UB Paderborn / Katalog / Suche / in CDI

1 – 25 von 232

Sortiert nach

Migration of Chemical Compounds from Packaging Polymers during Microwave, Conventional Heat Treatment, and Storage

Comprehensive reviews in food science and food safety, 2013-09, Vol.12 (5), p.523-545

2013

Link zum Volltext

Verfügbarkeit prüfen

Thermal pasteurization of ready-to-eat foods and vegetables: Critical factors for process design and effects on quality

Critical reviews in food science and nutrition, 2017-09, Vol.57 (14), p.2970-2995

2017

Link zum Volltext

Verfügbarkeit prüfen

Natural color pigments: oxidative stability and degradation kinetics during storage in thermally pasteurized vegetable purees

Journal of the science of food and agriculture, 2019-10, Vol.99 (13), p.5934-5945

2019

Link zum Volltext

Verfügbarkeit prüfen

Kinetics of quality changes in whole blue mussel (Mytilus edulis) during pasteurization

Food research international, 2013-08, Vol.53 (1), p.141-148

2013

Link zum Volltext

Verfügbarkeit prüfen

Microbial validation of radio frequency pasteurization of wheat flour by inoculated pack studies

Journal of food engineering, 2018-01, Vol.217, p.68-74

2018

Link zum Volltext

Verfügbarkeit prüfen

Design of β-Carotene Encapsulated Emulsions for Thermal Processing and Storage

Food and bioprocess technology, 2022-02, Vol.15 (2), p.338-351

2022

Link zum Volltext

Verfügbarkeit prüfen

Ultraviolet-C light inactivation of Escherichia coli O157:H7 and Listeria monocytogenes on organic fruit surfaces

International journal of food microbiology, 2015-10, Vol.210, p.136-142

2015

Link zum Volltext

Verfügbarkeit prüfen

Electrolyzed water and mild-thermal processing of Atlantic salmon (Salmo salar): Reduction of Listeria monocytogenes and changes in protein structure

International journal of food microbiology, 2018-07, Vol.276, p.10-19

2018

Link zum Volltext

Verfügbarkeit prüfen

Machine learning‐based modeling in food processing applications: State of the art

Comprehensive reviews in food science and food safety, 2022-03, Vol.21 (2), p.1409-1438

2022

Link zum Volltext

Verfügbarkeit prüfen

Influence of Water Activity on Thermal Resistance of Microorganisms in Low‐Moisture Foods: A Review

Comprehensive reviews in food science and food safety, 2016-03, Vol.15 (2), p.353-370

2016

Link zum Volltext

Verfügbarkeit prüfen

Polyesters Incorporating Gallic Acid as Oxygen Scavenger in Biodegradable Packaging

Polymers, 2022-12, Vol.14 (23), p.5296

2022

Link zum Volltext

Verfügbarkeit prüfen

Effect of high hydrostatic pressure on microbial inactivation and quality changes in carrot-orange juice blends at varying pH

Food science & technology, 2022-04, Vol.159, p.113219, Article 113219

2022

Link zum Volltext

Verfügbarkeit prüfen

Utilizing Herbs and Microwave‐Assisted Thermal Sterilization to Enhance Saltiness Perception in a Chicken Pasta Meal

Journal of food science, 2019-08, Vol.84 (8), p.2313-2324

2019

Link zum Volltext

Verfügbarkeit prüfen

Monitoring Shelf Life of Pasteurized Whole Milk Under Refrigerated Storage Conditions: Predictive Models for Quality Loss

Journal of food science, 2018-02, Vol.83 (2), p.409-418

2018

Link zum Volltext

Verfügbarkeit prüfen

Drying of Selected Major Spices: Characteristics and Influencing Parameters, Drying Technologies, Quality Retention and Energy Saving, and Mathematical Models

Food and bioprocess technology, 2021-06, Vol.14 (6), p.1028-1054

2021

Link zum Volltext

Verfügbarkeit prüfen

Hybrid mixture theory‐based modeling of transport of fluids, species, and heat in food biopolymers subjected to freeze–thaw cycles

Journal of food science, 2022-09, Vol.87 (9), p.4082-4106

2022

Link zum Volltext

Verfügbarkeit prüfen

Linking morphology changes to barrier properties of polymeric packaging for microwave‐assisted thermal sterilized food

Journal of applied polymer science, 2017-11, Vol.134 (44), p.n/a

2017

Link zum Volltext

Verfügbarkeit prüfen

State/Phase Transitions, Ice Recrystallization, and Quality Changes in Frozen Foods Subjected to Temperature Fluctuations

Food engineering reviews, 2020-12, Vol.12 (4), p.421-451

2020

Link zum Volltext

Verfügbarkeit prüfen

Quality changes in chicken livers during cooking

Poultry science, 2021-09, Vol.100 (9), p.101316-101316, Article 101316

2021

Link zum Volltext

Verfügbarkeit prüfen

Kinetics of Protein Degradation and Physical Changes in Thermally Processed Atlantic Salmon (Salmo salar)

Food and bioprocess technology, 2017-10, Vol.10 (10), p.1865-1882

2017

Link zum Volltext

Verfügbarkeit prüfen

Development of an Oxygen Sensitive Model Gel System to Detect Defects in Metal Oxide Coated Multilayer Polymeric Films

Journal of food science, 2019-09, Vol.84 (9), p.2507-2519

2019

Link zum Volltext

Verfügbarkeit prüfen

Antimicrobial activity of gamma-poly (glutamic acid), a preservative coating for cherries

Colloids and surfaces, B, Biointerfaces, 2023-05, Vol.225, p.113272-113272, Article 113272

2023

Link zum Volltext

Verfügbarkeit prüfen

Effect of temperature fluctuations on ice-crystal growth in frozen potatoes during storage

Food science & technology, 2014-12, Vol.59 (2), p.1186-1190

2014

Link zum Volltext

Verfügbarkeit prüfen

Pressure-Assisted Thermal Sterilization and Storage Stability of Avocado Puree in High Barrier Polymeric Packaging

Food and bioprocess technology, 2022-11, Vol.15 (11), p.2616-2628

2022

Link zum Volltext

Verfügbarkeit prüfen

Developing vacuum-impregnated dehydrofrozen red raspberries with improved mechanical properties

Drying technology, 2022-01, Vol.40 (2), p.299-309

2022

Link zum Volltext

Verfügbarkeit prüfen

1 – 25 von 232

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(210)
Mit Volltextzugriff
(228)

Publikationsform

1 weiteren anzeigen...

Weniger anzeigen...

Sprache

Erscheinungsjahr

n.n

Thema

Science & Technology
(197)
Life Sciences & Biomedicine
(166)
Food Science & Technology
(157)
Technology
(57)
Engineering
(51)
Food Science
(49)
Engineering, Chemical
(45)
Chemistry
(44)
Biological And Medical Sciences
(32)
Fundamental And Applied Biological Sciences. Psychology
(32)
Food Industries
(30)
Agriculture
(29)
Physical Sciences
(27)
Chemistry And Materials Science
(25)
Pasteurization
(25)
Temperature
(25)
Chemistry/food Science
(24)
Water Activity
(24)
Shelf Life
(23)
Food
(22)

15 weitere anzeigen...

Weniger anzeigen...

Neu hinzugefügt

... seit 90 Tagen
(2)

Menü

Weitere Dienste

Einstellungen

Migration of Chemical Compounds from Packaging Polymers during Microwave, Conventional Heat Treatment, and Storage

Thermal pasteurization of ready-to-eat foods and vegetables: Critical factors for process design and effects on quality

Natural color pigments: oxidative stability and degradation kinetics during storage in thermally pasteurized vegetable purees

Kinetics of quality changes in whole blue mussel (Mytilus edulis) during pasteurization

Microbial validation of radio frequency pasteurization of wheat flour by inoculated pack studies

Design of β-Carotene Encapsulated Emulsions for Thermal Processing and Storage

Ultraviolet-C light inactivation of Escherichia coli O157:H7 and Listeria monocytogenes on organic fruit surfaces

Electrolyzed water and mild-thermal processing of Atlantic salmon (Salmo salar): Reduction of Listeria monocytogenes and changes in protein structure

Machine learning‐based modeling in food processing applications: State of the art

Influence of Water Activity on Thermal Resistance of Microorganisms in Low‐Moisture Foods: A Review

Polyesters Incorporating Gallic Acid as Oxygen Scavenger in Biodegradable Packaging

Effect of high hydrostatic pressure on microbial inactivation and quality changes in carrot-orange juice blends at varying pH

Utilizing Herbs and Microwave‐Assisted Thermal Sterilization to Enhance Saltiness Perception in a Chicken Pasta Meal

Monitoring Shelf Life of Pasteurized Whole Milk Under Refrigerated Storage Conditions: Predictive Models for Quality Loss

Drying of Selected Major Spices: Characteristics and Influencing Parameters, Drying Technologies, Quality Retention and Energy Saving, and Mathematical Models

Hybrid mixture theory‐based modeling of transport of fluids, species, and heat in food biopolymers subjected to freeze–thaw cycles

Linking morphology changes to barrier properties of polymeric packaging for microwave‐assisted thermal sterilized food

State/Phase Transitions, Ice Recrystallization, and Quality Changes in Frozen Foods Subjected to Temperature Fluctuations

Quality changes in chicken livers during cooking

Kinetics of Protein Degradation and Physical Changes in Thermally Processed Atlantic Salmon (Salmo salar)

Development of an Oxygen Sensitive Model Gel System to Detect Defects in Metal Oxide Coated Multilayer Polymeric Films

Antimicrobial activity of gamma-poly (glutamic acid), a preservative coating for cherries

Effect of temperature fluctuations on ice-crystal growth in frozen potatoes during storage

Pressure-Assisted Thermal Sterilization and Storage Stability of Avocado Puree in High Barrier Polymeric Packaging

Developing vacuum-impregnated dehydrofrozen red raspberries with improved mechanical properties

Suchergebnisse filtern