the handbook of food engineering practice crc press chapter 10 ...
the handbook of food engineering practice crc press chapter 10 ...
the handbook of food engineering practice crc press chapter 10 ...
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Labuza, T. P. (1975) Oxidative changes in <strong>food</strong>s at low and intermediate moisture levels.<br />
In "Water Relations <strong>of</strong> Foods", R. Duckworth (ed), Academic Press, New York, p.<br />
455.<br />
Labuza, T.P. (1979). A <strong>the</strong>oretical comparison <strong>of</strong> losses in <strong>food</strong>s under fluctuating<br />
temperature sequences. J. Food Sci. 44:1162.<br />
Labuza, T.P. (1980a). Temperature/enthalpy/entropy compensation in <strong>food</strong> reactions. Food<br />
Technol. 34(2):67.<br />
Labuza, T.P. (1980b). The effect <strong>of</strong> water activity on reaction kinetics <strong>of</strong> <strong>food</strong> deterioration.<br />
Food Technol. 34:36.<br />
Labuza, T. P. (1982). Shelf-life dating <strong>of</strong> <strong>food</strong>s. Food & Nutr. Press, Westport, CT.<br />
Labuza, T. P. (1984). Application <strong>of</strong> chemical kinetics to deterioration <strong>of</strong> <strong>food</strong>s. J. Chem.<br />
Educ. 61: 348-358.<br />
Labuza, T. P., Breene, W. M. (1989) Applications <strong>of</strong> "active packaging" for improvement<br />
<strong>of</strong> shelf life and nutritional quality <strong>of</strong> fresh and extended shelf life refrigerated<br />
<strong>food</strong>s. J. Food Proc. Pres. 13: 1-69.<br />
Labuza, T.P., and R. Contreras-Medellin (1981). Prediction <strong>of</strong> moisture protection<br />
requirements for <strong>food</strong>s. Cereal Foods World 26:335-343.<br />
Labuza, T.P., and J. Kamman (1983). Reaction kinetics and accelerated tests simulation as<br />
a function <strong>of</strong> temperature, in Applications <strong>of</strong> Computers in Food Research (I.<br />
Saguy, ed.), Marcel Dekker, New York, Ch. 4.<br />
Labuza,T.P. and J.O. Ragnarsson. (1985). Kinetic history effect on lipid oxidation <strong>of</strong><br />
methyl linoleate in model system. J. Food Sci. 50(1): 145.<br />
Labuza, T. P.and D. Riboh (1982). Theory and application <strong>of</strong> Arrhenius kinetics to <strong>the</strong><br />
prediction <strong>of</strong> nutrient losses in <strong>food</strong>. Food Technol. 36: 66-74.<br />
Labuza, T. P. and M.K.Schmidl (1985). Accelerated shelf-life testing <strong>of</strong> <strong>food</strong>s. Food<br />
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Labuza, T. P. and M.K. Schmidl (1988) Use <strong>of</strong> sensory data in <strong>the</strong> shelf life testing <strong>of</strong><br />
<strong>food</strong>s: Principles and graphical methods for evaluation. Cereal Foods World<br />
33(2): 193-206.<br />
Labuza, T. P. and P. S. Taoukis (1990), The Relationship between Processing and Shelf<br />
Life, in Foods for <strong>the</strong> 90's (G.G.Birch, G.Campbell-Platt,and M.G. Lindley,eds.).<br />
Developments Series. Elsevier Applied Science, London and NY pp.73-<strong>10</strong>5<br />
Labuza, T.P., K. Bohnsack, and M.N. Kim (1982). Kinetics <strong>of</strong> protein quality loss stored<br />
under constant and square wave temperature distributions. Cereal Chem. 59:142.<br />
69
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