Processing Effects on Safety and Quality of Foods
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19

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Published By CRC Press

9780429147258

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Chapter Safety and Quality of Irradiated Food

Processing Effects on Safety and Quality of Foods ◽

10.1201/9781420061154-22 ◽

2009 ◽

pp. 363-400

Keyword(s):

Irradiated Food

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Chapter Alternative Heating Technologies

Processing Effects on Safety and Quality of Foods ◽

10.1201/9781420061154-17 ◽

2009 ◽

pp. 209-252

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Chapter Safety and Quality Effects in Foods Stored under Modi ed Atmosphere Conditions

Processing Effects on Safety and Quality of Foods ◽

10.1201/9781420061154-19 ◽

2009 ◽

pp. 275-316

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Chapter Safety and Quality of Thermally Processed Foods in Hermetically Sealed Containers

Processing Effects on Safety and Quality of Foods ◽

10.1201/9781420061154-16 ◽

2009 ◽

pp. 185-208

Keyword(s):

Processed Foods ◽

Thermally Processed

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Chapter Use of Survival Analysis Statistics in Analyzing the Quality of Foods from a Consumer’s Perspective

Processing Effects on Safety and Quality of Foods ◽

10.1201/9781420061154-14 ◽

2009 ◽

pp. 165-182

Keyword(s):

Survival Analysis

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Chapter Kinetics of Chemical Reactions and the Case of Monitoring Phenolic Compounds by High-Performance Liquid Chromatography Coupled with Mass Spectrometry

Processing Effects on Safety and Quality of Foods ◽

10.1201/9781420061154-13 ◽

2009 ◽

pp. 139-164

Keyword(s):

Mass Spectrometry ◽

High Performance Liquid Chromatography ◽

Liquid Chromatography ◽

Phenolic Compounds ◽

Chemical Reactions ◽

High Performance ◽

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Chapter Overview of Food Safety

Processing Effects on Safety and Quality of Foods ◽

10.1201/9781420061154-9 ◽

2009 ◽

pp. 33-88

Keyword(s):

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Chapter Food Preservation Technologies

Processing Effects on Safety and Quality of Foods ◽

10.1201/9781420061154-8 ◽

2009 ◽

pp. 25-32

Keyword(s):

Food Preservation

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Chapter Development and Implementation of Food Safety Programs in the Food Industry

Processing Effects on Safety and Quality of Foods ◽

10.1201/9781420061154-29 ◽

2009 ◽

pp. 567-582

Keyword(s):

Food Safety ◽

Food Industry ◽

Safety Programs

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Chapter The SAFES Methodology: A New Approach for Real-Food Modeling, Optimization, and Process Design

Processing Effects on Safety and Quality of Foods ◽

10.1201/9781420061154-28 ◽

2009 ◽

pp. 547-566

Keyword(s):

Process Design ◽

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