1. Heat and Mass Transfer Modeling for Microbial Food Safety Applications in the Meat Industry: A Review

   • J. F. Cepeda
   • C. L. Weller
   • H. Thippareddi

   Review Article 26 February 2013 Pages: 57 - 76

   

2. A Review on Ozone-Based Treatments for Fruit and Vegetables Preservation

   • Fátima A. Miller
   • Cristina L. M. Silva
   • Teresa R. S. Brandão

   Review Article 07 March 2013 Pages: 77 - 106

3. High- and Low-Energy Emulsifications for Food Applications: A Focus on Process Parameters

   • R. C. Santana
   • F. A. Perrechil
   • R. L. Cunha

   Review Article 03 March 2013 Pages: 107 - 122