Recent Developments in High Pressure Processing of Foods by Navin K Rastogi
Author:Navin K Rastogi
Language: eng
Format: epub
Publisher: Springer US, Boston, MA
Liu X, Powers JR, Swanson BG, Hill HH, Clark S (2005) Modification of whey protein concentrate hydrophobicity by high hydrostatic pressure. Innov Food Sci Emerg Technol 6:310–317CrossRef
Lopez FR, Olano A (1998) Effect of high pressure combined with moderate temperature on rennet coagulation properties of milk. Int Dairy J 8:623–627CrossRef
Ludikhuyze L, Claeys W, Hendrickx M (2000) Combined pressure–temperature inactivation of alkaline phosphatase in bovine milk: a kinetic study. J Food Sci 65:155–160CrossRef
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