Zobrazeno 1 - 10
of 29
pro vyhledávání: '"Khe V. Chau"'
Autor:
Jean-Pierre Emond, Jeffrey K. Brecht, Ray A. Bucklin, Khe V. Chau, William Pelletier, David W. Hahn
Publikováno v:
Transactions of the ASABE. 61:723-732
Air transport has unique characteristics that are essential for the transport of perishable products. However, temperature variations during air transport operations may be detrimental to temperature-sensitive products such as fresh horticultural cro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e07989d658967c68e2a1d36277f8373e
https://doi.org/10.13031/trans.12524
https://doi.org/10.13031/trans.12524
Autor:
Bruce A. Welt, Khe V. Chau, Thomas B. DeMarse, Brian Y. Cooper, Douglas L. Archer, Amber Scarlatos
Publikováno v:
Journal of Food Science. 70:r121-r130
Seven serologically related, but antigenically different, botulinum toxins (BoNTs) have been identified including types A, B, C, D, E, F, and G. The bacterium Clostridium botulinum along with some strains of Clostridium baratti and Clostridium butyri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4a27c613bd2cb518f340ee6c5628a7eb
https://doi.org/10.1111/j.1365-2621.2005.tb11525.x
https://doi.org/10.1111/j.1365-2621.2005.tb11525.x
Publikováno v:
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Respiration rate, sensory attributes, colour alterations, and water, chlorophyll and ascorbic acid contents were monitored during storage of shredded Galega kale (Brassica oleracea var. acephala DC.) at 20 ◦ C to define an adequate range of O 2 and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7ec1ab2bee0cdbff4b04730b89b89f25
https://doi.org/10.1016/j.postharvbio.2004.08.007
https://doi.org/10.1016/j.postharvbio.2004.08.007
Publikováno v:
Journal of Food Process Engineering. 25:557-570
A cone frustum is an alternative shape for packaging thermally processed foods that can be useful in modeling the increasing number of microwaveable, ready-to-eat conical-shaped food containers seen on supermarket shelves. Thermal processing in a con
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b499be7b7d4e31c8f795d65276c2b7ee
https://doi.org/10.1111/j.1745-4530.2003.tb00651.x
https://doi.org/10.1111/j.1745-4530.2003.tb00651.x
Publikováno v:
Journal of Food Process Engineering. 25:539-555
A 2-dimensional energy balance approach was used to model temperature distribution in conduction heated conically shaped bodies. A numerical solution by finite differences to the second order partial differential equation for heat conduction served a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aadb332b0d304e2bdf071c1866c19096
https://doi.org/10.1111/j.1745-4530.2003.tb00650.x
https://doi.org/10.1111/j.1745-4530.2003.tb00650.x
Publikováno v:
Journal of Food Engineering. 54:299-307
The design of modified atmosphere packaging (MAP) for fresh-cut produce requires an adequate model for prediction of respiration rate as a function of both temperature and gas composition. In this work, the O2 consumption and CO2 production rates of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::146f3aabfb0da99f42ceacbdfa8e2893
https://doi.org/10.1016/s0260-8774(01)00216-3
https://doi.org/10.1016/s0260-8774(01)00216-3
Publikováno v:
Journal of Aquatic Food Product Technology. 10:31-45
Physical properties of shrimp are economically important, and affected by size of shrimp, pre-treatments, used cooking time and temperature, cooling methods and other processing conditions during thermal processing. Phosphates are commonly used in sh
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c822521ea8063a52dfa8d5b0fb1d0935
https://doi.org/10.1300/j030v10n02_04
https://doi.org/10.1300/j030v10n02_04
Publikováno v:
Journal of Food Engineering. 43:9-15
Perforation-mediated modified atmosphere packaging relies on the use of macro perforations or tubes to control the O2 and CO2 exchange and create the desired atmosphere inside an otherwise gas-tight package. In this work, the O2 and CO2 exchange thro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bfb7d5deabc54466500ea48b31004a88
https://doi.org/10.1016/s0260-8774(99)00122-3
https://doi.org/10.1016/s0260-8774(99)00122-3
Publikováno v:
Journal of Food Process Engineering. 22:383-394
Cooking causes moisture loss and reduces the yield of shrimp. This can be affected by its size, cooking temperature and time. A finite difference mathematical model to predict temperature distribution during heating/cooling of shrimp was modified to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1edf5e675454dbc084cc0aa8044b447e
https://doi.org/10.1111/j.1745-4530.1999.tb00493.x
https://doi.org/10.1111/j.1745-4530.1999.tb00493.x
Publikováno v:
Postharvest Biology and Technology. 17:1-9
A procedure to maintain desired levels of O2 and CO2 inside packages that are exposed to different surrounding temperatures was designed and tested. This procedure included the design of packages for a high temperature, ambient atmosphere conditions
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d5dd965c2418330be1220e6756984916
https://doi.org/10.1016/s0925-5214(99)00026-5
https://doi.org/10.1016/s0925-5214(99)00026-5