Relevant bibliographies by topics / High pressure processing

Academic literature on the topic 'High pressure processing'

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Published: 4 June 2021
Last updated: 31 January 2023

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Journal articles on the topic "High pressure processing"

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FARKAS, DANIEL F., and DALLAS G. HOOVER. "High Pressure Processing." Journal of Food Science 65 (November 2000): 47–64. http://dx.doi.org/10.1111/j.1750-3841.2000.tb00618.x.

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FARKAS, DANIEL F., and DALLAS G. HOOVER. "High Pressure Processing." Journal of Food Safety 65 (November 2000): 47–64. http://dx.doi.org/10.1111/j.1745-4565.2000.tb00618.x.

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Balasubramaniam, V. M., and D. Farkas. "High-pressure Food Processing." Food Science and Technology International 14, no. 5 (October 2008): 413–18. http://dx.doi.org/10.1177/1082013208098812.

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High pressure processing (HPP) of foods offers a commercially viable and practical alternative to heat processing by allowing food processors to pasteurize foods at or near room temperature. Pressure in combination with moderate temperature also seems to be a promising approach for producing shelf-stable foods. This paper outlines research needs for further advancement of high pressure processing technology. Kinetic models are needed for describing bacterial inactivation under combined pressure-thermal conditions and for microbial process evaluation. Further, identification of suitable surrogate organisms are needed for use as indicator organisms and for process validation studies. More research is needed to evaluate process uniformity at elevated pressure-thermal conditions to facilitate successful introduction of low-acid shelf-stable foods. Combinations of non-thermal technologies with high pressure could reduce the severity of the process pressure requirement. Likewise, processing equipment requires improvements in reliability and line-speed to compete with heat pasteurization lines. More studies are also needed to document the changes in animal and vegetable tissue and nutrient content during pressure processing, from types of packaging, and from storage.
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Earnshaw, R. "High pressure food processing." International Biodeterioration & Biodegradation 36, no. 3-4 (October 1995): 461. http://dx.doi.org/10.1016/0964-8305(96)81833-6.

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Earnshaw, Richard. "High pressure food processing." Nutrition & Food Science 96, no. 2 (April 1996): 8–11. http://dx.doi.org/10.1108/00346659610108966.

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Andrew Wilbey, R. "High Pressure Processing of Foods." International Journal of Dairy Technology 63, no. 1 (February 2010): 143. http://dx.doi.org/10.1111/j.1471-0307.2009.00540.x.

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Thorne, S. "High pressure processing of foods." Meat Science 43, no. 3-4 (July 1996): 359–60. http://dx.doi.org/10.1016/s0309-1740(96)00004-6.

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Dickinson, Eric. "High pressure processing of foods." Food and Bioproducts Processing 75, no. 1 (March 1997): 59. http://dx.doi.org/10.1205/096030897531270.

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Jowitt, Ronald. "High pressure processing of foods." Journal of Food Engineering 36, no. 1 (April 1998): 145–48. http://dx.doi.org/10.1016/s0260-8774(98)00057-0.

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Gubbins, Keith E., Kai Gu, Liangliang Huang, Yun Long, J. Matthew Mansell, Erik E. Santiso, Kaihang Shi, Małgorzata Śliwińska-Bartkowiak, and Deepti Srivastava. "Surface-Driven High-Pressure Processing." Engineering 4, no. 3 (June 2018): 311–20. http://dx.doi.org/10.1016/j.eng.2018.05.004.

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Dissertations / Theses on the topic "High pressure processing"

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Lakshmanan, Ramamoorthi. "High-pressure processing of cold-smoked salmon." Thesis, University of Strathclyde, 2005. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.415299.

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King, Alexander J. "High Pressure Processing of Corn and Wheat Starch :." Connect to this title online, 2005. http://hdl.handle.net/1811/298.

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Thesis (Honors)--Ohio State University, 2005.
Title from first page of PDF file. Document formattted into pages: contains 46 p.; also includes graphics. Includes bibliographical references (p. 42-46). Available online via Ohio State University's Knowledge Bank.
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Al-Zubaydi, Ahmed. "High-pressure torsion processing of AZ91 magnesium alloy." Thesis, University of Southampton, 2015. https://eprints.soton.ac.uk/386345/.

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AZ91 magnesium alloy has been successfully processed at room temperature by high–pressure torsion as well as at elevated temperatures. Ultrafine grains and nano–sized particles of β–phase have developed with increasing number of turns. The hydrostatic pressure, the geometry of the processing zone and the unidirectional nature of torsional straining during the HPT processing have facilitated processing of AZ91 alloy at room temperature. Extensive grain refinement and twinning segmentation of the coarse grains have been observed in the microstructures processed at room temperature and elevated temperatures, respectively. The twins have been observed at all processing temperatures during processing and their distribution was proportional to the processing temperature and number of turns. The morphology and distribution of the β–phase have altered during processing, with fragmentation of coarse clusters of the β–phase into nano–sized particles and the alignment of these particles in the direction of torsional strain being observed. Microstructural homogeneity has gradually developed at a relatively low number of turns using the lower processing temperature and continued with increasing number of turns. A significant improvement in the strength of the alloy has been found after HPT processing at all processing temperatures. The dislocation density has developed significantly for the alloy processed at room temperature rather than at elevated temperatures with increasing number of turns. An experimental Hall–Petch relationship has emphasized a significant dependence of the strength on grain size for the alloy processed at room temperature. The high–strain rate superplasticity, low–temperature superplasticity, and thermal stability of the processed alloy have been observed and attributed to the ultrafine–grained microstructures produced by HPT at room temperature and the dispersion of nano–sized β–phase particles. Grain–boundary sliding was the main deformation mechanism during the high–strain rate superplasticity regime. Glide–dislocation creep accommodated by grain–boundary sliding was the deformation mechanism operating during the low–temperature superplasticity regime. At high temperature and slow strain rate grain–boundary sliding was accommodated by a diffusion creep mechanism.
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Thumthanaruk, Benjawan. "The effect of high pressure processing on polyphenoloxidase /." The Ohio State University, 2002. http://rave.ohiolink.edu/etdc/view?acc_num=osu1486463321626645.

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Ramaswamy, Raghupathy. "Thermal behavior of food materials during high pressure processing." Columbus, Ohio : Ohio State University, 2007. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1190122901.

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Shook, Carla Marie. "The effects of high pressure processing on diced tomatoes." The Ohio State University, 1999. http://rave.ohiolink.edu/etdc/view?acc_num=osu1392909096.

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Lou, Fangfei. "Survival of Nonculturable Human Noroviruses during High Pressure Processing." The Ohio State University, 2014. http://rave.ohiolink.edu/etdc/view?acc_num=osu1408727004.

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Michel, de Arévalo Aymeé. "Phytosterol enrichment in vegetable oil by high pressure processing." Aachen Shaker, 2008. http://d-nb.info/994829892/04.

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Lecky, Matthew. "Continuous high pressure carbon dioxide processing of watermelon juice." [Gainesville, Fla.] : University of Florida, 2005. http://purl.fcla.edu/fcla/etd/UFE0011651.

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Zhu, Songming 1961. "Phase transition studies in food systems during high pressure processing and its applications to pressure shift freezing and high pressure thawing." Thesis, McGill University, 2004. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=84862.

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High-pressure (HP) depresses the phase-transition point of water especially in the case of ice-I (down to -21°C at about 210 MPa). This phenomenon has several potential advantages in food processing applications, such as pressure shift freezing (PSF) and HP thawing. However, scientific knowledge available in this area is still relatively limited. The main objectives of this research were to investigate the phase-transition behavior of foods under pressure processing in the context of PSF and HP thawing techniques and to evaluate their impact on product quality.
Distilled water and fresh pork muscle were tested by a HP differential scanning calorimeter (DSC) using isothermal pressure scan (P-scan) and isobaric temperature scan (T-scan). P-scan tests showed that the phase-transition temperature (T) of pork was a function of the weighted-average pressure (P¯1--2): T = -1.17 - 0.102P¯1--2 - 0.00019 P&d1;21-2 (R2 = 0.99) that was much lower than that of pure ice. The phase-change latent heat of pork was estimated by P-scan. T-scan indicated the phase-transition point at a constant pressure, but it showed less accurate than P-scan. The ratio (Rice, %) of ice crystals formed by rapid release of pressure (P) was evaluated using the HP DSC: Rice-water = 0.115P + 0.00013P2 (R2 = 0.96) for water, and Rice-pork = 0.084P + 0.00012P2 (R2 = 0.95) for pork muscle. In the developed method, the pressure-dependent thermal properties of test materials are not required.
A preliminary study on ice-crystal formation was carried out using small gelatin gel samples frozen by conventional air freezing (CAF), liquid immersion freezing (LIF) and PSF at different pressures. The ovoid structure left from ice crystals was evaluated for area, equivalent diameter, roundness and elongation. The diameter (mean +/- S.D.) was 145 +/- 66, 84 +/- 26, 91 +/- 30, 73 +/- 29, and 44 +/- 16 mum for the treatments of CAF, LIF and PSF at 100, 150 and 200 MPa, respectively. Roundness and elongation did not show a clear trend with different freezing tests. Similar experiments using small-size Atlantic salmon (Salmo salar) resulted in the diameter of 110 +/- 41, 17 +/- 8.4, 16 +/- 8.8, 8.2.5 and 5.0 +/- 2.1 mum for CAF, LIF and PSF at 100, 150 and 200 MPa, respectively. The roundness was 0.38 +/- 0.14, 0.55 +/- 0.21, 0.57 +/- 0.18, 0.63 +/- 0.14 and 0.71 +/- 0.14 for the above treatments, respectively. (Abstract shortened by UMI.)
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Books on the topic "High pressure processing"

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A, Ledward D., Royal Society of Chemistry (Great Britain), Society of Chemical Industry (Great Britain), and Campden Food and Drink Research Association., eds. High pressure processing of foods. Loughborough, England: Nottingham University Press, 1995.

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Doona, Christopher J., and Florence E. Feeherry, eds. High Pressure Processing of Foods. Oxford, UK: Blackwell Publishing Ltd, 2007. http://dx.doi.org/10.1002/9780470376409.

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Balasubramaniam, V. M., Gustavo V. Barbosa-Cánovas, and Huub L. M. Lelieveld, eds. High Pressure Processing of Food. New York, NY: Springer New York, 2016. http://dx.doi.org/10.1007/978-1-4939-3234-4.

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Fornari, Tiziana, and Roumiana P. Stateva, eds. High Pressure Fluid Technology for Green Food Processing. Cham: Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-10611-3.

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Rastogi, Navin K. Recent Developments in High Pressure Processing of Foods. Boston, MA: Springer US, 2013. http://dx.doi.org/10.1007/978-1-4614-7055-7.

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1940-, Hayakawa Isao, ed. Food processing by ultra high pressure twin-screw extrusion. Lancaster, Pa: Technomic Pub. Co., 1992.

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Inc, Technical Insights, ed. Supercritical fluids processing: Emerging opportunities. Fort Lee, N.J: Technical Insights, 1985.

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Olivier, Sandra, Kai Knoerzer, and Robert Sevenich. High Pressure Thermal Processing. Elsevier Science & Technology, 2022.

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Olivier, Sandra, Kai Knoerzer, and Robert Sevenich. High Pressure Thermal Processing. Elsevier Science & Technology Books, 2022.

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High pressure processing of foods. United States: Inst Food Technologists, 2007.

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Book chapters on the topic "High pressure processing"

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Patterson, Margaret F., Dave A. Ledward, Craig Leadley, and Nigel Rogers. "High Pressure Processing." In Food Processing Handbook, 179–204. Weinheim, Germany: Wiley-VCH Verlag GmbH & Co. KGaA, 2011. http://dx.doi.org/10.1002/9783527634361.ch6.

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Eggers, Rudolf, and Stephan Pilz. "High Pressure Processing." In Industrial Scale Natural Products Extraction, 87–122. Weinheim, Germany: Wiley-VCH Verlag GmbH & Co. KGaA, 2011. http://dx.doi.org/10.1002/9783527635122.ch4.

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Patterson, Margaret F., Dave A. Ledward, and Nigel Rogers. "High Pressure Processing." In Food Processing Handbook, 173–200. Weinheim, FRG: Wiley-VCH Verlag GmbH & Co. KGaA, 2006. http://dx.doi.org/10.1002/3527607579.ch6.

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Mor-Mur, Montserrat, and Jordi Saldo. "High Pressure Processing." In Handbook of Food Safety Engineering, 575–602. Oxford, UK: Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781444355321.ch23.

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Arora, Simran Kaur, and O. P. Chauhan. "High-Pressure Processing." In Non-thermal Processing of Foods, 1–9. Boca Raton : Taylor & Francis, a CRC title, part of the Taylor & Francis imprint, a member of the Taylor & Francis Group, the academic division of T&F Informa, plc, 2019.: CRC Press, 2019. http://dx.doi.org/10.1201/b22017-1.

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Chakraborty, Snehasis, and Rishab Dhar. "High-Pressure Processing." In Fundamentals of Non-Thermal Processes for Food Preservation, 17–42. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003199809-2.

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Grauwet, Tara, Iesel Van der Plancken, Liesbeth Vervoort, Marc Hendrickx, and Ann Van Loey. "High-Pressure Processing Uniformity." In High Pressure Processing of Food, 253–68. New York, NY: Springer New York, 2016. http://dx.doi.org/10.1007/978-1-4939-3234-4_13.

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Hoover, Dallas G., Dongsheng Guan, and Haiqiang Chen. "High Hydrostatic Pressure Processing." In ACS Symposium Series, 140–51. Washington, DC: American Chemical Society, 2006. http://dx.doi.org/10.1021/bk-2006-0931.ch010.

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Meyer, Richard. "Pulsed High Pressure." In High Pressure Processing of Food, 167–71. New York, NY: Springer New York, 2016. http://dx.doi.org/10.1007/978-1-4939-3234-4_9.

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Torres, J. Antonio, Vinicio Serment-Moreno, Zamantha J. Escobedo-Avellaneda, Gonzalo Velazquez, and Jorge Welti-Chanes. "Reaction Chemistry at High Pressure and High Temperature." In High Pressure Processing of Food, 461–78. New York, NY: Springer New York, 2016. http://dx.doi.org/10.1007/978-1-4939-3234-4_21.

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Conference papers on the topic "High pressure processing"

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Frachet, Véronique, and Partick Mercier. "Shaped charge virtual priming centers determination by image processing." In High-pressure science and technology—1993. AIP, 1994. http://dx.doi.org/10.1063/1.46361.

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Beloshenko, V. A., V. G. Slobodina, V. G. Grinjov, and E. V. Prut. "New method of processing compositions based on high molecular polyethylene." In High-pressure science and technology—1993. AIP, 1994. http://dx.doi.org/10.1063/1.46285.

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Hongkang Zhang, Nobuaki Ishida, and Seiichiro Isobe. "High Pressure Hydration Treatment for Soybean Processing." In 2003, Las Vegas, NV July 27-30, 2003. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2003. http://dx.doi.org/10.13031/2013.14162.

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Tao, Qiu, Wang Changyuan, Fan Zhiqiang, Qi Zhiquan, and Yin Wenhui. "Research on Rail Pressure Signal Processing Method of High Pressure Common Rail System." In 2010 International Conference on Optoelectronics and Image Processing (ICOIP). IEEE, 2010. http://dx.doi.org/10.1109/icoip.2010.25.

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Liepa, Marika, Jelena Zagorska, and Ruta Galoburda. "Effect of high pressure processing on milk coagulation properties." In Research for Rural Development, 2017. Latvia University of Agriculture, 2017. http://dx.doi.org/10.22616/rrd.23.2017.033.

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Ng, Hung Y., and D. J. Dichauzi. "High-pressure CVD tungsten-stud formation using RIE cluster processes." In Microelectronic Processing '92, edited by James A. Bondur, Gary Castleman, Lloyd R. Harriott, and Terry R. Turner. SPIE, 1993. http://dx.doi.org/10.1117/12.142929.

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Mayer, F. J., W. B. Fechner, and M. R. Wixom. "Laser-initiated spherically symmetric high-explosive detonations for high-pressure materials processing." In Conference on Lasers and Electro-Optics. Washington, D.C.: OSA, 1986. http://dx.doi.org/10.1364/cleo.1986.tuk49.

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Rosenberg, P., R. Chaudhari, M. Karcher, F. Henning, and P. Elsner. "Investigating cavity pressure behavior in high-pressure RTM process variants." In PROCEEDINGS OF PPS-29: The 29th International Conference of the Polymer Processing Society - Conference Papers. American Institute of Physics, 2014. http://dx.doi.org/10.1063/1.4873822.

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Liu, Mingxu, Zelong Ni, and Enyu Bai. "Pressure Control Model of High Pressure Tubing Based on Genetic Algorithm Optimization." In IPEC2022: 2022 3rd Asia-Pacific Conference on Image Processing, Electronics and Computers. New York, NY, USA: ACM, 2022. http://dx.doi.org/10.1145/3544109.3544322.

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Sanz, P., L. Otero, A. Ramos, and C. De Elvira. "Modelling heat and mass transfer in high-pressure food processing." In 13th World Congress of Food Science & Technology. Les Ulis, France: EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20060227.

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Reports on the topic "High pressure processing"

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Lakshmanan, Ramamoorthi, Kristen L. Robbins, Joseph G. Sebranek, and Stephanie Jung. Influence of High-Pressure Processing and Antioxidants on the Quality of Beef Patties. Ames (Iowa): Iowa State University, January 2006. http://dx.doi.org/10.31274/ans_air-180814-91.

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Weisenberger, Matthew, and Ashley Morris. Precursor Processing Development for Low Cost, High Strength Carbon Fiber for Composite Overwrapped Pressure Vessel Applications. Office of Scientific and Technical Information (OSTI), March 2021. http://dx.doi.org/10.2172/1773155.

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Anderson, I. E., V. K. Pecharsky, J. Ting, C. Witham, and R. C. Bowman. Benefits of rapid solidification processing of modified LaNi{sub 5} alloys by high pressure gas atomization for battery applications. Office of Scientific and Technical Information (OSTI), December 1997. http://dx.doi.org/10.2172/348929.

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Myers, Kevin, Jerry Cannon, Damian Montoya, James S. Dickson, Steven M. Lonergan, and Joseph G. Sebranek. High Hydrostatic Pressure Processing for Improving the Control of Listeria monocytogenes on Ready-to-Eat (RTE) Sliced Ham with Variable Nitrite Concentrations. Ames (Iowa): Iowa State University, January 2013. http://dx.doi.org/10.31274/ans_air-180814-636.

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van der Sloot, Bart. The Quality of Life: Protecting Non-personal Interests and Non-personal Data in the Age of Big Data. Universitätsbibliothek J. C. Senckenberg, Frankfurt am Main, 2021. http://dx.doi.org/10.21248/gups.64579.

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Under the current legal paradigm, the rights to privacy and data protection provide natural persons with subjective rights to protect their private interests, such as related to human dignity, individual autonomy and personal freedom. In principle, when data processing is based on non-personal or aggregated data or when such data pro- cesses have an impact on societal, rather than individual interests, citizens cannot rely on these rights. Although this legal paradigm has worked well for decades, it is increasingly put under pressure because Big Data processes are typically based indis- criminate rather than targeted data collection, because the high volumes of data are processed on an aggregated rather than a personal level and because the policies and decisions based on the statistical correlations found through algorithmic analytics are mostly addressed at large groups or society as a whole rather than specific individuals. This means that large parts of the data-driven environment are currently left unregu- lated and that individuals are often unable to rely on their fundamental rights when addressing the more systemic effects of Big Data processes. This article will discuss how this tension might be relieved by turning to the notion ‘quality of life’, which has the potential of becoming the new standard for the European Court of Human Rights (ECtHR) when dealing with privacy related cases.
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Wolf, Eva. Chemikalienmanagement in der textilen Lieferkette. Sonderforschungsgruppe Institutionenanalyse, 2022. http://dx.doi.org/10.46850/sofia.9783941627987.

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The World Summit on Sustainable Development in Johannesburg in 2002 set the goal of minimising the adverse impacts of chemicals and waste by 2020. This goal has not been achieved yet. Therefore, other approaches are needed to prevent, minimise, or replace harmful substances. One possible approach is this master thesis which deals with the challenges that the textile importer DELTEX is facing with regard to a transparent communication of chemicals used and contained in the product in its supply chain. DELTEX is bound by legal regulations and requirements of its customer and must ensure that there are no harmful substances in the garments. For each order, the customer requires a chemical inventory from DELTEX which contains the chemical substances and formulations used (so-called "order-wise chemical inventory"). Currently, the suppliers are not willing to pass this on to DELTEX. As a result, DELTEX is faced with the problem of having no knowledge of the materials used in the garments and is thus taking a high risk. The structure of this study is based on the transdisciplinary "delta analysis" of the Society for Institutional Analysis at the University of Applied Sciences Darmstadt. This compares the target state with the actual state and derives a delta from the difference. Based on this, suitable design options are to be developed to close the delta. The study defines the target state on the basis of normative requirements and derives three criteria from this, which can be used to measure design options. By means of guideline-based interviews with experts, an online survey and literature research, it examines the current state. The analysis shows that the relevant actors are in an unfavourable incentive and barrier situation. The textile supply chain can be seen as a complex construct in which a whole series of production sites (often in developing and emerging countries where corruption and low environmental standards exist) carry out many processing steps. Chemicals are used at almost all stages of processing, some of which have harmful effects on people and the environment. At the same time, factory workers in the production countries are under enormous price and time pressure and often have insufficient know-how about chemical processes. DELTEX is dependent on its main customer and therefore has little room for price negotiations. To close this delta, the study formulates design options on macro, meso and micro levels and measures them against the developed criteria. None of the measures completely meets all the criteria, which is why a residual delta remains. The study concludes that not one, but rather a combination of several design options at all levels can achieve the target state. For DELTEX, an alliance with other textile importers, membership in the Fair Wear Foundation, strengthening the relationship with its suppliers and cooperation with another customer are recommended. Furthermore, the use of material data tools that support proactive reporting approaches such as a Full Material Declaration is recommended. The study is carried out from the perspective of the textile importer DELTEX. The results can therefore only be applied to the entire textile supply chain to a limited extent.
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