Green Pea and Garlic Puree Model Food Development for Thermal Pasteurization Process Quality Evaluation
Author:
Affiliation:
1. Dept. of Biological Systems Engineering Washington State Univ. L.J. Smith 204, P.O. Box 64120 Pullman WA 99164‐6120 U.S.A
Funder
National Institute of Food and Agriculture
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.13739
Reference37 articles.
1. Thermal Kinetics of Color Change, Rheology, and Storage Characteristics of Garlic Puree/Paste
2. Development of model food systems for thermal pasteurization applications based on Maillard reaction products
3. Thermal pasteurization process evaluation using mashed potato model food with Maillard reaction products
4. Performance evaluation of aluminum test cell designed for determining the heat resistance of bacterial spores in foods
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