Found: 12
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Hygroscopic properties and glass transition of dehydrated mango, apple and banana.
- Published in:
- Journal of Food Science & Technology, 2018, v. 55, n. 2, p. 540, doi. 10.1007/s13197-017-2963-3
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- Article
Inactivation model and risk-analysis design for apple juice processing by high-pressure CO.
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- Journal of Food Science & Technology, 2018, v. 55, n. 1, p. 258, doi. 10.1007/s13197-017-2933-9
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- Article
Microbial Modeling Needs for the Nonthermal Processing of Foods.
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- Food Engineering Reviews, 2021, v. 13, n. 3, p. 465, doi. 10.1007/s12393-020-09263-8
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- Article
Microstructural and Physiological Changes in Plant Cell Induced by Pressure: Their Role on the Availability and Pressure-Temperature Stability of Phytochemicals.
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- Food Engineering Reviews, 2017, v. 9, n. 4, p. 314, doi. 10.1007/s12393-017-9158-6
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- Article
High-pressure Processing: Kinetic Models for Microbial and Enzyme Inactivation.
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- Food Engineering Reviews, 2014, v. 6, n. 3, p. 56, doi. 10.1007/s12393-014-9075-x
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- Article
Non-thermal Technologies as Alternative Methods for Saccharomyces cerevisiae Inactivation in Liquid Media: a Review.
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- Food & Bioprocess Technology, 2018, v. 11, n. 3, p. 487, doi. 10.1007/s11947-018-2066-9
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- Article
Steady- and Unsteady-State Determination of the Water Vapor Permeance ( WVP) of Polyethylene Film to Estimate the Moisture Gain of Packed Dry Mango.
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- Food & Bioprocess Technology, 2017, v. 10, n. 10, p. 1792, doi. 10.1007/s11947-017-1951-y
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- Article
A Gompertz Model Approach to Microbial Inactivation Kinetics by High-Pressure Processing Incorporating the Initial Counts, Microbial Quantification Limit, and Come-Up Time Effects.
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- Food & Bioprocess Technology, 2017, v. 10, n. 8, p. 1495, doi. 10.1007/s11947-017-1916-1
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- Article
Limitations of the Log-Logistic Model for the Analysis of Sigmoidal Microbial Inactivation Data for High-Pressure Processing (HPP).
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- Food & Bioprocess Technology, 2016, v. 9, n. 5, p. 904, doi. 10.1007/s11947-016-1677-2
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- Article
Evaluation of High Pressure Processing Kinetic Models for Microbial Inactivation Using Standard Statistical Tools and Information Theory Criteria, and the Development of Generic Time-Pressure Functions for Process Design.
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- Food & Bioprocess Technology, 2015, v. 8, n. 6, p. 1244, doi. 10.1007/s11947-015-1488-x
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- Publication type:
- Article
The Logistic-Exponential Weibull Model as a Tool to Predict Natural Microflora Inactivation of Agave Mapsiaga Aguamiel (Agave Sap) by High Pressure Treatments.
- Published in:
- Journal of Food Processing & Preservation, 2017, v. 41, n. 2, p. n/a, doi. 10.1111/jfpp.12816
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- Publication type:
- Article
High-Pressure Processing for Cold Brew Coffee: Safety and Quality Assessment under Refrigerated and Ambient Storage.
- Published in:
- Foods, 2023, v. 12, n. 23, p. 4231, doi. 10.3390/foods12234231
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- Article