| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
An application of image analysis to dehydration of apple discs
|
Fernández, L.
|
|
2005
|
67 |
1-2 |
p. 185-193
9 p.
|
artikel
|
| 2 |
Application of high pressure technology in the fruit juice processing: benefits perceived by consumers
|
Deliza, R.
|
|
2005
|
67 |
1-2 |
p. 241-246
6 p.
|
artikel
|
| 3 |
Biopolymers and emulsifiers at the air–water interface. Implications in food colloid formulations
|
Sánchez, Cecilio Carrera
|
|
2005
|
67 |
1-2 |
p. 225-234
10 p.
|
artikel
|
| 4 |
Calculating the efficacy of heat sterilization processes
|
Corradini, Maria G.
|
|
2005
|
67 |
1-2 |
p. 59-69
11 p.
|
artikel
|
| 5 |
Commercial opportunities and research challenges in the high pressure processing of foods
|
Torres, J. Antonio
|
|
2005
|
67 |
1-2 |
p. 95-112
18 p.
|
artikel
|
| 6 |
Contributions to supercritical extraction of vegetable substrates in Latin America
|
del Valle, José M.
|
|
2005
|
67 |
1-2 |
p. 35-57
23 p.
|
artikel
|
| 7 |
Description of morphological changes of particles along spray drying
|
Alamilla-Beltrán, L.
|
|
2005
|
67 |
1-2 |
p. 179-184
6 p.
|
artikel
|
| 8 |
Development and characterization of biofilms based on Amaranth flour (Amaranthus caudatus)
|
Tapia-Blácido, Delia
|
|
2005
|
67 |
1-2 |
p. 215-223
9 p.
|
artikel
|
| 9 |
Editorial board
|
|
|
2005
|
67 |
1-2 |
p. IFC-
1 p.
|
artikel
|
| 10 |
Effects of carbohydrate crystallization on stability of dehydrated foods and ingredient formulations
|
Buera, Pilar
|
|
2005
|
67 |
1-2 |
p. 157-165
9 p.
|
artikel
|
| 11 |
Fractionation of whey proteins and caseinomacropeptide by means of enzymatic crosslinking and membrane separation techniques
|
Tolkach, Alexander
|
|
2005
|
67 |
1-2 |
p. 13-20
8 p.
|
artikel
|
| 12 |
Generation of isolethal processes and implementation of simultaneous sterilisation utilising the revisited general method
|
Simpson, R.
|
|
2005
|
67 |
1-2 |
p. 71-79
9 p.
|
artikel
|
| 13 |
Integrated approach on solar drying, pilot convective drying and microstructural changes
|
Ramos, Inês N.
|
|
2005
|
67 |
1-2 |
p. 195-203
9 p.
|
artikel
|
| 14 |
Multifactorial fungal inactivation combining thermosonication and antimicrobials
|
López-Malo, Aurelio
|
|
2005
|
67 |
1-2 |
p. 87-93
7 p.
|
artikel
|
| 15 |
[No title]
|
Aguilera, Jose Miguel
|
|
2005
|
67 |
1-2 |
p. 1-
1 p.
|
artikel
|
| 16 |
Novel functional foods from vegetable matrices impregnated with biologically active compounds
|
Alzamora, Stella M.
|
|
2005
|
67 |
1-2 |
p. 205-214
10 p.
|
artikel
|
| 17 |
Physical and chemical changes induced by osmotic dehydration in plant tissues
|
Chiralt, Amparo
|
|
2005
|
67 |
1-2 |
p. 167-177
11 p.
|
artikel
|
| 18 |
Production of extended-shelf life milk by processing pasteurized milk with pulsed electric fields
|
Sepulveda, D.R.
|
|
2005
|
67 |
1-2 |
p. 81-86
6 p.
|
artikel
|
| 19 |
Rapid estimation of the manufacturing cost of extracts obtained by supercritical fluid extraction
|
Rosa, Paulo T.V.
|
|
2005
|
67 |
1-2 |
p. 235-240
6 p.
|
artikel
|
| 20 |
Remote experiments for food engineering
|
Palou, E.
|
|
2005
|
67 |
1-2 |
p. 129-133
5 p.
|
artikel
|
| 21 |
Response surface analysis of the effects of Capsicum extract, temperature and pH on the growth and inactivation of Listeria monocytogenes
|
Acero-Ortega, Claudia
|
|
2005
|
67 |
1-2 |
p. 247-252
6 p.
|
artikel
|
| 22 |
Rethinking technology transfer
|
Morrissey, Michael T.
|
|
2005
|
67 |
1-2 |
p. 135-145
11 p.
|
artikel
|
| 23 |
Rheology for the food industry
|
Tabilo-Munizaga, Gipsy
|
|
2005
|
67 |
1-2 |
p. 147-156
10 p.
|
artikel
|
| 24 |
Supercritical fluids: technology and application to food processing
|
Brunner, Gerd
|
|
2005
|
67 |
1-2 |
p. 21-33
13 p.
|
artikel
|
| 25 |
Transport phenomena in food engineering: basic concepts and advances
|
Welti-Chanes, J.
|
|
2005
|
67 |
1-2 |
p. 113-128
16 p.
|
artikel
|
| 26 |
Why food microstructure?
|
Aguilera, José Miguel
|
|
2005
|
67 |
1-2 |
p. 3-11
9 p.
|
artikel
|
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