Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Eamonn Hogan"'
Publikováno v:
Journal of Food Engineering. 91:260-268
High pressure freezing processes such as pressure assisted freezing (PAF) and high pressure shift freezing (HPSF) are novel technologies that can be used to improve the quality of frozen foods. A one dimensional finite difference numerical model base
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e98b49dd2cacc089924ddc663a3f7e3c
https://doi.org/10.1016/j.jfoodeng.2008.08.031
https://doi.org/10.1016/j.jfoodeng.2008.08.031
Autor:
Eamonn Hogan
Crowood's Rugby Drills is a collection of 125 activities, practices and games designed to improve coaching sessions at all levels of the game. The drills are organised into chapters according to a particular skill or phase of the game, from the warm
The quality and safety of food products are the two factors that most influence the choices made by today's increasingly demanding consumers. Conventional food sterilization and preservation methods often result in a reduction in the apparent freshne
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::744582dc709ff902085365f56cc3721d
https://doi.org/10.1016/b978-0-12-411479-1.00001-2
https://doi.org/10.1016/b978-0-12-411479-1.00001-2
Autor:
Ana Allende, Francisco Artés, B Ravindra Babu, V M Balasubramaniam, Domenico Cacace, Siaw Kiang Chou, Kian Jon Chua, Timothy D Durance, Marianne Dyrby, Pedro Elez-Martínez, Søren B Engelsen, David J Geveke, Adeline Goullieux, Mansel W Griffiths, Magnus Gudmundsson, Hannes Hafsteinsson, Flemming Hansen, Volker Heinz, Eamonn Hogan, C James, S J James, Zongchao Jia, Alan L Kelly, Dietrich Knorr, Monique Lacroix, Robert W Lencki, Pascual Lopez-Buesa, Olga Martín-Belloso, Timothy J Mason, Gauri S Mittal, Montserrat Mor-Mur, Naveen Nagaraj, K Niranjan, Valerie Orsat, Laura Otero, Jean-Pierre Pain, Luigi Palmieri, Srilatha Pandrangi, Ganapathi Patil, G S Vijaya Raghavan, KSMS Raghavarao, N K Rastogi, Enrique Riera, Serpil Sahin, Pedro D Sanz, Christine H Scaman, Jakob Søltoft-Jensen, Gülüm Sumnu, Da-Wen Sun, Stefan Toepfl, Antonio Vercet, Nanna Viereck, Brent Wathen, Josep Yuste, Liyun Zheng
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8c5d15417fe8d31bc4b4171ebf670591
https://doi.org/10.1016/b978-012676757-5/50001-3
https://doi.org/10.1016/b978-012676757-5/50001-3
Publisher Summary The application of any new technology presents significant challenges to food technologists and food researchers. High-pressure (HP) processing offers the food industry a technology that can achieve the food safety of heat pasteuriz
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e14813b0846e777a339fec625a2d3700
https://doi.org/10.1016/b978-012676757-5/50003-7
https://doi.org/10.1016/b978-012676757-5/50003-7