| J. A. Torres
Shredded
Cheddar Cheese: Accelerating Shreddability by Moderate Hydrostatic
pressure (MHP)
Pressure processing to improve milk freshness and refrigerated shelf-life
In-line/real-time optical polarization measurements in food systems
Characterization and shredding of high pressure treated stirred curd Cheddar cheese
Mechanical, biochemical and SEM characterization and shredding of high pressure treated milled curd Cheddar cheese
Solid-phase microextraction of volatile sulfur compounds in milk and quantification by gas chromatography coupled to pulsed-flame photometric detection
Quantitative determination of thermally derived volatile compounds in milk using solid-phase microextraction and gas chromatography
High pressure food processing applications.
Advances in the food processing by high pressure
Commercial opportunities and research challenges in the high pressure processing of foods
Moderate hydrostatic pressure processing to reduce production costs of shredded cheese: Microstructure, texture and sensory properties of shredded milled curd Cheddar
Effect of moderate hydrostatic pressure on microstructure, texture and sensory properties of stirred curd Cheddar shreds |