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1دورية أكاديمية
المؤلفون: Kips, Lies, De Paepe, Domien, Van Meulebroek, Lieven, Van Poucke, Christof, Larbat, Romain, Bernaert, Nathalie, Van Pamel, Els, De Loose, Marc, Raes, Katleen, Van Droogenbroeck, Bart
المصدر: In Journal of Food Engineering November 2017 213:27-37
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المؤلفون: Kips, Lies
المساهمون: Raes, Katleen, Van Droogenbroeck, Bart, Van Pamel, Els
مصطلحات موضوعية: Agriculture and Food Sciences
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=od_______330::1675a7ecf9db0cb4cc42c75bf39068a4
https://biblio.ugent.be/publication/8529380 -
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المؤلفون: Kips, Lies, De Paepe, Domien, Van Meulebroek, Lieven, Van Poucke, Christof, Larbat, Romain, Bernaert, Nathalie, Van Pamel, Els, De Loose, Marc, Raes, Katleen, Van Droogenbroeck, Bart
المساهمون: Institute for Agricultural and Fisheries Research, Ghent University [Belgium] (UGENT), Laboratoire Agronomie et Environnement (LAE), Institut National de la Recherche Agronomique (INRA)-Université de Lorraine (UL), Research Institute for Agricultural, Fisheries and Food (ILVO), Universiteit Gent = Ghent University [Belgium] (UGENT)
المصدر: Journal of Food Engineering
Journal of Food Engineering, Elsevier, 2017, 213, pp.27-37. ⟨10.1016/j.jfoodeng.2017.06.010⟩مصطلحات موضوعية: phenolic compound, procédé agroalimentaire, oxidation, [SDV]Life Sciences [q-bio], vitamin, acide ascorbique, presse, purée de tomate, composé phénolique, oxydation, tomato, jus de tomate, Carotenoids, traitement thermique de l'aliment, Tomato juice, Phenolic compounds, processed food, tomate, caroténoïde, Retention efficiency, Spiral-filter press, press, aliment transformé, Ascorbic acid, Process impact
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المؤلفون: Kips, Lies, De Paepe, Domien, Van Meulebroek, Lieven, Van Poucke, Christof, Larbat, Romain, Bernaert, Nathalie, Van Pamel, Els, De Loose, Marc, Raes, Katleen, van Droogenbroeck, Bart
المساهمون: Technology and Food Science Unit, Research Institute for Agricultural, Fisheries and Food (ILVO), Universiteit Gent = Ghent University [Belgium] (UGENT), Laboratoire Agronomie et Environnement (LAE), Institut National de la Recherche Agronomique (INRA)-Université de Lorraine (UL), Daniel and Nina Carasso Foundation, Flanders Innovation & Entrepreneurship Agency IWT130478, ILVO, Universität für Bodenkultur Wien [Vienne, Autriche] (BOKU). Vienne, AUT.
المصدر: 4. International ISEKI Food Conference
4. International ISEKI Food Conference, Universität für Bodenkultur Wien [Vienne, Autriche] (BOKU). Vienne, AUT., Jul 2016, Vienne, Austria. ⟨10.1016/j.foodeng.2017.06.010⟩مصطلحات موضوعية: CONVENTIONAL THERMAL TREATMENTS, PULSED ELECTRIC-FIELDS, VITAMIN-C, APPLE JUICE, ANTIOXIDANT ACTIVITY, POLYPHENOLIC ANTIOXIDANTS, LYCOPENE DEGRADATION, CANNED FRUITS, BELT PRESS, PART 1, [SDV]Life Sciences [q-bio], [SDE]Environmental Sciences
URL الوصول: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::63c7fcf40e5a6e21b9923ffd8e3f9ee5
https://hal.inrae.fr/hal-02737808 -
5دورية أكاديمية
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6دورية أكاديمية
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