Funder
National Institute of Food and Agriculture
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Reference34 articles.
1. Avila, I., Smout, C., Silva, C. L. M., & Hendrickx, M. (1999). Development of a novel methodology to validate optimal sterilization conditions for maximizing the texture quality of white beans in glass jars. Biotechnology Progress, 15(3), 565–572.
2. Benlloch-Tinoco, M., Igual, M., Salvador, A., Rodrigo, D., & Martínez-Navarrete, N. (2014). Quality and acceptability of microwave and conventionally pasteurised kiwifruit puree. Food and Bioprocess Technology, 7(11), 3282–3292.
3. Bornhorst, E. R., Tang, J., Sablani, S. S., & Barbosa-Cánovas, G. V. (2017a). Development of model food systems for thermal pasteurization applications based on Maillard reaction products. LWT-Food Science and Technology, 75, 417–424.
4. Bornhorst, E. R., Tang, J., Sablani, S. S., & Barbosa-Cánovas, G. V. (2017b). Thermal pasteurization process evaluation using mashed potato model food with Maillard reaction products. Under review: LWT-Food Science and Technology.
5. Bornhorst, E. R., Tang, J., Sablani, S. S., Barbosa-Cánovas, G. V., & Liu, F. (2017c). Green pea and garlic puree model food development for thermal pasteurization process quality evaluation. Under review: Journal of Food Science.
Cited by
35 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