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Results 1 to 25 of 175

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Stérilisation thermique et récipients. Evolution des technologiesMICHIELS, L.Industries alimentaires et agricoles. 1987, Vol 104, Num 5, pp 461-467, issn 0019-9311Conference Paper

A control system for achieving correct heat sterilization processes a one-dimensional approach to packaged conduction heating of foodsMIHORI, T; WATANABE, H; KANEKO, S et al.Journal of food processing and preservation. 1991, Vol 15, Num 2, pp 135-155, issn 0145-8892Article

Comparing flame and mechanical deaeration of high vacuum canned green beans and apple slices = Comparaison du dégazage mécanique ou sous vide des conserves de haricots verts ou de tranches de pommes conditionnées sous vide pousséHAMBLIN, C. L; HEIL, J. R; MERSON, R. L et al.Journal of food science. 1987, Vol 52, Num 2, pp 425-428, issn 0022-1147Article

Retort temperature profile for optimum quality during conduction-heating of foods in retortable pouchesTERAJIMA, Y; NONAKA, Y.Journal of food science. 1996, Vol 61, Num 4, pp 673-678, issn 0022-1147, 682 [7 p.]Article

Osmotic dehydration in fruit and vegetable precessingTORREGGIANI, D.Food research international. 1993, Vol 26, Num 1, pp 59-68, issn 0963-9969Article

Acidification process technology to control thermophilic spoilage in canned mushrooms = Technologie du procédé d'acidification pour le contrôle de l'altération, par les thermophiles, des champignons en conserveBEELMAN, R. B; WITOWSKI, M. E; DOORES, S et al.Journal of food protection. 1989, Vol 52, Num 3, pp 178-183, issn 0362-028XArticle

Die Wärmebehandlung von Fleischwaren. Grundlagen der Berechnung und Anwendung. 1. Auflage = Les traitements thermiques des produits carnés : principes de base pour les calculs et les applications. 1ère éditionREICHERT, J. E.1985, 175 p., isbn 3-7783-0223-XBook

Conception et validation des barèmes d'appertisation = Design and validation of appertization calculationsZUBER, Francois; BITON, Michel; CAZIER, Antoine et al.Techniques de l'ingénieur. Agroalimentaire. 2008, Vol F2, Num F2032, issn 1282-9064, F2032.1-F2032.13, Doc.F2032.1-Doc.F2032.3Article

Physical texture as an indicator of processing conditions for canning low-acid artichoke heartsRODRIGO, M; GARCIA, M. G; RAMIREZ, L et al.International journal of food science & technology. 1992, Vol 27, Num 1, pp 41-48, issn 0950-5423Article

Evolution technologique de l'appertisation et de la pasteurisation des fruits et légumesLAROUSSE, J.Industries alimentaires et agricoles. 1991, Vol 108, Num 6, pp 475-478, issn 0019-9311Article

Effects of tripolyphosphate dips on the quality of thermally processed mullet (Mugil cephalus) = Effet de l'immersion dans des solutions de tripolyphosphate sur la qualité de la chair de mulet (Mugil cephalus) traitée thermiquementENGLISH, P. M; GERDES, D. L; FINERTY, M. W et al.Journal of food science. 1988, Vol 53, Num 5, pp 1319-1502, issn 0022-1147, 4 p.Article

Modélisation des transferts thermiques dans le procédé d'appertisation = Modelisation of thermal transfers in canned food sterilizing processChiheb, Azzedine; Debray, Emile.1993, 187 p.Thesis

Gesundheit durch Gemüsecocktails = Vegetable cocktail, a new frontier for vegetable appertisationSEGAL, B.Flüssiges Obst. 1991, Vol 58, Num 10, pp 555-556, issn 0015-4539, 167 [1 p.]Article

Numerical simulation of natural convection heating of canned thick viscous liquid food productsKUMAR, A; BHATTACHARYA, M; BLAYLOCK, J et al.Journal of food science. 1990, Vol 55, Num 5, pp 1403-1411, issn 0022-1147, 9 p., 1420 [10 p.]Article

Canning quality evaluation of Pinto and Navy beans = Evaluation des aptitudes à la mise en conserve des haricots Pinto et NavyWANG, C. R; CHANG, K. C; GRAFTON, K et al.Journal of food science. 1988, Vol 53, Num 3, pp 772-776, issn 0022-1147Conference Paper

Starch characteristics and canning quality of four selected navy bean (Phaseolus vulgaris) cultivarsNARUEMON SRISUMA; SONGYOS RUENG-SAKULRACH; UEBERSAX, M. A et al.Stärke. 1994, Vol 46, Num 5, pp 187-193, issn 0038-9056Article

Mathematical models and logic for the computer control of batch retorts: conduction-heated foodsSIMPSON, R; ALMONACID-MERINO, S. F; TORRES, J. A et al.Journal of food engineering. 1993, Vol 20, Num 3, pp 283-295, issn 0260-8774Article

Industry action to ensure plastic package integrityDENNY, C. B.Food technology (Chicago). 1989, Vol 43, Num 12, issn 0015-6639, 88Article

High-speed model-based weight sensing of complex objects with application in industrial processesOMAR, F; DE SILVA, C. W.Measurement. 2003, Vol 33, Num 1, pp 23-33, issn 0263-2241, 11 p.Article

Changes in some constituents of pea seed during commercial canningROS, G; RINCON, F.Plant foods for human nutrition (Dordrecht). 1993, Vol 43, Num 3, pp 233-240, issn 0921-9668Article

Effects of heat treatment and storage temperature on the biogenic amine contents of straw mushroom (Volvariella volvacea)GOW-CHIN YEN.Journal of the science of food and agriculture. 1992, Vol 58, Num 1, pp 59-61, issn 0022-5142Article

Optimization of the thermal processing of conduction-heated canned foods : study of several objective functionsBANGA, J. R; PEREZ-MARTIN, R. I; GALLARDO, J. M et al.Journal of food engineering. 1991, Vol 14, Num 1, pp 25-51, issn 0260-8774Article

Effects of freezing and canning of papaya slices on their carotenoid compositionCANO, M. P; DE ANCOS, B; LOBO, G et al.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1996, Vol 202, Num 4, pp 279-284, issn 0044-3026Article

Heat transfer rate variations in a canned food during sterilizationDINCER, I; VARLIK, C; GUN, H et al.International communications in heat and mass transfer. 1993, Vol 20, Num 2, pp 301-309, issn 0735-1933Article

Thermal evaluation of food processes: the role of a reference temperatureNUNES, R. V; SWARTZEL, K. R; OLLIS, D. F et al.Journal of food engineering. 1993, Vol 20, Num 1, pp 1-15, issn 0260-8774Article

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