Cristina Luisa Miranda Silva


AuthID: R-000-3YF

Confirmed Publications: 203



191
TITLE: Influence of pH on the kinetics of acid hydrolysis of sucrose
AUTHORS: Pinheiro Torres, A; Oliveira, FAR; Silva, CLM ; Fortuna, SP;
PUBLISHED: 1994, SOURCE: Journal of Food Process Engineering, VOLUME: 17, ISSUE: 2
INDEXED IN: Scopus
IN MY: ORCID
192
TITLE: OBTAINING A WELL BALANCED PRODUCT QUALITY IN THERMALLY PROCESSED CONDUCTION HEATING FOODS BY ANALYZING SURFACE AND VOLUME AVERAGE QUALITY OPTIMUM PROCESSING CONDITIONS
AUTHORS: SILVA, CLM ; OLIVEIRA, FAR; HENDRICKX, M;
PUBLISHED: 1994, SOURCE: Workshop on Minimal Processing of Foods and Process Optimization - An Interface in MINIMAL PROCESSING OF FOODS AND PROCESS OPTIMIZATION: AN INTERFACE
INDEXED IN: WOS
IN MY: ORCID | ResearcherID | CIÊNCIAVITAE
193
TITLE: Optimum sterilization: A comparative study between average and surface quality
AUTHORS: Silva, CLM ; Oliveira, FAR; Pereira, PAM; Hendrickx, M;
PUBLISHED: 1994, SOURCE: Journal of Food Process Engineering, VOLUME: 17, ISSUE: 2
INDEXED IN: Scopus
IN MY: ORCID
194
TITLE: QUALITY OPTIMIZATION OF CONDUCTION HEATING FOODS STERILIZED IN DIFFERENT PACKAGES
AUTHORS: SILVA, CLM ; OLIVEIRA, FAR; HENDRICKX, M;
PUBLISHED: 1994, SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 29, ISSUE: 5
INDEXED IN: WOS
IN MY: ORCID | ResearcherID | CIÊNCIAVITAE
195
TITLE: Quality optimization of conduction heating foods sterilized in different packages
AUTHORS: SILVA, CLM ; OLIVEIRA, FAR; HENDRICKX, M;
PUBLISHED: 1994, SOURCE: International Journal of Food Science & Technology, VOLUME: 29, ISSUE: 5
INDEXED IN: Scopus CrossRef
IN MY: ORCID | CIÊNCIAVITAE
196
TITLE: Generalized (semi)-empirical formulae for optimal sterilization temperatures of conduction-heated foods with infinite surface heat transfer coefficients  Full Text
AUTHORS: Hendrickx, M; Silva, C ; Oliveira, F; Tobback, P;
PUBLISHED: 1993, SOURCE: Journal of Food Engineering, VOLUME: 19, ISSUE: 2
INDEXED IN: CrossRef
IN MY: ORCID | CIÊNCIAVITAE
197
TITLE: GENERALIZED (SEMI)-EMPIRICAL FORMULAS FOR OPTIMAL STERILIZATION TEMPERATURES OF CONDUCTION-HEATED FOODS WITH INFINITE SURFACE HEAT-TRANSFER COEFFICIENTS  Full Text
AUTHORS: HENDRICKX, M; SILVA, C ; OLIVEIRA, F; TOBBACK, P;
PUBLISHED: 1993, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 19, ISSUE: 2
INDEXED IN: Scopus WOS
IN MY: ORCID | CIÊNCIAVITAE
198
TITLE: Modelling optimum processing conditions for the sterilization of prepackaged foods  Full Text
AUTHORS: Silva, CLM ; Oliveira, FAR; Hendrickx, M;
PUBLISHED: 1993, SOURCE: Food Control, VOLUME: 4, ISSUE: 2
INDEXED IN: Scopus
IN MY: ORCID | CIÊNCIAVITAE
199
TITLE: Critical evaluation of commonly used objective functions to optimize overall quality and nutrient retention of heat-preserved foods  Full Text
AUTHORS: Silva, C ; Hendrickx, M; Oliveira, F; Tobback, P;
PUBLISHED: 1992, SOURCE: Journal of Food Engineering, VOLUME: 17, ISSUE: 4
INDEXED IN: CrossRef
IN MY: ORCID | CIÊNCIAVITAE
200
TITLE: CRITICAL-EVALUATION OF COMMONLY USED OBJECTIVE FUNCTIONS TO OPTIMIZE OVERALL QUALITY AND NUTRIENT RETENTION OF HEAT-PRESERVED FOODS  Full Text
AUTHORS: SILVA, C ; HENDRICKX, M; OLIVEIRA, F; TOBBACK, P;
PUBLISHED: 1992, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 17, ISSUE: 4
INDEXED IN: Scopus WOS
IN MY: ORCID | CIÊNCIAVITAE
Page 20 of 21. Total results: 203.

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