Zobrazeno 1 - 7
of 7
pro vyhledávání: '"C. E. Del Valle"'
Publikováno v:
Food Science and Technology International. 16:43-51
Design and optimization of thermal processing of foods need accurate dynamic models to ensure safe and high quality food products. Transfer functions had been demonstrated to be a useful tool to predict thermal histories, especially under variable op
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::817e536d44e284ebd09c50c8d922a783
https://doi.org/10.1177/1082013209350615
https://doi.org/10.1177/1082013209350615
Autor:
C. E. Del Valle, Maria del Rosario Moreira, Maria Victoria Agüero, Alejandra Graciela Ponce, Sara Ines Roura
Publikováno v:
Journal of Food Science. 73:M257-M263
The native microflora of lettuce cultivated in mulch and on bare soil and its evolution during storage at optimal condition were evaluated. Inner, mid, and outer leaves of the lettuce heads were analyzed separately and the evolution of the microbial
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7a2ceb42e46ea5530ba0f02e39b93b61
https://doi.org/10.1111/j.1750-3841.2008.00789.x
https://doi.org/10.1111/j.1750-3841.2008.00789.x
Publikováno v:
Journal of Food Science. 69:fms50-fms56
Essential oils as natural sanitizing agents were sprayed on Swiss chard leaves produced by organic methods. Samples were stored at 0 and 5 °C and 97% to 98% relative humidity. Microbial populations, peroxidase activity, and sensory attributes were m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9fb4b40a1785f3fd48e3159473aae9ce
https://doi.org/10.1111/j.1365-2621.2004.tb15515.x
https://doi.org/10.1111/j.1365-2621.2004.tb15515.x
Publikováno v:
Journal of Food Science. 49:180-182
The possibility of keeping anchovies in brine at 0°C was studied. The storage life of anchovies under these conditions was about 85 hr. The concentration of brine seems to have little effect on the quality loss at the concentrations used in this stu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::843ca5b52609d0911bb979e23991ce39
https://doi.org/10.1111/j.1365-2621.1984.tb13701.x
https://doi.org/10.1111/j.1365-2621.1984.tb13701.x
Publikováno v:
Journal of Food Science. 53:4-5
Heat penetration to cans of mussels in brine processed in an agitating retort was studied. The heating lag factor, j, and the time for the heating curve to traverse a log cycle, fh, as a function of the rotational speed, the headspace presence, and t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e834efb805235e9bbb8df79639309059
https://doi.org/10.1111/j.1365-2621.1988.tb10164.x
https://doi.org/10.1111/j.1365-2621.1988.tb10164.x
Publikováno v:
Journal of Food Science. 53:282-283
The time-temperature conditions required to achieve different Fo values at the slowest heating point of canned mussels were determined. The influence of the various temperature histories on the composition and sensory attributes of canned mussels in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5468a8c811c4c42ad08eceb13ea1642c
https://doi.org/10.1111/j.1365-2621.1988.tb10231.x
https://doi.org/10.1111/j.1365-2621.1988.tb10231.x
Publikováno v:
Journal of Food Science. 50:836-837
Heating curves for different locations inside cans of mussels brine, placed in vertical, horizontal and inclined positions, were experimentally determined. Temperature profiles were fitted the response of a second order system to a step input. The lo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fe91865bfa148ecc0adc0c5ab312636d
https://doi.org/10.1111/j.1365-2621.1985.tb13809.x
https://doi.org/10.1111/j.1365-2621.1985.tb13809.x