Concepedia

Chemical marker M2 (4-hydroxy-5-methyl-3(2H)-furanone) formation in egg white gel model for heating pattern determination of microwave-assisted pasteurization processing

Wenjia Zhang, Juming Tang, Fang Liu, Stewart Bohnet, Zhongwei Tang

Journal of Food Engineering · 2013 · 38 citations · 23 references

Concepts

AgricultureFood ScienceFood ChemistryFood EngineeringFood ProcessingEgg PasteurizationEgg ProcessingEgg QualityThermal ProcessingChemical Marker AnalysisChemical Marker DetectionEgg White PasteurizationEgg White StructureMicrowave Pasteurization Of EggsMicrowave-assisted Sample PreparationModeling Of Egg Pasteurization

References

23

Dehydrated Foods, Chemistry of Browning Reactions in Model Systems

John E. Hodge · Journal of Agricultural and Food Chemistry · 1953 · 1.9K citations

Agriculture, Chemistry, Food Science +6

Color measurement in L∗a∗b∗ units from RGB digital images

Katherine León, Domingo Mery, Franco Pedreschi et al. · Food Research International · 2006 · 865 citations

Medicine, Vision Science, Computer Vision +14

A simple digital imaging method for measuring and analyzing color of food surfaces

Kit L. Yam · Journal of Food Engineering · 2003 · 717 citations

Agriculture, Food Science, Digital Imaging +8

Non-uniform Temperature Distribution During Microwave Heating of Food Materials—A Review

R. Vadivambal, Digvir S. Jayas · Food and Bioprocess Technology · 2008 · 524 citations

Engineering, Food Science, Materials Science +15

Maillard Browning of Common Amino Acids and Sugars

Samy H. Ashoor, J. B. ZENT · Journal of Food Science · 1984 · 338 citations

Agriculture, Biochemistry, Food Science +16