| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A Health-Friendly Strategy for Covalent-Bonded Immobilization of Pectinase on the Functionalized Glass Beads
|
Hosseini, Seyed Saeid
|
|
|
14 |
1 |
p. 177-186
|
artikel
|
| 2 |
Bi-layer Gelatin Film: Activating Film by Incorporation of “Pitanga” Leaf Hydroethanolic Extract and/or Nisin in the Second Layer
|
Luciano, Carla Giovana
|
|
|
14 |
1 |
p. 106-119
|
artikel
|
| 3 |
Characterization of Furcellaran-Whey Protein Isolate Films with Green Tea or Pu-erh Extracts and Their Application as Packaging of an Acid-Curd Cheese
|
Pluta-Kubica, Agnieszka
|
|
|
14 |
1 |
p. 78-92
|
artikel
|
| 4 |
Development of Progressive Freeze Concentration and Its Application: a Review
|
Miyawaki, Osato
|
|
|
14 |
1 |
p. 39-51
|
artikel
|
| 5 |
Influence of Free and Encapsulated Olive Leaf Phenolic Extract on the Storage Stability of Single and Double Emulsion Salad Dressings
|
Jolayemi, Olusola Samuel
|
|
|
14 |
1 |
p. 93-105
|
artikel
|
| 6 |
Investigating the Characteristics of the Nepeta binaludensis Encapsulated Extract and Its Release Kinetics in Laboratory Conditions
|
Mahalleh, Afsaneh Azimi
|
|
|
14 |
1 |
p. 164-176
|
artikel
|
| 7 |
Kinetic Mechanism of Hazelnut Oil Extraction with Ultrasound-Assisted Osmotic Dehydration Pretreatment
|
Geow, Chin Hong
|
|
|
14 |
1 |
p. 187-194
|
artikel
|
| 8 |
Liposomal/Nanoliposomal Encapsulation of Food-Relevant Enzymes and Their Application in the Food Industry
|
Mohammadi, Adeleh
|
|
|
14 |
1 |
p. 23-38
|
artikel
|
| 9 |
Nanoemulsion Versus Microemulsion Systems for the Encapsulation of Beetroot Extract: Comparison of Physicochemical Characteristics and Betalain Stability
|
Mohammed, A. Noor
|
|
|
14 |
1 |
p. 133-150
|
artikel
|
| 10 |
Physicochemical and Antioxidant Properties Based on Fish Sarcoplasmic Protein/Chitosan Composite Films Containing Ginger Essential Oil Nanoemulsion
|
Cai, Luyun
|
|
|
14 |
1 |
p. 151-163
|
artikel
|
| 11 |
Potato Flakes (Solanum tuberosum L.) as a Factor Modifying the Rheological Properties of Dough and Limiting the Staling of Gluten-free Bread
|
Witczak, Mariusz
|
|
|
14 |
1 |
p. 65-77
|
artikel
|
| 12 |
Recent Advancements on Vibrational Spectroscopic Techniques for the Detection of Authenticity and Adulteration in Horticultural Products with a Specific Focus on Oils, Juices and Powders
|
Arendse, Ebrahiema
|
|
|
14 |
1 |
p. 1-22
|
artikel
|
| 13 |
The Influence of Static and Multi-Pulsed Pressure Processing on the Enzymatic and Physico-Chemical Quality, and Antioxidant Potential of Carrot Juice During Refrigerated Storage
|
Szczepańska, Justyna
|
|
|
14 |
1 |
p. 52-64
|
artikel
|
| 14 |
Thermotolerance, Survival, and Stability of Lactic Acid Bacteria After Spray Drying as Affected by the Increase of Growth Temperature
|
Hao, Fan
|
|
|
14 |
1 |
p. 120-132
|
artikel
|
Tijdschrift beschrijving