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1دورية أكاديمية
المصدر: Tạp chí Khoa học Đại học Cần Thơ, Iss 15a (2010)
مصطلحات موضوعية: ?-amylase, Bacillus Amyloliquefacien, tương quan nhiệt độ - thời gian, thanh trùng nhiệt, chỉ thị, Science
وصف الملف: electronic resource
Relation: https://ctujsvn.ctu.edu.vn/index.php/ctujsvn/article/view/790; https://doaj.org/toc/1859-2333; https://doaj.org/toc/2815-5599
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2
المؤلفون: Tara Grauwet, Iesel Van der Plancken, Daniel M. Njoroge, Marc Hendrickx, Liesbeth Vervoort, A.M. Matser, Ann Van Loey
المصدر: Innovative Food Science and Emerging Technologies, 18, 31-42
Innovative Food Science and Emerging Technologies 18 (2013)مصطلحات موضوعية: Food industry, Pasteurization, Context (language use), Industrial and Manufacturing Engineering, law.invention, Pascalization, symbols.namesake, law, Carrot (Daucus carota), Thermal, Multivariate data analysis, Unsaturated fatty acid, Chromatography, business.industry, Chemistry, Novel processing, General Chemistry, High pressure (HP) processing, Maillard reaction, High pressure, symbols, Food Technology, Headspace GC-MS fingerprinting, business, Food Science
وصف الملف: application/octet-stream; application/pdf
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3
المؤلفون: Nicoleta Stănciuc, Marc Hendrickx, Gabriela Râpeanu, Gabriela Bahrim, Iuliana Aprodu, Iesel Van der Plancken
المصدر: Journal of Agricultural and Food Chemistry. 61:2234-2243
مصطلحات موضوعية: Models, Molecular, Hot Temperature, Protein Conformation, Iodide, Thermolysin, Fluorescence spectroscopy, chemistry.chemical_compound, Enzymatic hydrolysis, Animals, chemistry.chemical_classification, Chromatography, Quenching (fluorescence), biology, Lactoferrin, Chemistry, Hydrolysis, General Chemistry, Buffer solution, Solutions, Spectrometry, Fluorescence, Acrylamide, biology.protein, Cattle, General Agricultural and Biological Sciences, Hydrophobic and Hydrophilic Interactions
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4
المصدر: High Pressure Processing of Food ISBN: 9781493932337
مصطلحات موضوعية: Pascalization, Materials science, business.industry, Industrial scale, Process (computing), Function (mathematics), Work in process, Adiabatic process, Compression (physics), Process engineering, business, Residence time (fluid dynamics)
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::880b0dcfb5e2f1a9a622cc186be26728
https://doi.org/10.1007/978-1-4939-3234-4_13 -
5
المصدر: Food and Bioprocess Technology. 6:1015-1023
مصطلحات موضوعية: Vitamin, Antioxidant, Vitamin C, Process Chemistry and Technology, medicine.medical_treatment, Ascorbic acid, Industrial and Manufacturing Engineering, Pascalization, Blowing a raspberry, chemistry.chemical_compound, chemistry, medicine, Organic chemistry, Degradation (geology), Dehydroascorbic acid, Food science, Safety, Risk, Reliability and Quality, Food Science
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6
المؤلفون: Ann Van Loey, Marc Hendrickx, Tara Grauwet, Antonio Delgado, Cornelia Rauh, Iesel Van der Plancken, Liesbeth Vervoort
المصدر: Trends in Food Science & Technology. 23:97-110
مصطلحات موضوعية: Modeling and simulation, Engineering drawing, Chemistry, High pressure, Thermal, Fluid dynamics, Process (computing), Mechanical engineering, Context (language use), Residence time (fluid dynamics), Food Science, Biotechnology
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7
المؤلفون: Biniam Tamiru Kebede, Marc Hendrickx, Ann Van Loey, Tara Grauwet, Iesel Van der Plancken, R.A.H. Timmermans, Liesbeth Vervoort
المصدر: Food Chemistry 134 (2012) 4
Food Chemistry, 134(4), 2303-2312مصطلحات موضوعية: high-pressure, Food Handling, Pasteurization, mild pasteurization, Gas Chromatography-Mass Spectrometry, Analytical Chemistry, law.invention, Beverages, storage, law, pectinesterase, Food science, inactivation, Flavor, Orange juice, flavor, Chemistry, temperature, General Medicine, electric-field processes, quality, High pressure, impact, Food Technology, Gas chromatography–mass spectrometry, In degree, Indirect impact, Citrus × sinensis, Citrus sinensis, Food Science
وصف الملف: application/pdf; application/octet-stream
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8
المؤلفون: R.A.H. Timmermans, A.M. Matser, Marc Hendrickx, Iesel Van der Plancken, Liesbeth Vervoort, Tara Grauwet, H.C. Mastwijk, Ann Van Loey
المصدر: Innovative Food Science & Emerging Technologies. 12:466-477
مصطلحات موضوعية: Orange juice, Chromatography, food.ingredient, Pectin, Chemistry, Pasteurization, General Chemistry, Ascorbic acid, Shelf life, Industrial and Manufacturing Engineering, Grapefruit juice, law.invention, chemistry.chemical_compound, food, law, Dehydroascorbic acid, Food science, Sugar, Food Science
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9
المصدر: Journal of Food Engineering. 105:513-521
مصطلحات موضوعية: Arrhenius equation, Chemistry, Kinetics, Mineralogy, Thermodynamics, Pascalization, chemistry.chemical_compound, symbols.namesake, Reaction rate constant, High pressure, Anthocyanin, Thermal, symbols, Degradation (geology), Food Science
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المؤلفون: Thomas Aldick, Isabel Skypala, Tara Grauwet, Fiona A. Husband, Marc Hendrickx, Iesel Van der Plancken, Alan R. Mackie
المصدر: Molecular Nutrition & Food Research. 55:1087-1095
مصطلحات موضوعية: Thermal denaturation, Malus, Hot Temperature, food.ingredient, Pectin, apple, fruits, medicine.disease_cause, food allergens, food, Allergen, Western blot, Botany, celeriac, Pressure, medicine, Humans, Food science, Legume, Apium, Plant Proteins, milk, biology, medicine.diagnostic_test, Chemistry, Immune Sera, lipid transfer protein, stability, Allergens, Antigens, Plant, allergy, equipment and supplies, biology.organism_classification, reactivity, high pressure, High pressure, Pectins, bacteria, processing, heat, Carrier Proteins, Plant lipid transfer proteins, Food Science, Biotechnology
وصف الملف: Print-Electronic; application/pdf