Works matching DE "HIGH pressure biotechnology"
Results: 20
Clarification of red raspberry juice using microfiltration with gas backwashing: A viable strategy to maximize permeate flux and minimize a loss of anthocyanins.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2013, v. 91, n. 4, p. 473, doi. 10.1016/j.fbp.2013.05.004
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- Article
Microwave-low-pressure process (MWLP): An effective technology applied in extraction of total polyphenols.
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- International Journal of Agricultural & Biological Engineering, 2013, v. 6, n. 4, p. 84, doi. 10.3965/j.ijabe.20130604.010
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- Article
High pressure treatment under subfreezing temperature results in drastic inactivation of enveloped and non-enveloped viruses.
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- Biotechnology Letters, 2013, v. 35, n. 8, p. 1297, doi. 10.1007/s10529-013-1204-8
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- Article
Application of pressure perturbation calorimetry to the aqueous system of phospholipid vesicle dispersion.
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- High Pressure Research, 2010, v. 30, n. 4, p. 490, doi. 10.1080/08957959.2010.526115
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- Article
Effect of high hydrostatic pressure on phenolic compounds, ascorbic acid and antioxidant activity in cashew apple juice.
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- High Pressure Research, 2010, v. 30, n. 4, p. 507, doi. 10.1080/08957959.2010.530598
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- Article
Preface.
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- High Pressure Research, 2010, v. 30, n. 4, p. 451, doi. 10.1080/08957959.2010.535302
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- Article
Photo.
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- High Pressure Research, 2010, v. 30, n. 4, p. 452, doi. 10.1080/08957959.2010.535290
- Publication type:
- Article
Inactivation Kinetics of Lactobacillus plantarum by High Pressure Carbon Dioxide.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 728, doi. 10.1111/j.1365-2621.1999.tb15120.x
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- Article
Formation of sunflower oil emulsions stabilized by whey proteins with high-pressure homogenization (up to 350 MPa): effect of pressure on emulsion characteristics.
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- International Journal of Food Science & Technology, 2002, v. 37, n. 3, p. 263, doi. 10.1046/j.1365-2621.2002.00565.x
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- Publication type:
- Article
Effects of sub-lethal high-pressure homogenization treatment on the outermost cellular structures and the volatile-molecule profiles of two strains of probiotic lactobacilli.
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- Frontiers in Microbiology, 2015, p. 1, doi. 10.3389/fmicb.2015.01006
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- Article
Pressure induces interdigitation differently in DPPC and DPPG.
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- European Biophysics Journal, 2008, v. 37, n. 6, p. 783, doi. 10.1007/s00249-008-0270-7
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- Article
Microorganisms and Some Quality of Red Grapefruit Juice Affected by High Pressure Processing and High Temperature Short Time.
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- Food & Bioprocess Technology, 2015, v. 8, n. 10, p. 2096, doi. 10.1007/s11947-015-1556-2
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- Article
Inhibition of Pichia membranifaciens by Homogenisation and Antimicrobials.
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- Food & Bioprocess Technology, 2012, v. 5, n. 3, p. 1061, doi. 10.1007/s11947-010-0450-1
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- Publication type:
- Article
Clostridium sporogenes-ATCC 7955 Spore Destruction Kinetics in Milk Under High Pressure and Elevated Temperature Treatment Conditions.
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- Food & Bioprocess Technology, 2011, v. 4, n. 3, p. 458, doi. 10.1007/s11947-008-0165-8
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- Article
Synovitis of the knee following a high-pressure injection injury with hydraulic oil.
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- 2018
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- Publication type:
- journal article
Inactivation of Escherichia coli in Broth and Sausage by Combined High Pressure and Lactobacillus casei Cell Extract.
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- Food Science & Technology International, 2010, v. 16, n. 5, p. 381, doi. 10.1177/1082013210366883
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- Article
Note. Antimicrobial Effect of Pressurized Carbon Dioxide on Yersinia enterocolitica in Broth and Foods.
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- Food Science & Technology International, 2001, v. 7, n. 3, p. 245, doi. 10.1106/FVP5-VE0N-WXQC-8BUU
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- Publication type:
- Article
The Effect of High Pressure and Subzero Temperature on Gelation of Washed Cod and Salmon Meat.
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- Food Technology & Biotechnology, 2017, v. 55, n. 3, p. 405, doi. 10.17113/ftb.55.03.17.4873
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- Publication type:
- Article
Evaluation of the Effect of High Pressure on Naringin Hydrolysis in Grapefruit Juice with Naringinase Immobilised in Calcium Alginate Beads.
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- Food Technology & Biotechnology, 2008, v. 46, n. 2, p. 146
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- Publication type:
- Article
Application of time-intensity method to assess the sensory properties of Iberian dry-cured ham: effect of fat content and high-pressure treatment.
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- European Food Research & Technology, 2014, v. 238, n. 3, p. 397, doi. 10.1007/s00217-013-2113-8
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- Article