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Chapter 1 - An overview of the potential applications based on HPP mechanism
Ghafoor, Kashif; Gavahian, Mohsen; Marszałek, Krystian; Barba, Francisco J.; Xia, Qiang; Denoya, Gabriela Inés (Elsevier, 2020-09-04)Over the last decades, high-pressure processing (HPP) has shown its potential as one of the most relevant technologies for nonthermal food processing mainly due to its application for microbial inactivation while retaining ... -
Chapter 12 - HPP of fruit and vegetable products: Impact on quality and applications
Denoya, Gabriela Inés; Xia, Qiang; Xie, Fan (Elsevier, 2020-09-04)Sensory characteristics of vegetables and fruits, including color, texture, and flavor, are especially vulnerable to conventional heating treatment. High-pressure processing (HPP), a nonthermal technology, has been widely ... -
High Hydrostatic Pressure-Based Combination Strategies for Microbial Inactivation of Food Products: The Cases of Emerging Combination Patterns
Xia, Qiang; Liu, Qianqian; Denoya, Gabriela Inés; Yang, Caijiao; Barba, Francisco Jose; Yu, Huaning; Chen, Xiao-Jia (2022-05-11)The high demand for fresh-like characteristics of vegetables and fruits (V&F) boosts the industrial implementation of high hydrostatic pressure (HHP), due to its capability to simultaneously maintain original organoleptic ...