Mostrando 7 resultados de: 7
Publisher
High Pressure Research(2)
Critical Reviews in Food Science and Nutrition(1)
Food Control(1)
Food Research International(1)
Food and Bioprocess Technology(1)
Área temáticas
Tecnología alimentaria(5)
Procesado de productos lácteos y afines(2)
Huertos, frutas, silvicultura(1)
Ingeniería química(1)
Microorganismos, hongos y algas(1)
Origen
scopus(7)
Changes in organic acids during ripening of cheeses made from raw, pasteurized or high-pressure-treated goats' milk
ArticleAbstract: Organic acids of cheeses made from raw (RA), pasteurized (PA; 72°C, 15s) or pressure-treated (PR; 50Palabras claves:Goat cheese, High-pressure treatment, Organic acidsAutores:Buffa M., Guamis B.V., Jordi Saldo, Trujillo A.J.Fuentes:scopusApplication of high pressure treatment for cheese production
Conference ObjectAbstract: High hydrostatic-pressure treatment offers the food industry a new technology for food preservation.Palabras claves:Applications, Cheese industry, High pressureAutores:Buffa M., Capellas M., Felipe X., Ferragut V., Gervilla R., Guamis B.V., Jordi Saldo, Royo C., Sendra E., Trujillo A.J.Fuentes:scopusFactors Affecting Bacterial Inactivation during High Hydrostatic Pressure Processing of Foods: A Review
ArticleAbstract: Although, the High Hydrostatic Pressure (HHP) technology has been gaining gradual popularity in foodPalabras claves:Bacterial inactivation, Compression Rate, Decompression rate, effect of matrix, effect of microbial strains, High Hydrostatic Pressure (HHP)Autores:Buffa M., Guamis B.V., Jordi Saldo, Syed Q.A.Fuentes:scopusEffect of Compression and Decompression Rates of High Hydrostatic Pressure on Inactivation of Staphylococcus aureus in Different Matrices
ArticleAbstract: Staphylococcus aureus ATCC6538 was inoculated in skimmed milk, orange juice, and Tris buffer samplesPalabras claves:Compression Rate, Decompression rate, High hydrostatic pressure, STAPHYLOCOCCUS AUREUSAutores:Buffa M., Guamis B.V., Jordi Saldo, Syed Q.A.Fuentes:scopusEffect of compression and decompression rates during high hydrostatic pressure processing on inactivation kinetics of bacterial spores at different temperatures
ArticleAbstract: We investigated the effect of changing compression and decompression rates of High Hydrostatic PressPalabras claves:Bacillus Subtilis, Bacterial spores, Compression Rate, Decompression rate, Flow cytometery, High Hydrostatic Pressure (HHP)Autores:Buffa M., Guamis B.V., Jordi Saldo, Knorr D., Reineke K., Syed Q.A.Fuentes:scopusHigh pressure applications in milk treatment for cheese-making and accelerated ripening
ArticleAbstract: Several studies have been carried out in order to evaluate the effect of high hydrostatic pressure oPalabras claves:Cheese, High pressure, Milk, RipeningAutores:Buffa M., Guamis B.V., Jordi Saldo, Sendra E., Trujillo A.J.Fuentes:scopusLethality and injuring the effect of compression and decompression rates of high hydrostatic pressure on Escherichia coli O157:H7 in different matrices
ArticleAbstract: The effect of compression and decompression rates of high hydrostatic pressure (HHP) on EscherichiaPalabras claves:Compression Rate, Decompression rate, E. coli, High hydrostatic pressureAutores:Buffa M., Guamis B.V., Jordi Saldo, Syed Q.A.Fuentes:scopus