Innovative Food Science and Emerging Technologies
Die Inhaltsverzeichnisse werden automatisch erzeugt und basieren auf den im Index des TIB-Portals verfügbaren Einzelnachweisen der enthaltenen Beiträge. Die Anzeige der Inhaltsverzeichnisse kann daher unvollständig oder lückenhaft sein.
Inhaltsverzeichnis
- 121
-
Modelling heat transfer in high pressure food processing: a reviewOtero, Laura / Sanz, Pedro D. et al. | 2003
- 135
-
Inactivation kinetics of polygalacturonase in tomato juiceFachin, Diana / Van Loey, Ann M / Ly Nguyen, Binh et al. | 2002
- 143
-
Firmness of pressure-induced casein and whey protein gels modulated by holding time and rate of pressure releaseFertsch, B. / Müller, M. / Hinrichs, J. et al. | 2002
- 151
-
Effect of underwater high-current discharge on the properties of low-concentration β-lactoglobulin solutionsKimeldorf, M / Gleizer, S / Krasik, Ya.E et al. | 2002
- 151
-
Effect of underwater high-current discharge on the properties of low-concentration b-lactoglobulin solutionsKimeldorf, M. et al. | 2003
- 161
-
Inactivation of Bacillus subtilis spores by supercritical CO2 treatmentSpilimbergo, S. / Bertucco, A. / Lauro, F.M. et al. | 2002
- 167
-
Impact of temperature on lethality and energy efficiency of apple juice pasteurization by pulsed electric fields treatmentHeinz, V. / Toepfl, S. / Knorr, D. et al. | 2003
- 177
-
Comparative evaluation of the effects of pulsed electric field and freezing on cell membrane permeabilisation and mass transfer during dehydration of red bell peppersAde-Omowaye, B.I.O. / Taiwo, K.A / Eshtiaghi, N.M. et al. | 2003
- 189
-
Frequency and voltage effects on enhanced diffusion during moderate electric field (MEF) treatmentKulshrestha, Suzanne / Sastry, Sudhir et al. | 2002
- 195
-
Comparing predicting models for the Escherichia coli inactivation by pulsed electric fieldsÁlvarez, I. / Virto, R. / Raso, J. et al. | 2003
- 203
-
Modelling of dehydration-rehydration of orange slices in combined microwave/air dryingDı́az, G.Ruı́z / Martı́nez-Monzó, J. / Fito, P. et al. | 2003
- 211
-
Non-contact bruise detection in apples by thermal imagingVarith, J. / Hyde, G.M. / Baritelle, A.L. et al. | 2003
- 219
-
Compositional characteristics and sensory quality of biscuits, prawn crackers and fried chips produced from beadfruitOmobuwajo, T.O. et al. | 2003
- 227
-
Relative stabilities of microalgal carotenoids in microalgal extracts, biomass and fish feed: effect of storage conditionsGouveia, Luisa / Empis, José et al. | 2002
- CO2
-
Editorial Board| 2003