A Controlled Agitation Process for Improving Quality of Canned Green Beans during Agitation Thermal Processing-Reference-Cited by-同舟云学术

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A Controlled Agitation Process for Improving Quality of Canned Green Beans during Agitation Thermal Processing

Published:2016-04-20 Issue:6 Volume:81 Page:E1399-E1411
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Singh Anika¹,Pratap Singh Anubhav¹,Ramaswamy Hosahalli S.¹

Affiliation:

1. Dept. of Food Science and Agricultural Chemistry; Macdonald Campus of McGill Univ; 21, 111 Lakeshore Ste-Anne-de-Bellevue Quebec Canada

Funder

Natural Sciences and Engineering Research Council of Canada

Ministère de l'Agriculture, des Pêcheries et de l'Alimentation du Québec (MAPAQ)

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13308/fullpdf

Reference40 articles.

1. Heat transfer to model Newtonian liquid foods in cans during end-over-end rotation;Anantheswaran;J Food Eng,1985

2. End-over-end thermal processing of canned vegetables: effect on texture and color;Abbatemarco;Food Res Int,1994

3. Color degradation and rheology of green chilly puree during thermal processing;Ahmed;Intl J Food Sci Technol,2002a

4. A fraction conversion kinetic model for thermal degradation of color in red chilly puree and paste;Ahmed;LWT - Food Sci Technol,2002b

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