검색결과 : 8건
| No. | Article |
|---|---|
| 1 |
From single to multiresponse modelling of food digestion kinetics: The case of lipid digestion Verkempinck SHE, Salvia-Trujillo L, Garcia MRI, Hendrickx ME, Grauwet T Journal of Food Engineering, 260, 40, 2019 |
| 2 |
Kinetics of colour changes in pasteurised strawberry juice during storage Buve C, Kebede BT, De Batselier C, Carrillo C, Pham HTT, Hendrickx M, Grauwet T, Van Loey A Journal of Food Engineering, 216, 42, 2018 |
| 3 |
Effect of different combined mechanical and thermal treatments on the volatile fingerprint of a mixed tomato-carrot system Koutidou M, Grauwet T, Acharya P Journal of Food Engineering, 168, 137, 2016 |
| 4 |
A kinetic study of furan formation during storage of shelf-stable fruit juices Palmers S, Grauwet T, Celus M, Wibowo S, Kebede BT, Hendrickx ME, Van Loey A Journal of Food Engineering, 165, 74, 2015 |
| 5 |
Temperature uniformity mapping in a high pressure high temperature reactor using a temperature sensitive indicator Grauwet T, Van der Plancken I, Vervoort L, Matser A, Hendrickx M, Van Loey A Journal of Food Engineering, 105(1), 36, 2011 |
| 6 |
Solvent engineering as a tool in enzymatic indicator development for mild high pressure pasteurization processing Grauwet T, Van der Plancken I, Vervoort L, Hendrickx ME, Van Loey A Journal of Food Engineering, 97(3), 301, 2010 |
| 7 |
Mapping temperature uniformity in industrial scale HP equipment using enzymatic pressure-temperature-time indicators Grauwet T, Van der Plancken I, Vervoort L, Hendrickx ME, Van Loey A Journal of Food Engineering, 98(1), 93, 2010 |
| 8 |
Investigating the Potential of Bacillus subtilis alpha-Amylase as a Pressure-Temperature-Time Indicator for High Hydrostatic Pressure Pasteurization Processes Grauwet T, Van der Plancken I, Vervoort L, Hendrickx ME, Van Loey A Biotechnology Progress, 25(4), 1184, 2009 |