| 1 |
Evaluation of storage time and temperature on physicochemical properties of immersion vacuum cooled sausages stuffed in the innovative casings modified by surfactants and lactic acid
Feng CH, Wang W, Makino Y, Garcia-Martin JF, Alvarez-Mateos P, Song XY
Journal of Food Engineering, 257, 34, 2019 |
| 2 |
Effects of different cooling methods on the carbon footprint of cooked rice
Zhou SN, Zhu ZW, Sun DW, Xu ZY, Zhang ZH, Wang QJ
Journal of Food Engineering, 215, 44, 2017 |
| 3 |
Alternative processing strategies to reduce the weight loss of cooked chicken breast fillets subjected to vacuum cooling
Schmidt FC, Laurindo JB
Journal of Food Engineering, 128, 10, 2014 |
| 4 |
Vacuum cooling in bulk of beef pieces of different sizes and shape -Evaluation and comparison to conventional cooling methods
Zhang ZH, Drummond L, Sun DW
Journal of Food Engineering, 116(2), 581, 2013 |
| 5 |
Experimental study and process parameters analysis on the vacuum cooling of iceberg lettuce
He SY, Li YF
Energy Conversion and Management, 49(10), 2720, 2008 |
| 6 |
Fracture behaviour of bread crust: Effect of bread cooling conditions
Primo-Martin C, de Beukelaer H, Hamer RJ, van Vliet T
Journal of Food Engineering, 89(3), 285, 2008 |
| 7 |
Experimental investigation of the temperature variation in the vacuum chamber during vacuum cooling
Jin TX
Journal of Food Engineering, 78(1), 333, 2007 |
| 8 |
The morphological visualization of the water in vacuum cooling and freezing process
Cheng HP, Lin CT
Journal of Food Engineering, 78(2), 569, 2007 |
| 9 |
Multi-stage vacuum cooling process of cabbage
Cheng HP, Hsueh CF
Journal of Food Engineering, 79(1), 37, 2007 |
| 10 |
Effect of vacuum cooling on physiological changes in the antioxidant system of mushroom under different storage conditions
Tao F, Zhang M, Yu HQ
Journal of Food Engineering, 79(4), 1302, 2007 |
