ESB - Livros e Partes de Livros / Books and Books Parts
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- Methodologies to optimize thermal processing conditions: an overviewPublication . Ávila, Isabel M. L. B.; Silva, Cristina L. M.
- Optimizing thermal processes of conduction heated foods: generalized equation for optimal processing temperaturesPublication . Hendrickx, M.; Silva, C.; Oliveira, F.; Tobback, P.Optimal sterilization temperatures, for maximum surface quality retention, were calculated as a function of : (I)product propertles (thermal diffusivity and z.value) (II) processlng conditions Igeometry and dlmensions of the food, surface heat transfer coefficient, initial product temperature and retort come up time) and z-value (III) processing criteria (target- Fo.value). From this theoretical study generalized empirical relations relating optimal temperatures and all relevant variables were formulated and presented. Applications in classical canning are lllustrated in detail.
- Lactobacillus: Lactobacillus brevisPublication . Teixeira, P.
- Lactobacillus: Lactobacillus bulgaricusPublication . Teixeira, Paula
- Carotenoids, foodstuff and human healthPublication . Raposo, M. F. de J; Mendes-Pinto, M. M.; Morais, Rui
- Polyunsaturated fatty acids as ingredients for functional foodsPublication . Carvalho, Ana P.; Malcata, F. Xavier
- w-3 fatty acids as functional ingredients: past and futurePublication . Carvalho, Ana P.; Malcata, F. Xavier
- Produção por tecnologias optimizadas de lacticínios tradicionais certificados: PROLACTISPublication . Reis, Patrícia M.; Domingos, Tiago D.; Freitas, A. Cristina; Macedo, Ângela C.; Trigueiros, José J. B. L.; Malcata, F. Xavier
- Sensorial impact of sotolon as the “perceived age” of tawny port winesPublication . Ferreira, A C. Silva; Ávila, I.M.L.B; Pinho, P. Guedes de
- Smart packaging technologies for fruits and vegetablesPublication . Poças, Maria F. F.; Delgado, T. F.; Oliveira, Fernanda A. R.