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Juming Tang

Showing results (31-40 of 102) with videos related to

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Food Research International (Ottawa, Ont.)|February 6, 2019
Innovative technologies for producing and preserving intermediate moisture foods: A reviewLiqing Qiu, Min Zhang, Juming Tang, et al.
Food Research International (Ottawa, Ont.)|April 17, 2017
Improvement of radio frequency (RF) heating uniformity on low moisture foods with Polyetherimide (PEI) blocksYang Jiao, Huojie Shi, Juming Tang, et al.
Journal of Food Science|November 13, 2007
Quality changes of salmon (Oncorhynchus gorbuscha) muscle during thermal processingFanbin Kong, Juming Tang, Barbara Rasco, et al.
Critical Reviews in Food Science and Nutrition|December 20, 2021
Recent developments in low-moisture foods: microbial validation studies of thermal pasteurization processesShuxiang Liu, Xinyao Wei, Juming Tang, et al.
Ultrasonics Sonochemistry|April 3, 2022
Mass transfer enhancement of tuna brining with different NaCl concentrations assisted by ultrasoundYao Yao, Rong Han, Feng Li, et al.
Journal of the Science of Food and Agriculture|April 1, 2016
Oxidation-reduction potential and lipid oxidation in ready-to-eat blue mussels in red sauce: criteria for package designKanishka Bhunia, Mahmoudreza Ovissipour, Barbara Rasco, et al.
Food Research International (Ottawa, Ont.)|April 11, 2022
Recent development in low-moisture foods: Microbial safety and thermal processShuxiang Liu, M S Roopesh, Juming Tang, et al.
Journal of Dairy Science|November 19, 2018
Dry inoculation methods for nonfat milk powderShuxiang Liu, Jie Xu, Long Xie, et al.
Journal of Food Science|July 18, 2019
Utilizing Herbs and Microwave-Assisted Thermal Sterilization to Enhance Saltiness Perception in a Chicken Pasta MealSasha M Barnett, Shyam S Sablani, Juming Tang, et al.
Foods (Basel, Switzerland)|February 6, 2021
Effect of Electric Field Distribution on the Heating Uniformity of a Model Ready-to-Eat Meal in Microwave-Assisted Thermal Sterilization Using the FDTD MethodYoon-Ki Hong, Roger Stanley, Juming Tang, et al.
Pageof 11

Showing results (31-40 of 102) with videos related to

Sort By:
Pageof 11
Food Research International (Ottawa, Ont.)|February 6, 2019
Innovative technologies for producing and preserving intermediate moisture foods: A reviewLiqing Qiu, Min Zhang, Juming Tang, et al.
Food Research International (Ottawa, Ont.)|April 17, 2017
Improvement of radio frequency (RF) heating uniformity on low moisture foods with Polyetherimide (PEI) blocksYang Jiao, Huojie Shi, Juming Tang, et al.
Journal of Food Science|November 13, 2007
Quality changes of salmon (Oncorhynchus gorbuscha) muscle during thermal processingFanbin Kong, Juming Tang, Barbara Rasco, et al.
Critical Reviews in Food Science and Nutrition|December 20, 2021
Recent developments in low-moisture foods: microbial validation studies of thermal pasteurization processesShuxiang Liu, Xinyao Wei, Juming Tang, et al.
Ultrasonics Sonochemistry|April 3, 2022
Mass transfer enhancement of tuna brining with different NaCl concentrations assisted by ultrasoundYao Yao, Rong Han, Feng Li, et al.
Journal of the Science of Food and Agriculture|April 1, 2016
Oxidation-reduction potential and lipid oxidation in ready-to-eat blue mussels in red sauce: criteria for package designKanishka Bhunia, Mahmoudreza Ovissipour, Barbara Rasco, et al.
Food Research International (Ottawa, Ont.)|April 11, 2022
Recent development in low-moisture foods: Microbial safety and thermal processShuxiang Liu, M S Roopesh, Juming Tang, et al.
Journal of Dairy Science|November 19, 2018
Dry inoculation methods for nonfat milk powderShuxiang Liu, Jie Xu, Long Xie, et al.
Journal of Food Science|July 18, 2019
Utilizing Herbs and Microwave-Assisted Thermal Sterilization to Enhance Saltiness Perception in a Chicken Pasta MealSasha M Barnett, Shyam S Sablani, Juming Tang, et al.
Foods (Basel, Switzerland)|February 6, 2021
Effect of Electric Field Distribution on the Heating Uniformity of a Model Ready-to-Eat Meal in Microwave-Assisted Thermal Sterilization Using the FDTD MethodYoon-Ki Hong, Roger Stanley, Juming Tang, et al.
Pageof 11