À propos de cet article

Citez

Azman, N. A. M., Gordon, M. H., Skowyra, M., Segovia, F., Almajano, M. P. (2015). Use of lyophilised and powdered Gentiana lutea root in fresh beef patties stored under different atmospheres. J. Sci. Food Agric., 95 (9), 1804–1811.10.1002/jsfa.6878 Search in Google Scholar

Bajovic, B., Bolumar, T., Heinz, V. (2012). Quality considerations with high pressure processing of fresh and value added meat products. Meat Sci., 92 (3), 280–289.10.1016/j.meatsci.2012.04.024 Search in Google Scholar

Bertóti, R., Böszörményi, A., Alberti, I., Béni, S., M-Hamvas, M., Szõke, É., Vasas, G., Gonda, S. (2019). Variability of bioactive glucosinolates, isothiocyanates and enzyme patterns in horseradish hairy root cultures initiated from different organs. Molecules, 24 (15), 1–18.10.3390/molecules24152828 Search in Google Scholar

Bozoglu, F., Alpas, H., Kaletunē, G. (2004). Injury recovery of foodborne pathogens in high hydrostatic pressure treated milk during storage. FEMS Immunol. Med. Microbiol., 40 (3), 243–247.10.1016/S0928-8244(04)00002-1 Search in Google Scholar

Cheftel, J. C., Culioli, J. (1997). Effects of high pressure on meat: A review. Meat Sci., 46 (3), 211–236.10.1016/S0309-1740(97)00017-X Search in Google Scholar

da Silva Anthero, A. G., Comunian, T. A., Kurozawa, L. E., Pollonio, M. A. R., Hubinger, M. D. (2021). Chapter 7. Application of nano/micro-encapsulated ingredients in meat products. In: Jafari, S. M. B. T. (Ed.). Nanoencapsulation in the Food Industry.Vol. 6. Academic Press, pp. 305–343. Search in Google Scholar

Dave, D., Ghaly, A. E. (2011). Meat spoilage mechanisms and preservation techniques: A critical review. Amer. J. Agric. Biol. Sci., 6 (4), 486–510. Search in Google Scholar

Dekić, M. S., Radulović, N. S., Stojanović, N. M., Randjelović, P. J., Stojanović-Radić, Z. Z., Najman, S., Stojanović, S. (2017). Spasmolytic, antimicrobial and cytotoxic activities of 5-phenylpentyl isothiocyanate, a new glucosinolate autolysis product from horseradish (Armoracia rusticana P. Gaertn., B. Mey. & Scherb., Brassicaceae). Food Chem., 232, 329–339.10.1016/j.foodchem.2017.03.15028490082 Search in Google Scholar

Garriga, M., Aymerich, M. T., Costa, S., Monfort, J. M., Hugas, M. (2002). Bactericidal synergism through bacteriocins and high pressure in a meat model system during storage. Food Microbiol., 19 (5), 509–518.10.1006/fmic.2002.0498 Search in Google Scholar

Gharsallaoui, A., Roudaut, G., Chambin, O., Voilley, A., Saurel, R. (2007). Applications of spray-drying in microencapsulation of food ingredients: An overview. Food Res. Int., 40(9), 1107–1121.10.1016/j.foodres.2007.07.004 Search in Google Scholar

Hamm, R., Deatherage, F. E. (1960). Changes in hvdration and charges of muscle proteins, during freeze-dehydration of meat. J. Food Sci., 25 (5), 573–586.10.1111/j.1365-2621.1960.tb00003.x Search in Google Scholar

Heinz, V., Buckow, R. (2010). Food preservation by high pressure. J. Fur Verbraucherschutz Und Leb. / J. Consum. Prot. Food Saf., 5 (1), 73–81.10.1007/s00003-009-0311-x Search in Google Scholar

Hoover, D. G. (2016). High pressure processing of food. In: Balasubramaniam, V. M., Barbosa-Cánovas, G., Lelieveld, H. L. M. (eds.). High Pressure Processing of Food: Principles, Technology and Application. Springer, pp. 19–37. Search in Google Scholar

Hughes, J. M., Oiseth, S. K., Purslow, P. P., Warner, R. D. (2014). A structural approach to understanding the interactions between colour, water-holding capacity and tenderness. Meat Sci., 98 (3), 520–532.10.1016/j.meatsci.2014.05.022 Search in Google Scholar

Leistner, L. (2000). Basic aspects of food preservation by hurdle technology. Int. J. Food Microbiol., 55 (1), 181–186.10.1016/S0168-1605(00)00161-6 Search in Google Scholar

Leistner, L., Gorris, L. G. M. (1995). Food preservation by hurdle technology. Trends Food Sci. Technol., 6 (2), 41–46.10.1016/S0924-2244(00)88941-4 Search in Google Scholar

Liepiņa, S., Jemeļjanovs, A., Konošonoka, I.-H. (2010). Mikrobiālā piesārņojuma pakāpes noteikšana savvaļas dzīvnieku (Capreolus capreolus un Cervus elaphus) gaļā [Microbiological pollution rate of wild animal (Capreolus capreolus and Cervus elaphus) meat]. LLU Raksti, 25 (320), 102–115. Search in Google Scholar

Ma, H., Ledward, D. A. (2004). High pressure/thermal treatment effects on the texture of beef muscle. Meat Sci., 68 (3), 347–355.10.1016/j.meatsci.2004.04.001 Search in Google Scholar

Ma, H., Ledward, D. A. (2013). High pressure processing of fresh meat — is it worth it? Meat Sci., 95 (4), 897–903. Search in Google Scholar

Masoodi, F. A. (2016). Advances in use of natural antioxidants as food additives for improving the oxidative stability of meat products. Madridge J. Food Technol., 1 (1), 10–17.10.18689/mjft-1000102 Search in Google Scholar

Medjakovic, S., Zoechling, A., Vollmer, G., Zierau, O., Kretzschmar, G., Möller, F., Kolba, S., Papke, A., Opietnik, M., Kosma, P., Rosenau, T., Jungbauer, A. (2011). Indolylfuran, a potent aryl hydrocarbon receptor agonist from sauerkraut, interacts with the oestrogen pathway. Food Chem., 127 (4), 1764–1772.10.1016/j.foodchem.2011.02.056 Search in Google Scholar

Merlino, V. M., Borra, D., Girgenti, V., Dal Vecchio, A., Massaglia, S. (2018). Beef meat preferences of consumers from Northwest Italy: Analysis of choice attributes. Meat Sci., 143, 119–128.10.1016/j.meatsci.2018.04.023 Search in Google Scholar

Naczk, M., Shahidi, F. (2004). Extraction and analysis of phenolics in food. J. Chromatogr. A, 1054 (1–2), 95–111.10.1016/S0021-9673(04)01409-8 Search in Google Scholar

Oliveira, D., Steur, H. De, Lagast, S., Gellynck, X., Joachim, J., Oliveira, D., Steur, H. De, Lagast, S., Gellynck, X., Schouteten, J. J. (2020). The impact of calorie and physical activity labelling on consumer’s emo-sensory perceptions and food choices. Food Res. Int., 133, 109166.10.1016/j.foodres.2020.10916632466912 Search in Google Scholar

Olivera, D. F., Bambicha, R., Laporte, G., Cárdenas, F. C., Mestorino, N. (2013). Kinetics of colour and texture changes of beef during storage. J. Food Sci. Technol., 50 (4), 821–825.10.1007/s13197-012-0885-7367104924425988 Search in Google Scholar

Rastogi, N. K., Raghavarao, K. S. M. S., Balasubramaniam, V. M., Niranjan, K., Knorr, D. (2007). Opportunities and challenges in high pressure processing of foods. Crit. Rev. Food Sci. Nutr., 47 (1), 69–112.10.1080/1040839060062642017364696 Search in Google Scholar

Rendueles, E., Omer, M. K., Alvseike, O., Alonso-Calleja, C., Capita, R., Prieto, M. (2011). Microbiological food safety assessment of high hydrostatic pressure processing: A review. LWT - Food Sci. Technol., 44 (5), 1251–1260.10.1016/j.lwt.2010.11.001 Search in Google Scholar

Rodrigues, I., Trindade, M. A., Caramit, F. R., Candošan, K., Pokhrel, P. R., Barbosa-Cánovas, G. V. (2016). Effect of high pressure processing on physicochemical and microbiological properties of marinated beef with reduced sodium content. Innov. Food Sci. Emerg. Technol., 38, 328–333.10.1016/j.ifset.2016.09.020 Search in Google Scholar

Sazonova, S. (2020). Effect of High Pressure Processing on Pork Meat Quality. PhD thesis. Latvia University of Life Sciences and Technologies. 95 pp. https://llufb.llu.lv/disertacijas/LLU-tikla/Sanita-Sazonova_0011080_promocijas_darbs_2020_LLU_PTF.pdf (accessed 15.11.2021). Search in Google Scholar

Sazonova, S., Galoburda, R., Gramatina, I. (2017). Effect of high pressure processing on microbial load in pork. Res. Rural Dev., 1, 237–243.10.22616/rrd.23.2017.035 Search in Google Scholar

Su, D., Wang, Z., Dong, L., Huang, F., Zhang, R., Jia, X., Wu, G., Zhang, M. (2019). Impact of thermal processing and storage temperature on the phenolic profile and antioxidant activity of different varieties of lychee juice. Lwt, 116, 108578.10.1016/j.lwt.2019.108578 Search in Google Scholar

Tomsone, L. (2015). Investigation of Biologically Active Substances in Horseradish and Lovage. PhD thesis. Latvia University of LifeSciences and Technologies. 148 pp. Search in Google Scholar

Tomsone, L., Galoburda, R., Kruma, Z., Majore, K. (2020). Physicochemical properties of biscuits enriched with horseradish (Armoracia rusticana L.) products and bioaccessibility of phenolics after simulated human digestion. Pol. J. Food Nutr. Sci., 70 (4), 419–428. Search in Google Scholar

Töpfl, S., Heinz, V. (2009). New options for targeted product modification. Fleischwirtschaft Int., 3, 11–13. Search in Google Scholar

Torrico, D. D., Hutchings, S. C., Ha, M., Bittner, E. P., Fuentes, S., Warner, R. D., Dunshea, F. R. (2018). Novel techniques to understand consumer responses towards food products: A review with a focus on meat. Meat Sci., 144, 30–42.10.1016/j.meatsci.2018.06.00630008336 Search in Google Scholar

Wang, J., Zhang, M., Devahastin, S., Liu, Y. (2020). Influence of low-temperature ball milling time on physicochemical properties, flavor, bioactive compounds contents and antioxidant activity of horseradish powder. Adv. Powder Technol., 31 (3), 914–921.10.1016/j.apt.2019.12.011 Search in Google Scholar

Yordanov, D. G., Angelova, G. V. (2010). High pressure processing for foods preserving. Biotechnol. Biotechnol. Equip., 24 (3), 1940–1945.10.2478/V10133-010-0057-8 Search in Google Scholar

Zhou, G. H., Xu, X. L., Liu, Y. (2010). Preservation technologies for fresh meat: A review. Meat Sci., 86 (1), 119–128.10.1016/j.meatsci.2010.04.03320605688 Search in Google Scholar

eISSN:
2255-890X
Langue:
Anglais
Périodicité:
6 fois par an
Sujets de la revue:
General Interest, Mathematics, General Mathematics