| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Accelerated texture softening of some root vegetables by Ohmic heating
|
Farahnaky, Asgar
|
|
2012
|
113 |
2 |
p. 275-280
6 p.
|
artikel
|
| 2 |
Bifidobacterium Bb-12 microencapsulated by spray drying with whey: Survival under simulated gastrointestinal conditions, tolerance to NaCl, and viability during storage
|
De Castro-Cislaghi, Fabiane Picinin
|
|
2012
|
113 |
2 |
p. 186-193
8 p.
|
artikel
|
| 3 |
Corrigendum to “Influence of temperature and NaCl on the release in aqueous liquid media of aroma compounds encapsulated in edible films” [Journal of Food Engineering 108 (2012) 30–36]
|
Fabra, María José
|
|
2012
|
113 |
2 |
p. 360-
1 p.
|
artikel
|
| 4 |
Corrigendum to “Rehydration and sorption properties of osmotically pretreated freeze-dried strawberries”
|
Ciurzyńska, Agnieszka
|
|
2012
|
113 |
2 |
p. 361-
1 p.
|
artikel
|
| 5 |
Coupling fluid flow, heat transfer and thermal denaturation-aggregation of beta-lactoglobulin using an Eulerian/Lagrangian approach
|
Chantoiseau, Etienne
|
|
2012
|
113 |
2 |
p. 234-244
11 p.
|
artikel
|
| 6 |
Decolorized porcine globin gels produced by heat-induced gelation. Physical and rheological characterization
|
del Hoyo, Pilar
|
|
2012
|
113 |
2 |
p. 245-253
9 p.
|
artikel
|
| 7 |
Detection of frozen-thawed salmon (Salmo salar) by a rapid low-cost method
|
Fernández-Segovia, Isabel
|
|
2012
|
113 |
2 |
p. 210-216
7 p.
|
artikel
|
| 8 |
Dynamics of vacuum impregnation of apples: Experimental data and simulation results using a VOF model
|
Carciofi, Bruno A.M.
|
|
2012
|
113 |
2 |
p. 337-343
7 p.
|
artikel
|
| 9 |
Editorial Board
|
|
|
2012
|
113 |
2 |
p. IFC-
1 p.
|
artikel
|
| 10 |
Effect of blanching on microwave freeze drying of stem lettuce cubes in a circular conduit drying chamber
|
Wang, Yuchuan
|
|
2012
|
113 |
2 |
p. 177-185
9 p.
|
artikel
|
| 11 |
Effect of potato deep-fat frying conditions on temperature dependence of olive oil and palm oil viscosity
|
Lioumbas, John S.
|
|
2012
|
113 |
2 |
p. 217-225
9 p.
|
artikel
|
| 12 |
Effect of shear rate and oxygen stresses on the survival of Lactococcus lactis during the atomization and drying stages of spray drying: A laboratory and pilot scale study
|
Ghandi, Amir
|
|
2012
|
113 |
2 |
p. 194-200
7 p.
|
artikel
|
| 13 |
Effect of two different lipid sources on glass transition temperatures and tensile properties of corn semolina
|
Cova, Aura
|
|
2012
|
113 |
2 |
p. 265-274
10 p.
|
artikel
|
| 14 |
Experimental study of heat transfer and air flow in a refrigerated display cabinet
|
Laguerre, O.
|
|
2012
|
113 |
2 |
p. 310-321
12 p.
|
artikel
|
| 15 |
Grading and color evolution of apples using RGB and hyperspectral imaging vision cameras
|
Garrido-Novell, Cristóbal
|
|
2012
|
113 |
2 |
p. 281-288
8 p.
|
artikel
|
| 16 |
Influence of temperature on heat transfer coefficient during moderate vacuum deep-fat frying
|
Mir-Bel, Jorge
|
|
2012
|
113 |
2 |
p. 167-176
10 p.
|
artikel
|
| 17 |
Investigation of changes in formulation and processing parameters on the physical properties of cocoa butter emulsions
|
Norton, J.E.
|
|
2012
|
113 |
2 |
p. 329-336
8 p.
|
artikel
|
| 18 |
Minimally processed butternut squash shelf life
|
Lucera, A.
|
|
2012
|
113 |
2 |
p. 322-328
7 p.
|
artikel
|
| 19 |
Modeling, analysis and continuous improvement of food production systems: A case study at a meat shaving and packaging line
|
Xie, Xiaolei
|
|
2012
|
113 |
2 |
p. 344-350
7 p.
|
artikel
|
| 20 |
Multiphase and multicomponent transport with phase change during meat cooking
|
Dhall, Ashish
|
|
2012
|
113 |
2 |
p. 299-309
11 p.
|
artikel
|
| 21 |
Near-infrared spectroscopy to assist authentication and labeling of Asiago d’allevo cheese
|
Ottavian, Matteo
|
|
2012
|
113 |
2 |
p. 289-298
10 p.
|
artikel
|
| 22 |
Online ice crystal size measurements during sorbet freezing by means of the focused beam reflectance measurement (FBRM) technology. Influence of operating conditions
|
Arellano, Marcela
|
|
2012
|
113 |
2 |
p. 351-359
9 p.
|
artikel
|
| 23 |
Particle size-starch–protein digestibility relationships in cowpea (Vigna unguiculata)
|
Tinus, T.
|
|
2012
|
113 |
2 |
p. 254-264
11 p.
|
artikel
|
| 24 |
Quality parameter assessment of grated Parmigiano–Reggiano cheese by waveguide spectroscopy
|
Cevoli, Chiara
|
|
2012
|
113 |
2 |
p. 201-209
9 p.
|
artikel
|
| 25 |
Response to “Comments on “The variable nature of Biot numbers in food drying” by S.A. Giner, R.M. Torrez Irigoyen, S.R. Cicuttín, and C. Fiorentini [Journal of Food Engineering 101 (2010) 214–222]”, by Ruiz-López, I.I. and García-Alvarado, M.A. [Journal of Food Engineering 106 (2011), 355–356]
|
Giner, S.A.
|
|
2012
|
113 |
2 |
p. 362-363
2 p.
|
artikel
|
| 26 |
The temperature prediction of some botanical beverages, concentrated juices and purees of orange and pineapple during ohmic heating
|
Tumpanuvatr, Titaporn
|
|
2012
|
113 |
2 |
p. 226-233
8 p.
|
artikel
|
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