High Pressure Food Science, Bioscience and Chemistry

ISBN: 9781855738232 出版年：1998 页码：525 Isaacs, N S Woodhead Publishing_RM

Organic reactions at high pressure - the effect of pressure on cyclizations and homolytic bond cleavage high pressure phase and properties of C60 high pressure promoted [4+2]/[3+2] tandem cycloadditions of nitrostryene with enol ethers application of high pressure in cycloaddition reactions conformational changes in Na+/K+ - ATPase induced by cation binding fluorination of carbonyl compounds by DAST at high pressure the influence of high pressure on reactivity and selectivity intransition metal catalysed reactions high presure studies in inorganic chemistry - volume profile for the activation of small molecules by transition metals dense gases as reaction media food chemistry under high hydrostatic pressure inactivation of microorganisms and enzymes inpressure-treated raw milk effect of high pressure processing on properties of emulsions made with pure milk proteins molecular and functional properties of HP-treated egg components combined application of sub-zero temperature and high pressure on biological materilas influence of high pressure on lactoglobulin and bovine serum albumin in the absence and presence of dextran sulphate effect of hydrostatic pressure on the physicochemical properties of bovine milk fat globules and milk fat globule membrane high-presure procesed apple and strawberry desserts brining of Gouda type of cheese curd at high pressure and its effect on the cheese serum denaturation and functional properties of pressure-treated milk proteins formation and syneresis of rennet-set gels prepared from high pressure treated milk the potential and impact of high presure as unit operation for food processing new developments of high presure equipment reduces processing cost acidification of milk by glucono-lactone under high presure composition changes of strawberry puree during high pressure pasteurisationl influence of pressure-assisted freezing on the structure, hydration and mechanical properties of a protein gel studies on bacterial spores by combined high pressure-heat treatments - possibility to sterilize low acid food (Part contents).