr,et al.  Hydrostatic pressure treatment of food: microbiology , 1995 .

[72]  H. Hoogland,et al.  High pressure sterilization : novel technology, new products, new opportunities , 2001 .

[73]  J. Smelt,et al.  Effects of High Pressure on Vegetative Microorganisms , 2001 .

[74]  R. Hayashi,et al.  Textural Properties of Pressure-Induced Gels of Food Proteins Obtained under Different Temperatures including Subzero , 1997 .

[75]  J. Smelt,et al.  Recent advances in the microbiology of high pressure processing , 1998 .

[76]  I. Sierra,et al.  Effect of high pressure on the vitamin B1 and B6 content of milk. , 2000 .

[77]  T. Robinson,et al.  Variation in Resistance of Natural Isolates ofEscherichia coli O157 to High Hydrostatic Pressure, Mild Heat, and Other Stresses , 1999, Applied and Environmental Microbiology.

[78]  H. Ogawa,et al.  Pressure inactivation of yeasts, molds, and pectinesterase in satsuma mandarin juice: Effects of juice concentration, pH, and organic acids, and comparison with heat sanitation , 1990 .

[79]  B. Tauscher,et al.  Pressure effects on the stability of lipoxygenase: Fourier transform-infrared spectroscopy (FT-IR) and enzyme activity studies , 1995, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung.

[80]  Indrawati,et al.  Effect of combined pressure and temperature on soybean lipoxygenase. 2. Modeling inactivation kinetics under static and dynamic conditions , 1998 .

[81]  G. Barbosa‐Cánovas,et al.  High pressure-processed guacamole , 2000 .

[82]  B. Tauscher.  Chemical Reactions of Food Components Under High Hydrostatic Pressure , 1999 .

[83]  J. Wathelet,et al.  Influence du blanchiment sur la qualité du chou de Bruxelles (Brassica oleracea L. cv. gemmifera) , 1996 .

[84]  Gustavo V. Barbosa-Cánovas,et al.  The pressure builds for better food processing , 1995 .

[85]  L. Otero,et al.  Size and location of ice crystals in pork frozen by high-pressure-assisted freezing as compared to classical methods. , 1998, Meat science.

[86]  D. Knorr,et al.  High pressure inactivation kinetics of bacillus subtilis cells by a three‐state‐model considering distributed resistance mechanisms , 1996 .