| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A novel biodegradable film from edible mushroom (F. velutipes) by product: Microstructure, mechanical and barrier properties associated with the fiber morphology
|
Wang, Wenhang
|
|
2018
|
47 |
C |
p. 153-160
|
artikel
|
| 2 |
Baobab fruit pulp and mopane worm as potential functional ingredients to improve the iron and zinc content and bioaccessibility of fermented cereals
|
Gabaza, Molly
|
|
2018
|
47 |
C |
p. 390-398
|
artikel
|
| 3 |
Changes in the shelf life stability of riboflavin, vitamin C and antioxidant properties of milk after (ultra) high pressure homogenization: Direct and indirect effects
|
Sharabi, Sion
|
|
2018
|
47 |
C |
p. 161-169
|
artikel
|
| 4 |
Characterization of β-lactoglobulin gels induced by high pressure processing
|
Li, Xiaoying
|
|
2018
|
47 |
C |
p. 335-345
|
artikel
|
| 5 |
Closed-loop spray drying solutions for energy efficient powder production
|
Moejes, S.N.
|
|
2018
|
47 |
C |
p. 24-37
|
artikel
|
| 6 |
Comparative study of ohmic vacuum, ohmic, and conventional-vacuum heating methods on the quality of tomato concentrate
|
Fadavi, Ali
|
|
2018
|
47 |
C |
p. 225-230
|
artikel
|
| 7 |
Comparison between thermal pasteurization and high pressure processing of bovine skim milk in relation to denaturation and immunogenicity of native milk proteins
|
Bogahawaththa, Dimuthu
|
|
2018
|
47 |
C |
p. 301-308
|
artikel
|
| 8 |
Control of Brettanomyces bruxellensis on wine grapes by post-harvest treatments with electrolyzed water, ozonated water and gaseous ozone
|
Cravero, Francesco
|
|
2018
|
47 |
C |
p. 309-316
|
artikel
|
| 9 |
Development of active biocomposites using a shrimp cooking effluent
|
Alemán, A.
|
|
2018
|
47 |
C |
p. 476-484
|
artikel
|
| 10 |
Development of mobile boiling system for turmeric (Curcuma longa)
|
Farzana, Wasiya
|
|
2018
|
47 |
C |
p. 428-438
|
artikel
|
| 11 |
Editorial Board
|
|
|
2018
|
47 |
C |
p. ii
|
artikel
|
| 12 |
Effect of high pressure on the antimicrobial activity and secondary structure of the bacteriocin nisin
|
Modugno, Chloé
|
|
2018
|
47 |
C |
p. 9-15
|
artikel
|
| 13 |
Effect of infrared final cooking on some physico-chemical and engineering properties of partially fried chicken nugget
|
Rahimi, Delasa
|
|
2018
|
47 |
C |
p. 1-8
|
artikel
|
| 14 |
Effect of plant protein-polysaccharide complexes produced by mano-thermo-sonication and pH-shifting on the structure and stability of oil-in-water emulsions
|
Yildiz, Gulcin
|
|
2018
|
47 |
C |
p. 317-325
|
artikel
|
| 15 |
Effect of sodium metabisulfite pretreatment on micrographs, surface roughness and X-ray diffraction analyses of solar dried potato cylinders
|
Dhalsamant, Kshanaprava
|
|
2018
|
47 |
C |
p. 399-411
|
artikel
|
| 16 |
Effect of steaming and sous vide processing on the total phenolic content, vitamin C and antioxidant potential of the genus Brassica
|
Lafarga, Tomás
|
|
2018
|
47 |
C |
p. 412-420
|
artikel
|
| 17 |
Effect of thermal and high-pressure treatments on the antirotaviral activity of human milk fractions
|
Parrón, José Antonio
|
|
2018
|
47 |
C |
p. 262-270
|
artikel
|
| 18 |
Effect of thermosonication batch treatment on enzyme inactivation kinetics and other quality parameters of cloudy apple juice
|
Illera, A.E.
|
|
2018
|
47 |
C |
p. 71-80
|
artikel
|
| 19 |
Effects of e-beam irradiation on amino acids, fatty acids, and volatiles of smoked duck meat during storage
|
Jo, Yunhee
|
|
2018
|
47 |
C |
p. 101-109
|
artikel
|
| 20 |
Effects of preliminary treatment by pulsed electric fields and convective air-drying on characteristics of fried potato
|
Liu, Caiyun
|
|
2018
|
47 |
C |
p. 454-460
|
artikel
|
| 21 |
Effects of radiofrequency-assisted freezing on microstructure and quality of rainbow trout (Oncorhynchus mykiss) fillet
|
Hafezparast-Moadab, N.
|
|
2018
|
47 |
C |
p. 81-87
|
artikel
|
| 22 |
Effects of ultrasound frequency and application time prior to deep-fat frying on quality aspects of fried potato strips
|
Mohammadalinejhad, Samira
|
|
2018
|
47 |
C |
p. 493-503
|
artikel
|
| 23 |
Energy input assessment for nanosecond pulsed electric field processing and its application in a case study with Chlorella vulgaris
|
Buchmann, Leandro
|
|
2018
|
47 |
C |
p. 445-453
|
artikel
|
| 24 |
Enzyme-assisted peeling of cold water shrimps (Pandalus borealis)
|
Dang, Tem Thi
|
|
2018
|
47 |
C |
p. 127-135
|
artikel
|
| 25 |
Experimental investigation of the combined translational and rotational movement on an inclined conveyor on radio frequency heating uniformity
|
Palazoğlu, T. Koray
|
|
2018
|
47 |
C |
p. 16-23
|
artikel
|
| 26 |
Facilitating shrimp (Pandalus borealis) peeling by power ultrasound and proteolytic enzyme
|
Dang, Tem Thi
|
|
2018
|
47 |
C |
p. 525-534
|
artikel
|
| 27 |
Food engineering and food science and technology: Forward-looking journey to future new horizons
|
Saguy, I. Sam
|
|
2018
|
47 |
C |
p. 326-334
|
artikel
|
| 28 |
Food processing industry energy and water consumption in the Pacific northwest
|
Compton, Marc
|
|
2018
|
47 |
C |
p. 371-383
|
artikel
|
| 29 |
Heating surimi products using microwave combined with steam methods: Study on energy saving and quality
|
Cao, Hongwei
|
|
2018
|
47 |
C |
p. 231-240
|
artikel
|
| 30 |
High power ultrasound frequency for olive paste conditioning: Effect on the virgin olive oil bioactive compounds and sensorial characteristics
|
Bejaoui, Mohamed Aymen
|
|
2018
|
47 |
C |
p. 136-145
|
artikel
|
| 31 |
High pressure induced water absorption and gelatinization kinetics of paddy
|
Ravichandran, Chandrakala
|
|
2018
|
47 |
C |
p. 146-152
|
artikel
|
| 32 |
High pressure processing (HPP) of aronia berry purée: Effects on physicochemical properties, microbial counts, bioactive compounds, and antioxidant capacities
|
Yuan, Bo
|
|
2018
|
47 |
C |
p. 249-255
|
artikel
|
| 33 |
High pressure processing (HPP) of aronia berry puree: Pilot scale processing and a shelf-life study
|
Yuan, Bo
|
|
2018
|
47 |
C |
p. 241-248
|
artikel
|
| 34 |
High protein ingredients of microalgal origin: Obtainment and functional properties
|
Pereira, Aline Massia
|
|
2018
|
47 |
C |
p. 187-194
|
artikel
|
| 35 |
How high pressure pre-treatments affect the function and structure of hen egg-white lysozyme
|
Tribst, Alline Artigiani Lima
|
|
2018
|
47 |
C |
p. 195-203
|
artikel
|
| 36 |
Impact of high pressure processing in hydration and drying curves of common beans (Phaseolus vulgaris L.)
|
Belmiro, Ricardo Henrique
|
|
2018
|
47 |
C |
p. 279-285
|
artikel
|
| 37 |
Inactivation of Escherichia coli, Listeria and Salmonella by single and multiple wavelength ultraviolet-light emitting diodes
|
Green, Andrew
|
|
2018
|
47 |
C |
p. 353-361
|
artikel
|
| 38 |
Inactivation of Salmonella, Listeria monocytogenes and Escherichia coli O157:H7 inoculated on coriander by freeze-drying and supercritical CO2 drying
|
Bourdoux, Siméon
|
|
2018
|
47 |
C |
p. 180-186
|
artikel
|
| 39 |
Innovative bioaerogel-like materials from fresh-cut salad waste via supercritical-CO2-drying
|
Plazzotta, S.
|
|
2018
|
47 |
C |
p. 485-492
|
artikel
|
| 40 |
Investigation of conformation change of glycated ovalbumin obtained by Co-60 gamma-ray irradiation under drying treatment
|
Liu, Guang-xian
|
|
2018
|
47 |
C |
p. 286-291
|
artikel
|
| 41 |
Mathematical approach for the Listeria monocytogenes inactivation during high hydrostatic pressure processing of a simulated meat medium
|
Possas, Arícia
|
|
2018
|
47 |
C |
p. 271-278
|
artikel
|
| 42 |
Milk-clotting activity of high pressure processed coagulants: Evaluation at different pH and temperatures and pH influence on the stability
|
Leite Júnior, Bruno Ricardo de Castro
|
|
2018
|
47 |
C |
p. 384-389
|
artikel
|
| 43 |
Model-based energy performance analysis of high pressure processing systems
|
Atuonwu, James C.
|
|
2018
|
47 |
C |
p. 214-224
|
artikel
|
| 44 |
Modeling the effect on skim milk during ultra-high pressure homogenization using front-face fluorescence
|
Liu, Jinfang
|
|
2018
|
47 |
C |
p. 439-444
|
artikel
|
| 45 |
Modulation of the emulsifying properties of pea globulin soluble aggregates by dynamic high-pressure fluidization
|
Oliete, Bonastre
|
|
2018
|
47 |
C |
p. 292-300
|
artikel
|
| 46 |
Optimization of high pressure processing parameters to preserve quality attributes of a mixed fruit and vegetable smoothie
|
Fernandez, M.V.
|
|
2018
|
47 |
C |
p. 170-179
|
artikel
|
| 47 |
Orange juice processing using a continuous flow ultrasound-assisted supercritical CO2 system: Microbiota inactivation and product quality
|
Paniagua-Martínez, I.
|
|
2018
|
47 |
C |
p. 362-370
|
artikel
|
| 48 |
Packaging concepts for fresh and processed meat – Recent progresses
|
Schumann, Benjamin
|
|
2018
|
47 |
C |
p. 88-100
|
artikel
|
| 49 |
Pulsed electric field-assisted extraction of carotenoids from fresh biomass of Rhodotorula glutinis
|
Martínez, Juan M.
|
|
2018
|
47 |
C |
p. 421-427
|
artikel
|
| 50 |
Pulsed electric field for increasing intracellular trehalose content in Lactobacillus plantarum WCFS1
|
Vaessen, E.M.J.
|
|
2018
|
47 |
C |
p. 256-261
|
artikel
|
| 51 |
Pulsed Electric Fields enhances calcium infusion for improving the hardness of blanched carrots
|
Leong, Sze Ying
|
|
2018
|
47 |
C |
p. 46-55
|
artikel
|
| 52 |
Pulsed electric fields processing of apple tissue: Spatial distribution of electroporation by means of magnetic resonance imaging and computer vision system
|
Dellarosa, Nicolò
|
|
2018
|
47 |
C |
p. 120-126
|
artikel
|
| 53 |
Quality assessment of Cantaloupe melon juice under ozone processing
|
Fundo, Joana F.
|
|
2018
|
47 |
C |
p. 461-466
|
artikel
|
| 54 |
Radio frequency heating uniformity evaluation for mid-high moisture food treated with cylindrical electromagnetic wave conductors
|
Zhu, Hankun
|
|
2018
|
47 |
C |
p. 56-70
|
artikel
|
| 55 |
Resolving the problem of poor expansion in corn extrudates enriched with food industry by-products
|
Ačkar, Đurđica
|
|
2018
|
47 |
C |
p. 517-524
|
artikel
|
| 56 |
Spatial and temporal temperature distributions in fixed beds undergoing supercritical fluid extraction
|
Carvalho, Pedro I.N.
|
|
2018
|
47 |
C |
p. 504-516
|
artikel
|
| 57 |
System feasibility: Designing a chlorine dioxide self-generating package label to improve fresh produce safety part II: Solution casting approach
|
Saade, Carol
|
|
2018
|
47 |
C |
p. 110-119
|
artikel
|
| 58 |
The ability of oxygen scavenging packaging to inhibit vitamin degradation and lipid oxidation in fish oil-in-water emulsions
|
Johnson, David R.
|
|
2018
|
47 |
C |
p. 467-475
|
artikel
|
| 59 |
The impact of atmospheric cold plasma treatment on inactivation of lipase and lipoxygenase of wheat germs
|
Tolouie, Haniye
|
|
2018
|
47 |
C |
p. 346-352
|
artikel
|
| 60 |
Ultrasound-assisted lye peeling of peach and comparison with conventional methods
|
Wang, Wenjun
|
|
2018
|
47 |
C |
p. 204-213
|
artikel
|
| 61 |
Valorization of pineapple waste for the extraction of bioactive compounds and glycosides using autohydrolysis
|
Sepúlveda, Leonardo
|
|
2018
|
47 |
C |
p. 38-45
|
artikel
|
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