| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A combined method implementing both xenon hydrate formation and the freezing process for the preservation of barley as a simulated food
|
Arunyanart, Thunyaboon
|
|
2015
|
165 |
C |
p. 104-111
8 p.
|
artikel
|
| 2 |
A kinetic study of furan formation during storage of shelf-stable fruit juices
|
Palmers, Stijn
|
|
2015
|
165 |
C |
p. 74-81
8 p.
|
artikel
|
| 3 |
Corrigendum to “Priming with nano-aerosolized water and sequential dip-washing with hydrogen peroxide: An efficient sanitization method to inactivate Salmonella Typhimurium LT2 on spinach” [J. Food Eng. 161 (2015) 8–15]
|
Zhang, Ming
|
|
2015
|
165 |
C |
p. 189-
1 p.
|
artikel
|
| 4 |
Editorial Board
|
|
|
2015
|
165 |
C |
p. IFC-
1 p.
|
artikel
|
| 5 |
Effect of drying methods and maltodextrin concentration on pigment content of watermelon juice powder
|
Oberoi, Davinder Pal Singh
|
|
2015
|
165 |
C |
p. 172-178
7 p.
|
artikel
|
| 6 |
Effect of drying methods on physico-chemical and functional properties of chickpea protein concentrates
|
Ghribi, Abir Mokni
|
|
2015
|
165 |
C |
p. 179-188
10 p.
|
artikel
|
| 7 |
Effect of product related parameters on heat-transfer rates to canned particulate non-Newtonian fluids (CMC) during reciprocation agitation thermal processing
|
Singh, Anika
|
|
2015
|
165 |
C |
p. 1-12
12 p.
|
artikel
|
| 8 |
Encapsulation of resveratrol on lecithin and β-glucans to enhance its action against Botrytis cinerea
|
Salgado, Marta
|
|
2015
|
165 |
C |
p. 13-21
9 p.
|
artikel
|
| 9 |
Evaluation of the stability of pea and canola protein-based hydrogels in simulated gastrointestinal fluids
|
Xu, Meng
|
|
2015
|
165 |
C |
p. 52-59
8 p.
|
artikel
|
| 10 |
High pressure processing of milk: Modeling the inactivation of psychrotrophic Bacillus cereus spores at 38–70°C
|
Evelyn,
|
|
2015
|
165 |
C |
p. 141-148
8 p.
|
artikel
|
| 11 |
Imaging and image analysis of freeze-dried cellular solids of gellan and agar gels
|
Tiwari (Sharma), Shipra
|
|
2015
|
165 |
C |
p. 60-65
6 p.
|
artikel
|
| 12 |
Influence of cork defects in the oxygen ingress through wine stoppers: Insights with X-ray tomography
|
Oliveira, Vanda
|
|
2015
|
165 |
C |
p. 66-73
8 p.
|
artikel
|
| 13 |
Integration of ResonantAcoustic® mixing into thermal processing of foods: A comparison study against other in-container sterilization technologies
|
Batmaz, Ediz
|
|
2015
|
165 |
C |
p. 124-132
9 p.
|
artikel
|
| 14 |
Measurements of texture, sorption isotherms and drying/rehydration kinetics of dehydrofrozen-textured apple
|
Ben Haj Said, Leila
|
|
2015
|
165 |
C |
p. 22-33
12 p.
|
artikel
|
| 15 |
Nano-encapsulation of saffron extract through double-layered multiple emulsions of pectin and whey protein concentrate
|
Esfanjani, Afshin Faridi
|
|
2015
|
165 |
C |
p. 149-155
7 p.
|
artikel
|
| 16 |
Numerical modeling of chickpea (Cicer arietinum) hydration: The effects of temperature and low pressure
|
Pramiu, P.V.
|
|
2015
|
165 |
C |
p. 112-123
12 p.
|
artikel
|
| 17 |
Obituary: Professor Ronald Jowitt, Founding Editor, Journal of Food Engineering
|
Niranjan, Keshavan
|
|
2015
|
165 |
C |
p. 190-191
2 p.
|
artikel
|
| 18 |
On the modeling of electrochemical phenomena at the electrode-solution interface in a PEF treatment chamber: Methodological approach to describe the phenomenon of metal release
|
Pataro, Gianpiero
|
|
2015
|
165 |
C |
p. 34-44
11 p.
|
artikel
|
| 19 |
On the modelling of the electrochemical phenomena at the electrode-solution interface of a PEF treatment chamber: Effect of electrical parameters and chemical composition of model liquid food
|
Pataro, Gianpiero
|
|
2015
|
165 |
C |
p. 45-51
7 p.
|
artikel
|
| 20 |
Optimal design of experiments and measurements of the water sorption process of wheat grains using a modified Peleg model
|
Paquet-Durand, O.
|
|
2015
|
165 |
C |
p. 166-171
6 p.
|
artikel
|
| 21 |
Structure characterization by means of rheological and NMR experiments as a first necessary approach to study the l-(+)-ascorbic acid diffusion from pectin and pectin/alginate films to agar hydrogels that mimic food materials
|
De’Nobili, Maria D.
|
|
2015
|
165 |
C |
p. 82-92
11 p.
|
artikel
|
| 22 |
Thermal and tensile properties of corn semolina-protein blends in the glassy state
|
Pérez, Adriana
|
|
2015
|
165 |
C |
p. 93-103
11 p.
|
artikel
|
| 23 |
Thermal conductivity, specific heat, thermal diffusivity, and emissivity of stored canola seeds with their temperature and moisture content
|
Yu, D.U.
|
|
2015
|
165 |
C |
p. 156-165
10 p.
|
artikel
|
| 24 |
Thermosonication for polyphenoloxidase inactivation in fruits: Modeling the ultrasound and thermal kinetics in pear, apple and strawberry purees at different temperatures
|
Sulaiman, Alifdalino
|
|
2015
|
165 |
C |
p. 133-140
8 p.
|
artikel
|
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