Search

High Hydrostatic Pressure: A Green Extraction Technique for Food and Pharmaceutical Industries

Ebook: Green Extraction Techniques in Food Analysis
Volume: 3 Year: 2023
Author(s):
Doi: 10.2174/9789815049459123030016

High Hydrostatic Pressure Activates Transcription Factors Involved in Saccharomyces cerevisiae Stress Tolerance

Journal: Current Pharmaceutical Biotechnology
Volume: 13 Issue: 15 Year: 2012 Page: 2712-2720
Author(s): Fernanda Bravim,Lucas F. da Silva,Diego T. Souza,Soyeon I. Lippman,James R. Broach,A. Alberto R. Fernandes,Patricia M.B. Fernandes

High Pressure Studies on Transthyretin

Journal: Protein & Peptide Letters
Volume: 12 Issue: 3 Year: 2005 Page: 245-249
Author(s): Debora Foguel

Changes in Transcription and Protein Profile Induced by High Hydrostatic Pressure Treatment in Micro-Organisms

Journal: Current Proteomics
Volume: 5 Issue: 2 Year: 2008 Page: 138-145
Author(s): Fernando L. Palhano, Debora Foguel, George G. Lindsey, Patricia M.B. Fernandes

Use of High Pressure Processing for Food Preservation

Ebook: Application Of Alternative Food-Preservation Technologies To Enhance Food Safety And Stability
Volume: 1 Year: 2010
Author(s): Antonio Bevilacqua,Daniela Campaniello,Milena Sinigaglia
Doi: 10.2174/978160805096311001010114

High Hydrostatic Pressure-Assisted Enzymatic Treatment Improves Antioxidant and Anti-inflammatory Properties of Phosvitin

Journal: Current Pharmaceutical Biotechnology
Volume: 18 Issue: 2 Year: 2017 Page: 158-167
Author(s): Heejoo Yoo,Fatemeh Bamdad,Naiyana Gujral,Joo-Won Suh,Hoon Sunwoo

Valorisation Approach for the Soybean By-Product Okara Using High Hydrostatic Pressure

Journal: Current Nutrition & Food Science
Volume: 15 Issue: 6 Year: 2019 Page: 548-550
Author(s): Inmaculada Mateos-Aparicio,Elena Pérez-López,Pilar Rupérez

Journal: Current Medicinal Chemistry
Volume: 15 Issue: 2 Year: 2008 Page: 2329-2336
Author(s): Benjamin Frey, Christina Janko, Nina Ebel, Silke Meister, Eberhard Schlucker, Roland Meyer-Pittroff, Rainer Fietkau, Martin Herrmann, Udo S. Gaipl

A Combination of Egg Yolk IgY and Phosvitin Inhibits the Growth of Enterotoxigenic Escherichia coli K88 and K99

Journal: Current Pharmaceutical Biotechnology
Volume: 18 Issue: 5 Year: 2017 Page: 400-409
Author(s): Naiyana Gujral,Heejoo Yoo,Fatemeh Bamdad,Kwang Y. Lee,Joo-Won Suh,Hoon Sunwoo

Non-emulsified Sausage Processing Technology

Ebook: Advances in Meat Processing Technologies: Modern Approaches to Meet Consumer Demand
Volume: 1 Year: 2020
Author(s): Daneysa L. Kalschne,Marinês P. Corso,Cristiane Canan
Doi: 10.2174/9789811470196120010009