Effect of high pressure processing (HPP) on microbial safety, physicochemical properties, and bioactive compounds of whey-based sweet lime (whey-lime) beverage

2018 ◽  
Vol 13 (1) ◽  
pp. 454-465 ◽  
Author(s):  
Vasudha Bansal ◽  
Kaunsar Jabeen ◽  
P. S. Rao ◽  
Priyanka Prasad ◽  
Sudesh Kumar Yadav
Keyword(s):  
High Pressure ◽  
Physicochemical Properties ◽  
Bioactive Compounds ◽  
High Pressure Processing ◽  
Microbial Safety ◽  
Sweet Lime

High-Pressure Processing of Berry and Other Fruit Products: Implications for Bioactive Compounds and Food Safety

2014 ◽  
Vol 62 (18) ◽  
pp. 3877-3885 ◽  
Author(s):  
Ravi Kiran Tadapaneni ◽  
Hossein Daryaei ◽  
Kathiravan Krishnamurthy ◽  
Indika Edirisinghe ◽  
Britt M. Burton-Freeman
Keyword(s):  
High Pressure ◽  
Food Safety ◽  
Bioactive Compounds ◽  
High Pressure Processing

Changes in Lactic Acid Bacteria and Physicochemical Properties of Yogurt Made with High Pressure Processing Treated Milk

2016 ◽  
Vol 45 (6) ◽  
pp. 889-893 ◽  
Author(s):  
Sung-Il Ahn ◽  
In-Ae Chung ◽  
Woon-Si Chung ◽  
Jin-Woo Jhoo ◽  
Gur-Yoo Kim ◽  
...  
Keyword(s):  
High Pressure ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Physicochemical Properties ◽  
High Pressure Processing
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