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Refinado por: Nome da Publicação: Journal Of Food Engineering remover assunto: Life Sciences & Biomedicine remover
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1
Development of shelf-life kinetic model for modified atmosphere packaging of fresh sliced mushrooms
Development of shelf-life kinetic model for modified atmosphere packaging of fresh sliced mushrooms
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Development of shelf-life kinetic model for modified atmosphere packaging of fresh sliced mushrooms

Oliveira, F. ; Sousa-Gallagher, M.J. ; Mahajan, P.V. ; Teixeira, J.A.

Journal of food engineering, 2012-07, Vol.111 (2), p.466-473 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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2
Effect of temperature and humidity on the transpiration rate of the whole mushrooms
Effect of temperature and humidity on the transpiration rate of the whole mushrooms
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Effect of temperature and humidity on the transpiration rate of the whole mushrooms

Mahajan, P.V. ; Oliveira, F.A.R. ; Macedo, I.

Journal of food engineering, 2008, Vol.84 (2), p.281-288 [Periódico revisado por pares]

Elsevier Ltd

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3
Evaluation of MAP engineering design parameters on quality of fresh-sliced mushrooms
Evaluation of MAP engineering design parameters on quality of fresh-sliced mushrooms
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Evaluation of MAP engineering design parameters on quality of fresh-sliced mushrooms

Oliveira, F. ; Sousa-Gallagher, M.J. ; Mahajan, P.V. ; Teixeira, J.A.

Journal of food engineering, 2012-02, Vol.108 (4), p.507-514 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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4
Process conditions effect on the quality of banana osmotically dehydrated
Process conditions effect on the quality of banana osmotically dehydrated
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Process conditions effect on the quality of banana osmotically dehydrated

Atares, L. ; Sousa Gallagher, M.J. ; Oliveira, F.A.R.

Journal of food engineering, 2011-04, Vol.103 (4), p.401-408 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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5
Development and validation of a model to predict enzymatic activity during storage of cultivated mushrooms ( Agaricus bisporus spp.)
Development and validation of a model to predict enzymatic activity during storage of cultivated mushrooms ( Agaricus bisporus spp.)
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Development and validation of a model to predict enzymatic activity during storage of cultivated mushrooms ( Agaricus bisporus spp.)

Mohapatra, D. ; Frias, J.M. ; Oliveira, F.A.R. ; Bira, Z.M. ; Kerry, J.

Journal of food engineering, 2008-05, Vol.86 (1), p.39-48 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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6
Modelling the kinetics of water loss during potato frying with a compartmental dynamic model
Modelling the kinetics of water loss during potato frying with a compartmental dynamic model
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Modelling the kinetics of water loss during potato frying with a compartmental dynamic model

Costa, R.M. ; Oliveira, F.A.R.

Journal of food engineering, 1999-08, Vol.41 (3-4), p.177-185 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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7
Residence time distribution studies in continuous thermal processing of liquid foods: a review
Residence time distribution studies in continuous thermal processing of liquid foods: a review
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Residence time distribution studies in continuous thermal processing of liquid foods: a review

Torres, A.Pinheiro ; Oliveira, F.A.R.

Journal of food engineering, 1998-04, Vol.36 (1), p.1-30 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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8
Application of the acid hydrolysis of sucrose as a temperature indicator in continuous thermal processes
Application of the acid hydrolysis of sucrose as a temperature indicator in continuous thermal processes
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Application of the acid hydrolysis of sucrose as a temperature indicator in continuous thermal processes

Pinheiro Torres, A. ; Oliveira, F.A.R.

Journal of food engineering, 1999, Vol.40 (3), p.181-188 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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9
Critical evaluation of commonly used objective functions to optimize overall quality and nutrient retention of heat-preserved foods
Critical evaluation of commonly used objective functions to optimize overall quality and nutrient retention of heat-preserved foods
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Critical evaluation of commonly used objective functions to optimize overall quality and nutrient retention of heat-preserved foods

Silva, C. ; Hendrickx, M. ; Oliveira, F. ; Tobback, P.

Journal of food engineering, 1992, Vol.17 (4), p.241-258 [Periódico revisado por pares]

OXFORD: Elsevier Ltd

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10
Developing a prebiotic yogurt: Rheological, physico-chemical and microbiological aspects and adequacy of survival analysis methodology
Developing a prebiotic yogurt: Rheological, physico-chemical and microbiological aspects and adequacy of survival analysis methodology
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Developing a prebiotic yogurt: Rheological, physico-chemical and microbiological aspects and adequacy of survival analysis methodology

Cruz, A.G. ; Cavalcanti, R.N. ; Guerreiro, L.M.R. ; Sant’Ana, A.S. ; Nogueira, L.C. ; Oliveira, C.A.F. ; Deliza, R. ; Cunha, R.L. ; Faria, J.A.F. ; Bolini, H.M.A.

Journal of food engineering, 2013-02, Vol.114 (3), p.323-330 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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