Citations (91)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (3)
W. Kowalczyk & A. Delgado. (2007) On convection phenomena during high pressure treatment of liquid media. High Pressure Research 27:1, pages 85-92.
Read now
Read now
N.K. Rastogi, K.S. M. S. Raghavarao, V.M. Balasubramaniam, K. Niranjan & D. Knorr. (2007) Opportunities and Challenges in High Pressure Processing of Foods. Critical Reviews in Food Science and Nutrition 47:1, pages 69-112.
Read now
Read now
Rosina López-Fandiño. (2006) Functional Improvement of Milk Whey Proteins Induced by High Hydrostatic Pressure. Critical Reviews in Food Science and Nutrition 46:4, pages 351-363.
Read now
Read now
Articles from other publishers (88)
Renyu Zhang, Carolina E. Realini, Yuan H. Brad Kim & Mustafa M. Farouk. (2023) Challenges and processing strategies to produce high quality frozen meat. Meat Science 205, pages 109311.
Crossref
Crossref
Vladimir D. Kitanovski, Stefan G. Dragoev, Hristo N. Nikolov, Desislava B. Vlahova-Vangelova & Dessislav K. Balev. (2023) Nutritional Quality and Overall Acceptability Optimization of Ultra-Fast Air-Superchilled Golden Rainbow Trout (Oncorhynchus mykiss, Stevanovski) Using the Response Surface Methodology. Applied Sciences 13:17, pages 9504.
Crossref
Crossref
Yuemei Zhang, Genpeng Bai, Jinpeng Wang, Ying Wang, Guofeng Jin, Wendi Teng, Fang Geng & Jinxuan Cao. (2023) Myofibrillar protein denaturation/oxidation in freezing-thawing impair the heat-induced gelation: Mechanisms and control technologies. Trends in Food Science & Technology 138, pages 655-670.
Crossref
Crossref
Sergio A. Bernal-Chávez, Alejandra Romero-Montero, Héctor Hernández-Parra, Sheila I. Peña-Corona, María L. Del Prado-Audelo, Sergio Alcalá-Alcalá, Hernán Cortés, Lashyn Kiyekbayeva, Javad Sharifi-Rad & Gerardo Leyva-Gómez. (2023) Enhancing chemical and physical stability of pharmaceuticals using freeze-thaw method: challenges and opportunities for process optimization through quality by design approach. Journal of Biological Engineering 17:1.
Crossref
Crossref
Michael G. Gänzle. 2023. High Pressure Thermal Processing. High Pressure Thermal Processing
1
15
.
Elham Ansarifar, Sara Hedayati & Seid Mahdi Jafari. 2023. High-Temperature Processing of Food Products. High-Temperature Processing of Food Products
175
224
.
George-Andrei Beşchea, Stefan-Ioan Câmpean, Maria-Bianca Tăbăcaru, Beatrice-Georgiana Vuţoiu, Alexandru Şerban & Gabriel Năstase. (2022) A State of the Art Review of Isochoric Cryopreservation and Cryoprotectants. Cryoletters 43:4, pages 189-199.
Crossref
Crossref
Christoph Josef Backi. 2022. Sustainable Fish Production and Processing. Sustainable Fish Production and Processing
175
201
.
Suresh G. Sutariya & Venkateswarlu Sunkesula. 2021. Innovative Food Processing Technologies. Innovative Food Processing Technologies
36
63
.
Fei Jia, Yun Jing, Ruitong Dai, Xingmin Li & Baocai Xu. (2020) High-pressure thawing of pork: Water holding capacity, protein denaturation and ultrastructure. Food Bioscience 38, pages 100688.
Crossref
Crossref
Pavitra Krishna Kumar, Barbara A. Rasco, Juming Tang & Shyam S. Sablani. (2020) State/Phase Transitions, Ice Recrystallization, and Quality Changes in Frozen Foods Subjected to Temperature Fluctuations. Food Engineering Reviews 12:4, pages 421-451.
Crossref
Crossref
R. G. M. van der Sman. (2020) Impact of Processing Factors on Quality of Frozen Vegetables and Fruits. Food Engineering Reviews 12:4, pages 399-420.
Crossref
Crossref
Yifan Li, Zhuoyun Zheng, Songming Zhu, Hosahalli S. Ramaswamy & Yong Yu. (2020) Effect of Low-Temperature-High-Pressure Treatment on the Reduction of Escherichia coli in Milk. Foods 9:12, pages 1742.
Crossref
Crossref
Yong Yu, Zhuoyun Zheng, Chunfang Wang, Lihui Hu, Hosahalli S. Ramaswamy & Songming Zhu. (2020) Melting endothermic technique for establishing different phase diagram pathways during high pressure treatment of liquid foods. Innovative Food Science & Emerging Technologies 62, pages 102361.
Crossref
Crossref
Mohammad Shafiur Rahman & Mohamed Al‐Khusaibi. 2019. Desalination. Desalination
447
478
.
Nathaniel E. Kallmyer, Joseph Musielewicz, Joel Sutter & Nigel F. Reuel. (2018) Substrate-Wrapped, Single-Walled Carbon Nanotube Probes for Hydrolytic Enzyme Characterization. Analytical Chemistry 90:8, pages 5209-5216.
Crossref
Crossref
Santiago P. Aubourg. (2018) Impact of high-pressure processing on chemical constituents and nutritional properties in aquatic foods: a review. International Journal of Food Science & Technology 53:4, pages 873-891.
Crossref
Crossref
Merve Bulut, Özgür Bayer, Emrah Kırtıl & Alev Bayındırlı. (2018) Effect of freezing rate and storage on the texture and quality parameters of strawberry and green bean frozen in home type freezer. International Journal of Refrigeration 88, pages 360-369.
Crossref
Crossref
Kasiviswanathan Muthukumarappan, Brijesh Tiwari & Gabriela John Swamy. 2018. Handbook of Vegetables and Vegetable Processing. Handbook of Vegetables and Vegetable Processing
341
363
.
Christoph Josef Backi. (2018) Methods for (industrial) thawing of fish blocks: A review. Journal of Food Process Engineering 41:1, pages e12598.
Crossref
Crossref
Su Guangming, Zhu Songming & H. S. Ramaswamy. 2017. Glass Transition and Phase Transitions in Food and Biological Materials. Glass Transition and Phase Transitions in Food and Biological Materials
393
426
.
P.J. Fellows. 2017. Food Processing Technology. Food Processing Technology
885
928
.
Md. Nahidul Islam, Min Zhang & Benu Adhikari. 2017. Global Food Security and Wellness. Global Food Security and Wellness
457
487
.
Musfirah Zulkurnain, Farnaz Maleky & V.M. Balasubramaniam. (2016) High pressure crystallization of binary fat blend: A feasibility study. Innovative Food Science & Emerging Technologies 38, pages 302-311.
Crossref
Crossref
Kumari Shikha Ojha, Joe P. Kerry, Brijesh K. Tiwari & Colm O'Donnell. 2016. Reference Module in Food Science. Reference Module in Food Science.
Sabine Sampels. (2015) The Effects of Storage and Preservation Technologies on the Quality of Fish Products: A Review. Journal of Food Processing and Preservation 39:6, pages 1206-1215.
Crossref
Crossref
Ying Xin, Min Zhang, Baoguo Xu, Benu Adhikari & Jincai Sun. (2015) Research trends in selected blanching pretreatments and quick freezing technologies as applied in fruits and vegetables: A review. International Journal of Refrigeration 57, pages 11-25.
Crossref
Crossref
Christian James, Graham Purnell & Stephen J. James. (2015) A Review of Novel and Innovative Food Freezing Technologies. Food and Bioprocess Technology 8:8, pages 1616-1634.
Crossref
Crossref
Henry Jäger, Katharina Schössler & Dietrich Knorr. 2014. Modern Drying Technology. Modern Drying Technology
191
236
.
Henry Jäger, Katharina Schössler & Dietrich Knorr. 2014. Modern Drying Technology. Modern Drying Technology
191
236
.
Pedro D. Sanz & Laura Otero. 2014. Emerging Technologies for Food Processing. Emerging Technologies for Food Processing
515
538
.
Navin K RastogiNavin K. Rastogi. 2013. Recent Developments in High Pressure Processing of Foods. Recent Developments in High Pressure Processing of Foods
1
7
.
Cort Anastasio, Michael Hoffmann, Petr Klán & John Sodeau. 2013. The Science of Solar System Ices. The Science of Solar System Ices
583
644
.
Bérengère Guignon, Cristina Aparicio, Pedro D. Sanz & Laura Otero. (2012) Orange juice pvT-properties for high pressure processing and modeling purposes: Importance of soluble solids concentration. Food Research International 46:1, pages 83-91.
Crossref
Crossref
B. G. Pummer, H. Bauer, J. Bernardi, S. Bleicher & H. Grothe. (2012) Suspendable macromolecules are responsible for ice nucleation activity of birch and conifer pollen. Atmospheric Chemistry and Physics 12:5, pages 2541-2550.
Crossref
Crossref
Ashish Rawson, Brijesh K. Tiwari, Maria Tuohy & Nigel Brunton. (2012) Impact of frozen storage on polyacetylene content, texture and colour in carrots disks. Journal of Food Engineering 108:4, pages 563-569.
Crossref
Crossref
L. Otero, P. Sanz, B. Guignon & P.D. Sanz. (2012) Pressure-shift nucleation: A potential tool for freeze concentration of fluid foods. Innovative Food Science & Emerging Technologies 13, pages 86-99.
Crossref
Crossref
Cornelia Rauh & Antonio Delgado. 2011. Innovative Food Processing Technologies: Advances in Multiphysics Simulation. Innovative Food Processing Technologies: Advances in Multiphysics Simulation
57
74
.
Jens Krauss, Özgür Ertunç, Cornelia Rauh & Antonio Delgado. 2011. Innovative Food Processing Technologies: Advances in Multiphysics Simulation. Innovative Food Processing Technologies: Advances in Multiphysics Simulation
209
231
.
Janet S. Eastridge & Brian C. Bowker. (2011) Effect of Rapid Thawing on the Meat Quality Attributes of USDA Select Beef Strip Loin Steaks. Journal of Food Science 76:2, pages S156-S162.
Crossref
Crossref
Ikeuchi Y.. 2011. Processed Meats. Processed Meats
590
616
.
Kasiviswanathan Muthukumarappan & Brijesh Tiwari. 2010. Handbook of Vegetables and Vegetable Processing. Handbook of Vegetables and Vegetable Processing
259
277
.
G.H. Zhou, X.L. Xu & Y. Liu. (2010) Preservation technologies for fresh meat – A review. Meat Science 86:1, pages 119-128.
Crossref
Crossref
Ebrahim Alizadeh, Nicolas Chapleau, Marie de-Lamballerie & Alain Le-Bail. (2008) Impact of Freezing Process on Salt Diffusivity of Seafood: Application to Salmon (Salmo salar) Using Conventional and Pressure Shift Freezing. Food and Bioprocess Technology 2:3, pages 257-262.
Crossref
Crossref
J. Sánchez, Y. Ruiz, J.M. Auleda, E. Hernández & M. Raventós. (2009) Review. Freeze Concentration in the Fruit Juices Industry. Food Science and Technology International 15:4, pages 303-315.
Crossref
Crossref
Pedro P. Fernández, Laura Otero, Miriam M. Martino, Antonio D. Molina-García & Pedro D. Sanz. (2008) High-pressure shift freezing: recrystallization during storage. European Food Research and Technology 227:5, pages 1367-1377.
Crossref
Crossref
M. RITZ, F. JUGIAU, M. FEDERIGHI, N. CHAPLEAU & M. de LAMBALLERIE. (2008) Effects of High Pressure, Subzero Temperature, and pH on Survival of Listeria monocytogenes in Buffer and Smoked Salmon. Journal of Food Protection 71:8, pages 1612-1618.
Crossref
Crossref
Ola M. Magnussen, Anders Haugland, Anne K. Torstveit Hemmingsen, Solfrid Johansen & Tom S. Nordtvedt. (2008) Advances in superchilling of food – Process characteristics and product quality. Trends in Food Science & Technology 19:8, pages 418-424.
Crossref
Crossref
Tomás Norton & Da-Wen Sun. (2007) Recent Advances in the Use of High Pressure as an Effective Processing Technique in the Food Industry. Food and Bioprocess Technology 1:1, pages 2-34.
Crossref
Crossref
A. Ousegui, A. LeBail & M. Havet. (2008) Numerical modeling of a high pressure thawing process of a biomaterial. AIChE Journal 54:2, pages 544-553.
Crossref
Crossref
E. Alizadeh, N. Chapleau, M. de Lamballerie & A. Le-Bail. (2007) Effect of different freezing processes on the microstructure of Atlantic salmon (Salmo salar) fillets. Innovative Food Science & Emerging Technologies 8:4, pages 493-499.
Crossref
Crossref
L. Otero, A. Ousegui, G. Urrutia Benet, C. de Elvira, M. Havet, A. Le Bail & P.D. Sanz. (2007) Modelling industrial scale high-pressure-low-temperature processes. Journal of Food Engineering 83:2, pages 136-141.
Crossref
Crossref
Sónia Marília Castro, Ann Van Loey, Jorge Alexandre Saraiva, Chantal Smout & Marc Hendrickx. (2006) Effect of temperature, pressure and calcium soaking pre-treatments and pressure shift freezing on the texture and texture evolution of frozen green bell peppers (Capsicum annuum). European Food Research and Technology 226:1-2, pages 33-43.
Crossref
Crossref
W. Kowalczyk & A. Delgado. (2007) Dimensional analysis of thermo-fluid-dynamics of high hydrostatic pressure processes with phase transition. International Journal of Heat and Mass Transfer 50:15-16, pages 3007-3018.
Crossref
Crossref
E. Alizadeh, N. Chapleau, M. de Lamballerie & A. LeBail. (2007) Effects of Freezing and Thawing Processes on the Quality of Atlantic Salmon (Salmo salar) Fillets. Journal of Food Science 72:5, pages E279-E284.
Crossref
Crossref
C.R. Chen, S.M. Zhu, H.S. Ramaswamy, M. Marcotte & A. Le Bail. (2007) Computer simulation of high pressure cooling of pork. Journal of Food Engineering 79:2, pages 401-409.
Crossref
Crossref
G. Urrutia-Benet, T. Balogh, J. Schneider & D. Knorr. (2007) Metastable phases during high-pressure–low-temperature processing of potatoes and their impact on quality-related parameters. Journal of Food Engineering 78:2, pages 375-389.
Crossref
Crossref
A. Ousegui, S. Zhu, H. S. Ramaswamy & A. Le Bail. (2006) Modelling of a high pressure calorimeter. Journal of Thermal Analysis and Calorimetry 86:1, pages 243-248.
Crossref
Crossref
S. Zhu, H. S. RamaswamyA. Le Bail. (2016) Calorimetry and Pressure-shift Freezing of Different Food Products. Food Science and Technology International 12:3, pages 205-214.
Crossref
Crossref
P.P. Fernández, L. Otero, B. Guignon & P.D. Sanz. (2006) High-pressure shift freezing versus high-pressure assisted freezing: Effects on the microstructure of a food model. Food Hydrocolloids 20:4, pages 510-522.
Crossref
Crossref
Ken Kim, Atsushi Suzuki, Tadayuki Nishiumi, Yoshihide Ikeuchi & Hiroyuki Tanji. 2006. Advanced Technologies For Meat Processing. Advanced Technologies For Meat Processing
193
217
.
Eliane Dumay, Laetitia Picart, Stéphanie Regnault & Maryse Thiebaud. (2006) High pressure–low temperature processing of food proteins. Biochimica et Biophysica Acta (BBA) - Proteins and Proteomics 1764:3, pages 599-618.
Crossref
Crossref
W. Kowalczyk, C. Hartmann, C. Luscher, M. Pohl, A. Delgado & D. Knorr. (2005) Determination of thermophysical properties of foods under high hydrostatic pressure in combined experimental and theoretical approach. Innovative Food Science & Emerging Technologies 6:3, pages 318-326.
Crossref
Crossref
Laetitia Picart, Eliane Dumay, Joseph-Pierre Guiraud & Claude Cheftel. (2005) Combined high pressure–sub-zero temperature processing of smoked salmon mince: phase transition phenomena and inactivation of Listeria innocua. Journal of Food Engineering 68:1, pages 43-56.
Crossref
Crossref
C. Luscher, O. Schlüter & D. Knorr. (2005) High pressure–low temperature processing of foods: impact on cell membranes, texture, color and visual appearance of potato tissue. Innovative Food Science & Emerging Technologies 6:1, pages 59-71.
Crossref
Crossref
Songming Zhu, Hosahalli S. Ramaswamy & Alain Le Bail. (2005) Ice-crystal formation in gelatin gel during pressure shift versus conventional freezing. Journal of Food Engineering 66:1, pages 69-76.
Crossref
Crossref
Pedro D Sanz & Laura Otero. 2005. Emerging Technologies for Food Processing. Emerging Technologies for Food Processing
627
652
.
C. Luscher & D. Knorr. (2004) Bakterieninaktivierung in gefrorenen Lebensmitteln durch hochdruckinduzierte Eiskristall‐Phasenübergänge. Chemie Ingenieur Technik 76:12, pages 1869-1872.
Crossref
Crossref
P Sanz. 2004. Novel Food Processing Technologies. Novel Food Processing Technologies
233
260
.
S. ZHU, H.S. RAMASWAMY & A. LE BAIL. (2004) HIGH-PRESSURE DIFFERENTIAL SCANNING CALORIMETRY: EVALUATION OF PHASE TRANSITION IN PORK MUSCLE AT HIGH PRESSURES. Journal of Food Process Engineering 27:5, pages 377-391.
Crossref
Crossref
S. ZHU, S. BULUT, A. LE BAIL & H.S. RAMASWAMY. (2004) HIGH-PRESSURE DIFFERENTIAL SCANNING CALORIMETRY (DSC): EQUIPMENT AND TECHNIQUE VALIDATION USING WATER-ICE PHASE-TRANSITION DATA. Journal of Food Process Engineering 27:5, pages 359-376.
Crossref
Crossref
C. Luscher, A. Balasa, A. Fröhling, E. Ananta & D. Knorr. (2004)
Effect of High-Pressure-Induced Ice I-to-Ice III Phase Transitions on Inactivation of
Listeria innocua
in Frozen Suspension
. Applied and Environmental Microbiology 70:7, pages 4021-4029.
Crossref
Crossref
Christoph Hartmann & Antonio Delgado. (2004) Numerical simulation of the mechanics of a yeast cell under high hydrostatic pressure. Journal of Biomechanics 37:7, pages 977-987.
Crossref
Crossref
S. Zhu, A. le
Bail, H. S. Ramaswamy & N. Chapleau. (2004) Characterization of Ice Crystals in Pork Muscle Formed by Pressure-shift Freezing as Compared with Classical Freezing Methods. Journal of Food Science 69:4, pages FEP190-FEP197.
Crossref
Crossref
S. Zhu, H.S. Ramaswamy & B.K. Simpson. (2004) Effect of high-pressure versus conventional thawing on color, drip loss and texture of Atlantic salmon frozen by different methods. LWT - Food Science and Technology 37:3, pages 291-299.
Crossref
Crossref
Laetitia Picart, Eliane Dumay, Joseph-Pierre Guiraud & J.Claude Cheftel. (2004) Microbial inactivation by pressure-shift freezing: effects on smoked salmon mince inoculated with Pseudomonas fluorescens, Micrococcus luteus and Listeria innocua. LWT - Food Science and Technology 37:2, pages 227-238.
Crossref
Crossref
SONGMING ZHU, ALAIN LE BAIL & H. S. RAMASWAMY. (2003) ICE CRYSTAL FORMATION IN PRESSURE SHIFT FREEZING OF ATLANTIC SALMON (SALMO SALAR) AS COMPARED TO CLASSICAL FREEZING METHODS. Journal of Food Processing and Preservation 27:6, pages 427-444.
Crossref
Crossref
L. Oteroand & P.D. Sanz. (2006) High Pressure‐Assisted and High Pressure‐Induced Thawing: Two Different Processes. Journal of Food Science 68:8, pages 2523-2528.
Crossref
Crossref
R Schubring, C Meyer, O Schlüter, S Boguslawski & D Knorr. (2003) Impact of high pressure assisted thawing on the quality of fillets from various fish species. Innovative Food Science & Emerging Technologies 4:3, pages 257-267.
Crossref
Crossref
Chr. Hartmann, A. Delgado & Janusz Szymczyk. (2003) Convective and diffusive transport effects in a high pressure induced inactivation process of packed food. Journal of Food Engineering 59:1, pages 33-44.
Crossref
Crossref
Chr. Hartmann & A. Delgado. (2003) The influence of transport phenomena during high‐pressure processing of packed food on the uniformity of enzyme inactivation. Biotechnology and Bioengineering 82:6, pages 725-735.
Crossref
Crossref
Laura Otero & Pedro D. Sanz. (2003) Modelling heat transfer in high pressure food processing: a review. Innovative Food Science & Emerging Technologies 4:2, pages 121-134.
Crossref
Crossref
W. Kowalczyk, Chr. Hartmann & A. Delgado. 2003. Advances in High Pressure Bioscience and Biotechnology II. Advances in High Pressure Bioscience and Biotechnology II
465
469
.
C. Luscher, O. Schlüter, A. Angersbach & D. Knorr. 2003. Advances in High Pressure Bioscience and Biotechnology II. Advances in High Pressure Bioscience and Biotechnology II
351
354
.
J. C. Cheftel, M. Thiebaud & E. Dumay. 2003. Advances in High Pressure Bioscience and Biotechnology II. Advances in High Pressure Bioscience and Biotechnology II
327
340
.
M Thiebaud, E.M Dumay & J.-C Cheftel. (2002) Pressure-shift freezing of o/w emulsions: influence of fructose and sodium alginate on undercooling, nucleation, freezing kinetics and ice crystal size distribution. Food Hydrocolloids 16:6, pages 527-545.
Crossref
Crossref
László Smeller. (2002) Pressure–temperature phase diagrams of biomolecules. Biochimica et Biophysica Acta (BBA) - Protein Structure and Molecular Enzymology 1595:1-2, pages 11-29.
Crossref
Crossref
P Kolakowski, E Dumay & J.-C Cheftel. (2001) Effects of high pressure and low temperature on β-lactoglobulin unfolding and aggregation. Food Hydrocolloids 15:3, pages 215-232.
Crossref
Crossref