183 related articles for article (PubMed ID: 20492109)
1. Multiobjective optimization approach: thermal food processing.
Abakarov A; Sushkov Y; Almonacid S; Simpson R
J Food Sci; 2009; 74(9):E471-87. PubMed ID: 20492109
[TBL] [Abstract][Full Text] [Related]
2. Advanced retorting, microwave assisted thermal sterilization (MATS), and pressure assisted thermal sterilization (PATS) to process meat products.
Barbosa-Cánovas GV; Medina-Meza I; Candoğan K; Bermúdez-Aguirre D
Meat Sci; 2014 Nov; 98(3):420-34. PubMed ID: 25060584
[TBL] [Abstract][Full Text] [Related]
3. Optimization of processing conditions for the sterilization of retorted short-rib patties using the response surface methodology.
Choi SH; Cheigh CI; Chung MS
Meat Sci; 2013 May; 94(1):95-104. PubMed ID: 23403301
[TBL] [Abstract][Full Text] [Related]
4. Quality comparison of continuous steam sterilization segmented-flow aseptic processing versus conventional canning of whole and sliced mushrooms.
Anderson NM; Walker PN
J Food Sci; 2011 Aug; 76(6):E429-37. PubMed ID: 22417494
[TBL] [Abstract][Full Text] [Related]
5. High-pressure thermal sterilization: food safety and food quality of baby food puree.
Sevenich R; Kleinstueck E; Crews C; Anderson W; Pye C; Riddellova K; Hradecky J; Moravcova E; Reineke K; Knorr D
J Food Sci; 2014 Feb; 79(2):M230-7. PubMed ID: 24547697
[TBL] [Abstract][Full Text] [Related]
6. Evaluation and predictive modeling of shelf life of minced beef stored in high-oxygen modified atmosphere packaging at different temperatures.
Limbo S; Torri L; Sinelli N; Franzetti L; Casiraghi E
Meat Sci; 2010 Jan; 84(1):129-36. PubMed ID: 20374764
[TBL] [Abstract][Full Text] [Related]
7. Microbiological aspects of thermally processed foods.
Gaze J
J Appl Microbiol; 2005; 98(6):1381-6. PubMed ID: 15916650
[No Abstract] [Full Text] [Related]
8. Inactivation of Geobacillus stearothermophilus spores in low-acid foods by pressure-assisted thermal processing.
Ahn J; Lee HY; Balasubramaniam VM
J Sci Food Agric; 2015 Jan; 95(1):174-8. PubMed ID: 24752997
[TBL] [Abstract][Full Text] [Related]
9. Heat transfer and lethality considerations in aseptic processing of liquid/particle mixtures: a review.
Ramaswamy HS; Awuah GB; Simpson BK
Crit Rev Food Sci Nutr; 1997 Apr; 37(3):253-86. PubMed ID: 9143820
[TBL] [Abstract][Full Text] [Related]
10. A model for real thermal control in high-pressure treatment of foods.
Otero L; Molina-García AD; Ramos AM; Sanz PD
Biotechnol Prog; 2002; 18(4):904-8. PubMed ID: 12153328
[TBL] [Abstract][Full Text] [Related]
11. Residence time distribution (RTD) of particulate foods in a continuous flow pilot-scale ohmic heater.
Sarang S; Heskitt B; Tulsiyan P; Sastry SK
J Food Sci; 2009 Aug; 74(6):E322-7. PubMed ID: 19723195
[TBL] [Abstract][Full Text] [Related]
12. Non-lactic acid, contaminating microbial flora in ready-to-eat foods: a potential food-quality index.
Angelidis AS; Chronis EN; Papageorgiou DK; Kazakis II; Arsenoglou KC; Stathopoulos GA
Food Microbiol; 2006 Feb; 23(1):95-100. PubMed ID: 16942992
[TBL] [Abstract][Full Text] [Related]
13. Thermal processing of foods, a retrospective, Part I: Uncertainties in thermal processing and statistical analysis.
Ramesh MN; Prapulla SG; Kumar MA; Mahadevaiah M
Adv Appl Microbiol; 1997; 44():287-314. PubMed ID: 9311110
[No Abstract] [Full Text] [Related]
14. Advances in ingredient and processing systems for meat and meat products.
Weiss J; Gibis M; Schuh V; Salminen H
Meat Sci; 2010 Sep; 86(1):196-213. PubMed ID: 20619800
[TBL] [Abstract][Full Text] [Related]
15. Multiobjective muffler shape optimization with hybrid acoustics modeling.
Airaksinen T; Heikkola E
J Acoust Soc Am; 2011 Sep; 130(3):1359-69. PubMed ID: 21895077
[TBL] [Abstract][Full Text] [Related]
16. Development of an integrated model for heat transfer and dynamic growth of Clostridium perfringens during the cooling of cooked boneless ham.
Amézquita A; Weller CL; Wang L; Thippareddi H; Burson DE
Int J Food Microbiol; 2005 May; 101(2):123-44. PubMed ID: 15862875
[TBL] [Abstract][Full Text] [Related]
17. Innovative food processing technology using ohmic heating and aseptic packaging for meat.
Ito R; Fukuoka M; Hamada-Sato N
Meat Sci; 2014 Feb; 96(2 Pt A):675-81. PubMed ID: 24200557
[TBL] [Abstract][Full Text] [Related]
18. Modelling heat and mass transfer during the industrial processing of meat products.
Braeckman L; Ronsse F; Pieters JG
Commun Agric Appl Biol Sci; 2007; 72(1):109-13. PubMed ID: 18018870
[No Abstract] [Full Text] [Related]
19. Improved evolutionary optimization from genetically adaptive multimethod search.
Vrugt JA; Robinson BA
Proc Natl Acad Sci U S A; 2007 Jan; 104(3):708-11. PubMed ID: 17215363
[TBL] [Abstract][Full Text] [Related]
20. Feasibility of utilizing bioindicators for testing microbial inactivation in sweetpotato purees processed with a continuous-flow microwave system.
Brinley TA; Dock CN; Truong VD; Coronel P; Kumar P; Simunovic J; Sandeep KP; Cartwright GD; Swartzel KR; Jaykus LA
J Food Sci; 2007 Jun; 72(5):E235-42. PubMed ID: 17995721
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
