| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Changes in Quality Attributes During Storage of High-Pressure and Thermally Processed Pineapple Puree
|
Chakraborty, Snehasis
|
|
2016
|
9 |
5 |
p. 768-791
|
artikel
|
| 2 |
Effect of an Edible Pectin Coating and Blanching Pretreatments on the Air-Drying Kinetics of Pumpkin (Cucurbita moschata)
|
Molina Filho, Lucídio
|
|
2016
|
9 |
5 |
p. 859-871
|
artikel
|
| 3 |
Effect of Crystalline Structure on Oxidation of Fish Oil in Stearin:Fish Oil Mixtures
|
Truong, Tuyen
|
|
2016
|
9 |
5 |
p. 792-800
|
artikel
|
| 4 |
Effect of Membrane Material on the Separation of Proteins and Polyphenol Oxidase in Ultrafiltration of Potato Fruit Juice
|
Schmidt, Jesper M.
|
|
2016
|
9 |
5 |
p. 822-829
|
artikel
|
| 5 |
Effects of Enzymatic Hydrolysis Assisted by High Hydrostatic Pressure Processing on the Hydrolysis and Allergenicity of Proteins from Ginkgo Seeds
|
Zhou, Hao
|
|
2016
|
9 |
5 |
p. 839-848
|
artikel
|
| 6 |
Emulsifying Properties of Proteins Isolated from Various Rice Cultivars
|
Mun, Saehun
|
|
2016
|
9 |
5 |
p. 813-821
|
artikel
|
| 7 |
Identification of Baking Expansion Phases of Leavened Dough Using an Experimental Approach
|
Miś, Antoni
|
|
2016
|
9 |
5 |
p. 892-903
|
artikel
|
| 8 |
Influence of 10-MeV E-Beam Irradiation and Vacuum Packaging on the Shelf-Life of Grass Carp Surimi
|
Zhang, Hong-fei
|
|
2016
|
9 |
5 |
p. 830-838
|
artikel
|
| 9 |
Influence of Pretreatments on Quality Parameters and Nutritional Compounds of Dried Galega Kale (Brassica oleracea L. var. acephala)
|
Araújo, Ana C.
|
|
2016
|
9 |
5 |
p. 872-881
|
artikel
|
| 10 |
Irradiation Applications in Dairy Products: a Review
|
Odueke, Oluwakemi B.
|
|
2016
|
9 |
5 |
p. 751-767
|
artikel
|
| 11 |
Limitations of the Log-Logistic Model for the Analysis of Sigmoidal Microbial Inactivation Data for High-Pressure Processing (HPP)
|
Serment-Moreno, Vinicio
|
|
2016
|
9 |
5 |
p. 904-916
|
artikel
|
| 12 |
Novel Intact Bitter Cassava: Sustainable Development and Desirability Optimisation of Packaging Films
|
Tumwesigye, S. K.
|
|
2016
|
9 |
5 |
p. 801-812
|
artikel
|
| 13 |
Printing on Food or Food Printing: a Review
|
Pallottino, F.
|
|
2016
|
9 |
5 |
p. 725-733
|
artikel
|
| 14 |
Rheological, Textural and Flavour Properties of Yellow Mustard Sauce as Affected by Modified Starch, Xanthan and Guar Gum
|
Wang, Tao
|
|
2016
|
9 |
5 |
p. 849-858
|
artikel
|
| 15 |
Study of the Emulsifying Ability of Olive Oil Endogenous Compounds in Co-surfactant Free Olive Oil w/o Nanoemulsions with Food Grade Non-ionic Surfactants
|
Polychniatou, Vasiliki
|
|
2016
|
9 |
5 |
p. 882-891
|
artikel
|
| 16 |
Understanding the Role of Plasma Technology in Food Industry
|
Mir, Shabir Ahmad
|
|
2016
|
9 |
5 |
p. 734-750
|
artikel
|
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