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                             106 gevonden resultaten
nr titel auteur tijdschrift jaar jaarg. afl. pagina('s) type
1 A fractal isotherm for multilayer adsorption in foods Aguerre, Roberto J.
 1996
 1-2 p. 227-238
12 p.
 artikel
2 Amperometric determination of enzymatic activity by multienzyme biosensors Mutlu, Selma
 1997
 1-2 p. 81-86
6 p.
 artikel
3 Analysis of the expansion valves used for controlling refrigerant feed into delicatessen cabinets in supermarkets Maidment, G.G
 1999
 1-2 p. 47-58
12 p.
 artikel
4 Analysis of various design and operating parameters of the thermal conductivity probe Murakami, E.G.
 1996
 1-2 p. 209-225
17 p.
 artikel
5 An application of image analysis to dehydration of apple discs Fernández, L.
 2005
 1-2 p. 185-193
9 p.
 artikel
6 An application of magnetic resonance imaging to the real time measurement of the change of moisture profile in a rice grain during boiling Takeuchi, Shigeki
 1997
 1-2 p. 181-192
12 p.
 artikel
7 Application of edible coatings to partially dehydrated pineapple for use in fruit–cereal products Talens, P.
 2012
 1-2 p. 86-93
8 p.
 artikel
8 Application of high pressure technology in the fruit juice processing: benefits perceived by consumers Deliza, R.
 2005
 1-2 p. 241-246
6 p.
 artikel
9 A round robin evaluation of differential scanning calorimetry to measure transition enthalpy and temperatures Kolbe, Edward
 1999
 1-2 p. 95-99
5 p.
 artikel
10 A simplified twin screw co-rotating food extruder: design, fabrication and testing Senanayake, S.A.M.A.N.S
 1999
 1-2 p. 129-137
9 p.
 artikel
11 Authors’ response to Letter to Editor sent by Ken R. Morison regarding article “Inactivation of Clostridium sporogenes spores on stainless-steel using heat and an organic acidic chemical agent” by J. Lee and M.A. Pascall [Journal of Food Engineering 110 (2012) 493–496] Lee, Jaesung
 2012
 1-2 p. 117-
1 p.
 artikel
12 Biopolymers and emulsifiers at the air–water interface. Implications in food colloid formulations Sánchez, Cecilio Carrera
 2005
 1-2 p. 225-234
10 p.
 artikel
13 Calculating the efficacy of heat sterilization processes Corradini, Maria G.
 2005
 1-2 p. 59-69
11 p.
 artikel
14 Calibration of rheological techniques used for foods Bourne, Malcolm C.
 1992
 1-2 p. 151-163
13 p.
 artikel
15 Caramel sauces thickened with combinations of potato starch and xanthan gum Krystyjan, Magdalena
 2012
 1-2 p. 22-28
7 p.
 artikel
16 Commercial opportunities and research challenges in the high pressure processing of foods Torres, J. Antonio
 2005
 1-2 p. 95-112
18 p.
 artikel
17 Comparison of small and large deformation measurements to characterize the rheology of wheat flour doughs Amemiya, J.I.
 1992
 1-2 p. 91-108
18 p.
 artikel
18 Contributions to supercritical extraction of vegetable substrates in Latin America del Valle, José M.
 2005
 1-2 p. 35-57
23 p.
 artikel
19 Coupled electromagnetic and heat transfer model for microwave heating in domestic ovens Pitchai, K.
 2012
 1-2 p. 100-111
12 p.
 artikel
20 Crystallization during drying of thin sucrose films Shastry, Arun V.
 1996
 1-2 p. 75-94
20 p.
 artikel
21 Density, shrinkage and porosity of calamari mantle meat during air drying in a cabinet dryer as a function of water content Rahman, M.Shafiur
 1996
 1-2 p. 135-145
11 p.
 artikel
22 Description of morphological changes of particles along spray drying Alamilla-Beltrán, L.
 2005
 1-2 p. 179-184
6 p.
 artikel
23 Design and control of drum dryers for the food industry. Part 2. Automatic control Rodriguez, G.
 1996
 1-2 p. 171-183
13 p.
 artikel
24 Design of tray tunnels for food deep chilling Kiranoudis, C.T.
 1999
 1-2 p. 35-46
12 p.
 artikel
25 Development and characterization of biofilms based on Amaranth flour (Amaranthus caudatus) Tapia-Blácido, Delia
 2005
 1-2 p. 215-223
9 p.
 artikel
26 Discernment of bee pollen loads using computer vision and one-class classification techniques Chica, Manuel
 2012
 1-2 p. 50-59
10 p.
 artikel
27 Editorial Borwankar, Rajendra P.
 1992
 1-2 p. v-
1 p.
 artikel
28 Editorial Board 1996
 1-2 p. IFC-
1 p.
 artikel
29 Editorial Board 1997
 1-2 p. IFC-
1 p.
 artikel
30 Editorial Board 1992
 1-2 p. IFC-
1 p.
 artikel
31 Editorial board 2005
 1-2 p. IFC-
1 p.
 artikel
32 Editorial Board 2012
 1-2 p. IFC-
1 p.
 artikel
33 Effect of shrinkage on the temperature increase in evacuated mushrooms (Agaricus bisporus) during blanching Biekman, E.S.A.
 1997
 1-2 p. 87-99
13 p.
 artikel
34 Effects of carbohydrate crystallization on stability of dehydrated foods and ingredient formulations Buera, Pilar
 2005
 1-2 p. 157-165
9 p.
 artikel
35 Equivalent thermophysical properties and surface heat transfer coefficient of fruit layers in trays during cooling Fikiin, Anguel G
 1999
 1-2 p. 7-13
7 p.
 artikel
36 Exothermic reactivities of skim and whole milk powders as measured using a novel procedure Chong, Li V.
 1996
 1-2 p. 185-196
12 p.
 artikel
37 Failure testing of gellan gels Lelievre, J.
 1992
 1-2 p. 25-37
13 p.
 artikel
38 Flow profiles in a tube rheometer using magnetic resonance imaging McCarthy, K.L.
 1992
 1-2 p. 109-125
17 p.
 artikel
39 Food powders: Surface and form characterization revisited Murrieta-Pazos, I.
 2012
 1-2 p. 1-21
21 p.
 artikel
40 Food texture and rheology: A tutorial review Borwankar, Rajendra P.
 1992
 1-2 p. 1-16
16 p.
 artikel
41 Fractionation of whey proteins and caseinomacropeptide by means of enzymatic crosslinking and membrane separation techniques Tolkach, Alexander
 2005
 1-2 p. 13-20
8 p.
 artikel
42 Friction factors and rheological properties of orange juice Telis-Romero, J.
 1999
 1-2 p. 101-106
6 p.
 artikel
43 Generation of isolethal processes and implementation of simultaneous sterilisation utilising the revisited general method Simpson, R.
 2005
 1-2 p. 71-79
9 p.
 artikel
44 Granularity and its role in implementation of seafood traceability Karlsen, Kine Mari
 2012
 1-2 p. 78-85
8 p.
 artikel
45 Heat penetration and quality preservation during thermal treatment in plastic trays and metal cans Kebede, Eshetu
 1996
 1-2 p. 109-115
7 p.
 artikel
46 Impinging jet drying of pressed fish cake Bórquez, R
 1999
 1-2 p. 113-120
8 p.
 artikel
47 Implication of glass transition for the drying and stability of dried foods Bhandari, B.R
 1999
 1-2 p. 71-79
9 p.
 artikel
48 Index 1992
 1-2 p. 165-168
4 p.
 artikel
49 In-line sorting of irregular potatoes by using automated computer-based machine vision system ElMasry, Gamal
 2012
 1-2 p. 60-68
9 p.
 artikel
50 Integrated approach on solar drying, pilot convective drying and microstructural changes Ramos, Inês N.
 2005
 1-2 p. 195-203
9 p.
 artikel
51 Integration of visible/NIR spectroscopy and multispectral imaging for poultry carcass inspection Park, B.
 1996
 1-2 p. 197-207
11 p.
 artikel
52 Investigating the feasibility of using polysulfone–montmorillonite composite membranes for protein adsorption Tran, Anh T.T.
 2012
 1-2 p. 38-49
12 p.
 artikel
53 Kinetics of osmotic dehydration of a highly shrinking vegetable tissue in a salt-free medium Lazarides, Harris N.
 1996
 1-2 p. 61-74
14 p.
 artikel
54 Kinetics of tamarind seed hydration Bhattacharya, Sila
 1997
 1-2 p. 129-138
10 p.
 artikel
55 Knowledge modeling and nonlinear predictive control of evaporators in cane sugar production plants Cadet, C.
 1999
 1-2 p. 59-70
12 p.
 artikel
56 β-Lactoglobulin fouling and its removal upon rinsing and by SDS as influenced by surface characteristics, temperature and adsorption time Karlsson, Camilla A.-C.
 1996
 1-2 p. 43-60
18 p.
 artikel
57 Measurement and data interpretation of the freezing point depression of milks Chen, Ping
 1996
 1-2 p. 239-253
15 p.
 artikel
58 Measurement of thixotropy of model food colloidal suspensions with step change shear rate Amemiya, J.I.
 1992
 1-2 p. 17-24
8 p.
 artikel
59 Microwave and air drying I. Fundamental considerations and assumptions for the simplified thermal calculations of volumetric power absorption Khraisheh, M.A.M.
 1997
 1-2 p. 207-219
13 p.
 artikel
60 Modelling the pasteurisation of prepared meals with microwaves at 896 MHz Burfoot, D.
 1996
 1-2 p. 117-133
17 p.
 artikel
61 Modelling the thermal conductivity of starch-water gels Morley, M.J.
 1997
 1-2 p. 1-14
14 p.
 artikel
62 Multifactorial fungal inactivation combining thermosonication and antimicrobials López-Malo, Aurelio
 2005
 1-2 p. 87-93
7 p.
 artikel
63 [No title] Aguilera, Jose Miguel
 2005
 1-2 p. 1-
1 p.
 artikel
64 Novel functional foods from vegetable matrices impregnated with biologically active compounds Alzamora, Stella M.
 2005
 1-2 p. 205-214
10 p.
 artikel
65 Optimal experimental design for estimating the kinetic parameters of the Bigelow model Cunha, Luís M.
 1997
 1-2 p. 111-128
18 p.
 artikel
66 Optimisation of the design parameters in an activated sludge system for the wastewater treatment of a potato processing plant Bertola, Nora
 1999
 1-2 p. 27-33
7 p.
 artikel
67 Particle size distribution of nano-mist in a spinach-storage atmosphere and its effect on respiration and qualities Saenmuang, Soraya
 2012
 1-2 p. 69-77
9 p.
 artikel
68 Pasting characteristics of an extruded blend of potato and wheat flours Bhattacharya, Suvendu
 1999
 1-2 p. 107-111
5 p.
 artikel
69 Photopyroelectric (PPE) measurement of thermal parameters in food products Dadarlat, D.
 1996
 1-2 p. 155-162
8 p.
 artikel
70 Physical and chemical changes induced by osmotic dehydration in plant tissues Chiralt, Amparo
 2005
 1-2 p. 167-177
11 p.
 artikel
71 Physical characteristics of dehydrated potatoes — Part I McMinn, W.A.M.
 1997
 1-2 p. 37-48
12 p.
 artikel
72 Physical characteristics of dehydrated potatoes — Part II McMinn, W.A.M.
 1997
 1-2 p. 49-55
7 p.
 artikel
73 Predicting condensation in bulks of foodstuffs Xu, Yongfu
 1999
 1-2 p. 121-127
7 p.
 artikel
74 Predicting temperature range in food slabs undergoing short-term/high-power microwave heating Fleischman, Gregory J.
 1999
 1-2 p. 81-88
8 p.
 artikel
75 Prediction of calorimetric properties and freezing time of foods from composition data Pham, Q.T.
 1996
 1-2 p. 95-107
13 p.
 artikel
76 Predictive equations for thermophysical properties and enthalpy during cooling and freezing of food materials A. Fikiin, Kostadin
 1999
 1-2 p. 1-6
6 p.
 artikel
77 Preparation and characterization of non-aqueous extracts from chilli (Capsicum annuum L.) and their microencapsulates obtained by spray-drying Guadarrama-Lezama, Andrea Yazmin
 2012
 1-2 p. 29-37
9 p.
 artikel
78 Processing of agricultural fats and oils using membrane technology Snape, J.B.
 1996
 1-2 p. 1-41
41 p.
 artikel
79 Production of extended-shelf life milk by processing pasteurized milk with pulsed electric fields Sepulveda, D.R.
 2005
 1-2 p. 81-86
6 p.
 artikel
80 Production of pullulan from beet molasses by Aureobasidium pullulans in a stirred tank fermentor Roukas, Triantafyllos
 1999
 1-2 p. 89-94
6 p.
 artikel
81 Rapid estimation of the manufacturing cost of extracts obtained by supercritical fluid extraction Rosa, Paulo T.V.
 2005
 1-2 p. 235-240
6 p.
 artikel
82 Reaction kinetics of heat-induced colour changes in soymilk Kwok, K.C.
 1999
 1-2 p. 15-20
6 p.
 artikel
83 Regarding: Inactivation of Clostridium sporogenes spores on stainless-steel using heat and an organic acidic chemical agent, J. Lee, M.A. Pascall, Journal of Food Engineering 110 (2012) 493–496 Morison, Ken R.
 2012
 1-2 p. 118-
1 p.
 artikel
84 Reheating of a chilled dish of mashed potatoes in a superheated steam oven Fraile, Patricia
 1997
 1-2 p. 57-80
24 p.
 artikel
85 Remote experiments for food engineering Palou, E.
 2005
 1-2 p. 129-133
5 p.
 artikel
86 Response surface analysis of the effects of Capsicum extract, temperature and pH on the growth and inactivation of Listeria monocytogenes Acero-Ortega, Claudia
 2005
 1-2 p. 247-252
6 p.
 artikel
87 Rethinking technology transfer Morrissey, Michael T.
 2005
 1-2 p. 135-145
11 p.
 artikel
88 Review of inspection techniques based on the elastic and inelastic scattering of X-rays and their potential in the food and agricultural industry Bull, C.R.
 1997
 1-2 p. 167-179
13 p.
 artikel
89 Rheological characterization of melting of margarines and tablespreads Borwankar, R.P.
 1992
 1-2 p. 55-74
20 p.
 artikel
90 Rheological properties of gelatinized chestnut starch dispersions: Effect of concentration and temperature Moreira, R.
 2012
 1-2 p. 94-99
6 p.
 artikel
91 Rheology for the food industry Tabilo-Munizaga, Gipsy
 2005
 1-2 p. 147-156
10 p.
 artikel
92 Rheology of clarified cherry juices Giner, J.
 1996
 1-2 p. 147-154
8 p.
 artikel
93 Simple modelling of air drying curves of fresh and osmotically pre-dehydrated apple cubes Simal, S.
 1997
 1-2 p. 139-150
12 p.
 artikel
94 Supercritical fluids: technology and application to food processing Brunner, Gerd
 2005
 1-2 p. 21-33
13 p.
 artikel
95 Temporal clustering of minced meat by RGB- and spectral imaging Orava, Joni
 2012
 1-2 p. 112-116
5 p.
 artikel
96 The CODEX standard versus the enthalpy method: comparison of two techniques for determination of ice-glaze uptake on prawns Jacobsen, S.
 1999
 1-2 p. 21-26
6 p.
 artikel
97 The effect of shear rate and strain on the pasting behavior of food starches Loh, Jimbay
 1992
 1-2 p. 75-90
16 p.
 artikel
98 The local surface heat transfer coefficient in thermal food process calculations: A CFD approach Verboven, Pieter
 1997
 1-2 p. 15-35
21 p.
 artikel
99 Thermal diffusivity of granular and porous foods at low moisture content Kostaropoulos, A.E.
 1997
 1-2 p. 101-109
9 p.
 artikel
100 Thermorheological studies of food polymer dispersions Owen, Steven R.
 1992
 1-2 p. 39-53
15 p.
 artikel
101 The use of bentonite as a moisture regulating system 1. Study on some sorption properties of bentonites for their potential use in food technology Barbanti, D.
 1997
 1-2 p. 193-206
14 p.
 artikel
102 Transport phenomena in food engineering: basic concepts and advances Welti-Chanes, J.
 2005
 1-2 p. 113-128
16 p.
 artikel
103 Use of an ultrasonic technique to evaluate the rheological properties of cheese and dough Lee, Hae Ok
 1992
 1-2 p. 127-150
24 p.
 artikel
104 Use of steady, transient and hysteresis tests in characterizing foodstuffs De Kee, D.
 1996
 1-2 p. 163-170
8 p.
 artikel
105 Visualization of the flow patterns in a high-pressure homogenizing valve using a CFD package Stevenson, Matthew J.
 1997
 1-2 p. 151-165
15 p.
 artikel
106 Why food microstructure? Aguilera, José Miguel
 2005
 1-2 p. 3-11
9 p.
 artikel
                             106 gevonden resultaten
 
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