Thermal treatments are extensively used in the food industry for control of pathogenic and
spoilage microorganisms and spoilage enzymes. Food quality degradation during those …

This article discusses the possibilities to study relevant quality aspects of food, such as color,
nutrient content, and safety, in a quantitative way via mathematical models. These quality …

The level of quality that food maintains as it travels down the production-to-consumption
path is largely determined by the chemical, biochemical, physical, and microbiological …

Presenting a novel view of the quantitative modeling of microbial growth and inactivation
patterns in food, water, and biosystems, Advanced Quantitative Microbiology for Foods and …

Mexican apple production suffers high losses due to poor handling in processing.
Implementation of a straightforward, low cost method to sort apples by their ripening stage is …

A great number of models have been proposed to investigate the deterioration inventory.
However, most of models assume that a fixed physical quantity of items deteriorates over …

The kinetics of reactions leading to changes in salmon quality during thermal processing
were evaluated. Small samples (D 30mm× H 6mm) cut from pink salmon (Oncorhynchus …

The labels currently used on food and beverage products only provide consumers with a
rough guide to their expected shelf lives because they assume that a product only …

The challenge of maintaining both quality and safety in the thermal processing of foods
results from the degradation of heat-sensitive quality attributes during processing. The editor …

This study investigated the non-thermal effects of electricity on enzymatic inactivation
kinetics of peroxidase and polyphenol oxidase and on degradation of total phenolic and …