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Journal Abstract Search

344 related items for PubMed ID: 25060584

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. Recent development in the application of alternative sterilization technologies to prepared dishes: A review.
    Huang M, Zhang M, Bhandari B.
    Crit Rev Food Sci Nutr; 2019 Nov; 59(7):1188-1196. PubMed ID: 29359947
    [Abstract] [Full Text] [Related]

  • 3. Stability of vitamin C, color, and garlic aroma of garlic mashed potatoes in polymer packages processed with microwave-assisted thermal sterilization technology.
    Patel J, Parhi A, Al-Ghamdi S, Sonar CR, Mattinson DS, Tang J, Yang T, Sablani SS.
    J Food Sci; 2020 Sep; 85(9):2843-2851. PubMed ID: 32790195
    [Abstract] [Full Text] [Related]

  • 4. Quality considerations with high pressure processing of fresh and value added meat products.
    Bajovic B, Bolumar T, Heinz V.
    Meat Sci; 2012 Nov; 92(3):280-9. PubMed ID: 22608831
    [Abstract] [Full Text] [Related]

  • 5. Unlocking Potentials of Microwaves for Food Safety and Quality.
    Tang J.
    J Food Sci; 2015 Aug; 80(8):E1776-93. PubMed ID: 26242920
    [Abstract] [Full Text] [Related]

  • 6. 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
    [Abstract] [Full Text] [Related]

  • 7. Quality and safety aspects of meat products as affected by various physical manipulations of packaging materials.
    Lee KT.
    Meat Sci; 2010 Sep; 86(1):138-50. PubMed ID: 20510533
    [Abstract] [Full Text] [Related]

  • 8. Multiobjective optimization approach: thermal food processing.
    Abakarov A, Sushkov Y, Almonacid S, Simpson R.
    J Food Sci; 2009 Sep; 74(9):E471-87. PubMed ID: 20492109
    [Abstract] [Full Text] [Related]

  • 9. Preservation technologies for fresh meat - a review.
    Zhou GH, Xu XL, Liu Y.
    Meat Sci; 2010 Sep; 86(1):119-28. PubMed ID: 20605688
    [Abstract] [Full Text] [Related]

  • 10. 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
    [Abstract] [Full Text] [Related]

  • 11. Effect of Hurdle Approaches Using Conventional and Moderate Thermal Processing Technologies for Microbial Inactivation in Fruit and Vegetable Products.
    Soni A, Brightwell G.
    Foods; 2022 Jun 20; 11(12):. PubMed ID: 35742009
    [Abstract] [Full Text] [Related]

  • 12. 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 20; 79(2):M230-7. PubMed ID: 24547697
    [Abstract] [Full Text] [Related]

  • 13. The prevalence and some metabolic traits of Brochothrix thermosphacta in meat and meat products packaged in different ways.
    Nowak A, Rygala A, Oltuszak-Walczak E, Walczak P.
    J Sci Food Agric; 2012 Apr 20; 92(6):1304-10. PubMed ID: 22083437
    [Abstract] [Full Text] [Related]

  • 14. Active packaging films with natural antioxidants to be used in meat industry: A review.
    Domínguez R, Barba FJ, Gómez B, Putnik P, Bursać Kovačević D, Pateiro M, Santos EM, Lorenzo JM.
    Food Res Int; 2018 Nov 20; 113():93-101. PubMed ID: 30195551
    [Abstract] [Full Text] [Related]

  • 15. Effects of ZnO nanoparticles and microwave heating on the sterilization and product quality of vacuum-packaged Caixin.
    Liu Q, Zhang M, Fang ZX, Rong XH.
    J Sci Food Agric; 2014 Sep 20; 94(12):2547-54. PubMed ID: 24464779
    [Abstract] [Full Text] [Related]

  • 16. [Modern heat sterilization of meat preserves].
    Wirth F.
    Schweiz Arch Tierheilkd; 1973 Jul 20; 115(7):301-20. PubMed ID: 4725284
    [No Abstract] [Full Text] [Related]

  • 17. Utilizing Herbs and Microwave-Assisted Thermal Sterilization to Enhance Saltiness Perception in a Chicken Pasta Meal.
    Barnett SM, Sablani SS, Tang J, Ross CF.
    J Food Sci; 2019 Aug 20; 84(8):2313-2324. PubMed ID: 31313314
    [Abstract] [Full Text] [Related]

  • 18. [Hygienic studies of the manufacture of pasteurized and sterilized canned meat products].
    Marinova Ts.
    Vet Med Nauki; 1977 Aug 20; 14(3):68-72. PubMed ID: 906310
    [Abstract] [Full Text] [Related]

  • 19. Some microbiological aspects of inedible rendering processes.
    Hansen PI, Olgaard K.
    Zentralbl Bakteriol Mikrobiol Hyg B; 1984 Dec 20; 180(1):3-20. PubMed ID: 6441385
    [Abstract] [Full Text] [Related]

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