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A CRITICAL ANALYSIS OF MATHEMATICAL PROCEDURES FOR THE EVALUATION ANDDESIGN OF IN-CONTAINER THERMAL-PROCESSES FOR FOODS
Authors: STOFOROS NG NORONHA J HENDRICKX M TOBBACK P
Citation: Ng. Stoforos et al., A CRITICAL ANALYSIS OF MATHEMATICAL PROCEDURES FOR THE EVALUATION ANDDESIGN OF IN-CONTAINER THERMAL-PROCESSES FOR FOODS, Critical reviews in food science and nutrition, 37(5), 1997, pp. 411-441
THERMAL AND PRESSURE-TEMPERATURE DENATURATION KINETICS OF BACILLUS-SUBTILIS ALPHA-AMYLASE - A STUDY BASED ON GEL-ELECTROPHORESIS
Authors: LUDIKHUYZE L VANDENBROECK I WEEMAES C HENDRICKX M TOBBACK P
Citation: L. Ludikhuyze et al., THERMAL AND PRESSURE-TEMPERATURE DENATURATION KINETICS OF BACILLUS-SUBTILIS ALPHA-AMYLASE - A STUDY BASED ON GEL-ELECTROPHORESIS, Food biotechnology, 11(3), 1997, pp. 241-272
THE DEVELOPMENT AND USE OF AN ALPHA-AMYLASE-BASED TIME-TEMPERATURE INTEGRATOR TO EVALUATE IN-PACK PASTEURIZATION PROCESSES
Authors: VANLOEY A ARTHAWAN A HENDRICKX M HAENTJENS T TOBBACK P
Citation: A. Vanloey et al., THE DEVELOPMENT AND USE OF AN ALPHA-AMYLASE-BASED TIME-TEMPERATURE INTEGRATOR TO EVALUATE IN-PACK PASTEURIZATION PROCESSES, Lebensmittel-Wissenschaft + Technologie, 30(1), 1997, pp. 94-100
INVERSE SUPERPOSITION FOR CALCULATING FOOD PRODUCT TEMPERATURES DURING IN-CONTAINER THERMAL-PROCESSING
Authors: STOFOROS NG NORONHA J HENDRICKX M TOBBACK P
Citation: Ng. Stoforos et al., INVERSE SUPERPOSITION FOR CALCULATING FOOD PRODUCT TEMPERATURES DURING IN-CONTAINER THERMAL-PROCESSING, Journal of food science, 62(2), 1997, pp. 219
TEMPERATURE SENSITIVITY AND PRESSURE RESISTANCE OF MUSHROOM POLYPHENOLOXIDASE
Authors: WEEMAES C RUBENS P DECORDT S LUDIKHUYZE L VANDENBROECK I HENDRICKX M HEREMANS K TOBBACK P
Citation: C. Weemaes et al., TEMPERATURE SENSITIVITY AND PRESSURE RESISTANCE OF MUSHROOM POLYPHENOLOXIDASE, Journal of food science, 62(2), 1997, pp. 261-266
QUANTITATIVE-EVALUATION OF THERMAL-PROCESSES USING TIME-TEMPERATURE INTEGRATORS
Authors: VANLOEY A HENDRICKX M DECORDT S HAENTJENS T TOBBACK P
Citation: A. Vanloey et al., QUANTITATIVE-EVALUATION OF THERMAL-PROCESSES USING TIME-TEMPERATURE INTEGRATORS, Trends in food science & technology, 7(1), 1996, pp. 16-26
KINETICS FOR HEAT AND PRESSURE-TEMPERATURE INACTIVATION OF BACILLUS-SUBTILIS ALPHA-AMYLASE
Authors: LUDIKHUYZE L DECORDT S WEEMAES C HENDRICKX M TOBBACK P
Citation: L. Ludikhuyze et al., KINETICS FOR HEAT AND PRESSURE-TEMPERATURE INACTIVATION OF BACILLUS-SUBTILIS ALPHA-AMYLASE, Food biotechnology, 10(2), 1996, pp. 105-129
THE INFLUENCE OF TEMPERATURE AND GAS-MIXTURES ON THE GROWTH OF THE INTRINSIC MICROORGANISMS ON CUT ENDIVE - PREDICTIVE VERSUS ACTUAL GROWTH
Authors: VANKERSCHAVER K WILLOCX F SMOUT C HENDRICKX M TOBBACK P
Citation: K. Vankerschaver et al., THE INFLUENCE OF TEMPERATURE AND GAS-MIXTURES ON THE GROWTH OF THE INTRINSIC MICROORGANISMS ON CUT ENDIVE - PREDICTIVE VERSUS ACTUAL GROWTH, Food microbiology, 13(6), 1996, pp. 427-440
POTENTIAL BACILLUS-SUBTILIS ALPHA-AMYLASE-BASED TIME-TEMPERATURE INTEGRATORS TO EVALUATE PASTEURIZATION PROCESSES
Authors: VANLOEY A HENDRICKX M LUDIKHUYZE L WEEMAES C HAENTJENS T DECORDT S TOBBACK P
Citation: A. Vanloey et al., POTENTIAL BACILLUS-SUBTILIS ALPHA-AMYLASE-BASED TIME-TEMPERATURE INTEGRATORS TO EVALUATE PASTEURIZATION PROCESSES, Journal of food protection, 59(3), 1996, pp. 261-267
RECENT ADVANCES IN-PROCESS ASSESSMENT AND OPTIMIZATION
Authors: VANLOEY A HENDRICKX M SMOUT C HAENTJENS T TOBBACK P
Citation: A. Vanloey et al., RECENT ADVANCES IN-PROCESS ASSESSMENT AND OPTIMIZATION, Meat science, 43, 1996, pp. 81-98
SIMULTANEOUS-OPTIMIZATION OF SURFACE QUALITY DURING THE STERILIZATIONOF PACKED FOODS USING CONSTANT AND VARIABLE RETORT TEMPERATURE PROFILES
Authors: NORONHA J VANLOEY A HENDRICKX M TOBBACK P
Citation: J. Noronha et al., SIMULTANEOUS-OPTIMIZATION OF SURFACE QUALITY DURING THE STERILIZATIONOF PACKED FOODS USING CONSTANT AND VARIABLE RETORT TEMPERATURE PROFILES, Journal of food engineering, 30(3-4), 1996, pp. 283-297
EVALUATION OF PROCESS DEVIATIONS, CONSISTING OF DROPS IN ROTATIONAL SPEED, DURING THERMAL-PROCESSING OF FOODS IN ROTARY WATER CASCADING RETORTS
Authors: DENYS S NORONHA J STOFOROS NG HENDRICKX M TOBBACK P
Citation: S. Denys et al., EVALUATION OF PROCESS DEVIATIONS, CONSISTING OF DROPS IN ROTATIONAL SPEED, DURING THERMAL-PROCESSING OF FOODS IN ROTARY WATER CASCADING RETORTS, Journal of food engineering, 30(3-4), 1996, pp. 327-338
A SEMIEMPIRICAL APPROACH TO HANDLE BROKEN-LINE HEATING - DETERMINATION OF EMPIRICAL PARAMETERS AND EVALUATION OF PROCESS DEVIATIONS
Authors: DENYS S NORONHA J STOFOROS NG HENDRICKX M TOBBACK P
Citation: S. Denys et al., A SEMIEMPIRICAL APPROACH TO HANDLE BROKEN-LINE HEATING - DETERMINATION OF EMPIRICAL PARAMETERS AND EVALUATION OF PROCESS DEVIATIONS, Journal of food processing and preservation, 20(4), 1996, pp. 331-346
AN EMPIRICAL-EQUATION FOR THE DESCRIPTION OF OPTIMUM VARIABLE RETORT TEMPERATURE PROFILES THAT MAXIMIZE SURFACE QUALITY RETENTION IN THERMALLY PROCESSED FOODS
Authors: DENORONHA JF VANLOEY A HENDRICKX M TOBBACK P
Citation: Jf. Denoronha et al., AN EMPIRICAL-EQUATION FOR THE DESCRIPTION OF OPTIMUM VARIABLE RETORT TEMPERATURE PROFILES THAT MAXIMIZE SURFACE QUALITY RETENTION IN THERMALLY PROCESSED FOODS, Journal of food processing and preservation, 20(3), 1996, pp. 251-264
ANALYSIS OF THE INACTIVATION KINETICS OF FREEZE-DRIED ALPHA-AMYLASE FROM BACILLUS-AMYLOLIQUEFACIENS AT DIFFERENT MOISTURE CONTENTS
Authors: SARAIVA J OLIVEIRA JC HENDRICKX M OLIVEIRA FAR TOBBACK P
Citation: J. Saraiva et al., ANALYSIS OF THE INACTIVATION KINETICS OF FREEZE-DRIED ALPHA-AMYLASE FROM BACILLUS-AMYLOLIQUEFACIENS AT DIFFERENT MOISTURE CONTENTS, Lebensmittel-Wissenschaft + Technologie, 29(3), 1996, pp. 260-266
MODELING AND PREDICTION OF VISUAL SHELF-LIFE OF MINIMALLY PROCESSED ENDIVE
Authors: VANKERSCHAVER K WILLOCX F SMOUT C HENDRICKX M TOBBACK P
Citation: K. Vankerschaver et al., MODELING AND PREDICTION OF VISUAL SHELF-LIFE OF MINIMALLY PROCESSED ENDIVE, Journal of food science, 61(5), 1996, pp. 1094-1098
MATHEMATICAL-MODELING OF TEMPERATURE AND GAS-COMPOSITION EFFECTS ON VISUAL QUALITY CHANGES OF CUT ENDIVE
Authors: VANKERSCHAVER K WILLOCX F SMOUT C HENDRICKX M TOBBACK P
Citation: K. Vankerschaver et al., MATHEMATICAL-MODELING OF TEMPERATURE AND GAS-COMPOSITION EFFECTS ON VISUAL QUALITY CHANGES OF CUT ENDIVE, Journal of food science, 61(3), 1996, pp. 613
HIGH-PRESSURE, THERMAL, AND COMBINED PRESSURE-TEMPERATURE STABILITIESOF ALPHA-AMYLASES FROM BACILLUS SPECIES
Authors: WEEMAES C DECORDT S GOOSSENS K LUDIKHUYZE L HENDRICKX M HEREMANS K TOBBACK P
Citation: C. Weemaes et al., HIGH-PRESSURE, THERMAL, AND COMBINED PRESSURE-TEMPERATURE STABILITIESOF ALPHA-AMYLASES FROM BACILLUS SPECIES, Biotechnology and bioengineering, 50(1), 1996, pp. 49-56
EVALUATION OF THE INTEGRATED TIME-TEMPERATURE EFFECT IN THERMAL-PROCESSING OF FOODS
Authors: HENDRICKX M MAESMANS G DECORDT S NORONHA J VANLOEY A TOBBACK P
Citation: M. Hendrickx et al., EVALUATION OF THE INTEGRATED TIME-TEMPERATURE EFFECT IN THERMAL-PROCESSING OF FOODS, Critical reviews in food science and nutrition, 35(3), 1995, pp. 231-262
THEORETICAL CONSIDERATION ON THE INFLUENCE OF THE Z-VALUE OF A SINGLE-COMPONENT TIME-TEMPERATURE INTEGRATOR ON THERMAL-PROCESS IMPACT EVALUATION
Authors: VANLOEY A LUDIKHUYZE L HENDRICKX M DECORDT S TOBBACK P
Citation: A. Vanloey et al., THEORETICAL CONSIDERATION ON THE INFLUENCE OF THE Z-VALUE OF A SINGLE-COMPONENT TIME-TEMPERATURE INTEGRATOR ON THERMAL-PROCESS IMPACT EVALUATION, Journal of food protection, 58(1), 1995, pp. 39-48
KINETICS OF QUALITY CHANGES OF GREEN PEAS AND WHITE BEANS DURING THERMAL-PROCESSING
Authors: VANLOEY A FRANSIS A HENDRICKX M MAESMANS G TOBBACK P
Citation: A. Vanloey et al., KINETICS OF QUALITY CHANGES OF GREEN PEAS AND WHITE BEANS DURING THERMAL-PROCESSING, Journal of food engineering, 24(3), 1995, pp. 361-377
THEORETICAL CONSIDERATION OF THE GENERAL VALIDITY OF THE EQUIVALENT POINT METHOD IN THERMAL-PROCESS EVALUATION
Authors: MAESMANS G HENDRICKX M DECORDT S TOBBACK P
Citation: G. Maesmans et al., THEORETICAL CONSIDERATION OF THE GENERAL VALIDITY OF THE EQUIVALENT POINT METHOD IN THERMAL-PROCESS EVALUATION, Journal of food engineering, 24(2), 1995, pp. 225-248
NEW SEMIEMPIRICAL APPROACH TO HANDLE TIME-VARIABLE BOUNDARY-CONDITIONS DURING STERILIZATION OF NONCONDUCTIVE HEATING FOODS
Authors: NORONHA J HENDRICKX M VANLOEY A TOBBACK P
Citation: J. Noronha et al., NEW SEMIEMPIRICAL APPROACH TO HANDLE TIME-VARIABLE BOUNDARY-CONDITIONS DURING STERILIZATION OF NONCONDUCTIVE HEATING FOODS, Journal of food engineering, 24(2), 1995, pp. 249-268
EVALUATION OF PROCESS VALUE DISTRIBUTION WITH TIME-TEMPERATURE INTEGRATORS
Authors: MAESMANS G HENDRICKX M DECORDT S VANLOEY A NORONHA J TOBBACK P
Citation: G. Maesmans et al., EVALUATION OF PROCESS VALUE DISTRIBUTION WITH TIME-TEMPERATURE INTEGRATORS, Food research international, 27(5), 1994, pp. 413-423
FEASIBILITY OF THE USE OF A TIME-TEMPERATURE INTEGRATOR AND A MATHEMATICAL-MODEL TO DETERMINE FLUID-TO-PARTICLE HEAT-TRANSFER COEFFICIENTS
Authors: MAESMANS GJ HENDRICKX ME DECORDT SV TOBBACK P
Citation: Gj. Maesmans et al., FEASIBILITY OF THE USE OF A TIME-TEMPERATURE INTEGRATOR AND A MATHEMATICAL-MODEL TO DETERMINE FLUID-TO-PARTICLE HEAT-TRANSFER COEFFICIENTS, Food research international, 27(1), 1994, pp. 39-51
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