Retort | List of Frontiers open access articles

Original Research

Published on 20 Oct 2022

Quality changes of duck meat during thermal sterilization processing caused by microwave, stepwise retort, and general retort heating

in Nutrition and Food Science Technology

Xiaoqi Yang
Yan Li
Peng Wang
Donglei Luan
Jingxin Sun
Ming Huang
Baowei Wang
Yuandong Zheng

Frontiers in Nutrition

doi 10.3389/fnut.2022.1016942

7,124 views
32 citations

Original Research

Published on 06 Oct 2020

Shelf-Stable Sustainable Shrimp Thermally Processed With Reciprocal Agitation

in Sustainable Food Processing

William R. Dixon
Evelyn G. Watts
John A. King
Xing Fu
Louise Wicker

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2020.569790

5,905 views
6 citations

Original Research

Published on 11 May 2023

Effects of container type and size on thermal processing characteristics and B-vitamin retention of canned cat food

in Animal Nutrition and Metabolism

Amanda N. Dainton
Lydia M. Molnar
Charles Gregory Aldrich

Frontiers in Veterinary Science

doi 10.3389/fvets.2023.1175819

5,215 views

Original Research

Published on 15 Sep 2022

Structural and functional changes of bioactive proteins in donor human milk treated by vat-pasteurization, retort sterilization, ultra-high-temperature sterilization, freeze-thawing and homogenization

in Food Chemistry

Ningjian Liang
Jeewon Koh
Bum Jin Kim
Gulustan Ozturk
Daniela Barile
David C. Dallas

Frontiers in Nutrition

doi 10.3389/fnut.2022.926814

13,365 views
28 citations

Review

Published on 01 Nov 2024

Donor human milk: the influence of processing technologies on its nutritional and microbial composition

in Nutritional Epidemiology

Ruth Conboy-Stephenson
R. Paul Ross
Alan L. Kelly
Catherine Stanton

Frontiers in Nutrition

doi 10.3389/fnut.2024.1468886

5,688 views
11 citations

Correction

Published on 20 Mar 2024

Corrigendum: Structural and functional changes of bioactive proteins in donor human milk treated by vat-pasteurization, retort sterilization, ultra-high-temperature sterilization, freeze-thawing and homogenization

in Food Chemistry

Ningjian Liang
Jeewon Koh
Bum Jin Kim
Gulustan Ozturk
Daniela Barile
David C. Dallas

Frontiers in Nutrition

doi 10.3389/fnut.2024.1371799

1,550 views

Articles

Quality changes of duck meat during thermal sterilization processing caused by microwave, stepwise retort, and general retort heating

Shelf-Stable Sustainable Shrimp Thermally Processed With Reciprocal Agitation

Effects of container type and size on thermal processing characteristics and B-vitamin retention of canned cat food

Structural and functional changes of bioactive proteins in donor human milk treated by vat-pasteurization, retort sterilization, ultra-high-temperature sterilization, freeze-thawing and homogenization

Donor human milk: the influence of processing technologies on its nutritional and microbial composition

Corrigendum: Structural and functional changes of bioactive proteins in donor human milk treated by vat-pasteurization, retort sterilization, ultra-high-temperature sterilization, freeze-thawing and homogenization