Pressure-shift freezing of o/w emulsions: influence of fructose and sodium alginate on undercooling, nucleation, freezing kinetics and ice crystal size distribution

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Food Hydrocolloids, Vol. 16, Iss. 6, 2002-11 ,pp. : 527-545

Elsevier

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Magnetic resonance imaging studies of water interactions in meat

By Renou J.P.   Foucat L.   Bonny J.M.  

Food Chemistry, Vol. 82, Iss. 1, 2003-07 ,pp. : 35-39

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A fermented meat model system for studies of microbial aroma formation

By Tjener K.   Stahnke L.H.   Andersen L.   Martinussen J.  

Meat Science, Vol. 66, Iss. 1, 2004-01 ,pp. : 211-218

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Experimental and simulation studies of heat flow and heterocyclic amine mutagen/carcinogen formation in pan-fried meat patties

By Tran N.L.   Salmon C.P.   Knize M.G.   Colvin M.E.  

Food and Chemical Toxicology, Vol. 40, Iss. 5, 2002-05 ,pp. : 673-684

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Impingement jet freezing of biomaterials

By Soto V.   Borquez R.  

Food Control, Vol. 12, Iss. 8, 2001-12 ,pp. : 515-522

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