| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A hygienically designed force gripper for flexible handling of variable and easily damaged natural food products
|
Pettersson, A.
|
|
2011
|
12 |
3 |
p. 344-351
8 p.
|
artikel
|
| 2 |
Application of high pressure processing to improve the functional properties of pale, soft, and exudative (PSE)-like turkey meat
|
Chan, Jacky T.Y.
|
|
2011
|
12 |
3 |
p. 216-225
10 p.
|
artikel
|
| 3 |
Athermal concentration by osmotic evaporation of roselle extract, apple and grape juices and impact on quality
|
Cissé, Mady
|
|
2011
|
12 |
3 |
p. 352-360
9 p.
|
artikel
|
| 4 |
Can qualitatively similar temperature-histories be obtained in different pilot HP units?
|
Landfeld, Ales
|
|
2011
|
12 |
3 |
p. 226-234
9 p.
|
artikel
|
| 5 |
Chilled orange juices stabilized by centrifugation and differential heat treatments applied to low pulp and pulpy fractions
|
Carbonell, J.V.
|
|
2011
|
12 |
3 |
p. 315-319
5 p.
|
artikel
|
| 6 |
Combination of salicylic acid and ultrasound to control postharvest blue mold caused by Penicillium expansum in peach fruit
|
Yang, Zhenfeng
|
|
2011
|
12 |
3 |
p. 310-314
5 p.
|
artikel
|
| 7 |
Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice. Part I: Impact on overall quality attributes
|
Timmermans, R.A.H.
|
|
2011
|
12 |
3 |
p. 235-243
9 p.
|
artikel
|
| 8 |
Composition and antioxidant capacity of a novel beverage produced with green tea and minimally-processed byproducts of broccoli
|
Dominguez-Perles, Raul
|
|
2011
|
12 |
3 |
p. 361-368
8 p.
|
artikel
|
| 9 |
Dealcoholizing wine by membrane separation processes
|
Catarino, Margarida
|
|
2011
|
12 |
3 |
p. 330-337
8 p.
|
artikel
|
| 10 |
Editorial Board
|
|
|
2011
|
12 |
3 |
p. IFC-
1 p.
|
artikel
|
| 11 |
Effect of denaturation during extraction on the conformational and functional properties of peanut protein isolate
|
Liu, Yan
|
|
2011
|
12 |
3 |
p. 375-380
6 p.
|
artikel
|
| 12 |
Effect of different ingredients on color and oxidative characteristics of high pressure processed chicken breast meat with special emphasis on use of β-glucan as a partial salt replacer
|
Omana, Dileep A.
|
|
2011
|
12 |
3 |
p. 244-254
11 p.
|
artikel
|
| 13 |
Effect of ultra high pressure processing on immuno-modulatory activities of the fruits of Rubus coreanus Miquel
|
Seo, Yong Chang
|
|
2011
|
12 |
3 |
p. 207-215
9 p.
|
artikel
|
| 14 |
Efficacy of pulsed light for shelf-life extension and inactivation of Listeria monocytogenes on ready-to-eat cooked meat products
|
Hierro, Eva
|
|
2011
|
12 |
3 |
p. 275-281
7 p.
|
artikel
|
| 15 |
Estimation of temperature field during microwave tempering with unknown dielectric properties using CLPP: A generic user-friendly software sensor
|
Boillereaux, L.
|
|
2011
|
12 |
3 |
p. 288-297
10 p.
|
artikel
|
| 16 |
Evaluation of thermal and high hydrostatic pressure processed apple purees enriched with prebiotic inclusions
|
Keenan, Derek F.
|
|
2011
|
12 |
3 |
p. 261-268
8 p.
|
artikel
|
| 17 |
Fresh cut ‘Tommy Atkins’ mango pre-treated with citric acid and coated with cassava (Manihot esculenta Crantz) starch or sodium alginate
|
Chiumarelli, Marcela
|
|
2011
|
12 |
3 |
p. 381-387
7 p.
|
artikel
|
| 18 |
High pressure carbon dioxide treatment for fresh-cut carrot slices
|
Bi, Xiufang
|
|
2011
|
12 |
3 |
p. 298-304
7 p.
|
artikel
|
| 19 |
Impact of PEF treatment on quality parameters of white asparagus (Asparagus officinalis L.)
|
Janositz, A.
|
|
2011
|
12 |
3 |
p. 269-274
6 p.
|
artikel
|
| 20 |
Modeling mass transfer during osmotic dehydration of strawberries under high hydrostatic pressure conditions
|
Nuñez-Mancilla, Yissleen
|
|
2011
|
12 |
3 |
p. 338-343
6 p.
|
artikel
|
| 21 |
Optimization of bioactive compounds extraction from jabuticaba (Myrciaria cauliflora) skins assisted by high pressure CO2
|
Santos, Diego T.
|
|
2011
|
12 |
3 |
p. 398-406
9 p.
|
artikel
|
| 22 |
Optimized microwave-assisted extraction of total phenolics (TP) from Ipomoea batatas leaves and its antioxidant activity
|
Song, Jiangfeng
|
|
2011
|
12 |
3 |
p. 282-287
6 p.
|
artikel
|
| 23 |
Physical–chemical and sensory properties of pulsed electric field and high hydrostatic pressure treated citrus juices
|
Hartyáni, Piroska
|
|
2011
|
12 |
3 |
p. 255-260
6 p.
|
artikel
|
| 24 |
Possibilities for application of laser ablation in food technologies
|
Panchev, I.N.
|
|
2011
|
12 |
3 |
p. 369-374
6 p.
|
artikel
|
| 25 |
Recovery of volatile fruit juice aroma compounds by membrane technology: Sweeping gas versus vacuum membrane distillation
|
Bagger-Jørgensen, Rico
|
|
2011
|
12 |
3 |
p. 388-397
10 p.
|
artikel
|
| 26 |
The antimicrobial activity of hydrophobic essential oil constituents acting alone or in combined processes of food preservation
|
Ait-Ouazzou, Abdenour
|
|
2011
|
12 |
3 |
p. 320-329
10 p.
|
artikel
|
| 27 |
Ultrasound-assisted extraction of polysaccharides from litchi (Litchi chinensis Sonn.) seed by response surface methodology and their structural characteristics
|
Chen, Yeyuan
|
|
2011
|
12 |
3 |
p. 305-309
5 p.
|
artikel
|
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