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Recent Developments In High Pressure Processing Of Foods

N. Rastogi
Published 2013 · Chemistry

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HIGH-PRESSURE PROCESSING OF FRESH ORANGE JUICE
F. Takahashi (1998)
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Mahsa Naghshineh (2013)
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Use of High Hydrostatic Pressure To Inactivate Escherichia coli O157:H7 and Salmonella enterica Internalized within and Adhered to Preharvest Contaminated Green Onions
Hudaa Neetoo (2012)
10.1016/S1466-8564(03)00045-6
Combined high-pressure and thermal treatments for processing of tomato puree: evaluation of microbial inactivation and quality parameters
B. Krebbers (2003)
10.1016/J.FOODCONT.2007.06.007
Assessment of the effectiveness of antimicrobial packaging combined with high pressure to control Salmonella sp. in cooked ham
A. Jofré (2008)
Effect of combined treatments of high-pressure and natural additives on carotenoid extractabillity and antioxidant activity of tomato puree
MC Sanchez (2004)
Effects of high-pressure processing
D Li (2009)
10.1016/J.FBP.2008.02.005
Effects of fat, casein and lactose on high-pressure destruction of Escherichia coli K12 (ATCC-29055) in milk
Hosahalli Ramaswamy (2009)
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HIGH HYDROSTATIC PRESSURE EXTRACTION OF SALIDROSIDE FROM RHODIOLA SACHALINENSIS
Hui-min Bi (2009)
10.1016/J.IDAIRYJ.2010.10.006
Changes in the volatile profile of a raw goat milk cheese treated by hydrostatic high pressure at different stages of maturation
Francisco José Delgado (2011)
10.1016/J.IFSET.2011.01.001
Effect of high-pressure treatment on the volatile profile of a mature raw goat milk cheese with paprika on rind
Francisco José Delgado (2011)
10.1016/J.JFOODENG.2009.07.013
Stress relaxation behaviour and structural changes of muscle tissues from Gilthead Sea Bream (Sparus aurata L.) following high pressure treatment
Marco Campus (2010)
10.1016/J.FOODCHEM.2010.06.091
Effects of high-pressure processing on the volatile compounds of sliced cooked pork shoulder during refrigerated storage.
Ana Rivas-Cañedo (2011)
10.1111/J.1750-3841.2008.00791.X
Effect of high hydrostatic pressure on cashew apple (Anacardium occidentale L.) juice preservation.
F. C. Lavinas (2008)
10.1016/J.IFSET.2011.05.001
Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice. Part I: Impact on overall quality attributes
R.A.H. Timmermans (2011)
10.1016/J.JFOODENG.2010.04.006
The application of high hydrostatic pressure for the stabilization of functional foods: pomegranate juice
G. Ferrari (2010)
High pressure stabilization of orange juice : Evaluation of the effects of process conditions
G. Donsì (1996)
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Quality and storage-stability of high-pressure preserved green beans
B. Krebbers (2002)
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Effect of temperature and/or pressure on lactoperoxidase activity in bovine milk and acid whey.
L. Ludikhuyze (2001)
10.1016/j.ijfoodmicro.2008.03.015
Inactivation of Escherichia coli and Listeria innocua in kiwifruit and pineapple juices by high hydrostatic pressure.
S. Buzrul (2008)
10.1080/10408390600626420
Opportunities and Challenges in High Pressure Processing of Foods
N. Rastogi (2007)
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Research Issues in Inactivation of Listeria monocytogenes Associated with New Zealand Greenshell Mussel Meat (Perna canaliculus) Using High-Pressure Processing
G. Fletcher (2008)
10.1111/J.1750-3841.2007.00365.X
Evaluation of the instrumental quality of pressure-assisted thermally processed carrots.
Loc Thai Nguyen (2007)
10.1111/J.1365-2621.1998.TB15806.X
High-pressure-cooked Low-fat Pork and Chicken Batters as Affected by Salt Levels and Cooking Temperature
F. Jiménez-Colmenero (2006)
10.1016/J.JFOODENG.2004.05.047
Combined high pressure?sub-zero temperature processing of smoked salmon mince: phase transition phenomena and inactivation of
Laetitia Picart (2005)
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Lipid oxidation in high-pressure processed chicken breast during chill storage and subsequent heat treatment: effect of working pressure, packaging atmosphere and storage time
Søren B. Wiggers (2004)
10.1111/J.1365-2621.2011.02853.X
High-pressure high-temperature extraction of phenolic compounds from grape skins
A. A. Casazza (2012)
10.1016/J.JFOODENG.2009.07.019
High-pressure destruction kinetics of Clostridium sporogenes ATCC 11437 spores in milk at elevated quasi-isothermal conditions
H. Ramaswamy (2010)
10.1016/J.FOODCHEM.2011.07.080
Influence of ripening and astringency on carotenoid content of high-pressure treated persimmon fruit (Diospyros kaki L.)
L. Plaza (2012)
10.1016/J.IFSET.2009.04.003
Antioxidant and anticancer activities of high pressure-assisted extract of longan (Dimocarpus longan Lour.) fruit pericarp
K. Prasad (2009)
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Changes in physicochemical properties of egg white and yolk proteins from duck shell eggs due to hydrostatic pressure treatment.
K M Lai (2010)
High pressure processing and preservation of foods
BR Thakur (1998)
Stabilization of mustes by high pressure treatment
L Moio (1994)
Effects of ultra high pressure treat on the properties of ground chicken meat products containing modifi ed starch
Q Z Min (2010)
Preparation of preserves with fruits treated by high pressure
G Prestamo (2000)
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B Rademacher (1997)
Enzymatic hydrolysis of fi sh gelatin under high pressure treatment
A Aleman (2011)
Modifi cation of whey protein concentrate hydrophobicity by high hydrostatic pressure
X Liu (2005)
10.1016/j.ijfoodmicro.2010.06.020
High hydrostatic pressure inactivation of total aerobic bacteria, lactic acid bacteria, yeasts in sour Chinese cabbage.
Lin Li (2010)
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Pectic substance degradation and texture of carrots as affected by pressurization
N. Kato (1997)
10.1016/j.meatsci.2004.04.001
High pressure/thermal treatment effects on the texture of beef muscle.
Han-jun Ma (2004)
10.1016/J.FOODCHEM.2008.06.025
Influence of pressure/temperature treatments on glucosinolate conversion in broccoli (Brassica oleraceae L. cv Italica) heads.
David Van Eylen (2009)
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Study of the inactivation of Escherichia coli and pectin methylesterase in mango nectar under selected high hydrostatic pressure treatments
Daniela Bermúdez-Aguirre (2011)
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Coagulation Kinetics of High Pressure Treated Acidified Milk Gel for Preparation Chhana (An Indian Soft Cottage Cheese)
Jatindra Kumar Sahu (2010)
10.1016/J.IFSET.2007.04.001
Effects of high hydrostatic pressure (HHP) on sensory characteristics of yellow passion fruit juice
L. H. E. S. Laboissière (2007)
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High-pressure processing applied to cooked sausages: bacterial populations during chilled storage.
J. Yuste (2000)
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High-pressure destruction kinetics of Clostridium sporogenes spores in ground beef at elevated temperatures.
S. Zhu (2008)
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Combined effect of natural antimicrobials and high pressure processing to prevent Listeria monocytogenes growth after a cold chain break during storage of cooked ham
B. Marcos (2008)
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Stabilization of duck fatty liver by high pressure treatment. Inactivation of Enterococcus faecalis
A. E. Moueffak (2001)
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Combination effects of ultra-high pressure and temperature on the physical and thermal properties of ostrich meat sausage (yor).
Thawatchai Supavititpatana (2007)
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Quality related aspects of high pressure low temperature processed whole potatoes
G. Benet (2006)
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High-pressure-induced changes in bovine milk: a review
T. Huppertz (2006)
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Effect of refrigerated storage on vitamin C and antioxidant activity of orange juice processed by high-pressure or pulsed electric fields with regard to low pasteurization
L. Plaza (2006)
Effect of high pressure on the vitamin B1 and B6 content of milk.
I. Sierra (2000)
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Effect of high-pressure treatment on the carotenoid composition and the radical scavenging activity of persimmon fruit purees.
B. de Ancos (2000)
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Fate of Escherichia coli O157:H7 in ground beef following high‐pressure processing and freezing
E. Black (2010)
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Ripening Profiles of Goat Cheese Produced from Milk Treated with High Pressure
A. J. Trujillo (1999)
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High pressure applied to frozen ham at different process stages. 2. Effect on the sensory attributes and on the colour characteristics of dry-cured ham.
X. Serra (2007)
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Inhibition of Salmonella sp. Listeria monocytogenes and Staphylococcus aureus in cooked ham by combining antimicrobials, high hydrostatic pressure and refrigeration.
A. Jofre (2008)
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A New Method for Producing a Non-heated Jam Sample: The Use of Freeze Concentration and High­ pressure Sterilization
M. Watanabe (1991)
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Effect of high pressure processing on the quality of acidified Granny Smith apple purée product
Andreas Landl (2010)
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Volatile compounds in low-acid fermented sausage "espetec" and sliced cooked pork shoulder subjected to high pressure processing. A comparison of dynamic headspace and solid-phase microextraction.
Ana Rivas-Cañedo (2012)
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Effect of High Hydrostatic Pressure Processing on Lycopene Isomers
Supriya Varma (2010)
Development in high pressure processing
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Carotenoid and fl avanone content during refrigerated storage of orange juiceprocessed by high-pressure, pulsed electric fi
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High pressure increases bactericidal activity
B Masschalck (2001)
High pressure thawing
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Application of high pressure treatment on ovine brined cheese: effect on composition and microfl ora throughout ripening
E Moschopoulou (2010)
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Importance of cell damage causing growth delay for high pressure inactivation of Saccharomyces cerevisiae
Masaru Nanba (2013)
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HIGH HYDROSTATIC PRESSURE EFFECT ON SACCHAROMYCES CEREVISIAE, ESCHERICHIA COLI AND LISTERIA INNOCUA IN PEAR NECTAR
José A. Guerrero-Beltrán (2011)
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Evaluation of microbial inactivation and physicochemical properties of pressurized tomato juice during refrigerated storage
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Extraction of anthocyanins from grape skins assisted by high hydrostatic pressure
M. Corrales (2009)
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R. Gupta (2011)
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High Pressure Processing
D. F. Farkas (2000)
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A. J. Trujillo (1999)
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L. Vervoort (2011)
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Effect of combined treatments of high-pressure, citric acid and sodium chloride on quality parameters of tomato puree
L. Plaza (2003)
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Effect of high hydrostatic pressure pretreatment on drying kinetics, antioxidant activity, firmness and microstructure of Aloe vera (Aloe barbadensis Miller) gel
A. Vega-Gálvez (2011)
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HIGH PRESSURE DESTRUCTION KINETICS of INDIGENOUS MICROFLORA and ESCHERICHIA COLI IN RAW MILK AT TWO TEMPERATURES
P. Pandey (2003)
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Combination of hydrostatic pressure and lacticin 3147 causes increased killing of Staphylococcus and Listeria
Sheila M Morgan (2000)
10.1016/J.FOODCONT.2011.09.004
Combined effect of high hydrostatic pressure and enterocin LM-2 on the refrigerated shelf life of ready-to-eat sliced vacuum-packed cooked ham
G. Liu (2012)
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Effect of high pressure on fresh cheese shelf-life
K. Evert-Arriagada (2012)
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Effect of high pressure treatment on egg white protein digestibility and peptide products
Andrew Hoppe (2013)
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Kinetic study on the thermal and pressure degradation of anthocyanins in strawberries
Lise Verbeyst (2010)
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Effect of high pressure treatment on the physicochemical and functional properties of egg yolk
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Evaluation of high pressure pretreatment for enhancing the drying rates of carrot, apple, and green bean.
Umut Yucel (2010)
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M. T. Kalichevsky (1995)
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High-pressure effects on the microstructure, texture, and color of white-brined cheese.
Nurcan Koca (2011)
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The effects of pressure on certain microorganisms encountered in the preservation of fruits and vegetables
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High hydrostatic pressure modifi cation of whey protein concentrates for improved body and texture of low-fat ice cream
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NK Rastogi (1999)
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High Pressure Treatment Effect on Physicochemical and Nutritional Properties of Fluid Foods During Storage: A Review
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Modeling the effect of temperature and high hydrostatic pressure on the proteolytic activity of kiwi fruit juice
G. Katsaros (2009)
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Plasmin activity, β-lactoglobulin denaturation and proteolysis in high pressure treated milk
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EFFECT OF UHP ON ENZYME, MICROORGANISM AND FLAVOR IN CANTALOUPE (CUCUMIS MELO L.) JUICE
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Shalaka P Narwankar (2011)
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G. Donsì (2010)
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Kinetic analysis of volatile formation in milk subjected to pressure-assisted thermal treatments.
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J. A. Guerrero-Beltrán (2006)
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N. Erkan (2011)
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Changes in Volatile Flavor Components of Guava Juice with High-Pressure Treatment and Heat Processing and during Storage
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Effect of high pressures on Streptococcus salivarius subsp
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Effects of High-pressure Processing on Carotenoid Extractability, Antioxidant Activity, Glucose Diffusion, and Water Binding of Tomato Puree (Lycopersicon esculentum Mill.)
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¹H-NMR study of the impact of high pressure and thermal processing on cell membrane integrity of onions.
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