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Aganovic K, Hertel C, Vogel RF, Johne R, Schlüter O, Schwarzenbolz U, Jäger H, Holzhauser T, Bergmair J, Roth A, Sevenich R, Bandick N, Kulling SE, Knorr D, Engel KH, Heinz V. Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety. Compr Rev Food Sci Food Saf 2021; 20:3225-3266. [PMID: 34056857 DOI: 10.1111/1541-4337.12763] [Citation(s) in RCA: 49] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 04/02/2021] [Accepted: 04/10/2021] [Indexed: 11/29/2022]
Abstract
The last two decades saw a steady increase of high hydrostatic pressure (HHP) used for treatment of foods. Although the science of biomaterials exposed to high pressure started more than a century ago, there still seem to be a number of unanswered questions regarding safety of foods processed using HHP. This review gives an overview on historical development and fundamental aspects of HHP, as well as on potential risks associated with HHP food applications based on available literature. Beside the combination of pressure and temperature, as major factors impacting inactivation of vegetative bacterial cells, bacterial endospores, viruses, and parasites, factors, such as food matrix, water content, presence of dissolved substances, and pH value, also have significant influence on their inactivation by pressure. As a result, pressure treatment of foods should be considered for specific food groups and in accordance with their specific chemical and physical properties. The pressure necessary for inactivation of viruses is in many instances slightly lower than that for vegetative bacterial cells; however, data for food relevant human virus types are missing due to the lack of methods for determining their infectivity. Parasites can be inactivated by comparatively lower pressure than vegetative bacterial cells. The degrees to which chemical reactions progress under pressure treatments are different to those of conventional thermal processes, for example, HHP leads to lower amounts of acrylamide and furan. Additionally, the formation of new unknown or unexpected substances has not yet been observed. To date, no safety-relevant chemical changes have been described for foods treated by HHP. Based on existing sensitization to non-HHP-treated food, the allergenic potential of HHP-treated food is more likely to be equivalent to untreated food. Initial findings on changes in packaging materials under HHP have not yet been adequately supported by scientific data.
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Affiliation(s)
- Kemal Aganovic
- DIL German Institute of Food Technologies e.V., Quakenbrück, Germany
| | - Christian Hertel
- DIL German Institute of Food Technologies e.V., Quakenbrück, Germany
| | - Rudi F Vogel
- Technical University of Munich (TUM), Munich, Germany
| | - Reimar Johne
- German Federal Institute for Risk Assessment (BfR), Berlin, Germany
| | - Oliver Schlüter
- Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Potsdam, Germany.,Alma Mater Studiorum, University of Bologna, Cesena, Italy
| | | | - Henry Jäger
- University of Natural Resources and Life Sciences (BOKU), Wien, Austria
| | - Thomas Holzhauser
- Division of Allergology, Paul-Ehrlich-Institut (PEI), Langen, Germany
| | | | - Angelika Roth
- Senate Commission on Food Safety (DFG), IfADo, Dortmund, Germany
| | - Robert Sevenich
- Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Potsdam, Germany.,Technical University of Berlin (TUB), Berlin, Germany
| | - Niels Bandick
- German Federal Institute for Risk Assessment (BfR), Berlin, Germany
| | | | | | | | - Volker Heinz
- DIL German Institute of Food Technologies e.V., Quakenbrück, Germany
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2
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Morimatsu K, Nakaura Y, Inaoka T, Kimura K, Yamamoto K. Effects of Solution pH and Ions on Suicidal Germination of Bacillus subtilis Spores Induced by Medium High Temperature-Medium High Hydrostatic Pressure Treatment. Biocontrol Sci 2020; 24:167-172. [PMID: 31527348 DOI: 10.4265/bio.24.167] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
Abstract
Spores of Bacillus subtilis suspended in water or aqueous solution of NaCl, CaCl2, sodium lactate, or calcium lactate at pH 4 - 7 was subjected to spore inactivation by simultaneous combination of medium high hydrostatic pressure (MHHP; 100 MPa) treatment for germination and medium high temperature (MHT; 65℃) treatment for pasteurization of germinated vegetative cells. The spores at pH 4 in NaCl solution and those at pH 5 and 6 in Na lactate solutions were less killed than in water by MHHP+MHT treatment. Spore inactivation was promoted by calcium ion in NaCl solution at pH 4 and in Na lactate solutions at pH 5 and pH 6, while it was more suppressed at pH 5 and pH 6 in Na lactate solutions than at pH 4 in NaCl solution. The spores treated by MHHP+MHT in NaCl or Na lactate solution at pH 4 were further killed by subsequent MHT treatment.
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Affiliation(s)
- Kazuya Morimatsu
- Department of Food Production Science, Graduate School of Agriculture, Ehime University
| | - Yoshiko Nakaura
- Food Research Institute, National Agriculture and Food Research Organization
| | - Takashi Inaoka
- Food Research Institute, National Agriculture and Food Research Organization
| | - Keitarou Kimura
- Food Research Institute, National Agriculture and Food Research Organization
| | - Kazutaka Yamamoto
- Food Research Institute, National Agriculture and Food Research Organization
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3
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Rayman Ergün A, Baysal T. Effects of thyme, basil, and garlic oleoresins on the thermal resistance of
Bacillus coagulans
in tomato sauce. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14118] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Ahsen Rayman Ergün
- Food Engineering Department, Engineering Faculty Ege University Izmir Turkey
| | - Taner Baysal
- Food Engineering Department, Engineering Faculty Ege University Izmir Turkey
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4
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Cetin-Karaca H, Newman MC. Antimicrobial efficacy of phytochemicals against Bacillus cereus in reconstituted infant rice cereal. Food Microbiol 2018; 69:189-195. [DOI: 10.1016/j.fm.2017.08.011] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2017] [Revised: 08/15/2017] [Accepted: 08/18/2017] [Indexed: 10/19/2022]
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5
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Microbiological Aspects of High-Pressure Processing of Food: Inactivation of Microbial Vegetative Cells and Spores. HIGH PRESSURE PROCESSING OF FOOD 2016. [DOI: 10.1007/978-1-4939-3234-4_14] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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6
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Wang BS, Li BS, Du JZ, Zeng QX. Combined pressure-thermal inactivation effect on spores in lu-wei beef - a traditional Chinese meat product. J Appl Microbiol 2015; 119:446-54. [DOI: 10.1111/jam.12841] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2014] [Revised: 05/03/2015] [Accepted: 05/04/2015] [Indexed: 11/30/2022]
Affiliation(s)
- B.-S. Wang
- School of Chemistry and Chemical Engineering; Lingnan Normal University; ZhanJiang Guangdong China
| | - B.-S. Li
- College of Light Industry and Food Sciences; South China University of Technology; Guangzhou Guangdong China
| | - J.-Z. Du
- School of Chemistry and Chemical Engineering; Lingnan Normal University; ZhanJiang Guangdong China
| | - Q.-X. Zeng
- College of Light Industry and Food Sciences; South China University of Technology; Guangzhou Guangdong China
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Voundi SO, Nyegue M, Lazar I, Raducanu D, Ndoye FF, Stamate M, Etoa FX. Effect of Essential Oils on Germination and Growth of Some Pathogenic and Spoilage Spore-Forming Bacteria. Foodborne Pathog Dis 2015; 12:551-9. [DOI: 10.1089/fpd.2014.1892] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Stève Olugu Voundi
- Department of Microbiology, Laboratory of Microbiology, University of Yaounde I, Yaounde, Cameroon
- Department of Biochemistry, Laboratory of Phytobiochemistry and Medicinal Plant Study, University of Yaounde I, Yaounde, Cameroon
| | - Maximilienne Nyegue
- Department of Microbiology, Laboratory of Microbiology, University of Yaounde I, Yaounde, Cameroon
- Department of Biochemistry, Laboratory of Phytobiochemistry and Medicinal Plant Study, University of Yaounde I, Yaounde, Cameroon
| | - Iuliana Lazar
- Departments of Food and Chemical Engineering, Vasile Alecsandri University of Bacau, Bacau, Romania
| | - Dumitra Raducanu
- Biology, Ecology, and Environment Protection, Vasile Alecsandri University of Bacau, Bacau, Romania
| | - Florentine Foe Ndoye
- Department of Biochemistry, Laboratory of Phytobiochemistry and Medicinal Plant Study, University of Yaounde I, Yaounde, Cameroon
| | - Marius Stamate
- Mechanical and Environmental Engineering, Vasile Alecsandri University of Bacau, Bacau, Romania
| | - François-Xavier Etoa
- Department of Microbiology, Laboratory of Microbiology, University of Yaounde I, Yaounde, Cameroon
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Feng Y, Ye K, Wang H, Sun Y, Xu X, Liu D, Zhou G. Impact of high hydrostatic pressure treatment on microbial communities in chinese water-boiled salted duck. J Food Prot 2014; 77:1142-7. [PMID: 24988020 DOI: 10.4315/0362-028x.jfp-13-386] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The objective of this study was to determine the impact of high hydrostatic pressure (HHP) treatment on microbial communities in Chinese water-boiled salted duck (CWBSD) and the synergistic effect of HHP and mild heat treatment. In this work, the bacterial diversity was evaluated by using both a culture-dependent method and denaturing gradient gel electrophoresis. The total aerobic bacterial counts in pressure-treated samples were significantly lower than those in controls, which indicated that HHP could extend the shelf life of CWBSD. Weissella hellenica and Enterobacteriaceae, the predominant bacteria found in CWBSD, were not detected after HHP treatment. On the other hand, Staphylococcus spp. and Bacillus spp. became the predominant bacteria in HHP-treated samples. Moreover, the inhibitory effect was greater at 400 MPa than at 200 MPa combined with mild heat at 40°C. This study investigated the diversity of bacteria in HHP-treated CWBSD, and the information derived from this research may help to understand the bacterial ecology and develop effective HHP treatments to extend the shelf life of CWBSD.
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Affiliation(s)
- Yulin Feng
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Keping Ye
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Huhu Wang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Yi Sun
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Xinglian Xu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Dengyong Liu
- Food Science Research Institute, Bohai University, Jinzhou, Liaoning 121013, People's Republic of China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China.
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9
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Huang HW, Lung HM, Yang BB, Wang CY. Responses of microorganisms to high hydrostatic pressure processing. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.12.007] [Citation(s) in RCA: 140] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Modeling the inactivation kinetics of Bacillus coagulans spores in tomato pulp from the combined effect of high pressure and moderate temperature. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2013.01.026] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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11
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Zimmermann M, Miorelli S, Schaffner DW, Aragão GMF. Comparative effect of different test methodologies onBacillus coagulansspores inactivation kinetics in tomato pulp under isothermal conditions. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12143] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Morgana Zimmermann
- Department of Chemical and Food Engineering; Federal University of Santa Catarina - UFSC; Campus Universitário; Cx. Postal 476; Florianópolis; SC; 88040-900; Brazil
| | - Suzane Miorelli
- Department of Chemical and Food Engineering; Federal University of Santa Catarina - UFSC; Campus Universitário; Cx. Postal 476; Florianópolis; SC; 88040-900; Brazil
| | - Donald W. Schaffner
- Department of Food Science; Rutgers University; 65 Dudley Road; New Brunswick; NJ; 08901-8520; USA
| | - Gláucia M. F. Aragão
- Department of Chemical and Food Engineering; Federal University of Santa Catarina - UFSC; Campus Universitário; Cx. Postal 476; Florianópolis; SC; 88040-900; Brazil
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Daryaei H, Balasubramaniam V. Kinetics of Bacillus coagulans spore inactivation in tomato juice by combined pressure–heat treatment. Food Control 2013. [DOI: 10.1016/j.foodcont.2012.06.031] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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13
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Peng J, Mah JH, Somavat R, Mohamed H, Sastry S, Tang J. Thermal inactivation kinetics of Bacillus coagulans spores in tomato juice. J Food Prot 2012; 75:1236-42. [PMID: 22980006 DOI: 10.4315/0362-028x.jfp-11-490] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The thermal characteristics of the spores and vegetative cells of three strains of Bacillus coagulans (ATCC 8038, ATCC 7050, and 185A) in tomato juice were evaluated. B. coagulans ATCC 8038 was chosen as the target microorganism for thermal processing of tomato products due to its spores having the highest thermal resistance among the three strains. The thermal inactivation kinetics of B. coagulans ATCC 8038 spores in tomato juice between 95 and 115°C were determined independently in two different laboratories using two different heating setups. The results obtained from both laboratories were in general agreement, with z-values (z-value is defined as the change in temperature required for a 10-fold reduction of the D-value, which is defined as the time required at a certain temperature for a 1-log reduction of the target microorganisms) of 8.3 and 8.7°C, respectively. The z-value of B. coagulans 185A spores in tomato juice (pH 4.3) was found to be 10.2°C. The influence of environmental factors, including cold storage time, pH, and preconditioning, upon the thermal resistance of these bacterial spores is discussed. The results obtained showed that a storage temperature of 4°C was appropriate for maintaining the viability and thermal resistance of B. coagulans ATCC 8038 spores. Acidifying the pH of tomato juice decreased the thermal resistance of these spores. A 1-h exposure at room temperature was considered optimal for preconditioning B. coagulans ATCC 8038 spores in tomato juice.
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Affiliation(s)
- Jing Peng
- Department of Biological Systems Engineering, Washington State University, Pullman, WA 99163, USA
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14
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Vercammen A, Vivijs B, Lurquin I, Michiels CW. Germination and inactivation of Bacillus coagulans and Alicyclobacillus acidoterrestris spores by high hydrostatic pressure treatment in buffer and tomato sauce. Int J Food Microbiol 2012; 152:162-7. [DOI: 10.1016/j.ijfoodmicro.2011.02.019] [Citation(s) in RCA: 64] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2010] [Revised: 01/12/2011] [Accepted: 02/16/2011] [Indexed: 11/24/2022]
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15
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Ueno S, Shigematsu T, Hasegawa T, Higashi J, Anzai M, Hayashi M, Fujii T. Kinetic Analysis of E. coli Inactivation by High Hydrostatic Pressure with Salts. J Food Sci 2010; 76:M47-53. [DOI: 10.1111/j.1750-3841.2010.01927.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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16
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Greenberg DL, Busch JD, Keim P, Wagner DM. Identifying experimental surrogates for Bacillus anthracis spores: a review. INVESTIGATIVE GENETICS 2010; 1:4. [PMID: 21092338 PMCID: PMC2988482 DOI: 10.1186/2041-2223-1-4] [Citation(s) in RCA: 77] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/15/2010] [Accepted: 09/01/2010] [Indexed: 01/05/2023]
Abstract
Bacillus anthracis, the causative agent of anthrax, is a proven biological weapon. In order to study this threat, a number of experimental surrogates have been used over the past 70 years. However, not all surrogates are appropriate for B. anthracis, especially when investigating transport, fate and survival. Although B. atrophaeus has been widely used as a B. anthracis surrogate, the two species do not always behave identically in transport and survival models. Therefore, we devised a scheme to identify a more appropriate surrogate for B. anthracis. Our selection criteria included risk of use (pathogenicity), phylogenetic relationship, morphology and comparative survivability when challenged with biocides. Although our knowledge of certain parameters remains incomplete, especially with regards to comparisons of spore longevity under natural conditions, we found that B. thuringiensis provided the best overall fit as a non-pathogenic surrogate for B. anthracis. Thus, we suggest focusing on this surrogate in future experiments of spore fate and transport modelling.
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Affiliation(s)
- David L Greenberg
- Center for Microbial Genetics and Genomics, Northern Arizona University, Flagstaff, AZ 86011-4073, USA
| | - Joseph D Busch
- Center for Microbial Genetics and Genomics, Northern Arizona University, Flagstaff, AZ 86011-4073, USA
| | | | - David M Wagner
- Center for Microbial Genetics and Genomics, Northern Arizona University, Flagstaff, AZ 86011-4073, USA
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17
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Martínez Viedma P, Ercolini D, Ferrocino I, Abriouel H, Ben Omar N, López RL, Gálvez A. Effect of polythene film activated with enterocin EJ97 in combination with EDTA against Bacillus coagulans. Lebensm Wiss Technol 2010. [DOI: 10.1016/j.lwt.2009.09.020] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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18
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WANG BIAOSHI, LI BIANSHENG, ZENG QINGXIAO, HUANG JUAN, RUAN ZHENG, ZHU ZHIWEI, LI LIN. INACTIVATION KINETICS AND REDUCTION OFBACILLUS COAGULANSSPORE BY THE COMBINATION OF HIGH PRESSURE AND MODERATE HEAT. J FOOD PROCESS ENG 2009. [DOI: 10.1111/j.1745-4530.2007.00239.x] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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