244 related articles for article (PubMed ID: 26068390)
1. Heat transfer phenomena during thermal processing of liquid particulate mixtures-A review.
Singh AP; Singh A; Ramaswamy HS
Crit Rev Food Sci Nutr; 2017 May; 57(7):1350-1364. PubMed ID: 26068390
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. A Controlled Agitation Process for Improving Quality of Canned Green Beans during Agitation Thermal Processing.
Singh A; Pratap Singh A; Ramaswamy HS
J Food Sci; 2016 Jun; 81(6):E1399-411. PubMed ID: 27096606
[TBL] [Abstract][Full Text] [Related]
4. Thermal inactivation of microorganisms.
Smelt JP; Brul S
Crit Rev Food Sci Nutr; 2014; 54(10):1371-85. PubMed ID: 24564593
[TBL] [Abstract][Full Text] [Related]
5. A critical analysis of mathematical procedures for the evaluation and design of in-container thermal processes for foods.
Stoforos NG; Noronha J; Hendrickx M; Tobback P
Crit Rev Food Sci Nutr; 1997 Aug; 37(5):411-41. PubMed ID: 9315432
[TBL] [Abstract][Full Text] [Related]
6. Application of transfer functions to canned tuna fish thermal processing.
Ansorena MR; del Valle C; Salvadori VO
Food Sci Technol Int; 2010 Feb; 16(1):43-51. PubMed ID: 21339120
[TBL] [Abstract][Full Text] [Related]
7. Principles and recent applications of novel non-thermal processing technologies for the fish industry-a review.
Zhao YM; de Alba M; Sun DW; Tiwari B
Crit Rev Food Sci Nutr; 2019; 59(5):728-742. PubMed ID: 30580554
[TBL] [Abstract][Full Text] [Related]
8. Effect of processing conditions on quality of green beans subjected to reciprocating agitation thermal processing.
Singh A; Singh AP; Ramaswamy HS
Food Res Int; 2015 Dec; 78():424-432. PubMed ID: 28433311
[TBL] [Abstract][Full Text] [Related]
9. Impact of overall and particle surface heat transfer coefficients on thermal process optimization in rotary retorts.
Simpson R; Abakarov A; Almonacid S; Teixeira A
J Food Sci; 2008 Oct; 73(8):E383-8. PubMed ID: 19019110
[TBL] [Abstract][Full Text] [Related]
10. Opportunities and challenges in application of ultrasound in food processing.
Rastogi NK
Crit Rev Food Sci Nutr; 2011 Sep; 51(8):705-22. PubMed ID: 21838554
[TBL] [Abstract][Full Text] [Related]
11. Evaluation of the integrated time-temperature effect in thermal processing of foods.
Hendrickx M; Maesmans G; De Cordt S; Noronha J; Van Loey A; Tobback P
Crit Rev Food Sci Nutr; 1995 Jan; 35(3):231-62. PubMed ID: 7632355
[TBL] [Abstract][Full Text] [Related]
12. The characterisation of Bacillus spores occurring in the manufacturing of (low acid) canned products.
Oomes SJ; van Zuijlen AC; Hehenkamp JO; Witsenboer H; van der Vossen JM; Brul S
Int J Food Microbiol; 2007 Nov; 120(1-2):85-94. PubMed ID: 17644202
[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. [Nutritional optimization of thermal processing of canned food].
Barreiro Méndez JA; Salas GR; Herrera Morán I
Arch Latinoam Nutr; 1979 Jun; 29(2):208-19. PubMed ID: 394694
[TBL] [Abstract][Full Text] [Related]
15. The Maillard reaction and its control during food processing. The potential of emerging technologies.
Jaeger H; Janositz A; Knorr D
Pathol Biol (Paris); 2010 Jun; 58(3):207-13. PubMed ID: 19896291
[TBL] [Abstract][Full Text] [Related]
16. Effect of high-pressure processing and thermal treatment on quality attributes and nutritional compounds of "Songold" plum purée.
González-Cebrino F; García-Parra J; Contador R; Tabla R; Ramírez R
J Food Sci; 2012 Aug; 77(8):C866-73. PubMed ID: 22809197
[TBL] [Abstract][Full Text] [Related]
17. High pressure carbon dioxide inactivation of microorganisms in foods: the past, the present and the future.
Garcia-Gonzalez L; Geeraerd AH; Spilimbergo S; Elst K; Van Ginneken L; Debevere J; Van Impe JF; Devlieghere F
Int J Food Microbiol; 2007 Jun; 117(1):1-28. PubMed ID: 17475355
[TBL] [Abstract][Full Text] [Related]
18. Recent Developments in Superheated Steam Processing of Foods-A Review.
Alfy A; Kiran BV; Jeevitha GC; Hebbar HU
Crit Rev Food Sci Nutr; 2016 Oct; 56(13):2191-208. PubMed ID: 25162315
[TBL] [Abstract][Full Text] [Related]
19. A review on acidifying treatments for vegetable canned food.
Derossi A; Fiore AG; De Pilli T; Severini C
Crit Rev Food Sci Nutr; 2011 Dec; 51(10):955-64. PubMed ID: 21955094
[TBL] [Abstract][Full Text] [Related]
20. Nonthermal preservation of foods using combined processing techniques.
Raso J; Barbosa-Cánovas GV
Crit Rev Food Sci Nutr; 2003; 43(3):265-85. PubMed ID: 12822673
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]