Related references
Note: Only part of the references are listed.Kinetics of carrot texture degradation under pasteurization conditions
Jing Peng et al.
JOURNAL OF FOOD ENGINEERING (2014)
Vitamin B12 content in raw and cooked beef
Malgorzata Czerwonka et al.
MEAT SCIENCE (2014)
Impact of Thermal Treatment on Physicochemical, Antioxidative and Rheological Properties of White-Flesh and Red-Flesh Dragon Fruit (Hylocereus spp.) Purees
Wijitra Liaotrakoon et al.
FOOD AND BIOPROCESS TECHNOLOGY (2013)
Colour Measurement and Analysis in Fresh and Processed Foods: A Review
Pankaj B. Pathare et al.
FOOD AND BIOPROCESS TECHNOLOGY (2013)
Thermal degradation kinetics of xanthophylls from blood orange in model and real food systems
Thiziri Hadjal et al.
FOOD CHEMISTRY (2013)
Kinetics of quality changes in whole blue mussel (Mytilus edulis) during pasteurization
Mahmoudreza Ovissipour et al.
FOOD RESEARCH INTERNATIONAL (2013)
Texture measurement approaches in fresh and processed foods - A review
Lan Chen et al.
FOOD RESEARCH INTERNATIONAL (2013)
Optimum Cooking Conditions for Shrimp and Atlantic Salmon
Lauren Brookmire et al.
JOURNAL OF FOOD SCIENCE (2013)
Thermal Stability of Selected Natural Red Extracts Used as Food Colorants
Jose A. Fernandez-Lopez et al.
PLANT FOODS FOR HUMAN NUTRITION (2013)
Colour measurements by computer vision for food quality control - A review
Di Wu et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2013)
The Arrhenius Equation Revisited
Micha Peleg et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2012)
Undesirable Sulphur and Carbonyl Flavor Compounds in UHT Milk: A Review
Alex Zabbia et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2012)
Shelf life of powdered Campomanesia adamantium pulp in controlled environments
Caroline A. Breda et al.
FOOD CHEMISTRY (2012)
Kinetic evaluation of colour, texture, polyphenols and antioxidant capacity of Irish York cabbage after blanching treatment
Amit Kumar Jaiswal et al.
FOOD CHEMISTRY (2012)
Inactivation kinetics of Salmonella spp. under thermal and emerging treatments: A review
Daniela Bermudez-Aguirre et al.
FOOD RESEARCH INTERNATIONAL (2012)
Radio-frequency heating of heterogeneous food - Meat lasagna
Jian Wang et al.
JOURNAL OF FOOD ENGINEERING (2012)
Enzyme inactivation kinetics and colour changes in Garlic (Allium sativum L.) blanched under different conditions
Luciane Fante et al.
JOURNAL OF FOOD ENGINEERING (2012)
Kinetics of thermal degradation of vitamin C in marula fruit (Sclerocarya birrea subsp caffra) as compared to other selected tropical fruits
Penny Hiwilepo-van Hal et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2012)
Stability of health-related compounds in plant foods through the application of non thermal processes
Gemma Oms-Oliu et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2012)
On Models of the Temperature Effect on the Rate of Chemical Reactions and Biological Processes in Foods
Christina S. Barsa et al.
FOOD ENGINEERING REVIEWS (2012)
Kinetics of Crude Peroxidase Inactivation and Color Changes of Thermally Treated Seedless Guava (Psidium guajava L.)
Ali Ganjloo et al.
FOOD AND BIOPROCESS TECHNOLOGY (2011)
Kinetic Modelling of Colour Degradation in Tomato Puree (Lycopersicon esculentum L.)
P. Nisha et al.
FOOD AND BIOPROCESS TECHNOLOGY (2011)
Modeling thermal degradation of litchi texture: Comparison of WeLL model and conventional methods
Kai Yu et al.
FOOD RESEARCH INTERNATIONAL (2011)
Effect of thermal and non thermal processing technologies on the bioactive content of exotic fruits and their products: Review of recent advances
A. Rawson et al.
FOOD RESEARCH INTERNATIONAL (2011)
Thermal Degradation of Anthocyanins from Purple Potato (Cv. Purple Majesty) and Impact on Antioxidant Capacity
Balunkeswar Nayak et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Quantifying the Influence of Thermal Process Parameters on in Vitro β-Carotene Bioaccessibility: A Case Study on Carrots
Lien Lemmens et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Anthocyanin degradation kinetics during thermal and high pressure treatments of raspberries
Lise Verbeyst et al.
JOURNAL OF FOOD ENGINEERING (2011)
Quality and mold control of enriched white bread by combined radio frequency and hot air treatment
Yanhong Liu et al.
JOURNAL OF FOOD ENGINEERING (2011)
Kinetic study on the thermal and pressure degradation of anthocyanins in strawberries
Lise Verbeyst et al.
FOOD CHEMISTRY (2010)
Carrot texture degradation kinetics and pectin changes during thermal versus high-pressure/high-temperature processing: A comparative study
Ans De Roeck et al.
FOOD CHEMISTRY (2010)
Bioactive substance contents and antioxidant capacity of raw and blanched vegetables
Tiong Ngee Wen et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2010)
Kinetics of ascorbic acid degradation and colour change in ground cashew apples treated at high temperatures (100-180 °C)
Janice R. Lima et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2010)
Kinetics of Anthocyanin Degradation and Browning in Reconstituted Blackberry Juice Treated at High Temperatures (100-180 °C)
Nadiarid Jimenez et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Degradation Kinetics of Anthocyanin in Blueberry Juice during Thermal Treatment
Carolina Pereira Kechinski et al.
JOURNAL OF FOOD SCIENCE (2010)
Almond quality as influenced by radio frequency heat treatments for disinfestation
M. Gao et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2010)
Radio frequency treatment of foods: Review of recent advances
Francesco Marra et al.
JOURNAL OF FOOD ENGINEERING (2009)
Effect of Gamma Irradiation on Shelf-life Extension and Sensory Characteristics of Dak-galbi (Marinated Diced Chicken) during Accelerated Storage
Yohan Yoon et al.
KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES (2009)
Kinetic modeling of food quality: A critical review
Martinus A. J. S. van Boekel
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2008)
Determination of the degradation kinetics of anthocyanins in a model juice system using isothermal and non-isothermal methods
Niamh Harbourne et al.
FOOD CHEMISTRY (2008)
Goat milk free fatty acid characterization during conventional and ohmic heating pasteurization
R. N. Pereira et al.
JOURNAL OF DAIRY SCIENCE (2008)
Microwave sterilization of sliced beef in gravy in 7-oz trays
Zhongwei Tang et al.
JOURNAL OF FOOD ENGINEERING (2008)
Thermal resistance of Salmonella enteritidis and Escherichia coli K12 in liquid egg determined by thermal-death-time disks
Tony Jin et al.
JOURNAL OF FOOD ENGINEERING (2008)
Thermal effects on chicken and salmon muscles: Tenderness, cook loss, area shrinkage, collagen solubility and microstructure
Fanbin Kong et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2008)
Performance evaluation of aluminum test cell designed for determining the heat resistance of bacterial spores in foods
H. -J. Chung et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2008)
Thermal Degradation Kinetics of Chlorophyll in Pureed Coriander Leaves
S. Gaur Rudra et al.
FOOD AND BIOPROCESS TECHNOLOGY (2008)
Kinetics of salmon quality changes during thermal processing
Fanbin Kong et al.
JOURNAL OF FOOD ENGINEERING (2007)
Kinetics of winter mushrooms (Flammulina velutipes) microstructure and quality changes during thermal processing
Wen-Ching Ko et al.
JOURNAL OF FOOD ENGINEERING (2007)
Modelling the kinetics of peroxidase inactivation, colour and texture changes of pumpkin (Cucurbita maxima L.) during blanching
E. M. Goncalves et al.
JOURNAL OF FOOD ENGINEERING (2007)
Thermal processing and quality: Principles and overview
G. B. Awuah et al.
CHEMICAL ENGINEERING AND PROCESSING-PROCESS INTENSIFICATION (2007)
Thermal degradation of antioxidant micronutrients in Citrus juice:: Kinetics and newly formed compounds
Claudie Dhuique-Mayer et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Influence of heat transfer with tube methods on measured thermal inactivation parameters for Escherichia coli
Hyun-Jung Chung et al.
JOURNAL OF FOOD PROTECTION (2007)
Color degradation kinetics of pineapple puree during thermal processing
Benjar Chutintrasri et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2007)
Considerations in design of commercial radio frequency treatments for postharvest pest control in in-shell walnuts
S. Wang et al.
JOURNAL OF FOOD ENGINEERING (2006)
Kinetic modelling of texture development in potato cubes (Solanum tuberosum L.), green gram whole (Vigna radiate L.) and red gram splits (Cajanus cajan L.)
P. Nisha et al.
JOURNAL OF FOOD ENGINEERING (2006)
Kinetics of quality changes during food frying
F Hindra et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2006)
Prediction of vitamins loss during non-isothermal heat processes and storage with non-linear kinetic models
MG Corradini et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2006)
Thermal degradation kinetics of nutrients in orange juice heated by electromagnetic and conventional methods
VB Vikram et al.
JOURNAL OF FOOD ENGINEERING (2005)
A model of non-isothermal degradation of nutrients, pigments and enzymes
MG Corradini et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2004)
A cumulated lethal time model to evaluate efficacy of heat treatments for codling moth Cydia pomonella (L.) (Lepidoptera: Tortricidae) in cherries
JD Hansen et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2004)
Effect of radio frequency cooking on the texture, colour and sensory properties of a large diameter comminuted meat product
L Zhang et al.
MEAT SCIENCE (2004)
Color, texture, nutrient contents, and sensory values of vegetable soybeans [Glycine max (L.) Merrill] as affected by blanching
JY Song et al.
FOOD CHEMISTRY (2003)
Model studies on the stability of folic acid and 5-methyltetrahydrofolic acid degradation during thermal treatment in combination with high hydrostatic pressure
MT Nguyen et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Thermal kinetics of color degradation of mulberry fruit extract
HJ Suh et al.
NAHRUNG-FOOD (2003)
Estimation of kinetic parameters for nonisothermal food processes
KD Dolan
JOURNAL OF FOOD SCIENCE (2003)
Sterilization of foodstuffs using radio frequency heating
Y Wang et al.
JOURNAL OF FOOD SCIENCE (2003)
Modelling the effects of thermal sterilization on the quality of tomato puree
B Zanoni et al.
JOURNAL OF FOOD ENGINEERING (2003)
Rancidity of walnuts and almonds affected by short time heat treatments for insect control
A Buransompob et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2003)
Kinetic parameters for the thermal inactivation of quality-related enzymes in carrots and potatoes
GE Anthon et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
On the use of the Weibull model to describe thermal inactivation of microbial vegetative cells
MAJS van Boekel
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2002)
A fraction conversion kinetic model for thermal degradation of color in red chilli puree and paste
J Ahmed et al.
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY (2002)
Mathematical modeling of the thermal degradation kinetics of vitamin C in Cupuacu (Theobroma grandiflorum) nectar
MC Vieira et al.
JOURNAL OF FOOD ENGINEERING (2000)
Kinetics of textural and color changes in green asparagus during thermal treatments
MH Lau et al.
JOURNAL OF FOOD ENGINEERING (2000)
Share Paper
