| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Accurate and fast temperature mapping during ohmic heating using proton resonance frequency shift MRI thermometry
|
Ye, Xiaofei
|
|
2003
|
|
2-3 |
p. 143-150
8 p.
|
artikel
|
| 2 |
A mathematical model to study the influence of wireless temperature sensor during assessment of canned food sterilization
|
Marra, Francesco
|
|
2003
|
|
2-3 |
p. 245-252
8 p.
|
artikel
|
| 3 |
Application of an effective diffusion model to the adsorption of Aspartame on functionalised divinylbenzene–styrene macroporous resins
|
Fernando Bautista, L.
|
|
2003
|
|
2-3 |
p. 319-325
7 p.
|
artikel
|
| 4 |
Ascorbic acid losses during processing of French fries and potato chips
|
Haase, N.U
|
|
2003
|
|
2-3 |
p. 207-209
3 p.
|
artikel
|
| 5 |
Calcium fortification of vegetables by vacuum impregnation
|
Gras, M.L
|
|
2003
|
|
2-3 |
p. 279-284
6 p.
|
artikel
|
| 6 |
Cellular response of plant tissue during the osmotic treatment with sucrose, maltose, and trehalose solutions
|
Ferrando, M
|
|
2001
|
|
2-3 |
p. 115-127
13 p.
|
artikel
|
| 7 |
Changes in mechanical properties throughout osmotic processes
|
Chiralt, A
|
|
2001
|
|
2-3 |
p. 129-135
7 p.
|
artikel
|
| 8 |
Characteristic innovation of a food drying process revealed by the physicochemical analysis of dehydration dynamics
|
Konishi, Yasuyuki
|
|
2003
|
|
2-3 |
p. 277-283
7 p.
|
artikel
|
| 9 |
Combined osmotic and microwave-vacuum dehydration of apples and strawberries
|
Erle, Ulrich
|
|
2001
|
|
2-3 |
p. 193-199
7 p.
|
artikel
|
| 10 |
Computation of airflow effects on heat and mass transfer in a microwave oven
|
Verboven, Pieter
|
|
2003
|
|
2-3 |
p. 181-190
10 p.
|
artikel
|
| 11 |
Consumers’ competence in handling food
|
Pfau, Cornelie
|
|
2003
|
|
2-3 |
p. 295-297
3 p.
|
artikel
|
| 12 |
Correlations for shrinkage, density and diffusivity for drying of maize and green peas in a fluidized bed with energy carrier
|
Hatamipour, M.S.
|
|
2003
|
|
2-3 |
p. 221-227
7 p.
|
artikel
|
| 13 |
Crust and crumb characteristics of gluten free breads
|
Gallagher, E
|
|
2003
|
|
2-3 |
p. 153-161
9 p.
|
artikel
|
| 14 |
Design and simulation of a solar dryer for agriculture products
|
Bennamoun, Lyes
|
|
2003
|
|
2-3 |
p. 259-266
8 p.
|
artikel
|
| 15 |
Development of probiotic-enriched dried fruits by vacuum impregnation
|
Betoret, N
|
|
2003
|
|
2-3 |
p. 273-277
5 p.
|
artikel
|
| 16 |
Developments in food processing and increasing gaps in consumers competence of food handling––the challenge for nutrition policy in Europe
|
Oltersdorf, Ulrich
|
|
2003
|
|
2-3 |
p. 163-169
7 p.
|
artikel
|
| 17 |
Differences in the antioxidant activity of plant and mammalian lignans
|
Niemeyer, Heike B
|
|
2003
|
|
2-3 |
p. 255-256
2 p.
|
artikel
|
| 18 |
Editorial board
|
|
|
2003
|
|
2-3 |
p. IFC-
1 p.
|
artikel
|
| 19 |
Editorial Board
|
|
|
2003
|
|
2-3 |
p. IFC-
1 p.
|
artikel
|
| 20 |
Effect of accelerated aging on the physicochemical and textural properties of brown and milled rice
|
Gujral, Hardeep Singh
|
|
2003
|
|
2-3 |
p. 117-121
5 p.
|
artikel
|
| 21 |
Effect of film packaging and surface coating on primary and secondary plant compounds in fruit and vegetable products
|
Schreiner, M
|
|
2003
|
|
2-3 |
p. 237-240
4 p.
|
artikel
|
| 22 |
Effect of grape processing on selected antioxidant phenolics in red wine
|
Netzel, M
|
|
2003
|
|
2-3 |
p. 223-228
6 p.
|
artikel
|
| 23 |
Effect of osmotic pretreatment and pulsed electric field on the viscoelastic properties of potato tissue
|
Fincan, Mustafa
|
|
2003
|
|
2-3 |
p. 169-175
7 p.
|
artikel
|
| 24 |
Effect of soaking, dehulling, cooking and fermentation with Rhizopus oligosporus on the oligosaccharides, trypsin inhibitor, phytic acid and tannins of soybean (Glycine max Merr.), cowpea (Vigna unguiculata L. Walp) and groundbean (Macrotyloma geocarpa Harms)
|
Egounlety, M
|
|
2003
|
|
2-3 |
p. 249-254
6 p.
|
artikel
|
| 25 |
Effect of thermomechanical treatment on the rheological properties of crosslinked waxy corn starch
|
Nayouf, M
|
|
2003
|
|
2-3 |
p. 209-219
11 p.
|
artikel
|
| 26 |
Energy reduction during chocolate conching using a reciprocating multihole extruder
|
Jolly, M.S.
|
|
2003
|
|
2-3 |
p. 137-142
6 p.
|
artikel
|
| 27 |
Enhanced expression of juice from soft vegetable tissues by pulsed electric fields: consolidation stages analysis
|
Lebovka, Nikolai I.
|
|
2003
|
|
2-3 |
p. 309-317
9 p.
|
artikel
|
| 28 |
Equipment design for osmotic treatments
|
Marouzé, C
|
|
2001
|
|
2-3 |
p. 207-221
15 p.
|
artikel
|
| 29 |
Error associated with assuming a finite regular geometry as an infinite one for modeling of transient heat and mass transfer processes
|
Turhan, Mahir
|
|
2003
|
|
2-3 |
p. 291-296
6 p.
|
artikel
|
| 30 |
EU project Crownalife: functional foods, gut microflora and healthy ageing
|
Silvi, S
|
|
2003
|
|
2-3 |
p. 195-200
6 p.
|
artikel
|
| 31 |
Evaluation of sugar replacers in short dough biscuit production
|
Gallagher, E
|
|
2003
|
|
2-3 |
p. 261-263
3 p.
|
artikel
|
| 32 |
Evaluation of the effects of fat replacers on the quality of wheat bread
|
O’Brien, C.M
|
|
2003
|
|
2-3 |
p. 265-267
3 p.
|
artikel
|
| 33 |
Experimental study of vacuum cooling of cooked beef in soup
|
Houska, M.
|
|
2003
|
|
2-3 |
p. 105-110
6 p.
|
artikel
|
| 34 |
Extrusion cooking technology employed to reduce the anti-nutritional factor tannin in sesame (Sesamum indicum) meal
|
Mukhopadhyay, Nibedita
|
|
2003
|
|
2-3 |
p. 201-202
2 p.
|
artikel
|
| 35 |
Foreword and introduction
|
Wolf, Walter
|
|
2003
|
|
2-3 |
p. 111-112
2 p.
|
artikel
|
| 36 |
Freezing effect on some quality parameters of transgenic parthenocarpic eggplants
|
Maestrelli, A
|
|
2003
|
|
2-3 |
p. 285-287
3 p.
|
artikel
|
| 37 |
Heterogeneity during autoxidation of linoleic acid encapsulated with a polysaccharide
|
Ishido, Eiichiro
|
|
2003
|
|
2-3 |
p. 237-243
7 p.
|
artikel
|
| 38 |
Impact of non-thermal processing on plant metabolites
|
Knorr, Dietrich
|
|
2003
|
|
2-3 |
p. 131-134
4 p.
|
artikel
|
| 39 |
Impact of processing on functional properties of protein products from wrinkled peas
|
Fuhrmeister, H
|
|
2003
|
|
2-3 |
p. 119-129
11 p.
|
artikel
|
| 40 |
Influence of cold storage and blanching on the carotenoid content of Kintoki carrots
|
Mayer-Miebach, E
|
|
2003
|
|
2-3 |
p. 211-213
3 p.
|
artikel
|
| 41 |
Influence of cultivar and osmotic dehydration time on aroma profiles of muskmelon (Cucumis melo, cv reticulatus Naud.) spheres
|
Lo Scalzo, Roberto
|
|
2001
|
|
2-3 |
p. 261-264
4 p.
|
artikel
|
| 42 |
Influence of low temperature blanching on the content of valuable substances and sensory properties in ready-to-use salads
|
Mayer-Miebach, E
|
|
2003
|
|
2-3 |
p. 215-217
3 p.
|
artikel
|
| 43 |
Influence of sodium citrate and potassium–sodium tartrate on gelation of low-methoxyl amidated pectin
|
Marudova, Mariya
|
|
2003
|
|
2-3 |
p. 177-180
4 p.
|
artikel
|
| 44 |
Influence of ultra high pressure processing on fruit and vegetable products
|
Butz, P
|
|
2003
|
|
2-3 |
p. 233-236
4 p.
|
artikel
|
| 45 |
Integrated approach to deep fat frying: engineering, nutrition, health and consumer aspects
|
Saguy, I.Sam
|
|
2003
|
|
2-3 |
p. 143-152
10 p.
|
artikel
|
| 46 |
Management of spent brines or osmotic solutions
|
Romero Barranco, C
|
|
2001
|
|
2-3 |
p. 237-246
10 p.
|
artikel
|
| 47 |
Market and marketing of functional food in Europe
|
Menrad, Klaus
|
|
2003
|
|
2-3 |
p. 181-188
8 p.
|
artikel
|
| 48 |
Mass exchange during osmotic pretreatment of vegetables
|
Kowalska, Hanna
|
|
2001
|
|
2-3 |
p. 137-140
4 p.
|
artikel
|
| 49 |
Mass transfer modeling
|
Gekas, Vassilis
|
|
2001
|
|
2-3 |
p. 97-102
6 p.
|
artikel
|
| 50 |
Mathematical modelling and simulation for the drying process of vegetable wholesale by-products in a rotary dryer
|
Iguaz, A.
|
|
2003
|
|
2-3 |
p. 151-160
10 p.
|
artikel
|
| 51 |
Mathematic model of an integrated blancher/cooler
|
Arroqui, C.
|
|
2003
|
|
2-3 |
p. 297-307
11 p.
|
artikel
|
| 52 |
Microbial aspects on short-time osmotic treatment of kiwifruit
|
Gianotti, A
|
|
2001
|
|
2-3 |
p. 265-270
6 p.
|
artikel
|
| 53 |
Microbiological and lipid oxidation studies on mechanically deboned turkey meat treated by high hydrostatic pressure
|
Tuboly, Eszter
|
|
2003
|
|
2-3 |
p. 241-244
4 p.
|
artikel
|
| 54 |
Micronutrient deficiencies in Switzerland: causes and consequences
|
Eichholzer, Monika
|
|
2003
|
|
2-3 |
p. 171-179
9 p.
|
artikel
|
| 55 |
Modeling of simultaneous mass transfer and structural changes in fruit tissues
|
Barat, J.M.
|
|
2001
|
|
2-3 |
p. 77-85
9 p.
|
artikel
|
| 56 |
Modeling the starch retrogradation kinetic of durum wheat bread
|
Del Nobile, M.A.
|
|
2003
|
|
2-3 |
p. 123-128
6 p.
|
artikel
|
| 57 |
Modelling effective moisture difusivity of rough rice (Lido cultivar) at low drying temperatures
|
Iguaz, A.
|
|
2003
|
|
2-3 |
p. 253-258
6 p.
|
artikel
|
| 58 |
Modelling the effects of thermal sterilization on the quality of tomato puree
|
Zanoni, B
|
|
2003
|
|
2-3 |
p. 203-206
4 p.
|
artikel
|
| 59 |
Modification of glass transition temperature through carbohydrates addition and anthocyanin and soluble phenol stability of frozen blueberry juices
|
Rizzolo, Anna
|
|
2003
|
|
2-3 |
p. 229-231
3 p.
|
artikel
|
| 60 |
[No title]
|
Spiess, Walter E.L
|
|
2001
|
|
2-3 |
p. 75-76
2 p.
|
artikel
|
| 61 |
Nutrient based quality control in public catering: need for revision
|
Guilland, A.
|
|
2003
|
|
2-3 |
p. 189-193
5 p.
|
artikel
|
| 62 |
Osmotic concentration of liquid foods
|
Petrotos, Konstantinos B
|
|
2001
|
|
2-3 |
p. 201-206
6 p.
|
artikel
|
| 63 |
Osmotic dehydration as a pre-treatment before combined microwave-hot-air drying of mushrooms
|
Torringa, Erik
|
|
2001
|
|
2-3 |
p. 185-191
7 p.
|
artikel
|
| 64 |
Osmotic dehydration phenomena in gel systems
|
Mizrahi, Shimon
|
|
2001
|
|
2-3 |
p. 87-96
10 p.
|
artikel
|
| 65 |
Osmotic pre-treatments in fruit processing: chemical, physical and structural effects
|
Torreggiani, Danila
|
|
2001
|
|
2-3 |
p. 247-253
7 p.
|
artikel
|
| 66 |
Osmotic treatment of fish and meat products
|
Collignan, Antoine
|
|
2001
|
|
2-3 |
p. 153-162
10 p.
|
artikel
|
| 67 |
Osmotic treatments (OT) and problems related to the solution management
|
Dalla Rosa, Marco
|
|
2001
|
|
2-3 |
p. 223-236
14 p.
|
artikel
|
| 68 |
Oxidative stability of carotenoid pigments and polyunsaturated fatty acids in microparticulate diets containing krill oil for nutrition of marine fish larvae
|
Bustos, Rubén
|
|
2003
|
|
2-3 |
p. 289-293
5 p.
|
artikel
|
| 69 |
Partial removal of water before freezing: cultivar and pre-treatments as quality factors of frozen muskmelon (Cucumis melo, cv reticulatus Naud.)
|
Maestrelli, Andrea
|
|
2001
|
|
2-3 |
p. 255-260
6 p.
|
artikel
|
| 70 |
Predicting the impact of food processing on food constituents
|
Lund, Daryl
|
|
2003
|
|
2-3 |
p. 113-117
5 p.
|
artikel
|
| 71 |
Prediction of water activity of osmotic solutions
|
Sereno, A.M
|
|
2001
|
|
2-3 |
p. 103-114
12 p.
|
artikel
|
| 72 |
Predictive modelling of post-harvest quality evolution in perishables, applied to mushrooms
|
Lukasse, L.J.S.
|
|
2003
|
|
2-3 |
p. 191-198
8 p.
|
artikel
|
| 73 |
Preparation technology for semi-fluid high-energy food
|
Zhang, Min
|
|
2003
|
|
2-3 |
p. 327-330
4 p.
|
artikel
|
| 74 |
Probabilistic models of food microbial safety and nutritional quality
|
Gonzalez-Martinez, Consuelo
|
|
2003
|
|
2-3 |
p. 135-142
8 p.
|
artikel
|
| 75 |
Rapid comparative wear evaluation of oilseed screw press maintenance materials in Nigeria
|
Aluko, O.B.
|
|
2003
|
|
2-3 |
p. 111-116
6 p.
|
artikel
|
| 76 |
Residence time distribution in a co-rotating, twin-screw continuous mixer by the step change method
|
Ziegler, Gregory R.
|
|
2003
|
|
2-3 |
p. 161-167
7 p.
|
artikel
|
| 77 |
Rheological properties and colour evaluation of papaya during osmotic dehydration processing
|
Rodrigues, Alline C.C.
|
|
2003
|
|
2-3 |
p. 129-135
7 p.
|
artikel
|
| 78 |
Role of feed rate and temperature in attrition grinding of cumin
|
Goswami, T.K.
|
|
2003
|
|
2-3 |
p. 285-290
6 p.
|
artikel
|
| 79 |
Stability of n-3 fatty acids in fish particles during processing by impingement jet
|
Bórquez, Rodrigo
|
|
2003
|
|
2-3 |
p. 245-247
3 p.
|
artikel
|
| 80 |
Studies on the stability of turmeric constituents
|
Pfeiffer, Erika
|
|
2003
|
|
2-3 |
p. 257-259
3 p.
|
artikel
|
| 81 |
Sucrose–salt combined effects on mass transfer kinetics and product acceptability. Study on apple osmotic treatments
|
Sacchetti, Giampiero
|
|
2001
|
|
2-3 |
p. 163-173
11 p.
|
artikel
|
| 82 |
The role of heat and mass transfer phenomena in atmospheric freeze-drying of foods in a fluidised bed
|
Di Matteo, P.
|
|
2003
|
|
2-3 |
p. 267-275
9 p.
|
artikel
|
| 83 |
The spouted-bed roasting of barley: development of a predictive model for moisture and temperature
|
Robbins, P.T.
|
|
2003
|
|
2-3 |
p. 199-208
10 p.
|
artikel
|
| 84 |
The vitamin C status of freeze-chilled mashed potato
|
Redmond, G.A
|
|
2003
|
|
2-3 |
p. 219-221
3 p.
|
artikel
|
| 85 |
Use of response surface methodology to produce functional short dough biscuits
|
Gallagher, E
|
|
2003
|
|
2-3 |
p. 269-271
3 p.
|
artikel
|
| 86 |
Use of vacuum impregnation in food salting process
|
Chiralt, A
|
|
2001
|
|
2-3 |
p. 141-151
11 p.
|
artikel
|
| 87 |
Vacuum impregnation and osmotic dehydration in matrix engineering
|
Fito, P
|
|
2001
|
|
2-3 |
p. 175-183
9 p.
|
artikel
|
| 88 |
Wine tartaric stabilization by electrodialysis and its assessment by the saturation temperature
|
Gonçalves, Fernando
|
|
2003
|
|
2-3 |
p. 229-235
7 p.
|
artikel
|
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