Shredded Cheddar Cheese: Accelerating Shreddability by Moderate Hydrostatic pressure (MHP)

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

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

Pressure processing to improve milk freshness and refrigerated shelf-life

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

Whitening of Skim Milk Using a Continuous-Flow, Immobilized Enzyme Reactor