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Elsevier电子期刊(357)

在“Elsevier电子期刊”中，命中：357条，耗时：0.142961 秒

在所有数据库中总计命中：455条

1.Effect of high hydrostatic pressure processing on the background microbial loads and quality of cantaloupe puree

作者：Sudarsan Mukhopadhyay^a ; ^{Sudarsan.mukhopadhyay@ars.usda.gov} ; Kimberly Sokorai^a ; ^{Kimberly.sokorai@ars.usda.gov} ; Dike Ukuku^b ; ^{Dike.ukuku@ars.usda.gov} ; Xuetong Fan^a ; ^{Xuetong.fan@ars.usda.gov} ; Vijay Juneja^a ; ^{Vijay.juneja@ars.usda.gov}

关键词：Cantaloupe puree ; High pressure processing ; Microbial load ; Quality

刊名：Food Research International

出版年：2017

2.Antioxidant capacity, phenolic composition and microbial stability of aronia juice subjected to high hydrostatic pressure processing

作者：Wioletta Błaszczak ; ^{w.blaszczak@pan.olsztyn.pl} ; Ryszard Amarowicz ^{r.amarowicz@pan.olsztyn.pl} ; Adrian R. Gó ; recki ^{a.gorecki@pan.olsztyn.pl}

关键词：Aronia juice ; High-pressure processing ; Antioxidant capacity ; Phenolic compounds

刊名：Innovative Food Science & Emerging Technologies

出版年：2017

3.Suitability of different varieties of peaches for producing minimally processed peaches preserved by high hydrostatic pressure and selection of process parameters

作者：Gabriela I. Denoya^a ; ^{denoya.gabriela@inta.gob.ar} ; Sergio R. Vaudagna^a ; ^b ; Veró ; nica C. Chamorro^a ; M. Fernanda Godoy^a ; Claudio O. Budde^c ; Gustavo A. Polenta^a

关键词：Peaches ; High pressure processing ; Enzymes ; Ascorbic acid ; Phenols

刊名：LWT - Food Science and Technology

出版年：2017

4.Modelling the impact of water activity and fat content of dry-cured ham on the reduction of Salmonella enterica by high pressure processing

作者：S. Bover-Cid ; ^{sara.bovercid@irta.cat} ; N. Belletti ; T. Aymerich ; M. Garriga

关键词：High hydrostatic pressure ; Foodborne pathogen ; Microbial inactivation ; Food safety ; RTE meat products ; Piezoresistance

刊名：Meat Science

出版年：2017

5.Effects of germination and high hydrostatic pressure processing on mineral elements, amino acids and antioxidants in vitro bioaccessibility, as well as starch digestibility in brown rice (Oryza sativa L.)

作者：Qiang Xia ; Liping Wang ; Congcong Xu ; Jun Mei ; Yunfei Li ; ^{yfli@sjtu.edu.cn" class="auth_mail" title="E-mail the corresponding author}

关键词：Gama-aminobutyric acid (PubChem CID ; 119) ; Calcium (PubChem CID ; 5460341) ; Iron (PubChem CID ; 23925) ; Zinc (PubChem CID ; 23994) ; Copper (PubChem CID ; 23978) ; Hydrochloric acid (PubChem CID ; 313) ; Sodium bicarbonate (PubChem CID ; 516892) ; 2 ; 2-Diphenyl-1-picrylhydrazyl (PubChem CID ; 2735032) ; 2 ; 2&prime ; -Azinobis(3-ethylben-zothiazoline 6-sulfonate) (PubChem CID ; 35687) ; Bile salts (PubChem CID ; 439520)

刊名：Food Chemistry

出版年：2017

6.The effect of mild preservation treatments on the invasiveness of different Listeria monocytogenes strains on Greenshell™ mussels

作者：Katharina Stollewerk^a ; ¹ ; Cristina D. Cruz^b ; ¹ ; Graham Fletcher^b ; Margarita Garriga^a ; Anna Jofré ; ^a ; ^{anna.jofre@irta.cat" class="auth_mail" title="E-mail the corresponding author}

关键词：Foodborne pathogens ; Virulence ; Seafood ; High hydrostatic pressure ; Heat treatment

刊名：Food Control

出版年：2017

7.Comparing quality changes of cupped strawberry treated by high hydrostatic pressure and thermal processing during storage

作者：Ge Gao^a ; ^b ; ^c ; ^d ; Pengyan Ren^a ; ^b ; ^c ; ^d ; Xiamin Cao^a ; ^b ; ^c ; ^d ; Bing Yan^a ; ^b ; ^c ; ^d ; Xiaojun Liao^a ; ^b ; ^c ; ^d ; Zhijian Sun^a ; ^b ; ^c ; ^d ; Yongtao Wang^a ; ^b ; ^c ; ^d ; ^{wangyongtao102@163.com" class="auth_mail" title="E-mail the corresponding author}

关键词：High hydrostatic pressure processing ; Cupped strawberry ; Texture ; Anthocyanins ; Color

刊名：Food and Bioproducts Processing

出版年：2016

8.A preliminary study about the influence of high hydrostatic pressure processing in parallel with oak chip maceration on the physicochemical and sensory properties of a young red wine

作者：Yang Tao^a ; Da-Wen Sun^a ; ^{dawen.sun@ucd.ie" class="auth_mail" title="E-mail the corresponding author} ; ; Adrian Gó ; recki^b ; Wioletta B艂aszczak^b ; Grzegorz Lamparski^b ; Ryszard Amarowicz^b ; Jó ; zef Fornal^b ; Tomasz Jeli艅ski^b

关键词：High hydrostatic pressure processing ; Oak chips ; Red wine ; Physicochemical properties ; Sensory properties

刊名：Food Chemistry

出版年：2016

9.Effects of high pressure processing (hydrostatic high pressure and ultra-high pressure homogenisation) on whey protein native state and susceptibility to tryptic hydrolysis at atmospheric pressure

作者：Claire Blayo ; Océ ; ane Vidcoq¹ ; Franç ; oise Lazennec ; Eliane Dumay ; ^{Eliane.Dumay@umontpellier.fr" class="auth_mail" title="E-mail the corresponding author}

关键词：Whey proteins ; High-pressure ; Tryptic hydrolysis ; Differential scanning calorimetry ; Ammonium sulphate precipitation ; Light scattering

刊名：Food Research International

出版年：2016

10.A Predictive Modelling Study for Using High Hydrostatic Pressure, a Food Processing Technology, for Protein Extraction

作者：Ergin Murat Altuner ; ^{ergin.murat.altuner@gmail.com" class="auth_mail" title="E-mail the corresponding author}

关键词：High hydrostatic pressure ; protein extration

刊名：Procedia Food Science

出版年：2016

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