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Results: 1-15 |
Results: 15
Pressure-temperature inactivation of lipoxygenase in green peas (Pisum sativum): A kinetic study
Authors: Indrawati,"Van Loey, AM Ludikhuyze, LR Hendrickx, ME
Citation: Am. Indrawati,"van Loey et al., Pressure-temperature inactivation of lipoxygenase in green peas (Pisum sativum): A kinetic study, J FOOD SCI, 66(5), 2001, pp. 686-693
Inactivation kinetics of alkaline phosphatase and lactoperoxidase, and denaturation kinetics of beta-lactoglobulin in raw milk under isothermal and dynamic temperature conditions
Authors: Claeys, WL Ludikhuyze, LR Van Loey, AM Hendrickx, ME
Citation: Wl. Claeys et al., Inactivation kinetics of alkaline phosphatase and lactoperoxidase, and denaturation kinetics of beta-lactoglobulin in raw milk under isothermal and dynamic temperature conditions, J DAIRY RES, 68(1), 2001, pp. 95-107
Modeling conductive heat transfer during high-pressure thawing processes: Determination of latent heat as a function of pressure
Authors: Denys, S Van Loey, AM Hendrickx, ME
Citation: S. Denys et al., Modeling conductive heat transfer during high-pressure thawing processes: Determination of latent heat as a function of pressure, BIOTECH PR, 16(3), 2000, pp. 447-455
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, BIOTECH PR, 16(1), 2000, pp. 92-101
Kinetics of pressure inactivation at subzero and elevated temperature of lipoxygenase in crude green bean (Phaseolus vulgaris L.) extract
Authors: Indrawati,"Van Loey, AM Ludikhuyze, LR Hendrickx, ME
Citation: Am. Indrawati,"van Loey et al., Kinetics of pressure inactivation at subzero and elevated temperature of lipoxygenase in crude green bean (Phaseolus vulgaris L.) extract, BIOTECH PR, 16(1), 2000, pp. 109-115
Lipoxygenase inactivation in green beans (Phaseolus vulgaris L.) due to high pressure treatment at subzero and elevated temperatures
Authors: Indrawati, I Ludikhuyze, LR Van Loey, AM Hendrickx, ME
Citation: I. Indrawati et al., Lipoxygenase inactivation in green beans (Phaseolus vulgaris L.) due to high pressure treatment at subzero and elevated temperatures, J AGR FOOD, 48(5), 2000, pp. 1850-1859
Inactivation of orange pectinesterase by combined high-pressure and -temperature treatments: A kinetic study
Authors: Van den Broeck, I Ludikhuyze, LR Van Loey, AM Hendrickx, ME
Citation: I. Van Den Broeck et al., Inactivation of orange pectinesterase by combined high-pressure and -temperature treatments: A kinetic study, J AGR FOOD, 48(5), 2000, pp. 1960-1970
Effect of temperature and/or pressure on tomato pectinesterase activity
Authors: Van den Broeck, I Ludikhuyze, LR Van Loey, AM Hendrickx, ME
Citation: I. Van Den Broeck et al., Effect of temperature and/or pressure on tomato pectinesterase activity, J AGR FOOD, 48(2), 2000, pp. 551-558
Single, combined, or sequential action of pressure and temperature on lipoxygenase in green beans (Phaseolus vulgaris L): A kinetic inactivation study
Authors: Indrawati,"Van Loey, AM Ludikhuyze, LR Hendrickx, ME
Citation: Am. Indrawati,"van Loey et al., Single, combined, or sequential action of pressure and temperature on lipoxygenase in green beans (Phaseolus vulgaris L): A kinetic inactivation study, BIOTECH PR, 15(2), 1999, pp. 273-277
Thermal inactivation kinetics of pectinesterase extracted from oranges
Authors: Van den Broeck, I Ludikhuyze, LR Weemaes, CA Van Loey, AM Hendrickx, ME
Citation: I. Van Den Broeck et al., Thermal inactivation kinetics of pectinesterase extracted from oranges, J FOOD PROC, 23(5), 1999, pp. 391-406
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
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
Risultati: 1-15 |