J. Noronha

发表

Optimizing Thermal Process for Canned White Beans in Water Cascading Retorts

M. Hendrickx, P. Tobback, A. V. Loey, 1994 .

A semi-empirical approach to handle broken-line heating: Determination of empirical parameters and evaluation of process deviations

M. Hendrickx, P. Tobback, S. Denys, 1996 .

Improved procedures for designing, evaluating and optimising in-pack thermal processing of foods

J. Noronha, 1996 .

Evaluation of the integrated time-temperature effect in thermal processing of foods.

M. Hendrickx, A. V. Van Loey, P. Tobback, 1995, Critical reviews in food science and nutrition.

Evaluation of process value distribution with time-temperature integrators

M. Hendrickx, P. Tobback, A. V. Loey, 1994 .

Combined use of the equivalent point method and a multicomponent time-temperature integrator in thermal process evaluation: influence of kinetic characteristics and reference temperature

M. Hendrickx, P. Tobback, A. V. Loey, 1994 .

A critical analysis of mathematical procedures for the evaluation and design of in-container thermal processes for foods.

M. Hendrickx, P. Tobback, N. G. Stoforos, 1997, Critical reviews in food science and nutrition.

Evaluation of process deviations, consisting of drops in rotational speed, during thermal processing of foods in rotary water cascading retorts

M. Hendrickx, P. Tobback, N. G. Stoforos, 1996 .

New Semi-empirical Approach to Handle Time-variable Boundary Conditions during Sterilisation of Non- conductive Heating Foods

Paul Tobback, Marc Hendrickx, A. Van Loey, 1995 .

An empirical equation for the description of optimum variable retort temperature profiles that maximize surface quality retention in thermally processed foods

M. Hendrickx, A. Loey, P. Tobback, 1996 .

Simultaneous optimisation of surface quality during the sterilisation of packed foods using constant and variable retort temperature profiles

Paul Tobback, Marc Hendrickx, A. Van Loey, 1996 .

OPTIMIZATION of SURFACE QUALITY RETENTION DURING the THERMAL PROCESSING of CONDUCTION HEATED FOODS USING VARIABLE TEMPERATURE RETORT PROFILES

Paul Tobback, Marc Hendrickx, M. Hendrickx, 1993 .

Inverse superposition for calculating food product temperatures during in-container thermal processing.

M. Hendrickx, P. Tobback, N. G. Stoforos, 1997 .

Evaluation of the Characteristics of Sheep’s and Goat’s Ice Cream, Produced with UF Concentrated Second Cheese Whey and Different Starter Cultures

J. Noronha, O. Díaz, Á. Cobos, 2022, Foods.