| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Adhesion of Food on Surfaces: Theory, Measurements, and Main Trends to Reduce It Prior to Industrial Drying
|
Frabetti, Ana Caroline Cichella
|
|
|
13 |
4 |
p. 884-901
|
artikel
|
| 2 |
Developments and Advances of High Intensity Pulsed Light and its Combination with Other Treatments for Microbial Inactivation in Food Products
|
Franco-Vega, A.
|
|
|
13 |
4 |
p. 741-768
|
artikel
|
| 3 |
Employing Nanoemulsions in Food Packaging: Shelf Life Enhancement
|
Ahari, Hamed
|
|
|
13 |
4 |
p. 858-883
|
artikel
|
| 4 |
Extraction, Microencapsulation, Color Properties, and Experimental Design of Natural Pigments Obtained by Spray Drying
|
Jiménez-González, Oscar
|
|
|
13 |
4 |
p. 769-811
|
artikel
|
| 5 |
Isochoric Freezing and Its Emerging Applications in Food Preservation
|
Nida, Sundus
|
|
|
13 |
4 |
p. 812-821
|
artikel
|
| 6 |
Teaching Engineering and Food: From Traditional Approaches to a Flipped Course on Gastronomic Engineering
|
Aguilera, José M.
|
|
|
13 |
4 |
p. 916-928
|
artikel
|
| 7 |
The Incorporation of Carotenoids on Ready to Eat Foods Studied Through Their Stability During Extrusion Processing
|
Pinho, L S
|
|
|
13 |
4 |
p. 902-915
|
artikel
|
| 8 |
Walnut Fruit Processing Equipment: Academic Insights and Perspectives
|
Liu, Mingzheng
|
|
|
13 |
4 |
p. 822-857
|
artikel
|
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