153 related articles for article (PubMed ID: 394694)
1. [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]
2. [Thiamine retention as a function of thermal processing conditions: canned salmon].
Quitral V; Romero N; Avila L; Marín ME; Nuñez H; Simpson R
Arch Latinoam Nutr; 2006 Mar; 56(1):69-76. PubMed ID: 16786736
[TBL] [Abstract][Full Text] [Related]
3. A theoretical study for determination of quality equivalent points for volume average quality evaluation in conduction heating canned foods.
Georgoudis K; Stoforos NG
J Food Sci; 2009 Mar; 74(2):E46-54. PubMed ID: 19323741
[TBL] [Abstract][Full Text] [Related]
4. [Effect of the position of the container in the retention of nutrients in food models heated by natural convection].
Barreiro Méndez JA; Salas GR; Saíz E; Irazábal de Guariguata C
Arch Latinoam Nutr; 1981 Sep; 31(3):531-49. PubMed ID: 7344643
[TBL] [Abstract][Full Text] [Related]
5. Food safety objective approach for controlling Clostridium botulinum growth and toxin production in commercially sterile foods.
Anderson NM; Larkin JW; Cole MB; Skinner GE; Whiting RC; Gorris LG; Rodriguez A; Buchanan R; Stewart CM; Hanlin JH; Keener L; Hall PA
J Food Prot; 2011 Nov; 74(11):1956-89. PubMed ID: 22054200
[TBL] [Abstract][Full Text] [Related]
6. Nutritional improvement of plant foods by non-thermal processing.
Knorr D; Ade-Omowaye BI; Heinz V
Proc Nutr Soc; 2002 May; 61(2):311-8. PubMed ID: 12133214
[TBL] [Abstract][Full Text] [Related]
7. Guidelines for can manufacturers and food canners. Prevention of metal contamination of canned foods.
FAO Food Nutr Pap; 1986; 36():i-vi, 1-82. PubMed ID: 3732499
[No Abstract] [Full Text] [Related]
8. Risk assessment of proteolytic Clostridium botulinum in canned foie gras.
Membré JM; Diao M; Thorin C; Cordier G; Zuber F; André S
Int J Food Microbiol; 2015 Oct; 210():62-72. PubMed ID: 26093992
[TBL] [Abstract][Full Text] [Related]
9. Green Pea and Garlic Puree Model Food Development for Thermal Pasteurization Process Quality Evaluation.
Bornhorst ER; Tang J; Sablani SS; Barbosa-Cánovas GV; Liu F
J Food Sci; 2017 Jul; 82(7):1631-1639. PubMed ID: 28613443
[TBL] [Abstract][Full Text] [Related]
10. Optimization of thermal processing of canned mussels.
Ansorena MR; Salvadori VO
Food Sci Technol Int; 2011 Oct; 17(5):449-58. PubMed ID: 21954315
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Mitochondrial DNA Fragmentation as a Molecular Tool to Monitor Thermal Processing of Plant-Derived, Low-Acid Foods, and Biomaterials.
Caldwell JM; Pérez-Díaz IM; Sandeep KP; Simunovic J; Harris K; Osborne JA; Hassan HM
J Food Sci; 2015 Aug; 80(8):M1804-14. PubMed ID: 26235411
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. 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]
15. 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]
16. Kinetics of thermal degradation of thiamine and surface colour in canned tuna.
Banga JR; Alonso AA; Gallardo JM; Pérez-Martín RI
Z Lebensm Unters Forsch; 1993 Aug; 197(2):127-31. PubMed ID: 8212905
[TBL] [Abstract][Full Text] [Related]
17. Nutrition and catering: 3. Nutrient losses in cook-freeze and cook-chill catering.
Hunt C
Hum Nutr Appl Nutr; 1984 Feb; 38(1):50-9. PubMed ID: 6706686
[TBL] [Abstract][Full Text] [Related]
18. [Effect of nitrate content in the preparation of canned puree of spinach, complications which can result, precautions to avoid them].
Volff R
Ann Nutr Aliment; 1976; 30(5-6):695-9. PubMed ID: 1030214
[TBL] [Abstract][Full Text] [Related]
19. Nutritional losses and gains during processing: future problems and issues.
Henry CJ; Heppell N
Proc Nutr Soc; 2002 Feb; 61(1):145-8. PubMed ID: 12002789
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]
