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Results:
1-23
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Results: 23
Authors:
Oliveira, FAR
Lino, IBM
Oliveira, JC
Citation: Far. Oliveira et al., Process optimization and minimal processing of foods: an international collaborative approach in the framework of the EU Copernicus program, FOOD ENGN M, 1999, pp. 1-11
Authors:
Van Loey, A
Haentjens, T
Smout, C
Hendrickx, ME
Citation: A. Van Loey et al., Enzymic time-temperature integrators for the quantification of thermal processes in terms of food safety, FOOD ENGN M, 1999, pp. 13-40
Authors:
Verboven, P
Scheerlinck, N
De Baerdemaeker, J
Nicolai, BM
Citation: P. Verboven et al., Possibilities and limitations of computational fluid dynamics for thermal food process optimization, FOOD ENGN M, 1999, pp. 41-66
Authors:
Avila, IMLB
Silva, CLM
Citation: Imlb. Avila et Clm. Silva, Methodologies to optimize thermal processing conditions: an overview, FOOD ENGN M, 1999, pp. 67-82
Authors:
Martinez, A
Rodrigo, C
Fernandez, PS
Ocio, MJ
Rodrigo, F
Rodrigo, M
Citation: A. Martinez et al., Microbial and quality assessment in thermal processing, FOOD ENGN M, 1999, pp. 83-96
Authors:
Ohlsson, T
Citation: T. Ohlsson, Minimal processing of foods with electric heating methods, FOOD ENGN M, 1999, pp. 97-105
Authors:
Oliveira, JC
Pereira, PM
Frias, JM
Cruz, IB
MacInnes, WM
Citation: Jc. Oliveira et al., Application of the concepts of biomaterials science to the quality optimization of frozen foods, FOOD ENGN M, 1999, pp. 107-130
Authors:
Saray, T
Horti, K
Zackel, E
Koncz, A
Citation: T. Saray et al., The influence of freezing and frozen storage time on structural and other changes in plant tissue, FOOD ENGN M, 1999, pp. 131-143
Authors:
Ditchev, S
Richardson, P
Citation: S. Ditchev et P. Richardson, Intensification of freezing, FOOD ENGN M, 1999, pp. 145-162
Authors:
Gormley, TR
Citation: Tr. Gormley, Developments in fish freezing in Europe with emphasis on cryoprotectants, FOOD ENGN M, 1999, pp. 163-174
Authors:
Lazarides, HN
Fito, P
Chiralt, A
Gekas, V
Lenart, A
Citation: Hn. Lazarides et al., Advances in osmotic dehydration, FOOD ENGN M, 1999, pp. 175-199
Authors:
Oliveira, FAR
Ilincanu, L
Citation: Far. Oliveira et L. Ilincanu, Rehydration of dried plant tissues: basic concepts and mathematical modeling, FOOD ENGN M, 1999, pp. 201-227
Authors:
Piotrowski, D
Lenart, A
Citation: D. Piotrowski et A. Lenart, Recent advances in the drying of apples under variable process conditions, FOOD ENGN M, 1999, pp. 229-248
Authors:
Knorr, D
Citation: D. Knorr, Process assessment of high-pressure processing of foods: an overview, FOOD ENGN M, 1999, pp. 249-267
Authors:
Heremans, K
Meersman, F
Rubens, P
Smeller, L
Snauwaert, J
Vermeulen, G
Citation: K. Heremans et al., A comparison between pressure and temperature effects on food constituents, FOOD ENGN M, 1999, pp. 269-280
Authors:
Fonberg-Broczek, M
Arabas, J
Kostrzewa, E
Reps, A
Szczawinski, J
Szczepek, J
Windyga, B
Porowski, S
Citation: M. Fonberg-broczek et al., High-pressure treatment of fruit, meat, and cheese products - equipment, methods and results, FOOD ENGN M, 1999, pp. 281-300
Authors:
Cano, PM
Hernandez, A
De Ancos, B
Citation: Pm. Cano et al., Combined high-pressure/temperature treatments for quality improvement of fruit-derived products, FOOD ENGN M, 1999, pp. 301-312
Authors:
Schreck, C
van Almsick, G
Ludwig, H
Citation: C. Schreck et al., Influence of culturing conditions on the pressure sensitivity of Escherichia coli, FOOD ENGN M, 1999, pp. 313-324
Authors:
Gorris, LGM
Tauscher, B
Citation: Lgm. Gorris et B. Tauscher, Quality and safety aspects of novel minimal processing technologies, FOOD ENGN M, 1999, pp. 325-339
Authors:
Chiralt, A
Fito, P
Andres, A
Barat, JM
Martinez-Monzo, J
Martinez-Navarrete, N
Citation: A. Chiralt et al., Vacuum impregnation: a tool in minimally processing of foods, FOOD ENGN M, 1999, pp. 341-356
Authors:
Arvanitoyannis, I
Gorris, LGM
Citation: I. Arvanitoyannis et Lgm. Gorris, Edible and biodegradable polymeric materials for food packaging or coating, FOOD ENGN M, 1999, pp. 357-371
Authors:
Farkas, J
Meszaros, L
Mohacsi-Farkas, C
Saray, T
Andrassy, E
Citation: J. Farkas et al., The role of ionizing radiation in minimal processing of precut vegetables with particular reference to the control of Listeria monocytogenes, FOOD ENGN M, 1999, pp. 373-387
Authors:
Fonseca, SC
Oliveira, FAR
Brecht, JK
Chau, KV
Citation: Sc. Fonseca et al., Development of perforation-mediated modified atmosphere packaging for fresh-cut vegetables, FOOD ENGN M, 1999, pp. 389-404
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