Biomedical Engineering Reference
In-Depth Information
References
Ahmed IO, Alur MD, Kamat AS, Bandekar JR, Thomas P (1997) Infl uence of processing on the
extension of shelf-life of Nagli-fi sh ( Sillago sihama ) by gamma radiation. Int J Food Technol
32:325-332
Ahn DU, Lee EJ (2012) Mechanism and prevention of quality change in meat by irradiation. In:
Fan X, Sommers CH (eds) Food irradiation research and technology, 2nd edn. Wiley/Blackwell,
Ames, IA, pp 209-226
Ahn J, Balasubramaniam VM, Yousef AE (2007) Inactivation kinetics of selected aerobic and
anaerobic bacterial spores by pressure-assisted thermal processing. Int J Food Microbiol
113:321-329
Al-Masri MR, Al-Bachir M (2007) Microbial load, acidity, lipid oxidation and volatile basic nitro-
gen of irradiated fi sh and meat-bone meals. Biores Tech 98:1163-1166
Andres A, Adamsen C, Moller J, Ruiz J, Skibsted L (2006) High-pressure treatment of dry-cured
Iberian ham. Effect on colour and oxidative stability during chill storage packed in modifi ed
atmosphere. Eur Food Res Technol 222:486-491
Andrews L, Grodner RM (2004) Ionizing radiation of seafood. In: Komolprasert V, Morehouse KM
(eds) Irradiation of food and packaging. American Chemical Society. Washington, DC.
pp 151-164
Arcangeli G, Terregino C, De Benedictis P, Zecchin B, Manfrin A, Rossetti E, Magnabosco C,
Mancin M, Brutti A (2012) Effect of high hydrostatic pressure on murine norovirus in Manila
clams. Lett Appl Microbiol 54:325-329
Aro A, Antoine JM, Pizzoferrato L, Reykdal O, Van Poppel G (1998) Trans fatty acids in dairy and
meat products from 14 European countries: the transfair study. J Food Comp Anal 11:150-160
Ashie INA, Lanier TC (1999) High pressure effects on gelation of surimi and turkey breast muscle
enhanced by microbial transglutaminase. J Food Sci 64:704-708
Ashie INA, Simpson BK (1996) Application of high hydrostatic pressure to control enzyme related
seafood texture deterioration. Food Res Int 29:5-6
Ayari S, Dussault D, Jerbi T, Hamdi M, Lacroix M (2012) Radiosensitization of Bacillus cereus
spores in minced meat treated with cinnamaldehyde. Rad Phys Chem 81:1173-1176
Bajovic B, Bolumar T, Heinz V (2012) Quality considerations with high pressure processing of
fresh and value added meat products. Meat Sci 92:280-289
Bak KH, Lindahl G, Karlsson AH, Lloret E, Ferrini G, Arnau J, Orlien V (2012) High pressure
effect on the color of minced cured restructured ham at different levels of drying, pH, and
NaCl. Meat Sci 90:690-696
Beltran E, Pla R, Yuste J, Mor-Mur M (2003) Lipid oxidation of pressurized and cooked chicken:
role of sodium chloride and mechanical processing on TBARS and hexanal values. Meat Sci
64:19-25
Beltran E, Pla R, Capellas M, Yuste J, Mor-Mur M (2004a) Lipid oxidation and colour in pressure-
and heat-treated minced chicken thighs. J Sci Food Agric 84:1285-1289
Beltran E, Pla R, Yuste J, Mor-Mur M (2004b) Use of antioxidants to minimize rancidity in pres-
surized and cooked chicken slurries. Meat Sci 66:719-725
Bolumar T, Skibsted LH, Orlien V (2012) Kinetics of the formation of radicals in meat during high
pressure processing. Food Chem 134:2114-2120
Bolumar T, Andersen ML, Orlien V (2014) Mechanisms of radical formation in beef and chicken
meat during high pressure processing evaluated by electron spin resonance detection and the
addition of antioxidants. Food Chem 150:422-428
Bover-Cid S, Belletti N, Garriga M, Aymerich T (2011) Models for Listeria monocytogenes inacti-
vation on dry-cured ham by high hydrostatic pressure processing. Food Microbiol 28:804-809
Bowker B, Liu M, Callahan J, Solomon M (2010a) Effect of hydrodynamic pressure processing on
the processing and quality characteristics of moisture-enhanced pork loins. J Food Sci 75:
S237-S244
Search WWH ::




Custom Search