Innovative Food Science and Emerging Technologies

Effect of combined application of high pressure treatment and modified atmospheres on the shelf life of fresh Atlantic salmon
pp. 87-98(12)
Authors: Amanatidou A.; Schluter O.; Lemkau K.; Gorris¹ L.G.M.; Smid E.J.; Knorr D.

Mechanistic studies on the inactivation of Saccharomyces cerevisiae by high pressure
pp. 99-108(10)
Authors: Brul S.; Rommens A.J.M.; Verrips C.T.

The effect of exposure to pressure of 50 MPa on Cheddar cheese ripening
pp. 109-117(9)
Authors: O'Reilly C.E.; O'Connor P.M.; Murphy P.M.; Kelly A.L.; Beresford T.P.

Thermal effect in foods during quasi-adiabatic pressure treatments
pp. 119-126(8)
Authors: Otero L.; Molina-Garca A.D.; Sanz P.D.

Effect of high-pressure homogenization on droplet size distributions and rheological properties of model oil-in-water emulsions
pp. 127-134(8)
Authors: Floury J.; Desrumaux A.; Lardieres J.

Effects of pulsed electric fields on cell membranes in real food systems
pp. 135-149(15)
Authors: Angersbach A.; Heinz V.; Knorr D.

Effect of pH, ethanol addition and high hydrostatic pressure on the inactivation of Bacillus subtilis by pulsed electric fields
pp. 151-159(9)
Authors: Heinz V.; Knorr D.

Characterization of polyphenols in mango puree concentrate by HPLC with diode array and mass spectrometric detection
pp. 161-166(6)
Authors: Schieber A.; Ullrich W.; Carle R.