| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A Protein α-Amylase Inhibitor from Withania Somnifera and its Role in Overall Quality and Nutritional Value Improvement of Potato Chips during Processing
|
Kasar, Sainath S.
|
|
2019
|
12 |
4 |
p. 636-644
|
artikel
|
| 2 |
Browning Control Using Cyclodextrins in High Pressure–Treated Apple Juice
|
Martínez-Hernández, Ginés Benito
|
|
2019
|
12 |
4 |
p. 694-703
|
artikel
|
| 3 |
Combined Effect of UV-C Light and Mild Heat on Microbial Quality and Antioxidant Capacity of Grapefruit Juice by Flow Continuous Reactor
|
La Cava, Enzo Luciano Marcelo
|
|
2019
|
12 |
4 |
p. 645-653
|
artikel
|
| 4 |
Combined LF-NMR and Artificial Intelligence for Continuous Real-Time Monitoring of Carrot in Microwave Vacuum Drying
|
Sun, Qing
|
|
2019
|
12 |
4 |
p. 551-562
|
artikel
|
| 5 |
Effect of L-Arginine on Maintaining Storage Quality of the White Button Mushroom (Agaricus bisporus)
|
Li, Beibei
|
|
2019
|
12 |
4 |
p. 563-574
|
artikel
|
| 6 |
Effect of the Compositional Factors and Processing Conditions on the Creaming Reaction During Process Cheese Manufacturing
|
Lenze, Sonja
|
|
2019
|
12 |
4 |
p. 575-586
|
artikel
|
| 7 |
Egg White Protein Film Production Through Extrusion and Calendering Processes and its Suitability for Food Packaging Applications
|
Pranata, Maruscha Pfeiffer
|
|
2019
|
12 |
4 |
p. 714-727
|
artikel
|
| 8 |
Functional and Thermal Behaviours of Heat-Moisture-Treated Starch-Rich Wheat-Based Blended Matrices: Impact of Treatment of Non-wheat Flours
|
Collar, Concha
|
|
2019
|
12 |
4 |
p. 599-612
|
artikel
|
| 9 |
High Pressure-Assisted Infusion of Calcium into Baby Carrots Part II: Influence of Process Variables on β-carotene Extraction and Color of the Baby Carrots
|
Gosavi, N. S.
|
|
2019
|
12 |
4 |
p. 613-624
|
artikel
|
| 10 |
Improved Postharvest Preservation Effects of Pholiota nameko Mushroom by Sodium Alginate–Based Edible Composite Coating
|
Zhu, Dan
|
|
2019
|
12 |
4 |
p. 587-598
|
artikel
|
| 11 |
Physicochemical, Nutritional, and Stability Aspects of a Meat Product (gluteus medius) Enriched with Encapsulated Fish Oil in Polyelectrolyte Beads Containing Prosopis alba Exudate Gum
|
Vasile, Franco Emanuel
|
|
2019
|
12 |
4 |
p. 654-664
|
artikel
|
| 12 |
Potential Reduction of Salt Consumption by Preparing Noodles with Entrapped NaCl in Mycelial Cell Wall Cavities of Lentinus edodes
|
Kwon, Taeeun
|
|
2019
|
12 |
4 |
p. 704-713
|
artikel
|
| 13 |
Rheological, Textural, Physicochemical and Sensory Profiling of a Novel Functional Ice Cream Enriched with Muscat de Hamburg (Vitis vinifera L.) Grape Pulp and Skins
|
Tsevdou, Maria
|
|
2019
|
12 |
4 |
p. 665-680
|
artikel
|
| 14 |
Taking into Account Upstream Variability of Flours with Processing Variables in Legume-Enriched Soft Cakes: Conception of a Multiobjective Model for the Monitoring of Physical Properties
|
Monnet, Anne-Flore
|
|
2019
|
12 |
4 |
p. 625-635
|
artikel
|
| 15 |
Tenderization of Yak Meat by the Combination of Papain and High-Pressure Processing Treatments
|
Ma, Yuan
|
|
2019
|
12 |
4 |
p. 681-693
|
artikel
|
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