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Quantitative evaluation of thermal processes using time-temperature integrators

  • Published:1996-01 Issue:1 Volume:7 Page:16-26
  • ISSN:0924-2244
  • Container-title:Trends in Food Science & Technology
  • language:en
  • Short-container-title:Trends in Food Science & Technology

Author:

Van Loey A.,Hendrickx M.,De Cordt S.,Haentjens T.,Tobback P.

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference64 articles.

1. Endpoint Definition, Determination and Evaluation of Thermal Processes in Food Preservation;Maesmans;Belg. J. Food Chem. Biotechnol.,1990

2. Advances in Process Modelling and Assessment: The Physical Mathematical Approach and Product History Integrators;Hendrickx,1993

3. Evaluation of the Integrated Time Temperature Effect in Thermal Processing of Foods;Hendrickx;CRC Crit. Rev. Food Sci. Nutr.,1995

4. Time Temperature Indicators;Taoukis;Food Technol.,1991

5. Applicability of Time-temperature Indicators as Shelf Life Monitors of Food Products;Taoukis;J. Food Sci.,1989
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