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Results: 1-25 | 26-50 | 51-55
Results: 26-50/55
A SEMIEMPIRICAL APPROACH TO HANDLE BROKEN-LINE HEATING - DETERMINATION OF EMPIRICAL PARAMETERS AND EVALUATION OF PROCESS DEVIATIONS
Authors: DENYS S NORONHA J STOFOROS NG HENDRICKX M TOBBACK P
Citation: S. Denys et al., A SEMIEMPIRICAL APPROACH TO HANDLE BROKEN-LINE HEATING - DETERMINATION OF EMPIRICAL PARAMETERS AND EVALUATION OF PROCESS DEVIATIONS, Journal of food processing and preservation, 20(4), 1996, pp. 331-346
AN EMPIRICAL-EQUATION FOR THE DESCRIPTION OF OPTIMUM VARIABLE RETORT TEMPERATURE PROFILES THAT MAXIMIZE SURFACE QUALITY RETENTION IN THERMALLY PROCESSED FOODS
Authors: DENORONHA JF VANLOEY A HENDRICKX M TOBBACK P
Citation: Jf. Denoronha et al., AN EMPIRICAL-EQUATION FOR THE DESCRIPTION OF OPTIMUM VARIABLE RETORT TEMPERATURE PROFILES THAT MAXIMIZE SURFACE QUALITY RETENTION IN THERMALLY PROCESSED FOODS, Journal of food processing and preservation, 20(3), 1996, pp. 251-264
THERMAL INACTIVATION KINETICS OF SUSPENSIONS OF BACILLUS-AMYLOLIQUEFACIENS ALPHA-AMYLASE IN HYDROPHOBIC ORGANIC-SOLVENTS
Authors: SARAIVA J OLIVEIRA J HENDRICKX M
Citation: J. Saraiva et al., THERMAL INACTIVATION KINETICS OF SUSPENSIONS OF BACILLUS-AMYLOLIQUEFACIENS ALPHA-AMYLASE IN HYDROPHOBIC ORGANIC-SOLVENTS, Lebensmittel-Wissenschaft + Technologie, 29(4), 1996, pp. 310-315
ANALYSIS OF THE INACTIVATION KINETICS OF FREEZE-DRIED ALPHA-AMYLASE FROM BACILLUS-AMYLOLIQUEFACIENS AT DIFFERENT MOISTURE CONTENTS
Authors: SARAIVA J OLIVEIRA JC HENDRICKX M OLIVEIRA FAR TOBBACK P
Citation: J. Saraiva et al., ANALYSIS OF THE INACTIVATION KINETICS OF FREEZE-DRIED ALPHA-AMYLASE FROM BACILLUS-AMYLOLIQUEFACIENS AT DIFFERENT MOISTURE CONTENTS, Lebensmittel-Wissenschaft + Technologie, 29(3), 1996, pp. 260-266
MODELING AND PREDICTION OF VISUAL SHELF-LIFE OF MINIMALLY PROCESSED ENDIVE
Authors: VANKERSCHAVER K WILLOCX F SMOUT C HENDRICKX M TOBBACK P
Citation: K. Vankerschaver et al., MODELING AND PREDICTION OF VISUAL SHELF-LIFE OF MINIMALLY PROCESSED ENDIVE, Journal of food science, 61(5), 1996, pp. 1094-1098
MATHEMATICAL-MODELING OF TEMPERATURE AND GAS-COMPOSITION EFFECTS ON VISUAL QUALITY CHANGES OF CUT ENDIVE
Authors: VANKERSCHAVER K WILLOCX F SMOUT C HENDRICKX M TOBBACK P
Citation: K. Vankerschaver et al., MATHEMATICAL-MODELING OF TEMPERATURE AND GAS-COMPOSITION EFFECTS ON VISUAL QUALITY CHANGES OF CUT ENDIVE, Journal of food science, 61(3), 1996, pp. 613
ON THE STABILITY OF HYDRIDOALKYL COMPLEXES OF CO+
Authors: HENDRICKX M CEULEMANS M VANQUICKENBORNE L
Citation: M. Hendrickx et al., ON THE STABILITY OF HYDRIDOALKYL COMPLEXES OF CO+, Chemical physics letters, 257(1-2), 1996, pp. 8-14
HIGH-PRESSURE, THERMAL, AND COMBINED PRESSURE-TEMPERATURE STABILITIESOF ALPHA-AMYLASES FROM BACILLUS SPECIES
Authors: WEEMAES C DECORDT S GOOSSENS K LUDIKHUYZE L HENDRICKX M HEREMANS K TOBBACK P
Citation: C. Weemaes et al., HIGH-PRESSURE, THERMAL, AND COMBINED PRESSURE-TEMPERATURE STABILITIESOF ALPHA-AMYLASES FROM BACILLUS SPECIES, Biotechnology and bioengineering, 50(1), 1996, pp. 49-56
EVALUATION OF THE INTEGRATED TIME-TEMPERATURE EFFECT IN THERMAL-PROCESSING OF FOODS
Authors: HENDRICKX M MAESMANS G DECORDT S NORONHA J VANLOEY A TOBBACK P
Citation: M. Hendrickx et al., EVALUATION OF THE INTEGRATED TIME-TEMPERATURE EFFECT IN THERMAL-PROCESSING OF FOODS, Critical reviews in food science and nutrition, 35(3), 1995, pp. 231-262
THEORETICAL CONSIDERATION ON THE INFLUENCE OF THE Z-VALUE OF A SINGLE-COMPONENT TIME-TEMPERATURE INTEGRATOR ON THERMAL-PROCESS IMPACT EVALUATION
Authors: VANLOEY A LUDIKHUYZE L HENDRICKX M DECORDT S TOBBACK P
Citation: A. Vanloey et al., THEORETICAL CONSIDERATION ON THE INFLUENCE OF THE Z-VALUE OF A SINGLE-COMPONENT TIME-TEMPERATURE INTEGRATOR ON THERMAL-PROCESS IMPACT EVALUATION, Journal of food protection, 58(1), 1995, pp. 39-48
KINETICS OF QUALITY CHANGES OF GREEN PEAS AND WHITE BEANS DURING THERMAL-PROCESSING
Authors: VANLOEY A FRANSIS A HENDRICKX M MAESMANS G TOBBACK P
Citation: A. Vanloey et al., KINETICS OF QUALITY CHANGES OF GREEN PEAS AND WHITE BEANS DURING THERMAL-PROCESSING, Journal of food engineering, 24(3), 1995, pp. 361-377
THEORETICAL CONSIDERATION OF THE GENERAL VALIDITY OF THE EQUIVALENT POINT METHOD IN THERMAL-PROCESS EVALUATION
Authors: MAESMANS G HENDRICKX M DECORDT S TOBBACK P
Citation: G. Maesmans et al., THEORETICAL CONSIDERATION OF THE GENERAL VALIDITY OF THE EQUIVALENT POINT METHOD IN THERMAL-PROCESS EVALUATION, Journal of food engineering, 24(2), 1995, pp. 225-248
NEW SEMIEMPIRICAL APPROACH TO HANDLE TIME-VARIABLE BOUNDARY-CONDITIONS DURING STERILIZATION OF NONCONDUCTIVE HEATING FOODS
Authors: NORONHA J HENDRICKX M VANLOEY A TOBBACK P
Citation: J. Noronha et al., NEW SEMIEMPIRICAL APPROACH TO HANDLE TIME-VARIABLE BOUNDARY-CONDITIONS DURING STERILIZATION OF NONCONDUCTIVE HEATING FOODS, Journal of food engineering, 24(2), 1995, pp. 249-268
EVALUATION OF PROCESS VALUE DISTRIBUTION WITH TIME-TEMPERATURE INTEGRATORS
Authors: MAESMANS G HENDRICKX M DECORDT S VANLOEY A NORONHA J TOBBACK P
Citation: G. Maesmans et al., EVALUATION OF PROCESS VALUE DISTRIBUTION WITH TIME-TEMPERATURE INTEGRATORS, Food research international, 27(5), 1994, pp. 413-423
COMBINED USE OF THE EQUIVALENT POINT METHOD AND A MULTICOMPONENT TIME-TEMPERATURE INTEGRATOR IN THERMAL-PROCESS EVALUATION - INFLUENCE OF KINETIC CHARACTERISTICS AND REFERENCE TEMPERATURE
Authors: MAESMANS G HENDRICKX M DECORDT S VANLOEY A NORONHA J TOBBACK P
Citation: G. Maesmans et al., COMBINED USE OF THE EQUIVALENT POINT METHOD AND A MULTICOMPONENT TIME-TEMPERATURE INTEGRATOR IN THERMAL-PROCESS EVALUATION - INFLUENCE OF KINETIC CHARACTERISTICS AND REFERENCE TEMPERATURE, Food control, 5(4), 1994, pp. 249-256
QUALITY OPTIMIZATION OF CONDUCTION HEATING FOODS STERILIZED IN DIFFERENT PACKAGES
Authors: SILVA CLM OLIVEIRA FAR HENDRICKX M
Citation: Clm. Silva et al., QUALITY OPTIMIZATION OF CONDUCTION HEATING FOODS STERILIZED IN DIFFERENT PACKAGES, International journal of food science & technology, 29(5), 1994, pp. 515-530
EXPERIMENTAL VALIDATION OF MODELS FOR PREDICTING OPTIMAL SURFACE QUALITY STERILIZATION TEMPERATURES
Authors: SILVA CLM OLIVEIRA FAR LAMB J TORRES AP HENDRICKX M
Citation: Clm. Silva et al., EXPERIMENTAL VALIDATION OF MODELS FOR PREDICTING OPTIMAL SURFACE QUALITY STERILIZATION TEMPERATURES, International journal of food science & technology, 29(3), 1994, pp. 227-241
THE ATTENTION PAID TO NEW BOOK RELEASES ON A DISPLAY TABLE
Authors: STOKMANS M HENDRICKX M
Citation: M. Stokmans et M. Hendrickx, THE ATTENTION PAID TO NEW BOOK RELEASES ON A DISPLAY TABLE, Poetics, 22(3), 1994, pp. 185-197
CONTAINED RUPTURE OF AN ABDOMINAL AORTIC-ANEURYSM
Authors: REHER S RUTSAERT R HENDRICKX M VANSCHIL P
Citation: S. Reher et al., CONTAINED RUPTURE OF AN ABDOMINAL AORTIC-ANEURYSM, Journal of bone and joint surgery. British volume, 76B(2), 1994, pp. 327-328
KINETICS OF THERMAL SOFTENING OF WHITE BEANS EVALUATED BY A SENSORY PANEL AND THE FMC TENDEROMETER
Authors: VANLOEY A FRANSIS A HENDRICKX M MAESMANS G TOBBACK P
Citation: A. Vanloey et al., KINETICS OF THERMAL SOFTENING OF WHITE BEANS EVALUATED BY A SENSORY PANEL AND THE FMC TENDEROMETER, Journal of food processing and preservation, 18(5), 1994, pp. 407-420
A PRELIMINARY SURVEY INTO THE TEMPERATURE CONDITIONS AND RESIDENCE TIME DISTRIBUTION OF MINIMALLY PROCESSED MAP VEGETABLES IN BELGIAN RETAIL DISPLAY CABINETS
Authors: WILLOCX F HENDRICKX M TOBBACK P
Citation: F. Willocx et al., A PRELIMINARY SURVEY INTO THE TEMPERATURE CONDITIONS AND RESIDENCE TIME DISTRIBUTION OF MINIMALLY PROCESSED MAP VEGETABLES IN BELGIAN RETAIL DISPLAY CABINETS, International journal of refrigeration, 17(7), 1994, pp. 436-444
MICROBIAL SAFETY ASSURANCE OF MINIMALLY PROCESSED VEGETABLES BY IMPLEMENTATION OF THE HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) SYSTEM
Authors: WILLOCX F TOBBACK P HENDRICKX M
Citation: F. Willocx et al., MICROBIAL SAFETY ASSURANCE OF MINIMALLY PROCESSED VEGETABLES BY IMPLEMENTATION OF THE HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) SYSTEM, Acta alimentaria, 23(2), 1994, pp. 221-238
CRF62- - A STABLE DIANION IN THE GAS-PHASE
Authors: HENDRICKX M CEULEMANS M VANQUICKENBORNE LG
Citation: M. Hendrickx et al., CRF62- - A STABLE DIANION IN THE GAS-PHASE, Journal of physical chemistry, 98(4), 1994, pp. 1117-1120
OPTIMIZING THERMAL-PROCESS FOR CANNED WHITE BEANS IN WATER CASCADING RETORTS
Authors: VANLOEY A FRANSIS A HENDRICKX M MAESMANS G DENORONHA J TOBBACK P
Citation: A. Vanloey et al., OPTIMIZING THERMAL-PROCESS FOR CANNED WHITE BEANS IN WATER CASCADING RETORTS, Journal of food science, 59(4), 1994, pp. 828-832
DSC AND PROTEIN-BASED TIME-TEMPERATURE INTEGRATORS - CASE-STUDY OF ALPHA-AMYLASE STABILIZED BY POLYOLS AND OR SUGAR/
Authors: DECORDT S AVILA I HENDRICKX M TOBBACK P
Citation: S. Decordt et al., DSC AND PROTEIN-BASED TIME-TEMPERATURE INTEGRATORS - CASE-STUDY OF ALPHA-AMYLASE STABILIZED BY POLYOLS AND OR SUGAR/, Biotechnology and bioengineering, 44(7), 1994, pp. 859-865
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