Mathematical Estimations of Impact of Thermal Processing on Microbial Inactivation and Quality Retention-Reference-Cited by-同舟云学术

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Mathematical Estimations of Impact of Thermal Processing on Microbial Inactivation and Quality Retention

Published:2016 Issue: Volume: Page:
ISSN:
Container-title:Reference Module in Food Science
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Author:

Simpson Ricardo,Nuñez Helena,Almonacid Sergio

Publisher

Elsevier

Reference34 articles.

1. Multiobjective optimization, approach: thermal food processing;Abakarov;J. Food Sci.,2009

2. Sterilization of Food in Retort Pouches;Al-Baali,2006

3. Variable retort temperature profiles for canned papaya puree;Avila-Gaxiola;J. Food Process Eng.,2015

4. Mathematical solution of problems on thermal processing of canned food;Ball;Univ. Calif. Pub. Public Health,1928

5. Optimization of the thermal processing of conduction-heated canned foods: study of several objective functions;Banga;J. Food Eng.,1991

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