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Colour and carotenoid changes of pasteurised orange juice during storage

artículo científico publicado en 2014

Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice

article published in 2011

Comparing the impact of high pressure high temperature and thermal sterilization on the volatile fingerprint of onion, potato, pumpkin and red beet

article by Biniam T. Kebede et al published February 2014 in Food Research International

Comparing thermal and high pressure processing of carrots at different processing intensities by headspace fingerprinting

Effect of high pressure high temperature processing on the volatile fraction of differently coloured carrots

artículo científico publicado en 2013

Evaluating the potential of high pressure high temperature and thermal processing on volatile compounds, nutritional and structural properties of orange and yellow carrots

article by Tara Grauwet et al published 12 September 2014 in European Food Research and Technology

From fingerprinting to kinetics in evaluating food quality changes

artículo científico publicado en 2014

Headspace components that discriminate between thermal and high pressure high temperature treated green vegetables: identification and linkage to possible process-induced chemical changes

artículo científico publicado en 2013

Headspace fingerprinting as an untargeted approach to compare novel and traditional processing technologies: a case-study on orange juice pasteurisation

artículo científico publicado en 2012

High-Pressure Processing Uniformity

Investigating the potential of Bacillus subtilis alpha-amylase as a pressure-temperature-time indicator for high hydrostatic pressure pasteurization processes

artículo científico publicado en 2009

Kinetic study of Bacillus cereus spore inactivation by high pressure high temperature treatment

Mapping temperature uniformity in industrial scale HP equipment using enzymatic pressure–temperature–time indicators

Potential and limitations of methods for temperature uniformity mapping in high pressure thermal processing

Protein-based indicator system for detection of temperature differences in high pressure high temperature processing

Solvent engineering as a tool in enzymatic indicator development for mild high pressure pasteurization processing

article

Temperature uniformity mapping in a high pressure high temperature reactor using a temperature sensitive indicator

Thermal versus high pressure processing of carrots: A comparative pilot-scale study on equivalent basis

Xylanase B from the hyperthermophile Thermotoga maritima as an indicator for temperature gradients in high pressure high temperature processing

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