| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A computational study on heat transfer characteristics of particulate canned foods during end-over-end rotational agitation: Effect of rotation rate and viscosity
|
Sarghini, Fabrizio
|
|
2016
|
100 |
PB |
p. 496-511
16 p.
|
artikel
|
| 2 |
Antimicrobial and antioxidant activity of Satureja thymbra in gilthead seabream fillets edible coating
|
Choulitoudi, Evanthia
|
|
2016
|
100 |
PB |
p. 570-577
8 p.
|
artikel
|
| 3 |
Contents
|
|
|
2016
|
100 |
PB |
p. i-
1 p.
|
artikel
|
| 4 |
Crystallisation in concentrated systems: A modelling approach
|
Lopez-Quiroga, E.
|
|
2016
|
100 |
PB |
p. 525-534
10 p.
|
artikel
|
| 5 |
Determining the optimal shaking rate of a reciprocal agitation sterilization system for liquid foods: A computational approach with experimental validation
|
Erdogdu, Ferruh
|
|
2016
|
100 |
PB |
p. 512-524
13 p.
|
artikel
|
| 6 |
Effect of pulsed electric fields on mass transfer and quality of osmotically dehydrated kiwifruit
|
Dermesonlouoglou, E.
|
|
2016
|
100 |
PB |
p. 535-544
10 p.
|
artikel
|
| 7 |
Examining the effect of freezing on starch gelatinization during heating at high rates using online in situ hot-stage video-microscopy and differential scanning calorimetry
|
Molina, M.T.
|
|
2016
|
100 |
PB |
p. 488-495
8 p.
|
artikel
|
| 8 |
Inside Front Cover
|
|
|
2016
|
100 |
PB |
p. IFC-
1 p.
|
artikel
|
| 9 |
Mass transfer kinetics during osmotic processing of beef meat using ternary solutions
|
Dimakopoulou-Papazoglou, Dafni
|
|
2016
|
100 |
PB |
p. 560-569
10 p.
|
artikel
|
| 10 |
Modelling the chemical free neutralization of caustic peeled tomato slurry as a continuously stirred tank
|
Phinney, David M.
|
|
2016
|
100 |
PB |
p. 545-550
6 p.
|
artikel
|
| 11 |
Special Issue – 29th EFFoST International Conference
|
Taoukis, Petros
|
|
2016
|
100 |
PB |
p. 487-
1 p.
|
artikel
|
| 12 |
Thermal mixing via acoustic vibration during continuous flow cooling of viscous food products
|
Stoforos, George N.
|
|
2016
|
100 |
PB |
p. 551-559
9 p.
|
artikel
|
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