Kinetics of Food Quality Changes During Thermal Processing: a Review
Published 2014 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Kinetics of Food Quality Changes During Thermal Processing: a Review
Authors
Keywords
Thermal processing, Color, Texture, Nutrients, Kinetic model
Journal
Food and Bioprocess Technology
Volume 8, Issue 2, Pages 343-358
Publisher
Springer Nature
Online
2014-09-18
DOI
10.1007/s11947-014-1398-3
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Kinetics of quality changes in whole blue mussel (Mytilus edulis) during pasteurization
- (2013) Mahmoudreza Ovissipour et al. FOOD RESEARCH INTERNATIONAL
- Texture measurement approaches in fresh and processed foods — A review
- (2013) Lan Chen et al. FOOD RESEARCH INTERNATIONAL
- Kinetics of carrot texture degradation under pasteurization conditions
- (2013) Jing Peng et al. JOURNAL OF FOOD ENGINEERING
- Optimum Cooking Conditions for Shrimp and Atlantic Salmon
- (2013) Lauren Brookmire et al. JOURNAL OF FOOD SCIENCE
- Vitamin B12 content in raw and cooked beef
- (2013) Małgorzata Czerwonka et al. MEAT SCIENCE
- Thermal Stability of Selected Natural Red Extracts Used as Food Colorants
- (2013) José A. Fernández-López et al. PLANT FOODS FOR HUMAN NUTRITION
- The Arrhenius Equation Revisited
- (2012) Micha Peleg et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Colour Measurement and Analysis in Fresh and Processed Foods: A Review
- (2012) Pankaj B. Pathare et al. Food and Bioprocess Technology
- Shelf life of powdered Campomanesia adamantium pulp in controlled environments
- (2012) Caroline A. Breda et al. FOOD CHEMISTRY
- Thermal degradation kinetics of xanthophylls from blood orange in model and real food systems
- (2012) Thiziri Hadjal et al. FOOD CHEMISTRY
- Effect of Gamma Irradiation on Shelf-life Extension and Sensory Characteristics of Dak-galbi (Marinated Diced Chicken) during Accelerated Storage
- (2012) Yo-Han Yoon et al. Korean Journal for Food Science of Animal Resources
- Kinetics of thermal degradation of vitamin C in marula fruit (Sclerocarya birrea subsp. caffra) as compared to other selected tropical fruits
- (2012) Penny Hiwilepo-van Hal et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Colour measurements by computer vision for food quality control – A review
- (2012) Di Wu et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- On Models of the Temperature Effect on the Rate of Chemical Reactions and Biological Processes in Foods
- (2012) Christina S. Barsa et al. Food Engineering Reviews
- Undesirable Sulphur and Carbonyl Flavor Compounds in UHT Milk: A Review
- (2011) Alex Zabbia et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Impact of Thermal Treatment on Physicochemical, Antioxidative and Rheological Properties of White-Flesh and Red-Flesh Dragon Fruit (Hylocereus spp.) Purees
- (2011) Wijitra Liaotrakoon et al. Food and Bioprocess Technology
- Kinetic evaluation of colour, texture, polyphenols and antioxidant capacity of Irish York cabbage after blanching treatment
- (2011) Amit Kumar Jaiswal et al. FOOD CHEMISTRY
- Effect of thermal and non thermal processing technologies on the bioactive content of exotic fruits and their products: Review of recent advances
- (2011) A. Rawson et al. FOOD RESEARCH INTERNATIONAL
- Inactivation kinetics of Salmonella spp. under thermal and emerging treatments: A review
- (2011) Daniela Bermúdez-Aguirre et al. FOOD RESEARCH INTERNATIONAL
- Thermal Degradation of Anthocyanins from Purple Potato (Cv. Purple Majesty) and Impact on Antioxidant Capacity
- (2011) Balunkeswar Nayak et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Quantifying the Influence of Thermal Process Parameters on in Vitro β-Carotene Bioaccessibility: A Case Study on Carrots
- (2011) Lien Lemmens et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Anthocyanin degradation kinetics during thermal and high pressure treatments of raspberries
- (2011) Lise Verbeyst et al. JOURNAL OF FOOD ENGINEERING
- Radio-frequency heating of heterogeneous food – Meat lasagna
- (2011) Jian Wang et al. JOURNAL OF FOOD ENGINEERING
- Enzyme inactivation kinetics and colour changes in Garlic (Allium sativum L.) blanched under different conditions
- (2011) Luciane Fante et al. JOURNAL OF FOOD ENGINEERING
- Stability of health-related compounds in plant foods through the application of non thermal processes
- (2011) Gemma Oms-Oliu et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Kinetic Modelling of Colour Degradation in Tomato Puree (Lycopersicon esculentum L.)
- (2010) P. Nisha et al. Food and Bioprocess Technology
- Kinetic study on the thermal and pressure degradation of anthocyanins in strawberries
- (2010) Lise Verbeyst et al. FOOD CHEMISTRY
- Modeling thermal degradation of litchi texture: Comparison of WeLL model and conventional methods
- (2010) Kai Yu et al. FOOD RESEARCH INTERNATIONAL
- Bioactive substance contents and antioxidant capacity of raw and blanched vegetables
- (2010) Tiong Ngee Wen et al. Innovative Food Science & Emerging Technologies
- Kinetics of ascorbic acid degradation and colour change in ground cashew apples treated at high temperatures (100-180 °C)
- (2010) Janice R. Lima et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Kinetics of Anthocyanin Degradation and Browning in Reconstituted Blackberry Juice Treated at High Temperatures (100−180 °C)
- (2010) Nadiarid Jiménez et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Quality and mold control of enriched white bread by combined radio frequency and hot air treatment
- (2010) Yanhong Liu et al. JOURNAL OF FOOD ENGINEERING
- Degradation Kinetics of Anthocyanin in Blueberry Juice during Thermal Treatment
- (2010) Carolina Pereira Kechinski et al. JOURNAL OF FOOD SCIENCE
- Almond quality as influenced by radio frequency heat treatments for disinfestation
- (2010) M. Gao et al. POSTHARVEST BIOLOGY AND TECHNOLOGY
- Kinetics of Crude Peroxidase Inactivation and Color Changes of Thermally Treated Seedless Guava (Psidium guajava L.)
- (2009) Ali Ganjloo et al. Food and Bioprocess Technology
- Carrot texture degradation kinetics and pectin changes during thermal versus high-pressure/high-temperature processing: A comparative study
- (2009) Ans De Roeck et al. FOOD CHEMISTRY
- Kinetic Modeling of Food Quality: A Critical Review
- (2008) Martinus A.J.S. van Boekel COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Determination of the degradation kinetics of anthocyanins in a model juice system using isothermal and non-isothermal methods
- (2008) Niamh Harbourne et al. FOOD CHEMISTRY
- Goat Milk Free Fatty Acid Characterization During Conventional and Ohmic Heating Pasteurization
- (2008) R.N. Pereira et al. JOURNAL OF DAIRY SCIENCE
- Microwave sterilization of sliced beef in gravy in 7-oz trays
- (2008) Zhongwei Tang et al. JOURNAL OF FOOD ENGINEERING
- Radio frequency treatment of foods: Review of recent advances
- (2008) Francesco Marra et al. JOURNAL OF FOOD ENGINEERING
- Thermal resistance of Salmonella enteritidis and Escherichia coli K12 in liquid egg determined by thermal-death-time disks
- (2007) Tony Jin et al. JOURNAL OF FOOD ENGINEERING
- Thermal effects on chicken and salmon muscles: Tenderness, cook loss, area shrinkage, collagen solubility and microstructure
- (2007) Fanbin Kong et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Performance evaluation of aluminum test cell designed for determining the heat resistance of bacterial spores in foods
- (2007) H.-J. Chung et al. LWT-FOOD SCIENCE AND TECHNOLOGY
Find the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
SearchAdd your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload Now