Biomedical Engineering Reference
In-Depth Information
Awad T, Moharram H, Shaltout O, Asker D, Youssef M (2012) Applications of ultrasound in
analysis, processing and quality control of food: a review. Food Res Int 48(2):410-427
Aymerich T, Garriga M, Ylla J, Vallier J, Monfort JM, Hugas M (2000) Application of enterocins
as biopreservatives against
Listeria innocua
in meat products. J Food Prot 63:721-726
Aymerich T, Jofre A, Garriga M, Hugas M (2005) Inhibition of
Listeria monocytogenes
and
Salmonella
by natural antimicrobials and high hydrostatic pressure in sliced cooked ham.
J Food Prot 68:173-177
Aymerich T, Picouet PA, Monfort JM (2008) Decontamination technologies for meat products.
Meat Sci 78:114-129
Barbosa-Cánovas GV, Sepúlveda DR (2005) Present status and the future of PEF. In: Barbosa-
Cánovas GV, Soledad Tapia M, Pilar Cano M, Martín O, Martinez A (eds) Novel food process-
ing technologies. Marcel Dekker, New York, pp 1-41
Barsotti L, Cheftel JC (1999) Food processing by pulsed electric fi elds: 2. Biological aspects. Food
Rev Int 15(2):181-213
Baygar T, Ozden O, Ucok D (2004) The effect of the freezing-thawing process on fi sh quality. Turk
J Vet Anim Sci 28:173-178
Bhide MR, Paturkar AM, Sherikar AT, Waskar VS (2001) Presensitization of microorganisms by
acid treatments to low dose gamma irradiation with special reference to
Bacillus cereus
. Meat
Sci 58:253-258
Boistier-Marquis E, Lagsir-Oulahal N, Callard M (1999) Applications des ultrasons de puissance
en industries alimentaires. Ind Aliment Agricoles 116(3):23-31
Boonsumrej S, Chaiwanichsiri S, Tantratian S, Suzuki T, Takai R (2007) Effects of freezing and
thawing on the quality changes of tiger shrimp (
Penaeus monodon
) frozen by air-blast and
cryogenic freezing. J Food Eng 80:292-299
Bozkurt H, Icier F (2010) Ohmic cooking of ground beef: effects on quality. J Food Eng
96(4):481-490
Braeckman L, Ronsse F, Cueva Hidalgo P, Pieters J (2009) Infl uence of combined IR-grilling and
hot air cooking conditions on moisture and fat content, texture and colour attributes of meat
patties. J Food Eng 93(4):437-443
Branen JK, Davidson PM (2004) Enhancement of nisin, lysozyme, and monolaurin antimicrobial
activities by ethylenediaminetetraacetic acid and lactoferrin. Int J Food Microbiol 90(1):63-74
Buckow R, Ng S, Toepfl S (2013) Pulsed electric fi eld processing of orange juice: a review on
microbial, enzymatic, nutritional, and sensory quality and stability. Compr Rev Food Sci Food
Saf 12(5):455-467
Castro I, Teixeira JA, Vicente AA (2003) The infl uence of fi eld strength, sugar and solid content
on electrical conductivity of strawberry products. J Food Process Eng 26:17-29
Chan JTY, Omana DA, Betti M (2011) Application of high pressure processing to improve the
functional properties of pale, soft, and exudative (PSE)-like turkey meat. Innov Food Sci
Emerg Technol 12(3):216-225
Chattong U, Apichartsrangkoon A, Bell AE (2007) Effects of hydrocolloid addition and high
pressure processing on the rheological properties and microstructure of commercial ostrich
meat product “
Yo r
” (Thai sausage). Meat Sci 76:548-554
Chawla SP, Chander R (2004) Microbiological safety of shelf-stable meat products prepared by
employing hurdle technology. Food Control 15(7):559-563
Chemat F, Khan MK (2011) Applications of ultrasound in food technology: processing, preserva-
tion and extraction. Ultrason Sonochem 18(4):813-835
Chen C, Gerelt B, Jiang ST, Nishiumi T, Suzuki A (2006) Effects of high pressure on pH, water-
binding capacity and textural properties of pork muscle gels containing various levels of
sodium alginate. Asian-Australas J Anim Sci 19(11):1658-1664
Chen C, Wang R, Sun G, Fang H, Ma D, Yi S (2010) Effects of high pressure level and holding
time on properties of duck muscle gels containing 1% curdlan. Innov Food Sci Emerg Technol
11(4):538-542
Chéret R, Chapleau N, Delbarre-Ladrat C, Verrez-Bagnis V, de Lamballerie M (2005) Effects of
high pressure on texture and microstructure of sea bass (
Dicentrarchus labrax
L.) fi llets. J Food
Sci 70(8):E477-E483
