High pressure food science, bioscience and chemistry

Inhalt

• The effect of high pressure on the degradation of isocyanates

  Grupe, C.; Ludwig, H.; Tauscher, B.

• Kinetics of vitamin C degradation under high pressure: moderate temperature processing in model systems and fruit juices

  Taoukis, P.S.; Panagiotidis, P.; Stoforos, N.G.; Butz, Peter; Fister, H.; Tauscher, B.

• Food chemistry under high hydrostatic pressure

  Butz, Peter; Tauscher, B.

• Diels-Alder reactions of food-relevant compounds under high pressure: 2,3-Dimethoxy-5-methylbenzoquinone and myrzene

  Kübel, J.; Ludwig, H.; Tauscher, B.

• Stability of antimutagenic activities in fruit and vegetables during high pressure processing

  S. 277

  Butz, Peter; Edenharder, R.; Fister, H.; Tauscher, B.

• Peroxidase reaction under high pressure: Influence of different hydrogen donor molecules

  S. 448

  Butz, Peter; Fernandez Garcia, A.