Index page for: Processing Foods: Quality Optimization and Process Assessment

Table of Contents Process Optimization and Minimal Processing of Foods: an International Collaborative Approach in the Framework of the EU Copernicus Programme - F.A.R. Oliveira, I.B.M. Lino and J.C. OliveiraEnzymic Time Temperature Integrators for the Quantification of Thermal Processes in Terms of Food Safety - A. Van Loey, T. Haentjens, C. Smout and M.E. HendrickxPossibilities and Limitations of Computational Fluid Dynamics for Thermal Food Process Optimization - P. Verboven, N. Scheerlinck, J. Baerdemaeker and B.M. NicolaiMethodologies to Optimize Thermal Processing Conditions: an Overview - I.M.L.M. ?vila and C.L.M. Silva Microbial and Quality Assessment in Thermal Processing - A. Mart?nez, C. Rodrigo, P.S. Fernandez, M.J. Ocio, F. Rodrigo and M. RodrigoMinimal Processing of Foods With Electric Heating Methods - T. Ohlsson Application of the Concepts of Biomaterials Science to the Quality Optimization of Frozen Foods - J.C. Oliveira, P.M. Pereira, J.M. Frias, I.B. Cruz, and W.M. MacInnesThe Influence of Freezing and Frozen Storage Time on Structural and Other Changes in Plant Tissue - T. S?ray, K. Horti, E. Zackel and A. KonczIntensification of Freezing - S. Ditchev and P. RichardsonDevelopments in Fish-freezing in Europe With Emphasis on Cryoprotectants - T.R. GormleyAdvantages in Osmotic Dehydration - H.N. Lazarides, P. Fito, A. Chiralt, V. Gekas and A. LenartRehydration of Dried Plant Tissues: Basic Concepts and Mathematical Modeling - F.A.R. Oliveira and L. IlincanuRecent Advances in the Drying of Apples Under Variable Process Conditions - D. Piotrowski and A. LenartProcess Assessment of High Pressure Processing of Foods: an Overview - D. KnorrA Comparison Between Pressure and Temperature Effects on Food Constituents - K. Heremans, F. Meersman, P. Rubens, L. Smeller, J. Snauwaert and G. VermeulenHigh Pressure Treatment of Fruit, Meat and Cheese Products: Equipment, Methods and Results - M. Fonberg-Broczeck, J. Arabas, E. Kostrzewa, A. Reps, J. Szczawinski, J. Szczepek, B. Windyga and S. PorowskiCombined High Pressure/Temperature Treatments for Quality Improvement of Fruit - Derived Products - M.P. Cano, A. Hern?ndez and B. De AncosInfluence of Culturing Conditions on the Pressure Sensitivity of Escherichia coli - C. Scherck, G. Van Almisck and Horst LudwigQuality and Safety Aspects of Novel Minimal Processing Technologies - L. Gorris and B. TauscherVacuum Impregnation: a Tool in Minimally Processing Foods - A. Chiralt, P. Fito, A. Andr?s, J. M. Barat, J. Mart?nez-Monz? and N. Mart?nez-Navarrete Edible and Biodegradable Polymeric Materials for Food Packaging or Coating - I. Arvanitoyannis and L. GorrisThe Role of Ionizing Radiation in Minimal Processing or Pre-cut Vegetables with Particular Reference to the Control of Listeria monocytogenes - J. Farkas, L. M?sz?ros C. Moh?csi-Farkas, T. S?ray and E. Andr?ssyDevelopment of Perforation-mediated Modified Atmosphere Packaging for Fresh-cut Vegetables - S. Fonseca, F.A.R. Oliveira, J. Brecht and K.V. Chau