Effects of Heat Processing on Nutrients-Reference-Cited by-同舟云学术

Effects of Heat Processing on Nutrients

Published:1988 Issue: Volume: Page:319-354
ISSN:
Container-title:Nutritional Evaluation of Food Processing
language:
Short-container-title:

Author:

Lund Daryl

Publisher

Springer Netherlands

Link

http://link.springer.com/content/pdf/10.1007/978-94-011-7030-7_12.pdf

Reference141 articles.

1. Adams, H. W., and Yawger, E. S. 1961. Enzyme inactivation and color of processed peas. Food Technol. 15, 314–317.

2. Aiba, S., Humphrey, A. E., and Millis, N. F. 1965. Biochemical Engineering. Academic Press, New York.

3. Ammerman, G. R. 1957. The effect of equal lethal heat treatments at various times and temperatures upon selected food components. Ph.D. Thesis. Purdue Univ., W. Lafayette, IN.

4. Tech. Dig. Cb-201. Cherry-Burrell Corp;Anonymous,1969

5. United States Steel ADUSS 33–4406–01;Anonymous,1970

Cited by 20 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effects of container type and size on thermal processing characteristics and B-vitamin retention of canned cat food;Frontiers in Veterinary Science;2023-05-11

2. Effect by using a modified solar dryer on physicochemical properties of carambola fruit (Averrhoa Carambola L.);Revista Mexicana de Ingeniería Química;2022-02-08

3. Identification of Cold Spots Using Non-Destructive Hyperspectral Imaging Technology in Model Food Processed by Coaxially Induced Microwave Pasteurization and Sterilization;Foods;2020-06-26

4. Effect of pulsed electric field with moderate heat (80°C) on inactivation, thermal resistance and differential gene expression inB. cereusspores;Journal of Food Processing and Preservation;2020-05-19

5. Identification of Products from Thermal Degradation of Tryptophan Containing Pentapeptides: Oxidation and Decarboxylation;Journal of Agricultural and Food Chemistry;2019-06-21