-
3
-
-
0027850033
-
Time-variable retort temperature profiles for cylindrical cans: Batch process time, energy consumption, and quality retention model
-
S.F. Almonacid-Merino, R. Simpson, and J.A. Torres Time-variable retort temperature profiles for cylindrical cans: batch process time, energy consumption, and quality retention model Journal of Food Process Engineering 16 1993 271 287
-
(1993)
Journal of Food Process Engineering
, vol.16
, pp. 271-287
-
-
Almonacid-Merino, S.F.1
Simpson, R.2
Torres, J.A.3
-
4
-
-
18144427940
-
Development of an integrated model for heat transfer and dynamic growth of Clostridium perfringens during the cooling of cooked boneless ham
-
DOI 10.1016/j.ijfoodmicro.2004.10.041
-
A. Amezquita, C.L. Weller, L. Wang, H. Thippareddi, and D.E. Burson Development of an integrated model for heat transfer and dynamic growth of Clostridium perfringens during the cooling of cooked (Pubitemid 40615855)
-
(2005)
International Journal of Food Microbiology
, vol.101
, Issue.1-2
, pp. 123-144
-
-
Amezquita, A.1
Weller, C.L.2
Wang, L.3
Thippareddi, H.4
Burson, D.E.5
-
5
-
-
0030719852
-
Kinetics of formation of polar heterocyclic amines in a meat model system
-
P. Arvidsson, M.A.J.S. van Boekel, K. Skog, A. Solyakov, and M. Jagerstad Kinetics of formation of polar heterocyclic amines in a meat model system Journal of Food Science 62 1997 911 916 (Pubitemid 27463797)
-
(1997)
Journal of Food Science
, vol.62
, Issue.5
, pp. 911-916
-
-
Arvidsson, P.1
Van Boekel, M.A.J.S.2
Skog, K.3
Jagerstad, M.4
-
6
-
-
0032926439
-
Formation of heterocyclic amines in a meat juice model system
-
P. Arvidsson, M.A.J.S. van Boekel, K. Skog, A. Solyakov, and M. Jagerstad Formation of heterocyclic amines in a meat juice model system Journal of Food Science 62 1999 216 221 (Pubitemid 29223368)
-
(1999)
Journal of Food Science
, vol.64
, Issue.2
, pp. 216-221
-
-
Arvidsson, P.1
Van Boekel, M.A.J.S.2
Skog, K.3
Solyakov, A.4
Jagerstad, M.5
-
7
-
-
34248168499
-
Food preservation by canning
-
C.O. Ball Food preservation by canning Food Industries 1 1929 262 263
-
(1929)
Food Industries
, vol.1
, pp. 262-263
-
-
Ball, C.O.1
-
8
-
-
38749129171
-
Quality and safety models and optimization as part of computer-integrated manufacturing
-
DOI 10.1111/j.1541-4337.2007.00023.x
-
J.R. Banga, E. Balsa-Canto, and A.A. Alonso Quality and safety models and optimization as part of computer-integrated manufacturing Comprehensive Reviews in Food Science and Food Safety 7 1 2008 168 174 (Pubitemid 351176997)
-
(2008)
Comprehensive Reviews in Food Science and Food Safety
, vol.7
, Issue.1
, pp. 168-174
-
-
Banga, J.R.1
Balsa-Canto, E.2
Alonso, A.A.3
-
9
-
-
38749093387
-
Use of modeling to enhance the microbiological safety of the food system
-
DOI 10.1111/j.1541-4337.2007.00034.x
-
D.G. Black, and P.M. Davidson Use of modeling to enhance the microbiological safety of the food system Comprehensive Reviews in Food Science and Food Safety 7 2008 159 167 (Pubitemid 351176996)
-
(2008)
Comprehensive Reviews in Food Science and Food Safety
, vol.7
, Issue.1
, pp. 159-167
-
-
Black, D.G.1
Davidson, P.M.2
-
10
-
-
1242283919
-
Formation and stability of heterocyclic amines in a meat flavour model system: Effect of temperature, time and precursors
-
DOI 10.1016/j.jchromb.2003.09.024
-
M. Bordas, E. Moyano, L. Puignou, and M.T. Galceran Formation and stability of heterocyclic amines in a meat flavour model system - Effect of temperature, time and precursors Journal of Chromatography B 802 1 2004 11 17 (Pubitemid 38224267)
-
(2004)
Journal of Chromatography B: Analytical Technologies in the Biomedical and Life Sciences
, vol.802
, Issue.1
, pp. 11-17
-
-
Bordas, M.1
Moyano, E.2
Puignou, L.3
Galceran, M.T.4
-
13
-
-
0003165953
-
Effects of temperature and composition on thermal properties of foods
-
Y. Choi, and M.R. Okos Effects of temperature and composition on thermal properties of foods M. Le Maguer, P. Jelen, Food Engineering and Process Applications 1987 Elsevier Applied Science London, UK
-
(1987)
Food Engineering and Process Applications
-
-
Choi, Y.1
Okos, M.R.2
-
15
-
-
0037592479
-
Computer-aided engineering in food process and product design
-
A.K. Datta Computer-aided engineering in food process and product design Food Technology 52 10 1998 44 52 (Pubitemid 128573387)
-
(1998)
Food Technology
, vol.52
, Issue.10
, pp. 44-52
-
-
Datta, A.K.1
-
16
-
-
38749145216
-
Status of physics-based models in the design of food products, processes and equipment
-
A.K. Datta Status of physics-based models in the design of food products, processes and equipment Comprehensive Reviews in Food Science and Food Safety 7 1 2008 114 116
-
(2008)
Comprehensive Reviews in Food Science and Food Safety
, vol.7
, Issue.1
, pp. 114-116
-
-
Datta, A.K.1
-
18
-
-
83655209742
-
Overview of mathematical modeling techniques in food and bioprocesses
-
A.K. Datta, and S.S. Sablani Overview of mathematical modeling techniques in food and bioprocesses S.S. Sablani, A.K. Datta, M.S. Rahman, A.S. Mujumdar, Handbook of Food and Bioprocess Modeling Techniques 2007 Taylor Francis Boca Raton, Florida
-
(2007)
Handbook of Food and Bioprocess Modeling Techniques
-
-
Datta, A.K.1
Sablani, S.S.2
-
20
-
-
79951517012
-
-
June 20-22 Parma, Italy. Available from
-
Eurotherm Seminar 77, June 20-22, 2005. Heat and Mass Transfer in Food Processing, Parma, Italy. Available from: http://ied.eng.unipr.it/fisicatecnica/ seminar77/inglese/menu.htm.
-
(2005)
Heat and Mass Transfer in Food Processing
-
-
-
21
-
-
79951514015
-
-
June 16-18 Wageningen, The Netherlands
-
FOODSIM, June 16-18, 2004. WICC-WIR, Wageningen, The Netherlands.
-
(2004)
WICC-WIR
-
-
-
22
-
-
0027515243
-
Heterocyclic aromatic amine formation in grilled bacon, beef and fish and in grill scrapings
-
G.A. Gross, R.J. Turesky, L.B. Fay, W.G. Stillwell, P.L. Skipper, and S.R. Tannenbaum Heterocyclic aromatic amine formation in grilled bacon, beef and fish and in grill scrapings Carcinogenesis 14 11 1993 2313 2318 (Pubitemid 23335188)
-
(1993)
Carcinogenesis
, vol.14
, Issue.11
, pp. 2313-2318
-
-
Gross, G.A.1
Turesky, R.J.2
Fay, L.B.3
Stillwell, W.G.4
Skipper, P.L.5
Tannenbaum, S.R.6
-
23
-
-
34248202162
-
Uncertainty in thermal process calculations due to variability in first-order and Weibull kinetic parameters
-
A. Halder, A.K. Datta, and S.S.R. Geedipalli Uncertainty in thermal process calculations due to variability in first-order and Weibull kinetic parameters Journal of Food Science 72 2007 E155 E167
-
(2007)
Journal of Food Science
, vol.72
-
-
Halder, A.1
Datta, A.K.2
Geedipalli, S.S.R.3
-
24
-
-
79951511313
-
An improved, easily implementable, porous media based model for deep-fat frying. Part 1: Model development and input parameters
-
A. Halder, A. Dhall, and A.K. Datta An improved, easily implementable, porous media based model for deep-fat frying. Part 1: model development and input parameters Transactions of IChemE 85 C3 2007 1 11
-
(2007)
Transactions of IChemE
, vol.85
, Issue.C3
, pp. 1-11
-
-
Halder, A.1
Dhall, A.2
Datta, A.K.3
-
25
-
-
77955830631
-
Development of associations and kinetic models for microbiological data to be used in comprehensive food safety prediction software
-
A. Halder, D.G. Black, P.M. Davidson, and A.K. Datta Development of associations and kinetic models for microbiological data to be used in comprehensive food safety prediction software Journal of Food Science 75 6 2010 R107 R120
-
(2010)
Journal of Food Science
, vol.75
, Issue.6
-
-
Halder, A.1
Black, D.G.2
Davidson, P.M.3
Datta, A.K.4
-
26
-
-
78649359258
-
Modeling transport in porous media with phase change: Applications to food processing
-
A. Halder, A. Dhall, and A.K. Datta Modeling transport in porous media with phase change: applications to food processing Journal of Heat Transfer 133 3 2011 031010
-
(2011)
Journal of Heat Transfer
, vol.133
, Issue.3
, pp. 031010
-
-
Halder, A.1
Dhall, A.2
Datta, A.K.3
-
27
-
-
79951517482
-
-
Co-organized by Ashim K. Datta and Kumar M. Dhanasekharan of Fluent Inc
-
IFT Annual Meeting, Chicago, IL, July 13-16, 2003. Symposia on 'Computer-Aided Engineering to Enhance Food Product, Process and Equipment Design', Co-organized by Ashim K. Datta and Kumar M. Dhanasekharan of Fluent Inc.
-
IFT Annual Meeting, Chicago, IL, July 13-16, 2003. Symposia on 'Computer-Aided Engineering to Enhance Food Product, Process and Equipment Design'
-
-
-
31
-
-
38749148831
-
Productivity improvement through modeling: An overview of manufacturing experience for the food industry
-
DOI 10.1111/j.1541-4337.2007.00035.x
-
R.W. Ivester Productivity improvement through modeling: an overview of manufacturing experience for the food industry Comprehensive Reviews in Food Science and Food Safety 7 1 2008 182 191 (Pubitemid 351176999)
-
(2008)
Comprehensive Reviews in Food Science and Food Safety
, vol.7
, Issue.1
, pp. 182-191
-
-
Ivester, R.W.1
-
32
-
-
0005196895
-
Effects of time and temperature on the formation of Meiq(X) and Dimeiq(X) in a model system containing threonine, glucose, and creatine
-
L.S. Jackson, and W.A. Hargraves Effects of time and temperature on the formation of Meiq(X) and Dimeiq(X) in a model system containing threonine, glucose, and creatine Journal of Agricultural Food Chemistry 43 6 1995 1678 1684
-
(1995)
Journal of Agricultural Food Chemistry
, vol.43
, Issue.6
, pp. 1678-1684
-
-
Jackson, L.S.1
Hargraves, W.A.2
-
33
-
-
3843129544
-
Development of a food database of nitrosamines, heterocyclic amines, and polycyclic aromatic hydrocarbons
-
P. Jakszyn, A. Agudo, R. Ibanez, R. Garcia-Closas, G. Pera, P. Amiano, and C.A. Gonzalez Development of a food database of nitrosamines, heterocyclic amines, and polycyclic aromatic hydrocarbons Journal of Nutrition 134 2004 2011 2014 (Pubitemid 39036180)
-
(2004)
Journal of Nutrition
, vol.134
, Issue.8
, pp. 2011-2014
-
-
Jakszyn, P.1
Agudo, A.2
Ibanez, R.3
Garcia-Closas, R.4
Pera, G.5
Amiano, P.6
Gonzalez, C.A.7
-
34
-
-
47349113968
-
Quantification of heterocyclic aromatic amines in fried meat by HPTLC/UV-FLD and HPLC/UV-FLD: A comparison of two methods
-
DOI 10.1021/jf800689h
-
U. Jautz, M. Gibis, and G.E. Morlock Quantification of heterocyclic aromatic amines in fried meat by HPTLC/UV-FLD and HPLC/UV-FLD: A comparison of two methods Journal of Agricultural and Food Chemistry 56 12 2008 4311 4319 (Pubitemid 351999349)
-
(2008)
Journal of Agricultural and Food Chemistry
, vol.56
, Issue.12
, pp. 4311-4319
-
-
Jautz, U.1
Gibis, M.2
Morlock, G.E.3
-
35
-
-
0028108016
-
Occurrence of mutagenic/carcinogenic heterocyclic amines in meat and fish products, including pan residues, prepared under domestic conditions
-
M.A.E. Johansson, and M. Jagerstad Occurrence of mutagenic/carcinogenic heterocyclic amines in meat and fish products, including pan residues, prepared under domestic conditions Carcinogenesis 15 8 1994 1511 1518 (Pubitemid 24262133)
-
(1994)
Carcinogenesis
, vol.15
, Issue.8
, pp. 1511-1518
-
-
Johansson, M.A.E.1
Jagerstad, M.2
-
36
-
-
38749122854
-
Modeling to improve the efficiency of product and process development
-
DOI 10.1111/j.1541-4337.2007.00033.x
-
F. Jousse Modeling to improve the efficiency of product and process development Comprehensive Reviews in Food Science and Food Safety 7 1 2008 175 181 (Pubitemid 351176998)
-
(2008)
Comprehensive Reviews in Food Science and Food Safety
, vol.7
, Issue.1
, pp. 175-181
-
-
Jousse, F.1
-
37
-
-
33644795715
-
A review of drying models including shrinkage effects
-
DOI 10.1080/07373930500538519, PII V621750950162
-
M.E. Katekawa, and M.A.A. Silva A review of drying models including shrinkage effects Drying Technology 24 1 2006 5 20 (Pubitemid 43347934)
-
(2006)
Drying Technology
, vol.24
, Issue.1
, pp. 5-20
-
-
Katekawa, M.E.1
Silva, M.A.2
-
39
-
-
38749119426
-
Status of microbial modeling in food process models
-
DOI 10.1111/j.1541-4337.2007.00032.x
-
B.P. Marks Status of microbial modeling in food process models Comprehensive Reviews in Food Science and Food Safety 7 1 2008 137 143 (Pubitemid 351176995)
-
(2008)
Comprehensive Reviews in Food Science and Food Safety
, vol.7
, Issue.1
, pp. 137-143
-
-
Marks, B.P.1
-
41
-
-
0141990732
-
Modelling shrinkage during convective drying of food materials: A review
-
L. Mayor, and A.M. Sereno Modelling shrinkage during convective drying of food materials: a review Journal of Food Engineering 61 3 2004 373 386
-
(2004)
Journal of Food Engineering
, vol.61
, Issue.3
, pp. 373-386
-
-
Mayor, L.1
Sereno, A.M.2
-
44
-
-
0001080752
-
Calculation of thermophysical properties of foods
-
Applied Science Publishers New York
-
C.A. Miles, G. Van Beek, and C.H. Veerkamp Calculation of thermophysical properties of foods Physical Properties of Foods 1983 Applied Science Publishers New York 269 312
-
(1983)
Physical Properties of Foods
, pp. 269-312
-
-
Miles, C.A.1
Van Beek, G.2
Veerkamp, C.H.3
-
46
-
-
0142106980
-
Database of physical properties of agro-food materials
-
P. Nesvadba, M. Houska, W. Wolf, V. Gekas, D. Jarvis, P.A. Sadd, and A.I. Johns Database of physical properties of agro-food materials Journal of Food Engineering 61 4 2003 497 503
-
(2003)
Journal of Food Engineering
, vol.61
, Issue.4
, pp. 497-503
-
-
Nesvadba, P.1
Houska, M.2
Wolf, W.3
Gekas, V.4
Jarvis, D.5
Sadd, P.A.6
Johns, A.I.7
-
47
-
-
0344327039
-
Moisture transport in intensive microwave heating of biomaterials: A multiphase porous media model
-
H. Ni, A.K. Datta, and K.E. Torrance Moisture transport in intensive microwave heating of biomaterials: a multiphase porous media model International Journal of Heat and Mass Transfer 42 8 1999 1501 1512
-
(1999)
International Journal of Heat and Mass Transfer
, vol.42
, Issue.8
, pp. 1501-1512
-
-
Ni, H.1
Datta, A.K.2
Torrance, K.E.3
-
48
-
-
2642546643
-
Computer-aided engineering softwares in the food industry
-
S. Otles, and A. Onal Computer-aided engineering softwares in the food industry Journal of Food Engineering 65 2 2004 311 315
-
(2004)
Journal of Food Engineering
, vol.65
, Issue.2
, pp. 311-315
-
-
Otles, S.1
Onal, A.2
-
49
-
-
79951510768
-
-
Available from AccessedOctober30,2010
-
Peleg, M., 2010. Document on the Web. Available from: http://people.umass.edu/aew2000/. Accessed October 30, 2010.
-
(2010)
Document on the Web
-
-
Peleg, M.1
-
50
-
-
37549052916
-
Heterocyclic amine formation during frying of frozen beef burgers
-
E. Persson, B.K. Oroszvari, E. Tornberg, I. Sjoholm, and K. Skog Heterocyclic amine formation during frying of frozen beef burgers International Journal of Food Science and Technology 43 2008 62 68
-
(2008)
International Journal of Food Science and Technology
, vol.43
, pp. 62-68
-
-
Persson, E.1
Oroszvari, B.K.2
Tornberg, E.3
Sjoholm, I.4
Skog, K.5
-
53
-
-
0004214047
-
-
M.A. Rao, S.S.H. Rizvi, A.K. Datta, CRC Press, Taylor Francis Group Boca Raton, FL
-
M.A. Rao, S.S.H. Rizvi, A.K. Datta, Engineering Properties of Foods 2005 CRC Press, Taylor Francis Group Boca Raton, FL
-
(2005)
Engineering Properties of Foods
-
-
-
54
-
-
38749119320
-
-
S.S. Sablani, A.K. Datta, M.S. Rahman, A.S. Mujumdar, CRC Press, Taylor and Francis Group Boca Raton, Florida
-
S.S. Sablani, A.K. Datta, M.S. Rahman, A.S. Mujumdar, Handbook of Food and Bioprocess Modeling Techniques 2007 CRC Press, Taylor and Francis Group Boca Raton, Florida
-
(2007)
Handbook of Food and Bioprocess Modeling Techniques
-
-
-
55
-
-
38749090213
-
Status of observational models used in design and control of food products and processes
-
S.S. Sablani Status of observational models used in design and control of food products and processes Comprehensive Reviews in Food Science and Food Safety 7 1 2008 130 143
-
(2008)
Comprehensive Reviews in Food Science and Food Safety
, vol.7
, Issue.1
, pp. 130-143
-
-
Sablani, S.S.1
-
57
-
-
0031127094
-
The application of computational fluid dynamics in the food industry
-
DOI 10.1016/S0924-2244(97)01028-5
-
G. Scott, and P. Richardson The application of computational fluid dynamics in the food industry Trends in Food Science and Technology 8 1997 119 124 (Pubitemid 27186083)
-
(1997)
Trends in Food Science and Technology
, vol.8
, Issue.4
, pp. 119-124
-
-
Scott, G.1
Richardson, P.2
-
59
-
-
38349104689
-
-
L.M.M. Tijskens, M.L.A.T.M. Hertog, B.M. Nicolai, CRC Press Boca Raton, FL
-
L.M.M. Tijskens, M.L.A.T.M. Hertog, B.M. Nicolai, Food Process Modelling 2001 CRC Press Boca Raton, FL
-
(2001)
Food Process Modelling
-
-
-
60
-
-
79951515602
-
-
J.A. Torres, Personal communication. Oregon State University, Corvallis, Oregon
-
J.A. Torres, Personal communication. Oregon State University, Corvallis, Oregon.
-
-
-
-
61
-
-
0038781425
-
-
Agricultural Research Service Release 19. Nutrient Data Laboratory Home Page. Available from
-
USDA - Agricultural Research Service, 2006. USDA National Nutrient Database for Standard Reference, Release 19. Nutrient Data Laboratory Home Page. Available from: http://www.ars.usda.gov/ba/bhnrc/ndl.
-
(2006)
USDA National Nutrient Database for Standard Reference
-
-
-
63
-
-
33744764524
-
Agglomeration in spray drying installations (the EDECAD project): Stickiness measurements and simulation results
-
DOI 10.1080/07373930600684973, PII Q03226X774428652
-
R.E.M. Verdurmen, G. Van Houwelingen, G. Gunsing, M. Verschueren, and J. Straatsma Agglomeration in spray drying installations (The EDECAD Project): stickiness measurements and simulation results Drying Technology 24 2006 721 726 (Pubitemid 43820924)
-
(2006)
Drying Technology
, vol.24
, Issue.6
, pp. 721-726
-
-
Verdurmen, R.E.M.1
Van Houwelingen, G.2
Gunsing, M.3
Verschueren, M.4
Straatsma, J.5
-
64
-
-
85051255825
-
-
J. Welti-Chanes, J.F. Velez-Ruiz, G.V. Barbosa-Canovas, CRC Press Boca Raton, FL
-
J. Welti-Chanes, J.F. Velez-Ruiz, G.V. Barbosa-Canovas, Transport Phenomena in Food Processing 2002 CRC Press Boca Raton, FL
-
(2002)
Transport Phenomena in Food Processing
-
-
|