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Desirability of Oysters Treated by High Pressure Processing at Different Temperatures and Elevated Pressures
High Pressure Processing Different Temperatures
2016/6/2
Organoleptic changes in sterile triploid oysters (Crassostrea virginica) induced by high pressure processing (HPP) were investigated. Because pressure treatments evaluated were greater than current in...
Combined Effects of High Pressure Processing and Addition of Soy Sauce and Olive Oil on Safety and Quality Characteristics of Chicken Breast Meat
High Pressure Soy Sauce Olive Oil Chicken Breast Meat Quality
2016/5/16
This study was conducted to evaluate the combined effect of high pressure (HP) with the addition of soy sauce and/or olive oil on the quality and safety of chicken breast meats. Samples were cut into ...
超高压处理对树莓汁杀菌效果的影响（Study on Effect of Ultra-high Pressure Processing on Sterilization of Raspberry Juice）
树莓汁 杀菌 超高压
2010/12/29
以新鲜树莓汁为主要原料，研究了超高压处理对新鲜树莓汁菌落总数变化以及霉菌、酵母菌、大肠杆菌、沙门氏菌存活量的影响。结果表明:压力越高，杀菌效果越好; 保压时间的延长有助于微生物的杀灭，在室温（25℃），压力为200MPa、保压时间为5min时，大肠杆菌被完全杀灭；在压力为300MPa、保压时间为15min时，沙门氏菌被完全杀灭；在压力为400MPa、保压时间为15min时，酵母菌和霉菌...
Inactivation of food spoilage bacteria by high pressure processing: Evaluation with conventional media and PCR–DGGE analysis
High pressure processing RNA extraction DGGE Active species Sliced cooked ham
2012/8/14
Microbial diversity and dynamic changes of sliced vacuum-packed cooked ham during refrigerated storage (0–90 days) after high pressure processing (400 MPa at 22 _C for 10 min) was investigated by usin...