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Effects of High Pressure Homogenization on Beer Quality Attributes
(Inst BrewingLondonInglaterra, 2011)
Inactivation of Aspergillus niger in Mango Nectar by High-Pressure Homogenization Combined with Heat Shock
(Wiley-blackwell Publishing, IncMaldenEUA, 2009)
High-pressure homogenization: a non-thermal process applied for inactivation of spoilage microorganisms in beer
(Inst BrewingLondonInglaterra, 2013)
Quality of Mango Nectar Processed by High-Pressure Homogenization with Optimized Heat Treatment
(Wiley-blackwellMaldenEUA, 2011)
High hydrostatic pressure processing of beef patties: effects of pressure level and sodium tripolyphosphate and sodium chloride concentrations on thermal and aggregative properties of proteins
(2014-06)
Beef patties added with sodium tripolyphosphate (STPP; 0, 0.25 or 0.5%) and/or NaCl (0, 1 or 2%) were treated at 200 or 300 MPa (5 min, 5 °C) or kept refrigerated (non-pressurized). In non-pressurized patties, NaCl-solubilized ...
Inactivation of Saccharomyces cerevisiae and Lactobacillus plantarum in orange juice using ultra high-pressure homogenisation
(Elsevier Sci LtdOxfordInglaterra, 2007)
Non-thermal technologies: pulsed electric field, high hydrostatic pressure and high pressure homogenization. Application on virus inactivation
(Nova Science Publishers, 2012)
Bacteriophage attacks to starters in the dairy industry causes enormous economic losses. Phage inactivation have always been a matter of study; however, even combining different control strategies complete removal of ...
Changes in commercial glucose oxidase activity by high pressure homogenization
(Elsevier Sci LtdOxfordInglaterra, 2012)