Innovative Food Science and Emerging Technologies

A modeling approach for evaluating process uniformity during batch high hydrostatic pressure processing: combination of a numerical heat transfer model and enzyme inactivation kinetics
pp. 5-19(15)
Authors: Denys S.; Van Loey A.M.; Hendrickx M.E.

Predicting inactivation of Salmonella senftenberg by pulsed electric fields
pp. 21-29(9)
Authors: Raso J.; Alvarez I.; Condon S.; Sala Trepat F.J.

Inactivation of high pressure resistant Escherichia coli by lysozyme and nisin under high pressure
pp. 39-47(9)
Authors: Masschalck B.; Garca-Graells C.; Van Haver E.; Michiels C.W.

High pressure-processed guacamole
pp. 69-75(7)
Authors: Palou E.; Hernandez-Salgado C.; Lopez-Malo A.; Barbosa-Canovas G.V.; Swanson B.G.; Welti-Chanes J.

Microbial safety and shelf-life of apple juice and cider processed by bench and pilot scale PEF systems
pp. 77-86(10)
Authors: Evrendilek G.A.; Jin Z.T.; Ruhlman K.T.; Qiu X.; Zhang Q.H.; Richter E.R.