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1. Introduction to High Pressure Processing of Foods.Margaret F. Patterson (2003 (1) 2005 Symposia presenter) (1) 2005 Symposia presenter).Library of Congress Subject Headings for this publication:Food industry and trade.High pressure (Technology). (1) Aaron S. Malone (1) Abram Aertsen (1) Ahmed E. Yousef.8. Functional genomics for optimal microbiological stability of processed food products.Stanley Brul (2005 Symposium presenter) (1) and Barbara A. Rasco.4. Inactivation of Bacillus spores at low pH and in milk by high pressure at moderate temperature.Isabelle Van Opstal (1) and Chris W. Michiels.5. Pressure and heat resistance of Clostridium botulinum and other endospores.Michael G. Gänzle (2005 Symposium presenter) (1) and Christopher J. Doona.2. Germination of Spores of Bacillus subtilis by High Pressure. Peter Setlow (2005 Symposium presenter).3. Inactivation of Bacillus cereus by High Hydrostatic Pressure. Murad A. Al-Holy (1) and Micha Peleg.7. Sensitization of microorganisms to high-pressure processing by phenolic compounds.Yoon-Kyung Chung (1) and Rick Bell.11. Compression Heating and Temperature Control in High Pressure Processing. Edmund Ting (2003 (1) and Roy C. Montijn.9. Determination of Quality Differences in Low-Acid Foods Sterilized by High Pressure Versus Retorting.Ming H. Lau (2003 Symposium presenter) and Evan J. Turek.10. Consumer Evaluations of High Pressure Processed Foods.Alan O. Wright (1) and Rudi F. Vogel.6. The Quasi-chemical and Weibull Distribution Models of Nonlinear Inactivation Kinetics of Escherichia coli ATCC 11229 by High Pressure Processing.Christopher J. Doona (2004 Symposium presenter) (1) Armand V. Cardello (1) Bart J.F. Keijser (1) Dirk Margosch (1) Edward W. Ross (1) Florence E. Feeherry (1) food (1) Frank H.J. Schuren (1) Hans van der Spek (1) Maria Corradini (1) Mark Linton (1) Matthias A. Ehrmann (1) Mengshi Lin (1) processing (1) Roman Buckow (1) Suus J.C.M. Oomes (1) Volker Heinz (1)
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