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1
المؤلفون: Alicja K. Warda
المساهمون: Wageningen University, Tjakko Abee, Masja Nierop Groot
مصطلحات موضوعية: Rhizosphere, biology, heat treatment, fungi, bacillus cereus, Bacillus cereus, microbiological techniques, Bacillus subtilis, schade, biology.organism_classification, Endospore, Levensmiddelenmicrobiologie, Spore, Microbiology, bacterial spores, Cereus, Germination, Spore germination, Food Microbiology, warmtebehandeling, bacteriële sporen, microbiologische technieken, damage, VLAG
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4bc3d72d80c33da1c64136747e01614e
https://research.wur.nl/en/publications/bacillus-cereus-spore-damage-recovery-and-diversity-in-spore-germ -
2
المؤلفون: Geraldine Avila Ruiz
المساهمون: Wageningen University, Tiny van Boekel, Guido Sala, Markus Stieger
مصطلحات موضوعية: high pressure technology, Whey protein, food process engineering, in vitro digestibility, ph, levensmiddelenproceskunde, gelation, Protein aggregation, voedingseiwit, maillard-reactieproducten, Whey protein isolate, symbols.namesake, dietary protein, Protein purification, Denaturation (biochemistry), fractionation, Soy protein, VLAG, aggregatie, in vitro verteerbaarheid, Chromatography, fractionering, biology, Chemistry, heat treatment, Pea protein, aggregation, maillard reaction products, whey protein, sds-page, Maillard reaction, wei-eiwit, Food Quality and Design, viscositeit, viscosity, hogedruktechnologie, biology.protein, symbols, warmtebehandeling, Food Technology, chenopodium quinoa, gelering
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f982d91829a12c88039f20887e52630b
https://research.wur.nl/en/publications/exploring-novel-food-proteins-and-processing-technologies-a-case- -
3
المؤلفون: Honfo, G.F.
المساهمون: Wageningen University, Tiny van Boekel, M.M. Soumanou, Anita Linnemann
مصطلحات موضوعية: food preparation, heat treatment, benin, shea butter, Onderwijsinstituut, plantaardige vetten, Food Quality and Design, quality, extractie, extraction, warmtebehandeling, plant fats, vitellaria paradoxa, kwaliteit, sheaboter, indigenous knowledge, deterioration, achteruitgang (deterioration), inheemse kennis, VLAG, voedselbereiding
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::db0378e37feee1673732dc7e6c007a87
https://research.wur.nl/en/publications/quality-of-traditionally-processed-shea-vitellaria-paradoxa-kerne -
4
المؤلفون: Gupta, A.J.
المساهمون: Wageningen University, Harry Gruppen, Peter Wierenga, J.W. Boots
مصطلحات موضوعية: functional properties, Food Chemistry, heat treatment, functionele eigenschappen, cell cultures, metabolomics, eiwithydrolysaten, sojaeiwit, celculturen, chemische samenstelling, protein hydrolysates, Levensmiddelenchemie, warmtebehandeling, chemical composition, soya protein, VLAG, metabolomica
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::54f494680eb17b449948d93e3e4d660b
https://research.wur.nl/en/publications/correlating-composition-and-functionality-of-soy-protein-hydrolys -
5
المؤلفون: Kleis, R., van Lammeren, A.A.M., Korsuize, C.A.
المصدر: Resource: nieuwssite voor studenten en medewerkers van Wageningen UR 9 (2015) 17
مصطلحات موضوعية: disease control, verwarming, heat treatment, bomen, temperature, plantenziekteverwekkende bacteriën, heating, methodology, plant pathogenic bacteria, trees, ziektebestrijding, aesculus, temperatuur, warmtebehandeling, pseudomonas syringae pv. aesculi, methodologie
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______9405::5e79cc6cab863b3c542dfc9485f8214b
https://research.wur.nl/en/publications/een-jasje-voor-het-bloeden -
6
مصطلحات موضوعية: functional properties, Food Chemistry, heat treatment, functionele eigenschappen, cell cultures, metabolomics, eiwithydrolysaten, sojaeiwit, celculturen, chemische samenstelling, protein hydrolysates, Levensmiddelenchemie, warmtebehandeling, chemical composition, soya protein, VLAG, metabolomica
URL الوصول: https://explore.openaire.eu/search/publication?articleId=dris___00893::333838072da51a2489dc209377c42893
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7
مصطلحات موضوعية: food preparation, heat treatment, benin, shea butter, Onderwijsinstituut, plantaardige vetten, Food Quality and Design, quality, extractie, extraction, warmtebehandeling, plant fats, vitellaria paradoxa, kwaliteit, sheaboter, indigenous knowledge, deterioration, achteruitgang (deterioration), inheemse kennis, VLAG, voedselbereiding
URL الوصول: https://explore.openaire.eu/search/publication?articleId=dris___00893::40a320242191636327a5f4a2757d58bc
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8
مصطلحات موضوعية: broccoli, cooking methods, glucosinolaten, brassicaceae, brussels sprouts, heat treatment, spruitjes, mastication, Leerstoelgroep Productontwerpen en kwaliteitskunde, food and beverages, spijsvertering, Product Design and Quality Management Group, digestion, koolsoorten, thermische afbraak, kookmethoden, masticatie, Food Quality and Design, cabbages, steaming, warmtebehandeling, thermal degradation, stomen, glucosinolates, VLAG
URL الوصول: https://explore.openaire.eu/search/publication?articleId=dris___00893::e8a8ce099f6ac36217b177493c06ec84
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9
المؤلفون: Kruse, I.
المساهمون: Wageningen University, Tiny van Boekel, Matthijs Dekker, Ruud Verkerk
مصطلحات موضوعية: cooking methods, brassicaceae, brussels sprouts, mastication, spijsvertering, digestion, koolsoorten, thermische afbraak, kookmethoden, masticatie, steaming, thermal degradation, stomen, glucosinolates, VLAG, broccoli, glucosinolaten, heat treatment, spruitjes, Leerstoelgroep Productontwerpen en kwaliteitskunde, food and beverages, Product Design and Quality Management Group, Food Quality and Design, cabbages, warmtebehandeling
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::ca89f50bba769310c013cf3fc10c4ccf
https://research.wur.nl/en/publications/models-of-the-fate-of-glucosinolates-in-brassicaceae-from-process -
10
المؤلفون: Paudel, E.
المساهمون: Wageningen University, Remko Boom, Ruud van der Sman
مصطلحات موضوعية: water holding capacity, heat treatment, waterbergend vermogen, fungi, sustainability, paddestoelen, mushrooms, physical properties, fysische eigenschappen, chemische samenstelling, duurzaamheid (sustainability), process optimization, inblikken, hydratatie, warmtebehandeling, chemical composition, canning, Food Process Engineering, hydration, VLAG, procesoptimalisatie
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::4b1e44ad26ece1e6aac14590deaf0b3d
https://research.wur.nl/en/publications/water-retention-in-mushroom-during-sustainable-processing