A. Van Loey

18 – The use of time-temperature integrators (TTIs) to validate thermal processes

Yann Guiavarc’h, Wendie L. Claeys, Marc Hendrickx, 2004 .

I. The development of an enzymic time temperature integrator to assess thermal efficacy of sterilization of low‐acid canned foods

Paul Tobback, Marc Hendrickx, A. Van Loey, 1997 .

Effect of preheating on thermal degradation kinetics of carrot texture

Chantal Smout, Marc Hendrickx, A. Van Loey, 2004 .

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 .

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 .

The Development and Use of an α-Amylase-based Time–Temperature Integrator to Evaluate in-Pack Pasteurization Processes

Paul Tobback, Marc Hendrickx, A. Van Loey, 1997 .

Role of temperature distribution studies in the evaluation and identification of processing conditions for static and rotary water cascading retorts

Chantal Smout, Marc Hendrickx, A. Van Loey, 2001 .