| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Development of a convenience and safety chilled sous vide fish dish: Diversification of aquacultural products
|
Espinosa, MC
|
|
2016
|
22 |
3 |
p. 185-195
|
artikel
|
| 2 |
Effect of heat-moisture treatment on the structural, physicochemical, and rheological characteristics of arrowroot starch
|
Pepe, Larissa S
|
|
2016
|
22 |
3 |
p. 256-265
|
artikel
|
| 3 |
Effect of micronization on the physicochemical properties of insoluble dietary fiber from citrus (Citrus junos Sieb. ex Tanaka) pomace
|
Ye, Fayin
|
|
2016
|
22 |
3 |
p. 246-255
|
artikel
|
| 4 |
Effect of UV-C light on the microbial and sensory quality of seasoned dried seafood
|
Lee, Eun-Seon
|
|
2016
|
22 |
3 |
p. 213-220
|
artikel
|
| 5 |
Gel properties of sutchi catfish (Pangasius hypophthalmus) surimi as affected by selected washing process and number of washing cycles
|
Priyadarshini, Bhargavi
|
|
2016
|
22 |
3 |
p. 266-274
|
artikel
|
| 6 |
Impact of high pressure processing on color, bioactive compounds, polyphenol oxidase activity, and microbiological attributes of pumpkin purée
|
González-Cebrino, Francisco
|
|
2016
|
22 |
3 |
p. 235-245
|
artikel
|
| 7 |
Rheological, physical and sensorial evaluation of cookies supplemented with dairy powders
|
Sert, Durmuş
|
|
2016
|
22 |
3 |
p. 196-202
|
artikel
|
| 8 |
Stability of micronutrients and phytochemicals of grapefruit jam as affected by the obtention process
|
Igual, M
|
|
2016
|
22 |
3 |
p. 203-212
|
artikel
|
| 9 |
Use of tocopherol extract and different nitrite sources and starter cultures in the production of organic botifarra catalana, a cooked cured sausage
|
Magrinyà, Núria
|
|
2016
|
22 |
3 |
p. 221-234
|
artikel
|
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