Concepedia

A modeling approach for evaluating process uniformity during batch high hydrostatic pressure processing: combination of a numerical heat transfer model and enzyme inactivation kinetics

Siegfried Denys, Ann Van Loey, Marc Hendrickx

Innovative Food Science & Emerging Technologies · 2000 · 129 citations · 13 references

DOI

Concepts

References

13

Heat and Thermodynamics

Students Quarterly Journal · 1960 · 884 citations

, , +8

Biological effects of high hydrostatic pressure on food microorganisms

Dallas G. Hoover, CAROLYN METRICK, Anne M. Papineau et al. · Food technology · 1989 · 563 citations

, , +16

Effects of high pressure on enzymes related to food quality

Marc Hendrickx, L. Ludikhuyze, I. Van den Broeck et al. · Trends in Food Science & Technology · 1998 · 544 citations

, , +14

The use of high pressure to modify the functionality of food proteins

Winy Messens, John Van Camp, André Huyghebaert · Trends in Food Science & Technology · 1997 · 419 citations

, , +14

Effects of high-hydrostatic-pressure processes on food safety and quality

Dietrich Knorr · Food technology · 1993 · 376 citations

, , +15