References
- Basak , S. and Ramaswamy , H. S. 1996 . Ultra high pressure treatment of orange juice: A kinetic study on inactivation of pectin methyl esterase . Food Res. Int. , 29 : 601 – 607 .
- Charles-Rodríguez , A. V. , Nevárez-Moorillón , G. V. , Zhang , Q. H. and Ortega-Rivas , E. 2007 . Comparison of thermal processing and pulsed electric fields treatment in pasteurization of apple juice . Food Bioprod. Process. , 85 : 93 – 97 .
- Schilling , S. , Alber , T. , Toepfl , S. , Neidhart , S. , Knorr , D. , Schieber , A. and Carle , R. 2007 . Effects of pulsed electric field treatment of apple mash on juice yield and quality attributes of apple juices . Innovative Food Sci. Emerg. Tech. , 8 : 127 – 134 .
- Ortega-Rivas , E. , Zárate-Rodríguez , E. and Barbosa-Cánovas , G. V. 1998 . Apple juice pasteurization using ultrafiltration and pulsed electric fields . Food Bioprod. Process. , 76 : 193 – 198 .
- Spilimbergo , S. , Mantoan , D. and Dalser , A. 2007 . Supercritical gases pasteurization of apple juice . J. Supercrit. Fluid. , 40 : 485 – 489 .
- Butz , P. , Edenharder , R. , García , A. F. , Fister , H. , Merkel , C. and Tauscher , B. 2002 . Changes in functional properties of vegetables induced by high pressure treatment . Food Res. Int. , 35 : 295 – 300 .
- Trujillo , A. J. , Capellas , M. , Saldo , J. , Gervilla , R. and Guamis , B. 2002 . Applications of high-hydrostatic pressure on milk and dairy products: A review . Innovative Food Sci. Emerg. Tech. , 3 : 295 – 307 .
- Yuste , J. , Capellas , M. , Pla , R. , Fung , D. Y.C. and Mor-Mur , M. 2001 . High pressure processing for food safety and preservation: A review . J. Rapid Meth. Aut. Mic. , 9 : 1 – 10 .
- Briñez , W. J. , Roig-Sagués , A. X. , Herrero , M. M.H. and López , B. G. 2007 . Inactivation of Staphylococcus spp strains in whole milk and orange juice using ultra high pressure homogenisation at inlet temperatures of 6 and 20 C . Food Control. , 18 : 1282 – 1288 .
- Pereda , J. , Ferragut , V. , Guamis , B. and Trujillo , A. J. 2006 . Effect of ultra high-pressure homogenisation on natural-occurring micro-organisms in bovine milk . Milchwissenschaft – Milk Sci. Int. , 61 : 245 – 248 .
- Pereda , J. , Ferragut , V. , Quevedo , J. M. , Guamis , B. and Trujillo , A. J. 2007 . Effects of ultra-high pressure homogenization on microbial and physicochemical shelf life of milk . J. Dairy Sci. , 90 : 1081 – 1093 .
- Hayes , M. G. and Kelly , A. L. 2003 . High pressure homogenisation of raw whole bovine milk (a) effects on fat globule size and other properties . J. Dairy Res. , 70 : 297 – 305 .
- Hayes , M. G. , Fox , P. F. and Kelly , A. L. 2005 . Potential applications of high pressure homogenisation in processing of liquid milk . J. Dairy Res. , 72 : 25 – 33 .
- Thiebaud , M. , Dumay , E. , Picart , L. , Guiraud , J. P. and Cheftel , J. C. 2003 . High-pressure homogenisation of raw bovine milk. Effects on fat globule size distribution and microbial inactivation . Int. Dairy J. , 13 : 427 – 439 .
- Cruz , N. , Capellas , M. , Hernández , M. , Trujillo , A. J. , Guamis , B. and Ferragut , V. 2007 . Ultra high pressure homogenization of soymilk: Microbiological, physicochemical and microstructural characteristics . Food Res. Int. , 40 : 725 – 732 .
- Briñez , W. J. , Roig-Sagués , A. X. , Hernández Herrero , M. M. and Guamis , B. 2006 . Inactivation of Listeria innocua in milk and orange juice by ultra high-pressure homogenization . J. Food Prot. , 69 : 86 – 92 .
- Campos , F. P. and Cristianini , M. 2007 . Inactivation of Saccharomyces cerevisiae and Lactobacillus plantarum in orange juice using ultra high-pressure homogenisation . Innovative Food Sci. Emerg. Tech. , 8 : 226 – 229 .
- Vachon , J. F. , Kheadr , E. E. , Giasson , J. , Paquin , P. and Fliss , I. 2002 . Inactivation of foodborne pathogens in milk using dynamic high pressure . J. Food Prot. , 65 : 345 – 352 .
- SAS Institute . 2004 . Cary, NC : SAS Institute Inc. . Version 9.1.3
- Saldo , J. , Suárez-Jacobo , Á , Gervilla , R. , Guamis , B. and Roig-Sagués , A. X. 2009 . Use of ultra high pressure homogenisation to preserve apple juice without heat damage . High Press. Res. , 29 : 64 – 68 .
- Guerrero-Beltrán , J. A. and Barbosa-Cánovas , G. V. 2004 . Advantages and limitations on processing foods by UV light . Food Sci. Tech. Int. , 10 : 137 – 147 .
- Briñez , W. J. , Roig-Sagués , A. X. , Hernández Herrero , M. M. and Guamis , B. 2006 . Inactivation by ultra high-pressure homogenization of Escherichia coli strains inoculated into orange juice . J. Food Prot. , 69 : 984 – 989 .
- Buffa , M. , Herranz , R. , Quevedo , J. M. and Saldo , J. 2006 . Treatment of almond milk by ultra high pressure homogenisation . Alimentaria , 375 : 116