AAAAAA

   
Results: 1-18 |
Results: 18
ENZYME SENSITIVITY TOWARDS HIGH-PRESSURE AT LOW-TEMPERATURE
Authors: INDRAWATI,"VANLOEY A DENYS S HENDRICKX M
Citation: A. Indrawati,"vanloey et al., ENZYME SENSITIVITY TOWARDS HIGH-PRESSURE AT LOW-TEMPERATURE, Food biotechnology, 12(3), 1998, pp. 263-277
HEAT DISTRIBUTION IN INDUSTRIAL-SCALE WATER CASCADING (ROTARY) RETORT
Authors: SMOUT C VANLOEY A HENDRICKX M
Citation: C. Smout et al., HEAT DISTRIBUTION IN INDUSTRIAL-SCALE WATER CASCADING (ROTARY) RETORT, Journal of food science, 63(5), 1998, pp. 882-886
KINETICS FOR ISOBARIC-ISOTHERMAL DEGRADATION OF L-ASCORBIC-ACID
Authors: VANDENBROECK I LUDIKHUYZE L WEEMAES C VANLOEY A HENDRICKXX M
Citation: I. Vandenbroeck et al., KINETICS FOR ISOBARIC-ISOTHERMAL DEGRADATION OF L-ASCORBIC-ACID, Journal of agricultural and food chemistry, 46(5), 1998, pp. 2001-2006
THE DEVELOPMENT AND USE OF AN ALPHA-AMYLASE-BASED TIME-TEMPERATURE INTEGRATOR TO EVALUATE IN-PACK PASTEURIZATION PROCESSES
Authors: VANLOEY A ARTHAWAN A HENDRICKX M HAENTJENS T TOBBACK P
Citation: A. Vanloey et al., THE DEVELOPMENT AND USE OF AN ALPHA-AMYLASE-BASED TIME-TEMPERATURE INTEGRATOR TO EVALUATE IN-PACK PASTEURIZATION PROCESSES, Lebensmittel-Wissenschaft + Technologie, 30(1), 1997, pp. 94-100
COVALENT ENZYME IMMOBILIZATION ON PARAMAGNETIC POLYACROLEIN BEADS
Authors: VARLAN AR SANSEN W VANLOEY A HENDRICKX M
Citation: Ar. Varlan et al., COVALENT ENZYME IMMOBILIZATION ON PARAMAGNETIC POLYACROLEIN BEADS, Biosensors & bioelectronics, 11(4), 1996, pp. 443-448
QUANTITATIVE-EVALUATION OF THERMAL-PROCESSES USING TIME-TEMPERATURE INTEGRATORS
Authors: VANLOEY A HENDRICKX M DECORDT S HAENTJENS T TOBBACK P
Citation: A. Vanloey et al., QUANTITATIVE-EVALUATION OF THERMAL-PROCESSES USING TIME-TEMPERATURE INTEGRATORS, Trends in food science & technology, 7(1), 1996, pp. 16-26
POTENTIAL BACILLUS-SUBTILIS ALPHA-AMYLASE-BASED TIME-TEMPERATURE INTEGRATORS TO EVALUATE PASTEURIZATION PROCESSES
Authors: VANLOEY A HENDRICKX M LUDIKHUYZE L WEEMAES C HAENTJENS T DECORDT S TOBBACK P
Citation: A. Vanloey et al., POTENTIAL BACILLUS-SUBTILIS ALPHA-AMYLASE-BASED TIME-TEMPERATURE INTEGRATORS TO EVALUATE PASTEURIZATION PROCESSES, Journal of food protection, 59(3), 1996, pp. 261-267
RECENT ADVANCES IN-PROCESS ASSESSMENT AND OPTIMIZATION
Authors: VANLOEY A HENDRICKX M SMOUT C HAENTJENS T TOBBACK P
Citation: A. Vanloey et al., RECENT ADVANCES IN-PROCESS ASSESSMENT AND OPTIMIZATION, Meat science, 43, 1996, pp. 81-98
SIMULTANEOUS-OPTIMIZATION OF SURFACE QUALITY DURING THE STERILIZATIONOF PACKED FOODS USING CONSTANT AND VARIABLE RETORT TEMPERATURE PROFILES
Authors: NORONHA J VANLOEY A HENDRICKX M TOBBACK P
Citation: J. Noronha et al., SIMULTANEOUS-OPTIMIZATION OF SURFACE QUALITY DURING THE STERILIZATIONOF PACKED FOODS USING CONSTANT AND VARIABLE RETORT TEMPERATURE PROFILES, Journal of food engineering, 30(3-4), 1996, pp. 283-297
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
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
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
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
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
Risultati: 1-18 |