메뉴 건너뛰기




Volumn , Issue , 2007, Pages 335-365

Commercial canning of berries

Author keywords

[No Author keywords available]

Indexed keywords

BERRY FRUITS; CANNING FOODS; PROCESSING METHOD;

EID: 79956281818     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter
Times cited : (3)

References (37)
  • 4
    • 1842782650 scopus 로고
    • Evaluating the lethality of heat processes using a method employing Hick’s table
    • Pflug, I.J., Evaluating the lethality of heat processes using a method employing Hick’s table, Food Technol., 33, 1153, 1968.
    • (1968) Food Technol. , vol.33 , pp. 1153
    • Pflug, I.J.1
  • 5
    • 1842631297 scopus 로고
    • A procedure for calculating the sterilization value of a thermal process
    • Hayakawa, K., A procedure for calculating the sterilization value of a thermal process, Food Technol., 22, 905, 1968.
    • (1968) Food Technol. , vol.22 , pp. 905
    • Hayakawa, K.1
  • 6
    • 0017361593 scopus 로고
    • Mathematical methods for estimating proper thermal processes and their computer implementation
    • Hayakawa, K., Mathematical methods for estimating proper thermal processes and their computer implementation, Adv. Food Res., 23, 75, 1977.
    • (1977) Adv. Food Res. , vol.23 , pp. 75
    • Hayakawa, K.1
  • 7
    • 0001738976 scopus 로고
    • Computer optimization of nutrient retention in the thermal processing of conductionheated foods
    • Teixeira, A.A., Dixon, J.R., Zahradnik, J.W., and Zinsmeister, G.E., Computer optimization of nutrient retention in the thermal processing of conductionheated foods, Food Technol., 23, 845, 1969.
    • (1969) Food Technol. , vol.23 , pp. 845
    • Teixeira, A.A.1    Dixon, J.R.2    Zahradnik, J.W.3    Zinsmeister, G.E.4
  • 8
    • 0039998369 scopus 로고
    • Use of computer-derived tables to calculate sterilizing processes for package foods. 2. Application to brokenline heating curves
    • Griffin, R.C., Jr., Herndo, D.H., and Ball, C.O., Use of computer-derived tables to calculate sterilizing processes for package foods. 2. Application to brokenline heating curves, Food Technol., 23, 519, 1969.
    • (1969) Food Technol. , vol.23 , pp. 519
    • Griffin, R.C.1    Herndo, D.H.2    Ball, C.O.3
  • 9
    • 0141616424 scopus 로고
    • Use of computer-derived tables to calculate sterilizing processes for package foods. 3. Application to cooling curves
    • Griffin, R.C., Jr., Herndo, D.H., and Ball, C.O., Use of computer-derived tables to calculate sterilizing processes for package foods. 3. Application to cooling curves, Food Technol., 25, 134, 1969.
    • (1969) Food Technol. , vol.25 , pp. 134
    • Griffin, R.C.1    Herndo, D.H.2    Ball, C.O.3
  • 10
    • 0042757099 scopus 로고
    • Evaluation of lethality and nutrient retentions of conduction-heating foods in rectangular containers
    • Manson, J.E., Zahradnik, J.W., and Stumbo, C.R., Evaluation of lethality and nutrient retentions of conduction-heating foods in rectangular containers, Food Technol., 24, 1297, 1970.
    • (1970) Food Technol. , vol.24 , pp. 1297
    • Manson, J.E.1    Zahradnik, J.W.2    Stumbo, C.R.3
  • 11
    • 84985165929 scopus 로고
    • Computer calculation of thermal processes
    • Tung, M.A. and Garland, T.D., Computer calculation of thermal processes, J. Food Sci., 43, 365, 1979.
    • (1979) J. Food Sci. , vol.43 , pp. 365
    • Tung, M.A.1    Garland, T.D.2
  • 12
    • 84986532512 scopus 로고
    • Simplified equations for transient temperatures in conductive foods with convective heat transfer at the surface
    • Ramaswamy, H.S., Lo, K.V., and Tung, M.A., Simplified equations for transient temperatures in conductive foods with convective heat transfer at the surface, J. Food Sci., 47, 2042, 1982.
    • (1982) J. Food Sci. , vol.47 , pp. 2042
    • Ramaswamy, H.S.1    Lo, K.V.2    Tung, M.A.3
  • 13
    • 0023379147 scopus 로고
    • Calculation of thermal process lethality for conduction-heated canned foods
    • Pham, Q.T., Calculation of thermal process lethality for conduction-heated canned foods, J. Food Sci., 52, 967, 1987.
    • (1987) J. Food Sci. , vol.52 , pp. 967
    • Pham, Q.T.1
  • 15
    • 0000602197 scopus 로고
    • Application of combined methods technology in minimally processed fruits
    • Alzamora, S.M., Tapia, M.S., Argaíz, A., and Welti, J., Application of combined methods technology in minimally processed fruits, Food Res. Int., 26, 125, 1993.
    • (1993) Food Res. Int. , vol.26 , pp. 125
    • Alzamora, S.M.1    Tapia, M.S.2    Argaíz, A.3    Welti, J.4
  • 18
    • 5444265901 scopus 로고    scopus 로고
    • Thermal processing of fruits
    • Somogyi, L.P., Ramaswamy, H.S., and Hui, Y.H., Technomic Publishing, Lancaster, PA
    • Ramaswamy, H. S. and Abbatemarco, C., Thermal processing of fruits, in Processing of Fruits—Science and Technology, Vol. 1, Biology, Principles, and Applications, Somogyi, L.P., Ramaswamy, H.S., and Hui, Y.H., Eds., Technomic Publishing, Lancaster, PA, 1996.
    • Processing of Fruits—Science and Technology , vol.1 , pp. 1996
    • Ramaswamy, H.S.1    Abbatemarco, C.2
  • 25
    • 0000001275 scopus 로고
    • New parameters for process calculation
    • Stumbo, C.R. and Longley, R.E., New parameters for process calculation, Food Technol., 20, 341, 1966.
    • (1966) Food Technol. , vol.20 , pp. 341
    • Stumbo, C.R.1    Longley, R.E.2
  • 27
    • 84964324554 scopus 로고
    • Thermoresistant propagules of Neosartorya fischeri; some ecologic implications
    • Jesenka, A., Pieckova, E., and Septikova, J., Thermoresistant propagules of Neosartorya fischeri; some ecologic implications, J. Food Prot., 54, 582, 1991.
    • (1991) J. Food Prot. , vol.54 , pp. 582
    • Jesenka, A.1    Pieckova, E.2    Septikova, J.3
  • 29
    • 85056372648 scopus 로고    scopus 로고
    • Apple quality’s more than skin deep
    • Lu, R., Apple quality’s more than skin deep, Agric. Res., 53, 8, 2005.
    • (2005) Agric. Res. , vol.53 , pp. 8
    • Lu, R.1
  • 30
    • 0012139985 scopus 로고
    • Canning of fruits in natural fruit juices. I. Canning of peaches in apple juice
    • Vyas, K.K. and Joshi, V.K., Canning of fruits in natural fruit juices. I. Canning of peaches in apple juice, J. Food Sci. Technol., 18, 39, 1981.
    • (1981) J. Food Sci. Technol. , vol.18 , pp. 39
    • Vyas, K.K.1    Joshi, V.K.2
  • 31
    • 85056391544 scopus 로고
    • Edward E. Judge & Sons, Westminster, MD
    • Almanac of the Canning, Freezing, Preserving Industries, Vols. 1 and 2, Edward E. Judge & Sons, Westminster, MD, 1993.
    • (1993) Freezing, Preserving Industries , vol.1-2
  • 33
    • 85056419045 scopus 로고
    • Canning procedures for fruits
    • Jackson, J.M. and Shinn, B.M.Avi Publishing, Westport, CT, chap. 7
    • Jackson, J.M, Canning procedures for fruits, in Fundamentals of Food Canning Technology, Jackson, J.M. and Shinn, B.M., Eds., Avi Publishing, Westport, CT, 1979, chap. 7.
    • (1979) Fundamentals of Food Canning Technology
    • Jackson, J.M.1
  • 34
    • 84985201242 scopus 로고
    • Kinetic parameter estimation for quality change during continuous thermal processing of grapefruit juice
    • Cohen, E., Birk, Y., Mannheim, C.H., and Saguy, I.S., Kinetic parameter estimation for quality change during continuous thermal processing of grapefruit juice, J. Food Sci., 59, 155, 1994.
    • (1994) J. Food Sci. , vol.59 , pp. 155
    • Cohen, E.1    Birk, Y.2    Mannheim, C.H.3    Saguy, I.S.4


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.