nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
Advancement of Imaging and Modeling Techniques for Understanding Gastric Physical Forces on Food
|
Gopirajah, R. |
|
2016 |
|
3 |
p. 323-335 |
artikel |
2 |
Advances in the Functional Characterization and Extraction Processes of Dietary Fiber
|
Tejada-Ortigoza, Viridiana |
|
2015 |
|
3 |
p. 251-271 |
artikel |
3 |
Advances in Ultrasonic and Megasonic Processing of Foods
|
Leong, Thomas |
|
2017 |
|
3 |
p. 237-256 |
artikel |
4 |
Alternative Approaches Towards Gluten-Free Dough Development: Recent Trends
|
Deora, Navneet Singh |
|
2014 |
|
3 |
p. 89-104 |
artikel |
5 |
Analysis and Prediction Methods for Energy Efficiency and Media Demand in the Beverage Industry
|
Bär, R. M. |
|
2019 |
|
3 |
p. 200-217 |
artikel |
6 |
An In-Depth Analysis of Various Technologies Used for Mushroom Drying
|
Kumar, Chitesh |
|
|
|
3 |
p. 491-524 |
artikel |
7 |
An Overview of Ultrasound-Assisted Food-Grade Nanoemulsions
|
Abbas, Shabbar |
|
2013 |
|
3 |
p. 139-157 |
artikel |
8 |
Application of Hybrid Neural Fuzzy System (ANFIS) in Food Processing and Technology
|
Al-Mahasneh, Majdi |
|
2016 |
|
3 |
p. 351-366 |
artikel |
9 |
Application of Pulsed Electric Fields PEF on Pecan Nuts Carya illinoinensis Wangenh. K. Koch: Oil Extraction Yield and Compositional Characteristics of the Oil and Its By-product
|
Rábago-Panduro, L. M. |
|
|
|
3 |
p. 676-685 |
artikel |
10 |
Applications of 3D Printing in Food Processing
|
Nachal, N. |
|
2019 |
|
3 |
p. 123-141 |
artikel |
11 |
Applications of Light-Emitting Diodes (LEDs) in Food Processing and Water Treatment
|
Prasad, Amritha |
|
|
|
3 |
p. 268-289 |
artikel |
12 |
A Quasi-chemical Model for Bacterial Spore Germination Kinetics by High Pressure
|
Doona, Christopher J. |
|
2017 |
|
3 |
p. 122-142 |
artikel |
13 |
A Review of Methods, Data and Applications of State Diagrams of Food Systems
|
Sablani, Shyam S. |
|
2010 |
|
3 |
p. 168-203 |
artikel |
14 |
Bacterial Injury Induced by High Hydrostatic Pressure
|
Yamamoto, Kazutaka |
|
|
|
3 |
p. 442-453 |
artikel |
15 |
Biodegradable Films for Fruits and Vegetables Packaging Application: Preparation and Properties
|
Abdul Khalil, H. P. S. |
|
2018 |
|
3 |
p. 139-153 |
artikel |
16 |
Capillary Pressure in Unsaturated Food Systems: Its Importance and Accounting for It in Mathematical Models
|
Shah, Yash |
|
|
|
3 |
p. 393-419 |
artikel |
17 |
Changes in Quality Characteristics of Strawberry Juice After Equivalent High Pressure, Ultrasound, and Pulsed Electric Fields Processes
|
Yildiz, Semanur |
|
|
|
3 |
p. 601-612 |
artikel |
18 |
Characterization of Interfacial Rheology of Protein-Stabilized Air–Liquid Interfaces
|
Narsimhan, Ganesan |
|
2015 |
|
3 |
p. 367-392 |
artikel |
19 |
Characterizing the Performance of a Continuous-Flow UV-LED System for Treatment of Juices and Beverages Using Multiple Wavelengths
|
Popović, Vladimir |
|
|
|
3 |
p. 686-695 |
artikel |
20 |
Chemical Kinetics for the Microbial Safety of Foods Treated with High Pressure Processing or Hurdles
|
Doona, Christopher J. |
|
|
|
3 |
p. 272-291 |
artikel |
21 |
Chemical Kinetics for the Microbial Safety of Foods Treated with High Pressure Processing or Hurdles
|
Doona, Christopher J. |
|
2016 |
|
3 |
p. 272-291 |
artikel |
22 |
Cold Plasma–Based Hurdle Interventions: New Strategies for Improving Food Safety
|
Liao, Xinyu |
|
|
|
3 |
p. 321-332 |
artikel |
23 |
Comparison of Emerging Technologies to Extract High-Added Value Compounds from Fruit Residues: Pressure- and Electro-Based Technologies
|
Alexandre, Elisabete M. C. |
|
2017 |
|
3 |
p. 190-212 |
artikel |
24 |
Current Applications and Challenges of Induced Electric Fields for the Treatment of Foods
|
Zhang, Lingtao |
|
|
|
3 |
p. 491-508 |
artikel |
25 |
Current Developments on Rotary Forcespun Nanofibers and Prospects for Edible Applications
|
Priyanto, Aan |
|
|
|
3 |
p. 435-461 |
artikel |
26 |
Defect Detection in Fruit and Vegetables by Using Machine Vision Systems and Image Processing
|
Soltani Firouz, Mahmoud |
|
|
|
3 |
p. 353-379 |
artikel |
27 |
Degradation of Deoxynivalenol by Atmospheric-Pressure Cold Plasma and Sequential Treatments with Heat and UV Light
|
Feizollahi, Ehsan |
|
|
|
3 |
p. 696-705 |
artikel |
28 |
Designing Next-Generation Functional Food and Beverages: Combining Nonthermal Processing Technologies and Postharvest Abiotic Stresses
|
Jacobo-Velázquez, Daniel A. |
|
|
|
3 |
p. 592-600 |
artikel |
29 |
Edible Coating and Pulsed Light to Increase the Shelf Life of Food Products
|
Pirozzi, Annachiara |
|
|
|
3 |
p. 544-569 |
artikel |
30 |
Editorial to the FERE Special Issue “Nonthermal Technologies for Food Preservation” Based on the 2015 International Nonthermal Processing Workshop
|
Taoukis, Petros |
|
2017 |
|
3 |
p. 121 |
artikel |
31 |
Effect of High Pressure Processing on the Preparation and Characteristic Changes of Biopolymer-Based Films in Food Packaging Applications
|
Li, Ting |
|
|
|
3 |
p. 454-464 |
artikel |
32 |
Effect of pH on Color and Texture of Food Products
|
Andrés-Bello, A. |
|
2013 |
|
3 |
p. 158-170 |
artikel |
33 |
Effect of Solvent Composition on Ultrasound-Generated Intensity and Its Influence on the Ultrasonically Assisted Extraction of Bioactives from Agave Bagasse (Agave salmiana)
|
Santos-Zea, Liliana |
|
|
|
3 |
p. 713-725 |
artikel |
34 |
Effect of Vacuum Frying on Quality Attributes of Fruits
|
Ayustaningwarno, Fitriyono |
|
2018 |
|
3 |
p. 154-164 |
artikel |
35 |
Effects of Pulsed Electric Fields Processing Strategies on Health-Related Compounds of Plant-Based Foods
|
Elez-Martínez, Pedro |
|
2017 |
|
3 |
p. 213-225 |
artikel |
36 |
Engineering Process Characterization of High-Pressure Homogenization—from Laboratory to Industrial Scale
|
Martínez-Monteagudo, Sergio I. |
|
2016 |
|
3 |
p. 143-169 |
artikel |
37 |
Enhancing the Inactivation of Bacterial Spores during Pressure-Assisted Thermal Processing
|
Aldrete-Tapia, Jesús Alejandro |
|
|
|
3 |
p. 431-441 |
artikel |
38 |
Essential Oils: Antimicrobial Activities, Extraction Methods, and Their Modeling
|
Reyes-Jurado, Fatima |
|
2014 |
|
3 |
p. 275-297 |
artikel |
39 |
Estimation of Safety and Quality Losses of Foods Stored in Residential Refrigerators
|
Rodriguez-Martinez, Veronica |
|
2019 |
|
3 |
p. 184-199 |
artikel |
40 |
Evaluation of Food Quality and Safety with Hyperspectral Imaging (HSI)
|
Siche, Raúl |
|
2015 |
|
3 |
p. 306-322 |
artikel |
41 |
Food Engineering Reviews Special Issue Based on the 2019 IFT-NPD/EFFoST Nonthermal Processing of Food Workshop at Tecnológico de Monterrey, Mexico
|
Torres, J. Antonio |
|
|
|
3 |
p. 429-430 |
artikel |
42 |
Functional and Technological Aspects of Sourdough Fermentation with Lactobacillus sanfranciscensis
|
Yazar, Gamze |
|
2012 |
|
3 |
p. 171-190 |
artikel |
43 |
High Hydrostatic Pressure-Assisted Extraction of Carotenoids from Papaya (Carica papaya L. cv. Maradol) Tissues Using Soybean and Sunflower Oil as Potential Green Solvents
|
Lara-Abia, Sara |
|
|
|
3 |
p. 660-675 |
artikel |
44 |
High Hydrostatic Pressure Modulates the Folate and Ascorbic Acid Accumulation in Papaya (Carica papaya cv. Maradol) Fruit
|
Ramos-Parra, Perla A. |
|
|
|
3 |
p. 613-621 |
artikel |
45 |
High-Pressure Carbon Dioxide Used for Pasteurization in Food Industry
|
Yu, Tonghuan |
|
|
|
3 |
p. 364-380 |
artikel |
46 |
High-Pressure Homogenization: Principles and Applications Beyond Microbial Inactivation
|
Levy, Rachel |
|
|
|
3 |
p. 490-508 |
artikel |
47 |
High-pressure Processing: Kinetic Models for Microbial and Enzyme Inactivation
|
Serment-Moreno, Vinicio |
|
2014 |
|
3 |
p. 56-88 |
artikel |
48 |
Human Taste-Perception: Brain Computer Interface (BCI) and Its Application as an Engineering Tool for Taste-Driven Sensory Studies
|
Anbarasan, R |
|
|
|
3 |
p. 408-434 |
artikel |
49 |
Hurdle Approach to Increase the Microbial Inactivation by High Pressure Processing: Effect of Essential Oils
|
Gayán, Elisa |
|
2012 |
|
3 |
p. 141-148 |
artikel |
50 |
Hyperbaric Storage Effect on Enzyme Activity and Texture Characteristics of Raw Meat
|
Santos, Mauro D. |
|
|
|
3 |
p. 642-650 |
artikel |
51 |
Hyperbaric Storage of Vacuum-Packaged Fresh Atlantic Salmon (Salmo salar) Loins by Evaluation of Spoilage Microbiota and Inoculated Surrogate-Pathogenic Microorganisms
|
Fidalgo, Liliana G. |
|
|
|
3 |
p. 651-659 |
artikel |
52 |
Infrared Drying of Food Materials: Recent Advances
|
Sakare, Priyanka |
|
|
|
3 |
p. 381-398 |
artikel |
53 |
Innovation and Trends in Probiotic Microencapsulation by Emulsification Techniques
|
Camelo-Silva, Callebe |
|
|
|
3 |
p. 462-490 |
artikel |
54 |
Iron-Fortified Pineapple Chips Produced Using Microencapsulation, Ethanol, Ultrasound and Convective Drying
|
Carvalho, Gisandro Reis |
|
|
|
3 |
p. 726-739 |
artikel |
55 |
Kinetic Assessment of High Pressure Inactivation of Different Plant Origin Pectinmethylesterase Enzymes
|
Katsaros, G. J. |
|
2017 |
|
3 |
p. 170-189 |
artikel |
56 |
Kinetics of Cholesterol Oxidation in Model Systems and Foods: Current Status
|
Medina-Meza, Ilce Gabriela |
|
2013 |
|
3 |
p. 171-184 |
artikel |
57 |
Mathematical Modeling Used to Evaluate the Effect of UV-C Light Treatment on Microorganisms in Liquid Foods
|
Ochoa-Velasco, Carlos Enrique |
|
|
|
3 |
p. 290-308 |
artikel |
58 |
Megasonic Separation of Food Droplets and Particles: Design Considerations
|
Leong, Thomas |
|
2015 |
|
3 |
p. 298-320 |
artikel |
59 |
Microbial Modeling Needs for the Nonthermal Processing of Foods
|
Serment-Moreno, Vinicio |
|
|
|
3 |
p. 465-489 |
artikel |
60 |
Mid-infrared (MIR) Spectroscopy for Quality Analysis of Liquid Foods
|
Su, Wen-Hao |
|
2019 |
|
3 |
p. 142-158 |
artikel |
61 |
Nondestructive Methods for the Quality Assessment of Fruits and Vegetables Considering Their Physical and Biological Variability
|
Tian, Shijie |
|
|
|
3 |
p. 380-407 |
artikel |
62 |
Novel Drying Techniques for the Food Industry
|
Moses, J. A. |
|
2014 |
|
3 |
p. 43-55 |
artikel |
63 |
On Estimating the Time to the First and Between Successive Accidental Mishaps from Quality Control Records
|
Peleg, Micha |
|
2013 |
|
3 |
p. 123-138 |
artikel |
64 |
On Modeling the Temperature Effects on Biopolymers and Foods Undergoing Glass Transition without the WLF Equation
|
Peleg, Micha |
|
|
|
3 |
p. 381-392 |
artikel |
65 |
Parboiled Rice and Parboiling Process
|
Balbinoti, Thaisa Carvalho Volpe |
|
2018 |
|
3 |
p. 165-185 |
artikel |
66 |
Performance Assessment and Modeling Techniques for Domestic Solar Dryers
|
Shimpy, |
|
|
|
3 |
p. 525-547 |
artikel |
67 |
Perspectives on Utilization of Edible Coatings and Nano-laminate Coatings for Extension of Postharvest Storage of Fruits and Vegetables
|
Flores-López, María L. |
|
2015 |
|
3 |
p. 292-305 |
artikel |
68 |
Photo-Induced Modification of Food Protein Structure and Functionality
|
Manzocco, Lara |
|
2015 |
|
3 |
p. 346-356 |
artikel |
69 |
Physical Cross-linkers: Alternatives to Improve the Mechanical Properties of Fish Gelatin
|
Silva, Roberto S. G. da |
|
2012 |
|
3 |
p. 165-170 |
artikel |
70 |
Physicochemical Phenomena in the Roasting of Cocoa (Theobroma cacao L.)
|
Rojas, Myriam |
|
|
|
3 |
p. 509-533 |
artikel |
71 |
Potassium Permanganate-Based Ethylene Scavengers for Fresh Horticultural Produce as an Active Packaging
|
Álvarez-Hernández, Marianela Hazel |
|
2019 |
|
3 |
p. 159-183 |
artikel |
72 |
Potential Applications of Computer Vision in Quality Inspection of Rice: A Review
|
Zareiforoush, Hemad |
|
2015 |
|
3 |
p. 321-345 |
artikel |
73 |
Processing Influences on Composition and Quality Attributes of Soymilk and its Powder
|
Giri, S. K. |
|
2012 |
|
3 |
p. 149-164 |
artikel |
74 |
Pulsed Electric Fields Pretreatments for the Cooking of Foods
|
Blahovec, Jiří |
|
2017 |
|
3 |
p. 226-236 |
artikel |
75 |
Pulsed Electric Fields Technology for Healthy Food Products
|
Morales-de la Peña, M. |
|
|
|
3 |
p. 509-523 |
artikel |
76 |
Recent Advances for Rapid Identification of Chemical Information of Muscle Foods by Hyperspectral Imaging Analysis
|
Chen, Yu-Nan |
|
2016 |
|
3 |
p. 336-350 |
artikel |
77 |
Recent Advances in the Drying Process of Grains
|
Jimoh, Kabiru Ayobami |
|
|
|
3 |
p. 548-576 |
artikel |
78 |
Recent Developments of Membrane Technology in the Clarification and Concentration of Fruit Juices
|
Sarbatly, Rosalam |
|
|
|
3 |
p. 420-437 |
artikel |
79 |
Retention of Ascorbic Acid, Retinol, β-Carotene, and α-Tocopherol in Milk Subjected to Pressure-Assisted Thermal Processing (PATP)
|
de la Cruz Quiroz, Reynaldo |
|
|
|
3 |
p. 634-641 |
artikel |
80 |
Separation Technologies for Whey Protein Fractionation
|
Chen, George Q. |
|
|
|
3 |
p. 438-465 |
artikel |
81 |
Solubility of Food-Relevant Substances in Pure and Modified Supercritical Carbon Dioxide: Experimental Data (2011–Present), Modeling, and Related Applications
|
Balbinot Filho, Clóvis A. |
|
|
|
3 |
p. 466-490 |
artikel |
82 |
Starch-Based Hydrogels Produced by High-Pressure Processing (HPP): Effect of the Starch Source and Processing Time
|
Larrea-Wachtendorff, Dominique |
|
|
|
3 |
p. 622-633 |
artikel |
83 |
Strategies for Producing Improved Oxygen Barrier Materials Appropriate for the Food Packaging Sector
|
Zabihzadeh Khajavi, Maryam |
|
|
|
3 |
p. 346-363 |
artikel |
84 |
Sucrose in the Concentrated Solution or the Supercooled “State”: A Review of Caramelisation Reactions and Physical Behaviour
|
Quintas, M. A. C. |
|
2010 |
|
3 |
p. 204-215 |
artikel |
85 |
Supercritical Carbon Dioxide Applications in Food Processing
|
Wang, Wenxin |
|
|
|
3 |
p. 570-591 |
artikel |
86 |
The Effects of Conventional and Non-conventional Processing on Glucosinolates and Its Derived Forms, Isothiocyanates: Extraction, Degradation, and Applications
|
Deng, Qian |
|
2014 |
|
3 |
p. 357-381 |
artikel |
87 |
The Effects of Novel Thermal and Nonthermal Technologies on the Properties of Edible Food Packaging
|
Beikzadeh, Samira |
|
|
|
3 |
p. 333-345 |
artikel |
88 |
The Hurdle Technology Metaphor Revisited
|
Peleg, Micha |
|
|
|
3 |
p. 309-320 |
artikel |
89 |
The Thermo-Egg: A Combined Novel Engineering and Reverse Logic Approach for Determining Temperatures at High Pressure
|
Knoerzer, Kai |
|
2010 |
|
3 |
p. 216-225 |
artikel |
90 |
Ultrasound Application for the Extraction and Modification of Fiber-Rich By-Products
|
Martinez-Solano, Karla Corina |
|
|
|
3 |
p. 524-543 |
artikel |
91 |
UV-C treatments against Salmonella Typhimurium ATCC 14028 in Inoculated Peanuts and Almonds
|
Ruiz-Hernández, Karla |
|
|
|
3 |
p. 706-712 |
artikel |
92 |
Water and Pathogenic Viruses Inactivation—Food Engineering Perspectives
|
Roos, Yrjö H. |
|
|
|
3 |
p. 251-267 |
artikel |
93 |
Wolfram Demonstrations: Free Interactive Software for Food Engineering Education and Practice
|
Normand, Mark D. |
|
2010 |
|
3 |
p. 157-167 |
artikel |
94 |
Zeta Potential of Food Matrices
|
Cano-Sarmiento, C. |
|
2018 |
|
3 |
p. 113-138 |
artikel |