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Results: 1-25 | 26-34 |
Results: 26-34/34
Thermal and combined pressure-temperature inactivation of orange pectinesterase: Influence of pH and additives
Authors: Van den Broeck, I Ludikhuyze, LR Van Loey, AM Weemaes, CA Hendrickx, ME
Citation: I. Van Den Broeck et al., Thermal and combined pressure-temperature inactivation of orange pectinesterase: Influence of pH and additives, J AGR FOOD, 47(7), 1999, pp. 2950-2958
Kinetics of chlorophyll degradation and color loss in heated broccoli juice
Authors: Weemaes, CA Ooms, V Van Loey, AM Hendrickx, ME
Citation: Ca. Weemaes et al., Kinetics of chlorophyll degradation and color loss in heated broccoli juice, J AGR FOOD, 47(6), 1999, pp. 2404-2409
Soybean lipoxygenase inactivation by pressure at subzero and elevated temperatures
Authors: Indrawati,"Van Loey, AM Ludikhuyze, LR Hendrickx, ME
Citation: Am. Indrawati,"van Loey et al., Soybean lipoxygenase inactivation by pressure at subzero and elevated temperatures, J AGR FOOD, 47(6), 1999, pp. 2468-2474
Enzymic time-temperature integrators for the quantification of thermal processes in terms of food safety
Authors: Van Loey, A Haentjens, T Smout, C Hendrickx, ME
Citation: A. Van Loey et al., Enzymic time-temperature integrators for the quantification of thermal processes in terms of food safety, FOOD ENGN M, 1999, pp. 13-40
Evaluation of model parameter accuracy by using joint confidence regions: application to low complexity neural networks to describe enzyme inactivation
Authors: Geeraerd, AH Herremans, CH Ludikhuyze, LR Hendrickx, ME Van Impe, JF
Citation: Ah. Geeraerd et al., Evaluation of model parameter accuracy by using joint confidence regions: application to low complexity neural networks to describe enzyme inactivation, MATH COMP S, 48(1), 1998, pp. 53-64
Thermal and combined pressure-temperature inactivation of orange pectinesterase: Influence of pH and additives
Authors: Van den Broeck, I Ludikhuyze, LR Weemaes, CA Van Loey, AM Hendrickx, ME
Citation: I. Van Den Broeck et al., Thermal and combined pressure-temperature inactivation of orange pectinesterase: Influence of pH and additives, VTT SYMPOS, 186, 1998, pp. 177-178
Modeling conductive heat transfer and process uniformity during batch high-pressure processing of foods
Authors: Denys, S Ludikhuyze, LR Van Loey, AM Hendrickx, ME
Citation: S. Denys et al., Modeling conductive heat transfer and process uniformity during batch high-pressure processing of foods, VTT SYMPOS, 186, 1998, pp. 180-181
High pressure and thermal denaturation kinetics of soybean lipoxygenase: astudy based on gel electrophoresis
Authors: Ludikhuyze, LR",Indrawati,"Van den Broeck, I Weemaes, CA Hendrickx, ME
Citation: I. Ludikhuyze, Lr",indrawati,"van Den Broeck et al., High pressure and thermal denaturation kinetics of soybean lipoxygenase: astudy based on gel electrophoresis, FOOD SCIENC, 31(7-8), 1998, pp. 680-686
Biology and biochemical composition of the deep-water shrimp Heterocarpus vicarius Faxon (Crustacea : Decapoda : Caridea : Pandalidae) from the southeastern Gulf of California, Mexico
Authors: Hendrickx, ME Paez-Osuna, F Zazuet-Padilla, HM
Citation: Me. Hendrickx et al., Biology and biochemical composition of the deep-water shrimp Heterocarpus vicarius Faxon (Crustacea : Decapoda : Caridea : Pandalidae) from the southeastern Gulf of California, Mexico, B MARIN SCI, 63(2), 1998, pp. 265-275
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