Development of model food systems for thermal pasteurization applications based on Maillard reaction products

Author:

Bornhorst Ellen R.,Tang Juming,Sablani Shyam S.,Barbosa-Cánovas Gustavo V.

Funder

National Institute of Food and Agriculture

U.S. Department of Agriculture

Publisher

Elsevier BV

Subject

Food Science

Reference29 articles.

1. Performance evaluation of aluminum test cell designed for determining the heat resistance of bacterial spores in foods;Chung;LWT- Food Science and Technology,2008

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3. Fish and fisheries products hazards and control guidance;Food and Drug Administration (FDA),2011

4. Dielectric properties of mashed potatoes relevant to microwave and radio-frequency pasteurization and sterilization processes;Guan;Journal of Food Science,2004

5. Combined pressure-temperature effects on the chemical marker (4-hydroxy-5-methyl-3(2H)-furanone) formation in whey protein gels;Gupta;LWT- Food Science and Technology,2011

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