Reaction Kinetics at High Pressure and Temperature: Effects on Milk Flavor Volatiles and on Chemical Compounds with Nutritional and Safety Importance in Several Foods

Food and Bioprocess Technology

Volumn 4, Issue 6, 2011, Pages 986-995

  Valdez Fragoso, Aurora ^a   Mújica Paz, Hugo ^a   Welti Chanes, Jorge ^a   Torres, J Antonio ^a,b  

^a SCHOOL OF ENGINEERING AND SCIENCES   (Mexico)

^b OREGON STATE UNIVERSITY   (United States)

Author keywords

Activation energy; Activation volume; Novel foods laws; Pressure assisted thermal processing (PATP); Reaction kinetics

Indexed keywords

ACTIVATION VOLUME; BACTERIAL SPORE; CHEMICAL CHANGE; CONTINUOUS IMPROVEMENTS; CONVENTIONAL PROCESSING; EATING QUALITY; ELEVATED TEMPERATURE; FLAVOR VOLATILES; FOOD QUALITY; HIGH PRESSURE; HIGH STANDARDS; HIGH TEMPERATURE; MICROBIAL PATHOGENS; MINIMAL PROCESSING; NOVEL FOODS LAWS; PROCESS TIME; READY-TO-EAT FOODS; SHELF-STABLE FOODS; SYNERGISTIC EFFECT; THERMAL PROCESS;

ACTIVATION ENERGY; ASSOCIATION REACTIONS; BACTERIOLOGY; CHEMICAL COMPOUNDS; CHEMICAL CONTAMINATION; DEGRADATION; FLAVOR COMPOUNDS; FOOD SAFETY; HIGH PRESSURE EFFECTS; KINETICS; RAPID THERMAL ANNEALING; REACTION KINETICS;

THERMAL PROCESSING (FOODS);

BACTERIA (MICROORGANISMS);

EID: 79958251113     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-010-0489-z     Document Type: Review

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