| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Comparison of espresso coffee brewing techniques
|
Parenti, Alessandro
|
|
2014
|
121 |
C |
p. 112-117
6 p.
|
artikel
|
| 2 |
Comparison of water and infrared blanching methods for processing performance and final product quality of French fries
|
Bingol, Gokhan
|
|
2014
|
121 |
C |
p. 135-142
8 p.
|
artikel
|
| 3 |
Composition of milk fouling deposits in a plate heat exchanger under pulsed flow conditions
|
Boxler, Cristiane
|
|
2014
|
121 |
C |
p. 1-8
8 p.
|
artikel
|
| 4 |
D- and G-optimal experimental designs for the partition coefficient in freeze concentration
|
Munson-McGee, Stuart H.
|
|
2014
|
121 |
C |
p. 80-86
7 p.
|
artikel
|
| 5 |
Development of hypothetical components for milk process simulation using a commercial process simulator
|
Zhang, Y.
|
|
2014
|
121 |
C |
p. 87-93
7 p.
|
artikel
|
| 6 |
Editorial Board
|
|
|
2014
|
121 |
C |
p. IFC-
1 p.
|
artikel
|
| 7 |
Effect of chlorine-based sanitizers properties on corrosion of metals commonly found in food processing environment
|
Waters, Brian W.
|
|
2014
|
121 |
C |
p. 159-165
7 p.
|
artikel
|
| 8 |
Effect of ultrasound treatment on particle size and molecular weight of whey proteins
|
Jambrak, Anet Režek
|
|
2014
|
121 |
C |
p. 15-23
9 p.
|
artikel
|
| 9 |
Effects of the specific mechanical energy on the physicochemical properties of texturized soy protein during high-moisture extrusion cooking
|
Fang, Yanqiang
|
|
2014
|
121 |
C |
p. 32-38
7 p.
|
artikel
|
| 10 |
Electrical impedance analysis of potato tissues during drying
|
Ando, Yasumasa
|
|
2014
|
121 |
C |
p. 24-31
8 p.
|
artikel
|
| 11 |
Fibrillization of whey proteins improves foaming capacity and foam stability at low protein concentrations
|
Oboroceanu, Daniela
|
|
2014
|
121 |
C |
p. 102-111
10 p.
|
artikel
|
| 12 |
Forced-convective cooling of citrus fruit: Cooling conditions and energy consumption in relation to package design
|
Defraeye, Thijs
|
|
2014
|
121 |
C |
p. 118-127
10 p.
|
artikel
|
| 13 |
Functional properties of sodium and calcium caseinate antimicrobial active films containing carvacrol
|
Arrieta, Marina P.
|
|
2014
|
121 |
C |
p. 94-101
8 p.
|
artikel
|
| 14 |
Intermittent drying of food products: A critical review
|
Kumar, Chandan
|
|
2014
|
121 |
C |
p. 48-57
10 p.
|
artikel
|
| 15 |
Microfiltration of passion fruit juice using hollow fibre membranes and evaluation of fouling mechanisms
|
Domingues, Rui Carlos Castro
|
|
2014
|
121 |
C |
p. 73-79
7 p.
|
artikel
|
| 16 |
Modeling the co-precipitation of silica and calcium oxalate in sugar solutions
|
East, Christopher P.
|
|
2014
|
121 |
C |
p. 166-173
8 p.
|
artikel
|
| 17 |
Modelling of water transport and swelling associated with starch gelatinization during rice cooking
|
Briffaz, A.
|
|
2014
|
121 |
C |
p. 143-151
9 p.
|
artikel
|
| 18 |
MRI method for investigation of eye growth in semi-hard cheese
|
Musse, Maja
|
|
2014
|
121 |
C |
p. 152-158
7 p.
|
artikel
|
| 19 |
Preparation and characterisation of protein based nanocapsules of bioactive lipids
|
Gupta, Surashree Sen
|
|
2014
|
121 |
C |
p. 64-72
9 p.
|
artikel
|
| 20 |
Production and characterization of sodium caseinate edible films made by blown-film extrusion
|
Belyamani, Imane
|
|
2014
|
121 |
C |
p. 39-47
9 p.
|
artikel
|
| 21 |
Rheological characterization of tuna myofibrillar protein in linear and nonlinear viscoelastic regions
|
Liu, Qin
|
|
2014
|
121 |
C |
p. 58-63
6 p.
|
artikel
|
| 22 |
Texture profile and correlation between sensory and instrumental analyses on extruded snacks
|
Paula, Amanda Maldo
|
|
2014
|
121 |
C |
p. 9-14
6 p.
|
artikel
|
| 23 |
The role of hydrocolloids in mechanical properties of fresh foams based on egg white proteins
|
Żmudziński, Daniel
|
|
2014
|
121 |
C |
p. 128-134
7 p.
|
artikel
|
Tijdschrift beschrijving