| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Cellular response of plant tissue during the osmotic treatment with sucrose, maltose, and trehalose solutions
|
Ferrando, M
|
|
2001
|
49 |
2-3 |
p. 115-127
13 p.
|
artikel
|
| 2 |
Changes in mechanical properties throughout osmotic processes
|
Chiralt, A
|
|
2001
|
49 |
2-3 |
p. 129-135
7 p.
|
artikel
|
| 3 |
Combined osmotic and microwave-vacuum dehydration of apples and strawberries
|
Erle, Ulrich
|
|
2001
|
49 |
2-3 |
p. 193-199
7 p.
|
artikel
|
| 4 |
Equipment design for osmotic treatments
|
Marouzé, C
|
|
2001
|
49 |
2-3 |
p. 207-221
15 p.
|
artikel
|
| 5 |
Influence of cultivar and osmotic dehydration time on aroma profiles of muskmelon (Cucumis melo, cv reticulatus Naud.) spheres
|
Lo Scalzo, Roberto
|
|
2001
|
49 |
2-3 |
p. 261-264
4 p.
|
artikel
|
| 6 |
Management of spent brines or osmotic solutions
|
Romero Barranco, C
|
|
2001
|
49 |
2-3 |
p. 237-246
10 p.
|
artikel
|
| 7 |
Mass exchange during osmotic pretreatment of vegetables
|
Kowalska, Hanna
|
|
2001
|
49 |
2-3 |
p. 137-140
4 p.
|
artikel
|
| 8 |
Mass transfer modeling
|
Gekas, Vassilis
|
|
2001
|
49 |
2-3 |
p. 97-102
6 p.
|
artikel
|
| 9 |
Microbial aspects on short-time osmotic treatment of kiwifruit
|
Gianotti, A
|
|
2001
|
49 |
2-3 |
p. 265-270
6 p.
|
artikel
|
| 10 |
Modeling of simultaneous mass transfer and structural changes in fruit tissues
|
Barat, J.M.
|
|
2001
|
49 |
2-3 |
p. 77-85
9 p.
|
artikel
|
| 11 |
[No title]
|
Spiess, Walter E.L
|
|
2001
|
49 |
2-3 |
p. 75-76
2 p.
|
artikel
|
| 12 |
Osmotic concentration of liquid foods
|
Petrotos, Konstantinos B
|
|
2001
|
49 |
2-3 |
p. 201-206
6 p.
|
artikel
|
| 13 |
Osmotic dehydration as a pre-treatment before combined microwave-hot-air drying of mushrooms
|
Torringa, Erik
|
|
2001
|
49 |
2-3 |
p. 185-191
7 p.
|
artikel
|
| 14 |
Osmotic dehydration phenomena in gel systems
|
Mizrahi, Shimon
|
|
2001
|
49 |
2-3 |
p. 87-96
10 p.
|
artikel
|
| 15 |
Osmotic pre-treatments in fruit processing: chemical, physical and structural effects
|
Torreggiani, Danila
|
|
2001
|
49 |
2-3 |
p. 247-253
7 p.
|
artikel
|
| 16 |
Osmotic treatment of fish and meat products
|
Collignan, Antoine
|
|
2001
|
49 |
2-3 |
p. 153-162
10 p.
|
artikel
|
| 17 |
Osmotic treatments (OT) and problems related to the solution management
|
Dalla Rosa, Marco
|
|
2001
|
49 |
2-3 |
p. 223-236
14 p.
|
artikel
|
| 18 |
Partial removal of water before freezing: cultivar and pre-treatments as quality factors of frozen muskmelon (Cucumis melo, cv reticulatus Naud.)
|
Maestrelli, Andrea
|
|
2001
|
49 |
2-3 |
p. 255-260
6 p.
|
artikel
|
| 19 |
Prediction of water activity of osmotic solutions
|
Sereno, A.M
|
|
2001
|
49 |
2-3 |
p. 103-114
12 p.
|
artikel
|
| 20 |
Sucrose–salt combined effects on mass transfer kinetics and product acceptability. Study on apple osmotic treatments
|
Sacchetti, Giampiero
|
|
2001
|
49 |
2-3 |
p. 163-173
11 p.
|
artikel
|
| 21 |
Use of vacuum impregnation in food salting process
|
Chiralt, A
|
|
2001
|
49 |
2-3 |
p. 141-151
11 p.
|
artikel
|
| 22 |
Vacuum impregnation and osmotic dehydration in matrix engineering
|
Fito, P
|
|
2001
|
49 |
2-3 |
p. 175-183
9 p.
|
artikel
|
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