| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Advancement of Imaging and Modeling Techniques for Understanding Gastric Physical Forces on Food
|
Gopirajah, R.
|
|
2016
|
|
3 |
p. 323-335
|
artikel
|
| 2 |
Advances in the Functional Characterization and Extraction Processes of Dietary Fiber
|
Tejada-Ortigoza, Viridiana
|
|
2015
|
|
3 |
p. 251-271
|
artikel
|
| 3 |
Advances in Ultrasonic and Megasonic Processing of Foods
|
Leong, Thomas
|
|
2017
|
|
3 |
p. 237-256
|
artikel
|
| 4 |
Alternative Approaches Towards Gluten-Free Dough Development: Recent Trends
|
Deora, Navneet Singh
|
|
2014
|
|
3 |
p. 89-104
|
artikel
|
| 5 |
Analysis and Prediction Methods for Energy Efficiency and Media Demand in the Beverage Industry
|
Bär, R. M.
|
|
2019
|
|
3 |
p. 200-217
|
artikel
|
| 6 |
An In-Depth Analysis of Various Technologies Used for Mushroom Drying
|
Kumar, Chitesh
|
|
|
|
3 |
p. 491-524
|
artikel
|
| 7 |
An Overview of Ultrasound-Assisted Food-Grade Nanoemulsions
|
Abbas, Shabbar
|
|
2013
|
|
3 |
p. 139-157
|
artikel
|
| 8 |
Application of Hybrid Neural Fuzzy System (ANFIS) in Food Processing and Technology
|
Al-Mahasneh, Majdi
|
|
2016
|
|
3 |
p. 351-366
|
artikel
|
| 9 |
Application of Pulsed Electric Fields PEF on Pecan Nuts Carya illinoinensis Wangenh. K. Koch: Oil Extraction Yield and Compositional Characteristics of the Oil and Its By-product
|
Rábago-Panduro, L. M.
|
|
|
|
3 |
p. 676-685
|
artikel
|
| 10 |
Applications of 3D Printing in Food Processing
|
Nachal, N.
|
|
2019
|
|
3 |
p. 123-141
|
artikel
|
| 11 |
Applications of Light-Emitting Diodes (LEDs) in Food Processing and Water Treatment
|
Prasad, Amritha
|
|
|
|
3 |
p. 268-289
|
artikel
|
| 12 |
A Quasi-chemical Model for Bacterial Spore Germination Kinetics by High Pressure
|
Doona, Christopher J.
|
|
2017
|
|
3 |
p. 122-142
|
artikel
|
| 13 |
A Review of Methods, Data and Applications of State Diagrams of Food Systems
|
Sablani, Shyam S.
|
|
2010
|
|
3 |
p. 168-203
|
artikel
|
| 14 |
Bacterial Injury Induced by High Hydrostatic Pressure
|
Yamamoto, Kazutaka
|
|
|
|
3 |
p. 442-453
|
artikel
|
| 15 |
Biodegradable Films for Fruits and Vegetables Packaging Application: Preparation and Properties
|
Abdul Khalil, H. P. S.
|
|
2018
|
|
3 |
p. 139-153
|
artikel
|
| 16 |
Capillary Pressure in Unsaturated Food Systems: Its Importance and Accounting for It in Mathematical Models
|
Shah, Yash
|
|
|
|
3 |
p. 393-419
|
artikel
|
| 17 |
Changes in Quality Characteristics of Strawberry Juice After Equivalent High Pressure, Ultrasound, and Pulsed Electric Fields Processes
|
Yildiz, Semanur
|
|
|
|
3 |
p. 601-612
|
artikel
|
| 18 |
Characterization of Interfacial Rheology of Protein-Stabilized Air–Liquid Interfaces
|
Narsimhan, Ganesan
|
|
2015
|
|
3 |
p. 367-392
|
artikel
|
| 19 |
Characterizing the Performance of a Continuous-Flow UV-LED System for Treatment of Juices and Beverages Using Multiple Wavelengths
|
Popović, Vladimir
|
|
|
|
3 |
p. 686-695
|
artikel
|
| 20 |
Chemical Kinetics for the Microbial Safety of Foods Treated with High Pressure Processing or Hurdles
|
Doona, Christopher J.
|
|
|
|
3 |
p. 272-291
|
artikel
|
| 21 |
Chemical Kinetics for the Microbial Safety of Foods Treated with High Pressure Processing or Hurdles
|
Doona, Christopher J.
|
|
2016
|
|
3 |
p. 272-291
|
artikel
|
| 22 |
Cold Plasma–Based Hurdle Interventions: New Strategies for Improving Food Safety
|
Liao, Xinyu
|
|
|
|
3 |
p. 321-332
|
artikel
|
| 23 |
Comparison of Emerging Technologies to Extract High-Added Value Compounds from Fruit Residues: Pressure- and Electro-Based Technologies
|
Alexandre, Elisabete M. C.
|
|
2017
|
|
3 |
p. 190-212
|
artikel
|
| 24 |
Current Applications and Challenges of Induced Electric Fields for the Treatment of Foods
|
Zhang, Lingtao
|
|
|
|
3 |
p. 491-508
|
artikel
|
| 25 |
Current Developments on Rotary Forcespun Nanofibers and Prospects for Edible Applications
|
Priyanto, Aan
|
|
|
|
3 |
p. 435-461
|
artikel
|
| 26 |
Defect Detection in Fruit and Vegetables by Using Machine Vision Systems and Image Processing
|
Soltani Firouz, Mahmoud
|
|
|
|
3 |
p. 353-379
|
artikel
|
| 27 |
Degradation of Deoxynivalenol by Atmospheric-Pressure Cold Plasma and Sequential Treatments with Heat and UV Light
|
Feizollahi, Ehsan
|
|
|
|
3 |
p. 696-705
|
artikel
|
| 28 |
Designing Next-Generation Functional Food and Beverages: Combining Nonthermal Processing Technologies and Postharvest Abiotic Stresses
|
Jacobo-Velázquez, Daniel A.
|
|
|
|
3 |
p. 592-600
|
artikel
|
| 29 |
Edible Coating and Pulsed Light to Increase the Shelf Life of Food Products
|
Pirozzi, Annachiara
|
|
|
|
3 |
p. 544-569
|
artikel
|
| 30 |
Editorial to the FERE Special Issue “Nonthermal Technologies for Food Preservation” Based on the 2015 International Nonthermal Processing Workshop
|
Taoukis, Petros
|
|
2017
|
|
3 |
p. 121
|
artikel
|
| 31 |
Effect of High Pressure Processing on the Preparation and Characteristic Changes of Biopolymer-Based Films in Food Packaging Applications
|
Li, Ting
|
|
|
|
3 |
p. 454-464
|
artikel
|
| 32 |
Effect of pH on Color and Texture of Food Products
|
Andrés-Bello, A.
|
|
2013
|
|
3 |
p. 158-170
|
artikel
|
| 33 |
Effect of Solvent Composition on Ultrasound-Generated Intensity and Its Influence on the Ultrasonically Assisted Extraction of Bioactives from Agave Bagasse (Agave salmiana)
|
Santos-Zea, Liliana
|
|
|
|
3 |
p. 713-725
|
artikel
|
| 34 |
Effect of Vacuum Frying on Quality Attributes of Fruits
|
Ayustaningwarno, Fitriyono
|
|
2018
|
|
3 |
p. 154-164
|
artikel
|
| 35 |
Effects of Pulsed Electric Fields Processing Strategies on Health-Related Compounds of Plant-Based Foods
|
Elez-Martínez, Pedro
|
|
2017
|
|
3 |
p. 213-225
|
artikel
|
| 36 |
Engineering Process Characterization of High-Pressure Homogenization—from Laboratory to Industrial Scale
|
Martínez-Monteagudo, Sergio I.
|
|
2016
|
|
3 |
p. 143-169
|
artikel
|
| 37 |
Enhancing the Inactivation of Bacterial Spores during Pressure-Assisted Thermal Processing
|
Aldrete-Tapia, Jesús Alejandro
|
|
|
|
3 |
p. 431-441
|
artikel
|
| 38 |
Essential Oils: Antimicrobial Activities, Extraction Methods, and Their Modeling
|
Reyes-Jurado, Fatima
|
|
2014
|
|
3 |
p. 275-297
|
artikel
|
| 39 |
Estimation of Safety and Quality Losses of Foods Stored in Residential Refrigerators
|
Rodriguez-Martinez, Veronica
|
|
2019
|
|
3 |
p. 184-199
|
artikel
|
| 40 |
Evaluation of Food Quality and Safety with Hyperspectral Imaging (HSI)
|
Siche, Raúl
|
|
2015
|
|
3 |
p. 306-322
|
artikel
|
| 41 |
Food Engineering Reviews Special Issue Based on the 2019 IFT-NPD/EFFoST Nonthermal Processing of Food Workshop at Tecnológico de Monterrey, Mexico
|
Torres, J. Antonio
|
|
|
|
3 |
p. 429-430
|
artikel
|
| 42 |
Functional and Technological Aspects of Sourdough Fermentation with Lactobacillus sanfranciscensis
|
Yazar, Gamze
|
|
2012
|
|
3 |
p. 171-190
|
artikel
|
| 43 |
High Hydrostatic Pressure-Assisted Extraction of Carotenoids from Papaya (Carica papaya L. cv. Maradol) Tissues Using Soybean and Sunflower Oil as Potential Green Solvents
|
Lara-Abia, Sara
|
|
|
|
3 |
p. 660-675
|
artikel
|
| 44 |
High Hydrostatic Pressure Modulates the Folate and Ascorbic Acid Accumulation in Papaya (Carica papaya cv. Maradol) Fruit
|
Ramos-Parra, Perla A.
|
|
|
|
3 |
p. 613-621
|
artikel
|
| 45 |
High-Pressure Carbon Dioxide Used for Pasteurization in Food Industry
|
Yu, Tonghuan
|
|
|
|
3 |
p. 364-380
|
artikel
|
| 46 |
High-Pressure Homogenization: Principles and Applications Beyond Microbial Inactivation
|
Levy, Rachel
|
|
|
|
3 |
p. 490-508
|
artikel
|
| 47 |
High-pressure Processing: Kinetic Models for Microbial and Enzyme Inactivation
|
Serment-Moreno, Vinicio
|
|
2014
|
|
3 |
p. 56-88
|
artikel
|
| 48 |
Human Taste-Perception: Brain Computer Interface (BCI) and Its Application as an Engineering Tool for Taste-Driven Sensory Studies
|
Anbarasan, R
|
|
|
|
3 |
p. 408-434
|
artikel
|
| 49 |
Hurdle Approach to Increase the Microbial Inactivation by High Pressure Processing: Effect of Essential Oils
|
Gayán, Elisa
|
|
2012
|
|
3 |
p. 141-148
|
artikel
|
| 50 |
Hyperbaric Storage Effect on Enzyme Activity and Texture Characteristics of Raw Meat
|
Santos, Mauro D.
|
|
|
|
3 |
p. 642-650
|
artikel
|
| 51 |
Hyperbaric Storage of Vacuum-Packaged Fresh Atlantic Salmon (Salmo salar) Loins by Evaluation of Spoilage Microbiota and Inoculated Surrogate-Pathogenic Microorganisms
|
Fidalgo, Liliana G.
|
|
|
|
3 |
p. 651-659
|
artikel
|
| 52 |
Infrared Drying of Food Materials: Recent Advances
|
Sakare, Priyanka
|
|
|
|
3 |
p. 381-398
|
artikel
|
| 53 |
Innovation and Trends in Probiotic Microencapsulation by Emulsification Techniques
|
Camelo-Silva, Callebe
|
|
|
|
3 |
p. 462-490
|
artikel
|
| 54 |
Iron-Fortified Pineapple Chips Produced Using Microencapsulation, Ethanol, Ultrasound and Convective Drying
|
Carvalho, Gisandro Reis
|
|
|
|
3 |
p. 726-739
|
artikel
|
| 55 |
Kinetic Assessment of High Pressure Inactivation of Different Plant Origin Pectinmethylesterase Enzymes
|
Katsaros, G. J.
|
|
2017
|
|
3 |
p. 170-189
|
artikel
|
| 56 |
Kinetics of Cholesterol Oxidation in Model Systems and Foods: Current Status
|
Medina-Meza, Ilce Gabriela
|
|
2013
|
|
3 |
p. 171-184
|
artikel
|
| 57 |
Mathematical Modeling Used to Evaluate the Effect of UV-C Light Treatment on Microorganisms in Liquid Foods
|
Ochoa-Velasco, Carlos Enrique
|
|
|
|
3 |
p. 290-308
|
artikel
|
| 58 |
Megasonic Separation of Food Droplets and Particles: Design Considerations
|
Leong, Thomas
|
|
2015
|
|
3 |
p. 298-320
|
artikel
|
| 59 |
Microbial Modeling Needs for the Nonthermal Processing of Foods
|
Serment-Moreno, Vinicio
|
|
|
|
3 |
p. 465-489
|
artikel
|
| 60 |
Mid-infrared (MIR) Spectroscopy for Quality Analysis of Liquid Foods
|
Su, Wen-Hao
|
|
2019
|
|
3 |
p. 142-158
|
artikel
|
| 61 |
Nondestructive Methods for the Quality Assessment of Fruits and Vegetables Considering Their Physical and Biological Variability
|
Tian, Shijie
|
|
|
|
3 |
p. 380-407
|
artikel
|
| 62 |
Novel Drying Techniques for the Food Industry
|
Moses, J. A.
|
|
2014
|
|
3 |
p. 43-55
|
artikel
|
| 63 |
On Estimating the Time to the First and Between Successive Accidental Mishaps from Quality Control Records
|
Peleg, Micha
|
|
2013
|
|
3 |
p. 123-138
|
artikel
|
| 64 |
On Modeling the Temperature Effects on Biopolymers and Foods Undergoing Glass Transition without the WLF Equation
|
Peleg, Micha
|
|
|
|
3 |
p. 381-392
|
artikel
|
| 65 |
Parboiled Rice and Parboiling Process
|
Balbinoti, Thaisa Carvalho Volpe
|
|
2018
|
|
3 |
p. 165-185
|
artikel
|
| 66 |
Performance Assessment and Modeling Techniques for Domestic Solar Dryers
|
Shimpy,
|
|
|
|
3 |
p. 525-547
|
artikel
|
| 67 |
Perspectives on Utilization of Edible Coatings and Nano-laminate Coatings for Extension of Postharvest Storage of Fruits and Vegetables
|
Flores-López, María L.
|
|
2015
|
|
3 |
p. 292-305
|
artikel
|
| 68 |
Photo-Induced Modification of Food Protein Structure and Functionality
|
Manzocco, Lara
|
|
2015
|
|
3 |
p. 346-356
|
artikel
|
| 69 |
Physical Cross-linkers: Alternatives to Improve the Mechanical Properties of Fish Gelatin
|
Silva, Roberto S. G. da
|
|
2012
|
|
3 |
p. 165-170
|
artikel
|
| 70 |
Physicochemical Phenomena in the Roasting of Cocoa (Theobroma cacao L.)
|
Rojas, Myriam
|
|
|
|
3 |
p. 509-533
|
artikel
|
| 71 |
Potassium Permanganate-Based Ethylene Scavengers for Fresh Horticultural Produce as an Active Packaging
|
Álvarez-Hernández, Marianela Hazel
|
|
2019
|
|
3 |
p. 159-183
|
artikel
|
| 72 |
Potential Applications of Computer Vision in Quality Inspection of Rice: A Review
|
Zareiforoush, Hemad
|
|
2015
|
|
3 |
p. 321-345
|
artikel
|
| 73 |
Processing Influences on Composition and Quality Attributes of Soymilk and its Powder
|
Giri, S. K.
|
|
2012
|
|
3 |
p. 149-164
|
artikel
|
| 74 |
Pulsed Electric Fields Pretreatments for the Cooking of Foods
|
Blahovec, Jiří
|
|
2017
|
|
3 |
p. 226-236
|
artikel
|
| 75 |
Pulsed Electric Fields Technology for Healthy Food Products
|
Morales-de la Peña, M.
|
|
|
|
3 |
p. 509-523
|
artikel
|
| 76 |
Recent Advances for Rapid Identification of Chemical Information of Muscle Foods by Hyperspectral Imaging Analysis
|
Chen, Yu-Nan
|
|
2016
|
|
3 |
p. 336-350
|
artikel
|
| 77 |
Recent Advances in the Drying Process of Grains
|
Jimoh, Kabiru Ayobami
|
|
|
|
3 |
p. 548-576
|
artikel
|
| 78 |
Recent Developments of Membrane Technology in the Clarification and Concentration of Fruit Juices
|
Sarbatly, Rosalam
|
|
|
|
3 |
p. 420-437
|
artikel
|
| 79 |
Retention of Ascorbic Acid, Retinol, β-Carotene, and α-Tocopherol in Milk Subjected to Pressure-Assisted Thermal Processing (PATP)
|
de la Cruz Quiroz, Reynaldo
|
|
|
|
3 |
p. 634-641
|
artikel
|
| 80 |
Separation Technologies for Whey Protein Fractionation
|
Chen, George Q.
|
|
|
|
3 |
p. 438-465
|
artikel
|
| 81 |
Solubility of Food-Relevant Substances in Pure and Modified Supercritical Carbon Dioxide: Experimental Data (2011–Present), Modeling, and Related Applications
|
Balbinot Filho, Clóvis A.
|
|
|
|
3 |
p. 466-490
|
artikel
|
| 82 |
Starch-Based Hydrogels Produced by High-Pressure Processing (HPP): Effect of the Starch Source and Processing Time
|
Larrea-Wachtendorff, Dominique
|
|
|
|
3 |
p. 622-633
|
artikel
|
| 83 |
Strategies for Producing Improved Oxygen Barrier Materials Appropriate for the Food Packaging Sector
|
Zabihzadeh Khajavi, Maryam
|
|
|
|
3 |
p. 346-363
|
artikel
|
| 84 |
Sucrose in the Concentrated Solution or the Supercooled “State”: A Review of Caramelisation Reactions and Physical Behaviour
|
Quintas, M. A. C.
|
|
2010
|
|
3 |
p. 204-215
|
artikel
|
| 85 |
Supercritical Carbon Dioxide Applications in Food Processing
|
Wang, Wenxin
|
|
|
|
3 |
p. 570-591
|
artikel
|
| 86 |
The Effects of Conventional and Non-conventional Processing on Glucosinolates and Its Derived Forms, Isothiocyanates: Extraction, Degradation, and Applications
|
Deng, Qian
|
|
2014
|
|
3 |
p. 357-381
|
artikel
|
| 87 |
The Effects of Novel Thermal and Nonthermal Technologies on the Properties of Edible Food Packaging
|
Beikzadeh, Samira
|
|
|
|
3 |
p. 333-345
|
artikel
|
| 88 |
The Hurdle Technology Metaphor Revisited
|
Peleg, Micha
|
|
|
|
3 |
p. 309-320
|
artikel
|
| 89 |
The Thermo-Egg: A Combined Novel Engineering and Reverse Logic Approach for Determining Temperatures at High Pressure
|
Knoerzer, Kai
|
|
2010
|
|
3 |
p. 216-225
|
artikel
|
| 90 |
Ultrasound Application for the Extraction and Modification of Fiber-Rich By-Products
|
Martinez-Solano, Karla Corina
|
|
|
|
3 |
p. 524-543
|
artikel
|
| 91 |
UV-C treatments against Salmonella Typhimurium ATCC 14028 in Inoculated Peanuts and Almonds
|
Ruiz-Hernández, Karla
|
|
|
|
3 |
p. 706-712
|
artikel
|
| 92 |
Water and Pathogenic Viruses Inactivation—Food Engineering Perspectives
|
Roos, Yrjö H.
|
|
|
|
3 |
p. 251-267
|
artikel
|
| 93 |
Wolfram Demonstrations: Free Interactive Software for Food Engineering Education and Practice
|
Normand, Mark D.
|
|
2010
|
|
3 |
p. 157-167
|
artikel
|
| 94 |
Zeta Potential of Food Matrices
|
Cano-Sarmiento, C.
|
|
2018
|
|
3 |
p. 113-138
|
artikel
|
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