Combinatory effect of osmotic and high pressure processing on shelf life extension of animal origin products – Application to chilled chicken breast fillets

2018 ◽  
Vol 15 ◽  
pp. 43-51 ◽  
Author(s):  
V. Andreou ◽  
T. Tsironi ◽  
E. Dermesonlouoglou ◽  
G. Katsaros ◽  
P. Taoukis
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
High Pressure Processing ◽  
Life Extension ◽  
Animal Origin ◽  
Chicken Breast ◽  
Shelf Life Extension

Use of High-pressure Processing for Oyster Shucking and Shelf-life Extension

2002 ◽  
Vol 67 (2) ◽  
pp. 640-645 ◽  
Author(s):  
H. He ◽  
R.M. Adams ◽  
D.F. Farkas ◽  
M.T. Morrissey
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
High Pressure Processing ◽  
Life Extension ◽  
Shelf Life Extension

scholarly journals Effect of shelf-life extension of birch sap using high pressure processing

2017 ◽  
Vol 24 (3) ◽  
pp. 343-350
Author(s):  
Kyung Hwa Choi ◽  
Sun Im Kim ◽  
Dong Uk lee ◽  
Jung Tae Jeon
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
High Pressure Processing ◽  
Life Extension ◽  
Shelf Life Extension
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