Thermal pasteurization of ready-to-eat foods and vegetables: Critical factors for process design and effects on quality-Reference-Cited by-同舟云学术

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Thermal pasteurization of ready-to-eat foods and vegetables: Critical factors for process design and effects on quality

Published:2015-11-03 Issue:14 Volume:57 Page:2970-2995
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Peng Jing,Tang Juming,Barrett Diane M.,Sablani Shyam S.,Anderson Nathan,Powers Joseph R.

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2015.1082126

Reference137 articles.

1. Seasonality of the Thermal Kinetics of Color Changes in Whole Spinach (Spinacia Oleracea) Leaves Under Pasteurization Conditions

2. Sensory and Instrumental Measurement of Texture of Fruits and Vegetables

3. Thermal inactivation of peroxidase during blanching of butternut squash

4. Heat-Resistance of Escherichia Coli O157:H7 in Meat and Poultry as Affected by Product Composition

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4. Development of Android-Based Mobile Application for Calculating F- Value in Pasteurized Crab Meat;Journal of Aquatic Food Product Technology;2024-07-02

5. Evaluation of strain variability of food microorganisms in response to decontamination by pulsed electric fields and thermal treatments;Innovative Food Science & Emerging Technologies;2024-07

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