| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Acceleration of microwave-assisted extraction processes of food components by integrating technologies and applying emerging solvents: A review of latest developments
|
Ekezie, Flora-Glad Chizoba
|
|
2017
|
67 |
C |
p. 160-172
|
artikel
|
| 2 |
Bioaccessibility of bioactive compounds from fruits and vegetables after thermal and nonthermal processing
|
Barba, Francisco J.
|
|
2017
|
67 |
C |
p. 195-206
|
artikel
|
| 3 |
Calendar
|
|
|
2017
|
67 |
C |
p. I
|
artikel
|
| 4 |
Crafting and applying a tool to assess food literacy: Findings from a pilot study
|
Palumbo, Rocco
|
|
2017
|
67 |
C |
p. 173-182
|
artikel
|
| 5 |
Editorial Board and Contents
|
|
|
2017
|
67 |
C |
p. i-iii
|
artikel
|
| 6 |
Effect of pulsed electrical fields on the structural properties that affect french fry texture during processing
|
Botero-Uribe, Maria
|
|
2017
|
67 |
C |
p. 1-11
|
artikel
|
| 7 |
Emerging non-destructive terahertz spectroscopic imaging technique: Principle and applications in the agri-food industry
|
Wang, Kaiqiang
|
|
2017
|
67 |
C |
p. 93-105
|
artikel
|
| 8 |
Emerging preservation technologies in grapes for winemaking
|
Morata, Antonio
|
|
2017
|
67 |
C |
p. 36-43
|
artikel
|
| 9 |
Food fraud vulnerability and its key factors
|
van Ruth, Saskia M.
|
|
2017
|
67 |
C |
p. 70-75
|
artikel
|
| 10 |
Food industry by-products used as functional ingredients of bakery products
|
Martins, Z.E.
|
|
2017
|
67 |
C |
p. 106-128
|
artikel
|
| 11 |
Genipin: A natural blue pigment for food and health purposes
|
Neri-Numa, Iramaia Angélica
|
|
2017
|
67 |
C |
p. 271-279
|
artikel
|
| 12 |
Globular plant protein aggregates for stabilization of food foams and emulsions
|
Amagliani, Luca
|
|
2017
|
67 |
C |
p. 248-259
|
artikel
|
| 13 |
Hurdles in Predicting Antioxidant Efficacy in Oil-in-water emulsions
|
Decker, Eric A.
|
|
2017
|
67 |
C |
p. 183-194
|
artikel
|
| 14 |
Impact of conventional and non-conventional processing on prickly pear (Opuntia spp.) and their derived products: From preservation of beverages to valorization of by-products
|
Barba, Francisco J.
|
|
2017
|
67 |
C |
p. 260-270
|
artikel
|
| 15 |
Microwave-assisted food processing technologies for enhancing product quality and process efficiency: A review of recent developments
|
Chizoba Ekezie, Flora-Glad
|
|
2017
|
67 |
C |
p. 58-69
|
artikel
|
| 16 |
Microwave processing techniques and their recent applications in the food industry
|
Guo, Qiushan
|
|
2017
|
67 |
C |
p. 236-247
|
artikel
|
| 17 |
Mountain food products: A broad spectrum of market potential to be exploited
|
Martins, Natália
|
|
2017
|
67 |
C |
p. 12-18
|
artikel
|
| 18 |
Omega-3 polyunsaturated fatty acids and mitochondria, back to the future
|
de Oliveira, Marcos Roberto
|
|
2017
|
67 |
C |
p. 76-92
|
artikel
|
| 19 |
Principles and applications of spectroscopic techniques for evaluating food protein conformational changes: A review
|
Wang, Kaiqiang
|
|
2017
|
67 |
C |
p. 207-219
|
artikel
|
| 20 |
Rutin: A review on extraction, identification and purification methods, biological activities and approaches to enhance its bioavailability
|
Gullón, Beatriz
|
|
2017
|
67 |
C |
p. 220-235
|
artikel
|
| 21 |
The emerging use of mycosterols in food industry along with the current trend of extended use of bioactive phytosterols
|
Corrêa, Rúbia C.G.
|
|
2017
|
67 |
C |
p. 19-35
|
artikel
|
| 22 |
The importance of food naturalness for consumers: Results of a systematic review
|
Román, Sergio
|
|
2017
|
67 |
C |
p. 44-57
|
artikel
|
| 23 |
The need for consumer science and regulatory science research on functional foods with health claims - What should we do to harmonize science and technology with society?
|
Tanemura, Nanae
|
|
2017
|
67 |
C |
p. 280-283
|
artikel
|
| 24 |
The production of gluten-free beer: Degradation of hordeins during malting and brewing and the application of modern process technology focusing on endogenous malt peptidases
|
Kerpes, Roland
|
|
2017
|
67 |
C |
p. 129-138
|
artikel
|
| 25 |
Updated knowledge about pyranoanthocyanins: Impact of oxygen on their contents, and contribution in the winemaking process to overall wine color
|
Quaglieri, Cindy
|
|
2017
|
67 |
C |
p. 139-149
|
artikel
|
| 26 |
What's new in biopotential of fruit and vegetable by-products applied in the food processing industry
|
Kowalska, Hanna
|
|
2017
|
67 |
C |
p. 150-159
|
artikel
|
Tijdschrift beschrijving