| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Application of the GCA-EoS model to the supercritical processing of fatty oil derivatives
|
Ferreira, Olga
|
|
2005
|
70 |
4 |
p. 579-587
9 p.
|
artikel
|
| 2 |
Contents of volume
|
|
|
2005
|
70 |
4 |
p. 593-595
3 p.
|
artikel
|
| 3 |
Degumming of vegetable oil by microporous membrane
|
de Moura, Juliana M.L.N.
|
|
2005
|
70 |
4 |
p. 473-478
6 p.
|
artikel
|
| 4 |
Dielectric properties of salmon (Oncorhynchus keta) and sturgeon (Acipenser transmontanus) caviar at radio frequency (RF) and microwave (MW) pasteurization frequencies
|
Al-Holy, Murad
|
|
2005
|
70 |
4 |
p. 564-570
7 p.
|
artikel
|
| 5 |
Editorial board
|
|
|
2005
|
70 |
4 |
p. CO2-
1 p.
|
artikel
|
| 6 |
Effects of processing conditions on the chemical distribution of mate tea leaves extracts obtained from CO2 extraction at high pressures
|
Esmelindro, M.C.
|
|
2005
|
70 |
4 |
p. 588-592
5 p.
|
artikel
|
| 7 |
Electrode configuration and treatment timing effects of electric fields on fruit putrefaction and molding post harvest
|
Atungulu, G.
|
|
2005
|
70 |
4 |
p. 506-511
6 p.
|
artikel
|
| 8 |
Elongational flow studies of set yogurt
|
Raphaelides, Stylianos N.
|
|
2005
|
70 |
4 |
p. 538-545
8 p.
|
artikel
|
| 9 |
Experimental study of heat transfer by natural convection in a closed cavity: application in a domestic refrigerator
|
Laguerre, O.
|
|
2005
|
70 |
4 |
p. 523-537
15 p.
|
artikel
|
| 10 |
Experimental study of hydrodynamics in a flat ohmic cell—impact on fouling by dairy products
|
Ayadi, M.A.
|
|
2005
|
70 |
4 |
p. 489-498
10 p.
|
artikel
|
| 11 |
Influence of alcohols on citric acid production by Aspergillus niger A-9 entrapped in polyacrylamide gels
|
Yaykaşlı, Kürşat Oğuz
|
|
2005
|
70 |
4 |
p. 518-522
5 p.
|
artikel
|
| 12 |
Oil uptake and texture development in fried potato slices
|
Pedreschi, Franco
|
|
2005
|
70 |
4 |
p. 557-563
7 p.
|
artikel
|
| 13 |
Optimization of enzymatic hydrolysis of fish soluble concentrate by commercial proteases
|
Nilsang, Suthasinee
|
|
2005
|
70 |
4 |
p. 571-578
8 p.
|
artikel
|
| 14 |
Pectin methylesterase catalyzed firming effects on low temperature blanched vegetables
|
Ni, Li
|
|
2005
|
70 |
4 |
p. 546-556
11 p.
|
artikel
|
| 15 |
Shelf-life prediction of fresh blood orange juice
|
Zanoni, B.
|
|
2005
|
70 |
4 |
p. 512-517
6 p.
|
artikel
|
| 16 |
Significance of microbial transglutaminase on the sensory, mechanical and crumb grain pattern of enzyme supplemented fresh pan breads
|
Collar, Concepción
|
|
2005
|
70 |
4 |
p. 479-488
10 p.
|
artikel
|
| 17 |
Solubility and absorption rate of carbon dioxide into non-respiring foods. Part 3: Cooked meat products
|
Sivertsvik, Morten
|
|
2005
|
70 |
4 |
p. 499-505
7 p.
|
artikel
|
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