Opportunities and Challenges in High Pressure Processing of Foods
By N. Rastogi, K. Raghavarao, V.M. Balasubramaniam, K. Niranjan, D. Knorr. Critical reviews in food science and nutrition, 2007
796 citations recorded by the source corpus.
Subfields: Biotechnology, Food Science, Physiology
View Paper: https://www.semanticscholar.org/paper/17def3cce5e49ee493a0c11aa1047506a1a035b2
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In Biotechnology
In Food Science
Citations in the corpus
- Essential oils for antimicrobial and antioxidant applications in fish and other seafood products (2017, background): “…or into micro- and nanoemulsions, or the use of EOs in active food 577 packaging, have been proposed to overcome drawbacks related to the possible negative 578 sensory effects of high concentrations of EOs (Acevedo-Fani et al., 2016; Atarés & Chiralt, 579 2016; Ribeiro-Santos et al., 2017).”
- Effect of High-Pressure Processing on Physical, Biochemical, and Microbiological Characteristics of Black Tiger Shrimp (Penaeus monodon) (2013, neutral): “These were additionally stabilized by disulfide bonds, which contribute to the hardness (Rastogi et al. 2007).”