Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Anthony Capelle"'
Publikováno v:
Journal of Food Engineering 61 (2004) 2
Journal of Food Engineering, 61(2), 209-219
Journal of Food Engineering, 61(2), 209-219
Very little research on the production yield of par-fried French-fries has been reported in the literature. This paper bridges the knowledge gap and outlines the development of a model to predict the maximum production yield of par-fried French-fries
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ff52da48eb2c1e9913b5a7289a8fce59
https://doi.org/10.1016/s0260-8774(03)00150-x
https://doi.org/10.1016/s0260-8774(03)00150-x
Publikováno v:
Journal of Food Engineering. 61:199-207
Mass losses during peeling and size sorting of cut strips in French-fries production are heavily influenced by potato size and shape. In this study the number of tubers per kilogram (N) is used as a raw material parameter to estimate the average prin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::200a093979f589630847bc114e5fb30f
https://doi.org/10.1016/s0260-8774(03)00093-1
https://doi.org/10.1016/s0260-8774(03)00093-1
Autor:
Derk Somsen, Anthony Capelle
Publikováno v:
Trends in Food Science and Technology, 13, 136-145
Trends in Food Science and Technology 13 (2002)
Trends in Food Science and Technology 13 (2002)
Mass losses during processing will result in a decrease of production yield. Losses can be separated in wanted and unwanted losses. Wanted losses are necessary to transform raw material into desired final product(s). Unwanted losses will result in ad
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9034f10ccf294a2f7cf334ba8178eb4b
https://doi.org/10.1016/s0924-2244(02)00067-5
https://doi.org/10.1016/s0924-2244(02)00067-5
Publikováno v:
Phytochemical Analysis 15 (2004) 6
Phytochemical Analysis, 15(6), 397-406
Phytochemical Analysis, 15(6), 397-406
Direct and indirect HPLC-UV methods for the quantitative determination of anthraquinones in dried madder root have been developed, validated and compared. In the direct method, madder root was extracted twice with refluxing ethanol–water. This met
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::294ed5e0309ec3f2d7c83e793a60e701
https://research.wur.nl/en/publications/two-validated-hplc-methods-for-the-quantification-of-alizarin-and
https://research.wur.nl/en/publications/two-validated-hplc-methods-for-the-quantification-of-alizarin-and
Publikováno v:
Journal of Food Engineering, 65(4), 479-487
Journal of Food Engineering 65 (2004) 4
Journal of Food Engineering 65 (2004) 4
The paper outlines a case study where the PYA-method (production yield analysis) was implemented at a poultry-slaughtering line, processing 9000 broiler chicks per hour. It was shown that the average live weight of a flock of broilers could be used t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eb58e1e8c80a826f740f7243605f7082
https://research.wur.nl/en/publications/production-yield-analysis-in-the-poultry-processing-industry
https://research.wur.nl/en/publications/production-yield-analysis-in-the-poultry-processing-industry
Publikováno v:
Trends in Food Science and Technology, 15(5), 267-275
Trends in Food Science and Technology 15 (2004) 5
Trends in Food Science and Technology 15 (2004) 5
Production Yield Analysis (PYA) is a structured system approach to optimize the production yield of production processes. The paper outlines the developed method and the 10 basic steps of the PYA. The PYA-method makes it possible to calculate the Yie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1aa5cbe5d34ddc06ac179b5268bc527e
https://research.wur.nl/en/publications/production-yield-analysis-a-new-systematic-method-for-improvement
https://research.wur.nl/en/publications/production-yield-analysis-a-new-systematic-method-for-improvement
Autor:
Henk A. van Doren, Goverdina C. H. Derksen, Aede de Groot, Ingrid K. Haaksman, Anthony Capelle, Martijn Naayer, Teris A. van Beek
Publikováno v:
Phytochemical Analysis 14 (2003) 3
Phytochemical Analysis, 14(3), 137-144
Phytochemical Analysis, 14(3), 137-144
For the production of a commercially useful dye extract from madder, the glycoside ruberythric acid has to be hydrolysed to the aglycone alizarin which is the main dye component. An intrinsic problem is the simultaneous hydrolysis of the glycoside lu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4126eae815c0ba188d21de9a026e26b4
https://research.wur.nl/en/publications/chemical-and-enzymatic-hydrolysis-fo-anthraquinone-glycosides-fro
https://research.wur.nl/en/publications/chemical-and-enzymatic-hydrolysis-fo-anthraquinone-glycosides-fro
Publikováno v:
Journal of Chromatography. A, Including electrophoresis and other separation methods 816 (1998)
Journal of Chromatography. A, Including electrophoresis and other separation methods, 816, 277-281
Journal of Chromatography. A, Including electrophoresis and other separation methods, 816, 277-281
A HPLC method has been developed for the simultaneous characterisation of anthraquinone glycosides and aglycones in extracts of Rubia tinctorum L. The anthraquinones are separated on an end-capped C18-RP column with a water–acetonitrile gradient as
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::529324b17a51f7eb6b13604ceb96f818
https://research.wur.nl/en/publications/high-performance-liquid-chromatographic-method-for-the-analysis-o
https://research.wur.nl/en/publications/high-performance-liquid-chromatographic-method-for-the-analysis-o
Autor:
Wolfgang Littman, Anthony Capelle
Publikováno v:
All Days.
Abstract As early as 1954 a study into the efficiency of nonionic detergents to displace crude oil from sandstone reservoirs was published by Dunning. In this study different exethylated alkylphenols were investigated and it was concluded that this c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a8ec2e5738e78f464d6f0138d742b013
https://doi.org/10.2118/10601-ms
https://doi.org/10.2118/10601-ms