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There are 11796 results for: content related to: High Pressure Processing

  1. You have free access to this content
    New Insights into the High-Pressure Processing of Meat and Meat Products

    Comprehensive Reviews in Food Science and Food Safety

    Volume 11, Issue 3, May 2012, Pages: 285–306, H. Simonin, F. Duranton and M. de Lamballerie

    Version of Record online : 9 APR 2012, DOI: 10.1111/j.1541-4337.2012.00184.x

  2. Impact of High Pressure Processing on the Functional Aspects of Beef Muscle Injected with Salt and/or Sodium Phosphates

    Journal of Food Processing and Preservation

    Volume 38, Issue 4, August 2014, Pages: 1840–1848, Austin C. Lowder and Christina A. Mireles Dewitt

    Version of Record online : 9 OCT 2013, DOI: 10.1111/jfpp.12155

  3. Catalytic Mechanism of Lipid Oxidation following High Pressure Treatment in Pork Fat and Meat

    Journal of Food Science

    Volume 62, Issue 6, November 1997, Pages: 1135–1139, P. B. CHEAH and D. A. LEDWARD

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.1997.tb12229.x

  4. You have free access to this content
    High Hydrostatic Pressure Effects on the Texture of Meat and Meat Products

    Journal of Food Science

    Volume 75, Issue 1, January/February 2010, Pages: R17–R23, Xiang Dong Sun and Richard A. Holley

    Version of Record online : 11 DEC 2009, DOI: 10.1111/j.1750-3841.2009.01449.x

  5. TEXTURAL CHANGES IN INTERMEDIATE MOISTURE MEAT DURING STORAGE AT 38°C

    Journal of Texture Studies

    Volume 12, Issue 2, June 1981, Pages: 173–184, D. A. LEDWARD, S. K. LYMN and J. R. MITCHELL

    Version of Record online : 30 JAN 2007, DOI: 10.1111/j.1745-4603.1981.tb01230.x

  6. Fundamentals of Food Processing Using High Pressure

    Nonthermal Processing Technologies for Food

    Loc Thai Nguyen, V.M. Balasubramaniam, Pages: 1–19, 2011

    Published Online : 20 APR 2011, DOI: 10.1002/9780470958360.ch1

  7. Effect of High Pressure and Salt on Pork Meat Quality and Microstructure

    Journal of Food Science

    Volume 77, Issue 8, August 2012, Pages: E188–E194, Frédérique Duranton, Hélène Simonin, Romuald Chéret, Sandrine Guillou and Marie de Lamballerie

    Version of Record online : 3 AUG 2012, DOI: 10.1111/j.1750-3841.2012.02816.x

  8. Factors involved in the discoloration of beef meat

    International Journal of Food Science & Technology

    Volume 25, Issue 6, December 1990, Pages: 613–630, M. RENERRE

    Version of Record online : 28 JUN 2007, DOI: 10.1111/j.1365-2621.1990.tb01123.x

  9. High Pressure Effects on Emulsifying Behavior of Whey Protein Concentrate

    Journal of Food Science

    Volume 60, Issue 6, November 1995, Pages: 1341–1343, VANDA B. GALAZKA, DAVE A. LEDWARD, ERIC DICKINSON and KEITH R. LANGLEY

    Version of Record online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1995.tb04587.x

  10. THE EFFECT OF SOME MEAT PROTEINS ON THE RHEOLOGICAL PROPERTIES OF PECTATE AND ALGINATE GELS

    Journal of Texture Studies

    Volume 11, Issue 3, September 1980, Pages: 247–256, L. HUGHES, D. A. LEDWARD, J. R. MITCHELL and C. SUMMERLIN

    Version of Record online : 30 JAN 2007, DOI: 10.1111/j.1745-4603.1980.tb00324.x

  11. High-Pressure Processing

    Process-Induced Food Toxicants: Occurrence, Formation, Mitigation, and Health Risks

    Alexander Mathys, Dietrich Knorr, Pages: 445–472, 2008

    Published Online : 11 JUL 2008, DOI: 10.1002/9780470430101.ch5

  12. Associations between lycaenid butterflies and ants in Australia

    Australian Journal of Ecology

    Volume 24, Issue 5, October 1999, Pages: 503–537, Rod Eastwood and Ann M. Fraser

    Version of Record online : 12 AUG 2009, DOI: 10.1046/j.1440-169x.1999.01000.x

  13. Recovery and utilisation of by-product proteins of the meat industry

    Journal of Chemical Technology and Biotechnology. Biotechnology

    Volume 34, Issue 3, September 1984, Pages: 223–228, David A. Ledward and Ralston A. Lawrie

    Version of Record online : 16 APR 2008, DOI: 10.1002/jctb.280340312

  14. THE USE OF CO2 IN PACKAGING OF FRESH RED MEATS AND ITS EFFECT ON CHEMICAL QUALITY CHANGES IN THE MEAT: A REVIEW

    Journal of Muscle Foods

    Volume 13, Issue 2, June 2002, Pages: 143–168, M. JAKOBSEN and G. BERTELSEN

    Version of Record online : 5 MAY 2007, DOI: 10.1111/j.1745-4573.2002.tb00326.x

  15. Iron availability from intermediate moisture beef

    International Journal of Food Science & Technology

    Volume 11, Issue 6, December 1976, Pages: 583–588, Z. A. OBANU, RUTH J. BIGGIN, R. J. NEALE, D. A. LEDWARD and R. A. LAWRIE

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1976.tb00759.x-i1

  16. THE BIOCHEMICAL BASIS FOR DISCOLORATION IN FRESH MEAT: A REVIEW

    Journal of Muscle Foods

    Volume 1, Issue 3, July 1990, Pages: 217–243, C. FAUSTMAN and R.G. CASSENS

    Version of Record online : 5 MAY 2007, DOI: 10.1111/j.1745-4573.1990.tb00366.x

  17. The proteins of intermediate moisture meat stored at tropical temperature

    International Journal of Food Science & Technology

    Volume 11, Issue 2, April 1976, Pages: 187–196, Z. A. OBANU, D. A. LEDWARD and R. A. LAWRIE

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1976.tb00715.x

  18. Influence of processing on lipids and lipid oxidation in aquatic foods

    Antioxidants and Functional Components in Aquatic Foods

    Sivakumar Raghavan, Hordur G. Kristinsson, Pages: 43–94, 2014

    Published Online : 25 APR 2014, DOI: 10.1002/9781118855102.ch3

  19. Effect of high-pressure processing on the permeance of selected high-barrier laminated films

    Packaging Technology and Science

    Volume 13, Issue 5, September 2000, Pages: 183–195, C. Caner, R. J. Hernandez and M. A. Pascall

    Version of Record online : 24 NOV 2000, DOI: 10.1002/1099-1522(200009)13:5<183::AID-PTS514>3.0.CO;2-U

  20. Extrusion behaviour of different soya isolates and the effect of particle size

    International Journal of Food Science & Technology

    Volume 21, Issue 5, April 1986, Pages: 627–641, P. R. SHEARD, J. R. MITCHELL and D. A. LEDWARD

    Version of Record online : 28 JUN 2007, DOI: 10.1111/j.1365-2621.1986.tb00400.x