| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Acetylated and native corn starch blend films produced by blown extrusion
|
López, Olivia V.
|
|
2013
|
116 |
2 |
p. 286-297
12 p.
|
artikel
|
| 2 |
A combined complete pore blocking and cake filtration model during ultrafiltration of polysaccharide in a batch cell
|
Sarkar, Biswajit
|
|
2013
|
116 |
2 |
p. 333-343
11 p.
|
artikel
|
| 3 |
A comparative study for the quantitative determination of soluble solids content, pH and firmness of pears by Vis/NIR spectroscopy
|
Li, Jiangbo
|
|
2013
|
116 |
2 |
p. 324-332
9 p.
|
artikel
|
| 4 |
A multiple-step slit die rheometer for rheological characterization of extruded starch melts
|
Horvat, Mario
|
|
2013
|
116 |
2 |
p. 398-403
6 p.
|
artikel
|
| 5 |
Application of high density steam flash-explosion in protein extraction of soybean meal
|
Zhang, Yanpeng
|
|
2013
|
116 |
2 |
p. 430-435
6 p.
|
artikel
|
| 6 |
A protocol for optimization vinegar fermentation according to the ratio of oxygen consumption versus acid yield
|
Qi, Zhengliang
|
|
2013
|
116 |
2 |
p. 304-309
6 p.
|
artikel
|
| 7 |
Assessment of physical and mechanical properties of sodium caseinate and stearic acid based film-forming emulsions and edible films
|
Rezvani, Elham
|
|
2013
|
116 |
2 |
p. 598-605
8 p.
|
artikel
|
| 8 |
Compaction and relaxation characteristics of single compacts produced from distiller’s spent grain
|
Johnson, Praveen
|
|
2013
|
116 |
2 |
p. 260-266
7 p.
|
artikel
|
| 9 |
Comparisons between membranes for use in cross flow membrane emulsification
|
Hancocks, R.D.
|
|
2013
|
116 |
2 |
p. 382-389
8 p.
|
artikel
|
| 10 |
Controlled delivery of propionic acid from chitosan films for pastry dough conservation
|
Rivero, S.
|
|
2013
|
116 |
2 |
p. 524-531
8 p.
|
artikel
|
| 11 |
Degradation kinetics of monacolin K in red yeast rice powder using multiresponse modeling approach
|
Jirasatid, Sani
|
|
2013
|
116 |
2 |
p. 436-443
8 p.
|
artikel
|
| 12 |
Describing and modeling the release of an antimicrobial agent from an active PP/EVOH/PP package for salmon
|
Cerisuelo, Josep Pasqual
|
|
2013
|
116 |
2 |
p. 352-361
10 p.
|
artikel
|
| 13 |
Editorial Board
|
|
|
2013
|
116 |
2 |
p. IFC-
1 p.
|
artikel
|
| 14 |
Effect of natural and synthetic antioxidants incorporation on the gas permeation properties of poly(lactic acid) films
|
Gonçalves, Carla M.B.
|
|
2013
|
116 |
2 |
p. 562-571
10 p.
|
artikel
|
| 15 |
Enabling computer-aided food process engineering: Property estimation equations for transport phenomena-based models
|
Gulati, Tushar
|
|
2013
|
116 |
2 |
p. 483-504
22 p.
|
artikel
|
| 16 |
Evaluation of antioxidant and antimicrobial properties of biocompatible low density polyethylene/polyaniline blends
|
Nand, Ashveen V.
|
|
2013
|
116 |
2 |
p. 422-429
8 p.
|
artikel
|
| 17 |
Far infrared and ultraviolet radiation as a combined method for surface pasteurization of black pepper seeds
|
Erdoğdu, S. Belgin
|
|
2013
|
116 |
2 |
p. 310-314
5 p.
|
artikel
|
| 18 |
Fouling behaviour of milk and whey protein isolate solution on doped diamond-like carbon modified surfaces
|
Patel, Jaimin S.
|
|
2013
|
116 |
2 |
p. 413-421
9 p.
|
artikel
|
| 19 |
Heating patterns of white bread loaf in combined radio frequency and hot air treatment
|
Liu, Yanhong
|
|
2013
|
116 |
2 |
p. 472-477
6 p.
|
artikel
|
| 20 |
Heat sealing of LLDPE films: Heat transfer modeling with liquid presence at film–film interface
|
Mihindukulasuriya, Suramya D.
|
|
2013
|
116 |
2 |
p. 532-540
9 p.
|
artikel
|
| 21 |
How much of enzyme can be saved in the process with the optimal temperature control?
|
Grubecki, Ireneusz
|
|
2013
|
116 |
2 |
p. 255-259
5 p.
|
artikel
|
| 22 |
Ice crystal interspacing in frozen foods
|
van der Sman, R.G.M.
|
|
2013
|
116 |
2 |
p. 622-626
5 p.
|
artikel
|
| 23 |
Investigations on the evaluation of rheological properties of cereal based viscoelastic fluids using ultrasound
|
Elfawakhry, H.
|
|
2013
|
116 |
2 |
p. 404-412
9 p.
|
artikel
|
| 24 |
Kinetics of ascorbic acid degradation in fruit-based infant foods during storage
|
Bosch, Vicente
|
|
2013
|
116 |
2 |
p. 298-303
6 p.
|
artikel
|
| 25 |
Microencapsulation of microbial cells
|
Rathore, Sweta
|
|
2013
|
116 |
2 |
p. 369-381
13 p.
|
artikel
|
| 26 |
Microstructure & rheology of mixed colloidal dispersions: Influence of pH-induced droplet aggregation on starch granule–fat droplet mixtures
|
Wu, Bicheng
|
|
2013
|
116 |
2 |
p. 462-471
10 p.
|
artikel
|
| 27 |
Microwave inactivation of Escherichia coli K12 CIP 54.117 in a gel medium: Experimental and numerical study
|
Hamoud-Agha, Mohamad Mazen
|
|
2013
|
116 |
2 |
p. 315-323
9 p.
|
artikel
|
| 28 |
Modeling cooling of ready-to-eat meats by 3D finite element analysis: Validation in meat processing facilities
|
Cepeda, J.F.
|
|
2013
|
116 |
2 |
p. 450-461
12 p.
|
artikel
|
| 29 |
Modeling heat transfer for disinfestation and control of insects (larvae and eggs) in date fruits
|
Ben-lalli, Ameziane
|
|
2013
|
116 |
2 |
p. 505-514
10 p.
|
artikel
|
| 30 |
Odour sampling system with modifiable parameters applied to fruit classification
|
Breijo, Eduardo Garcia
|
|
2013
|
116 |
2 |
p. 277-285
9 p.
|
artikel
|
| 31 |
Optimization of bleaching conditions for sardine oil
|
García-Moreno, Pedro J.
|
|
2013
|
116 |
2 |
p. 606-612
7 p.
|
artikel
|
| 32 |
Performance of multi-packaging for table grapes based on airflow, cooling rates and fruit quality
|
Ngcobo, Mduduzi E.K.
|
|
2013
|
116 |
2 |
p. 613-621
9 p.
|
artikel
|
| 33 |
Preparation and characterization of glycerol plasticized (high-amylose) starch–chitosan films
|
Liu, Huihua
|
|
2013
|
116 |
2 |
p. 588-597
10 p.
|
artikel
|
| 34 |
Quality improvement of orthodox and CTC tea and performance enhancement by hybrid hot air–radio frequency (RF) dryer
|
Shinde, Anudnya
|
|
2013
|
116 |
2 |
p. 444-449
6 p.
|
artikel
|
| 35 |
Residence time distribution measurements and simulation of the flow pattern in a scraped surface heat exchanger during crystallisation of ice cream
|
Fayolle, Francine
|
|
2013
|
116 |
2 |
p. 390-397
8 p.
|
artikel
|
| 36 |
Rheological properties of ultraviolet-irradiated and thermally pasteurized Yankee pineapple juice
|
Shamsudin, Rosnah
|
|
2013
|
116 |
2 |
p. 548-553
6 p.
|
artikel
|
| 37 |
Rheological properties of wheat dough supplemented with functional by-products of food processing: Brewer’s spent grain and apple pomace
|
Ktenioudaki, Anastasia
|
|
2013
|
116 |
2 |
p. 362-368
7 p.
|
artikel
|
| 38 |
Stability enhancement of shellac by formation of composite film: Effect of gelatin and plasticizers
|
Soradech, Sitthiphong
|
|
2013
|
116 |
2 |
p. 572-580
9 p.
|
artikel
|
| 39 |
Storage quality of pineapple juice non-thermally pasteurized and clarified by microfiltration
|
Laorko, Aporn
|
|
2013
|
116 |
2 |
p. 554-561
8 p.
|
artikel
|
| 40 |
Supercritical fluid extraction of carotenoids and chlorophylls a, b and c, from a wild strain of Scenedesmus obliquus for use in food processing
|
Guedes, A. Catarina
|
|
2013
|
116 |
2 |
p. 478-482
5 p.
|
artikel
|
| 41 |
Technique for rapid detection of phthalates in water and beverages
|
Zia, Asif I.
|
|
2013
|
116 |
2 |
p. 515-523
9 p.
|
artikel
|
| 42 |
The effects of the addition of corn husk fibre, kaolin and beeswax on cross-linked corn starch foam
|
Polat, Süleyman
|
|
2013
|
116 |
2 |
p. 267-276
10 p.
|
artikel
|
| 43 |
Thermal degradation kinetics of anthocyanins and visual colour of Urmu mulberry (Morus nigra L.)
|
Kara, Şelale
|
|
2013
|
116 |
2 |
p. 541-547
7 p.
|
artikel
|
| 44 |
Tracking the thermal induced vapor transport across foam microstructure by means of micro-sensing technology
|
Mack, S.
|
|
2013
|
116 |
2 |
p. 344-351
8 p.
|
artikel
|
| 45 |
Vacuum cooling in bulk of beef pieces of different sizes and shape – Evaluation and comparison to conventional cooling methods
|
Zhang, Zhihang
|
|
2013
|
116 |
2 |
p. 581-587
7 p.
|
artikel
|
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