| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A microbiological, biochemical and sensory characterisation of bovine milk treated by heat and ultraviolet (UV) light for manufacturing Cheddar cheese
|
Cilliers, Frans Pieter
|
|
2014
|
23 |
C |
p. 94-106
13 p.
|
artikel
|
| 2 |
Antimicrobial and antioxidant properties of pullulan film containing sweet basil extract and an evaluation of coating effectiveness in the prolongation of the shelf life of apples stored in refrigeration conditions
|
Synowiec, Alicja
|
|
2014
|
23 |
C |
p. 171-181
11 p.
|
artikel
|
| 3 |
Barrier properties and storage stability of edible coatings prepared with electrospraying
|
Khan, Muhammad Kashif Iqbal
|
|
2014
|
23 |
C |
p. 182-187
6 p.
|
artikel
|
| 4 |
Changes in the activity, dissociation, aggregation, and the secondary and tertiary structures of a thaumatin-like protein with a high polyphenol oxidase activity induced by high pressure CO2
|
Li, Renjie
|
|
2014
|
23 |
C |
p. 68-78
11 p.
|
artikel
|
| 5 |
Combined use of modified atmosphere packaging and high pressure to extend the shelf-life of raw poultry sausage
|
Lerasle, M.
|
|
2014
|
23 |
C |
p. 54-60
7 p.
|
artikel
|
| 6 |
Comparing product stability of probiotic beverages using litchi juice treated by high hydrostatic pressure and heat as substrates
|
Zheng, Xin
|
|
2014
|
23 |
C |
p. 61-67
7 p.
|
artikel
|
| 7 |
Consumer rejection threshold for strawberry radiation doses
|
Lima Filho, Tarcísio
|
|
2014
|
23 |
C |
p. 194-198
5 p.
|
artikel
|
| 8 |
Degradation of chitosan by swirling cavitation
|
Wu, Yu
|
|
2014
|
23 |
C |
p. 188-193
6 p.
|
artikel
|
| 9 |
Delamination onset and design criteria of multilayer flexible packaging under high pressure treatments
|
Fraldi, Massimiliano
|
|
2014
|
23 |
C |
p. 39-53
15 p.
|
artikel
|
| 10 |
Editorial Board
|
|
|
2014
|
23 |
C |
p. IFC-
1 p.
|
artikel
|
| 11 |
Effect of high-pressure pre-treatments on enzymatic activities of Atlantic mackerel (Scomber scombrus) during frozen storage
|
Fidalgo, Liliana G.
|
|
2014
|
23 |
C |
p. 18-24
7 p.
|
artikel
|
| 12 |
Effect of high pressure processing and modified atmosphere packaging on the safety and quality of sliced ready-to-eat “lacón”, a cured–cooked pork meat product
|
del Olmo, Ana
|
|
2014
|
23 |
C |
p. 25-32
8 p.
|
artikel
|
| 13 |
Effect of high-pressure short-time processing on the physicochemical properties of abalone (Haliotis discus hannai) during refrigerated storage
|
Jo, Yeon-Ji
|
|
2014
|
23 |
C |
p. 33-38
6 p.
|
artikel
|
| 14 |
Effect of pulsed electric fields on microbial inactivation and gelling properties of porcine blood plasma
|
Boulaaba, Annika
|
|
2014
|
23 |
C |
p. 87-93
7 p.
|
artikel
|
| 15 |
Effect of repetitive ultraviolet irradiation on the physico-chemical properties and microbial stability of pineapple juice
|
Shamsudin, Rosnah
|
|
2014
|
23 |
C |
p. 114-120
7 p.
|
artikel
|
| 16 |
Followed extraction of β-glucan and mannoprotein from spent brewer's yeast (Saccharomyces uvarum) and application of the obtained mannoprotein as a stabilizer in mayonnaise
|
Silva Araújo, Vilma Barbosa da
|
|
2014
|
23 |
C |
p. 164-170
7 p.
|
artikel
|
| 17 |
Heat transfer analysis of pasteurization of bottled beer in a tunnel pasteurizer using computational fluid dynamics
|
Bhuvaneswari, E.
|
|
2014
|
23 |
C |
p. 156-163
8 p.
|
artikel
|
| 18 |
High hydrostatic pressure processing of beef patties: Effects of pressure level and sodium tripolyphosphate and sodium chloride concentrations on thermal and aggregative properties of proteins
|
Speroni, F.
|
|
2014
|
23 |
C |
p. 10-17
8 p.
|
artikel
|
| 19 |
Inactivation kinetics and photoreactivation of vegetable oxidative enzymes after combined UV-C and thermal processing
|
Sampedro, Fernando
|
|
2014
|
23 |
C |
p. 107-113
7 p.
|
artikel
|
| 20 |
Influence of high pressure and heating treatments on physical parameters of water-in-oil-in-water emulsions
|
Bou, Ricard
|
|
2014
|
23 |
C |
p. 1-9
9 p.
|
artikel
|
| 21 |
Low-temperature drying of salted cod (Gadus morhua) assisted by high power ultrasound: Kinetics and physical properties
|
Ozuna, César
|
|
2014
|
23 |
C |
p. 146-155
10 p.
|
artikel
|
| 22 |
Physicochemical and emulsifying properties of protein extracted from soybean meal assisted by steam flash-explosion
|
Zhang, Yanpeng
|
|
2014
|
23 |
C |
p. 131-137
7 p.
|
artikel
|
| 23 |
Pulsed electric fields pre-treatment of carrot purees to enhance their polyacetylene and sugar contents
|
Aguiló-Aguayo, I.
|
|
2014
|
23 |
C |
p. 79-86
8 p.
|
artikel
|
| 24 |
The ohmic heating of meat ball: Modeling and quality determination
|
Engchuan, Wassama
|
|
2014
|
23 |
C |
p. 121-130
10 p.
|
artikel
|
| 25 |
Thermodynamic approach of meat freezing process
|
Castro-Giráldez, M.
|
|
2014
|
23 |
C |
p. 138-145
8 p.
|
artikel
|
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