Zobrazeno 1 - 10
of 14
pro vyhledávání: '"B. Krebbers"'
Publikováno v:
Frontiers in Human Neuroscience, Vol 8 (2014)
Previous research indicates that followers tend to contingently match particular leader qualities to evolutionarily consistent situations requiring collective action (i.e., context-specific cognitive leadership prototypes) and information processing
Externí odkaz:
https://doaj.org/article/4529b21098fd4b99afa1bec8297bd04d
Publikováno v:
Trends in Food Science and Technology, 15(2.), 79-85
Trends in Food Science and Technology 15 (2004) 2.
Trends in Food Science and Technology 15 (2004) 2.
High pressure processing can be used for sterilisation of food products if applied at elevated temperatures and using the temperature increase due to adiabatic compression. By choosing the appropriate process conditions, it is possible to completely
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::46a486fb05312ea950765503d6649f94
https://doi.org/10.1016/j.tifs.2003.08.005
https://doi.org/10.1016/j.tifs.2003.08.005
Autor:
Monic M.M Tomassen, Sanne W. Hoogerwerf, A.M. Matser, Roy Moezelaar, B. Krebbers, Robert W van den Berg
Publikováno v:
Innovative Food Science and Emerging Technologies 4 (2003) 4
Innovative Food Science and Emerging Technologies, 4(4), 377-385
Innovative Food Science and Emerging Technologies, 4(4), 377-385
The effects of combined high-pressure thermal treatments on consistency, viscosity, colour, lycopene content, enzyme activity and micro-organisms were determined, and compared to conventional pasteurisation and sterilisation processes of tomato puree
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::17e735134d2903f70291b69362fc4fee
https://doi.org/10.1016/s1466-8564(03)00045-6
https://doi.org/10.1016/s1466-8564(03)00045-6
Publikováno v:
Journal of Food Engineering, 54(1), 27-33
Journal of Food Engineering 54 (2002) 1
Journal of Food Engineering 54 (2002) 1
The effects of high-pressure technology on naturally present microbial flora, texture, color, ascorbic acid content and peroxidase activity of whole green beans were evaluated and compared to conventional preservation techniques. High-pressure proces
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::196692140297f5497fce66d44c9df8c5
https://doi.org/10.1016/s0260-8774(01)00182-0
https://doi.org/10.1016/s0260-8774(01)00182-0
Publikováno v:
Advances in High Pressure Bioscience and Biotechnology II ISBN: 9783642056741
The effects of high-pressure (HP) pasteurisation and sterilisation on the microbial safety and quality of tomato puree were compared to conventional heat treatments. HP pasteurisation was achieved by a HP treatment at ambient temperature and 700 MPa.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::21af7fc826469ba629a023d4fbc9087c
https://doi.org/10.1007/978-3-662-05613-4_79
https://doi.org/10.1007/978-3-662-05613-4_79
Publikováno v:
Acta Alimentaria, 31(4), 407-412
Acta Alimentaria 31 (2002) 4
Acta Alimentaria 31 (2002) 4
The combination of lactofermentation and enzyme-treatment (Rohament-PL as endo-polygalacturonase and the mixture of Rohament-PL and Rohalase 7069 as cellulase) of sliced carrot and orange juice resulted in a homogeneous product, with pleasant organol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::31b6cce174e382fc653d6a7cd5df1a03
https://research.wur.nl/en/publications/working-up-a-lactofermented-vegetable-product
https://research.wur.nl/en/publications/working-up-a-lactofermented-vegetable-product
Publikováno v:
International Journal of High Pressure Research 22 (2002) 3/4
International Journal of High Pressure Research, 22(3/4), 711-714
International Journal of High Pressure Research, 22(3/4), 711-714
In this study the effect of sterilisation by high pressure (HP) on the quality of basil was compared to conventional processing techniques. By means of freezing, or blanching followed by drying, microbial reduction of spores was maximal one-log. Puls
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e1c3f75ae666fbb3a5565a17cd5be8d6
https://research.wur.nl/en/publications/high-pressure-temperature-processing-as-an-alternative-for-preser
https://research.wur.nl/en/publications/high-pressure-temperature-processing-as-an-alternative-for-preser
Publikováno v:
Frontiers in Human Neuroscience
Frontiers in Human Neuroscience, Vol 8 (2014)
Frontiers in Human Neuroscience, 8. Frontiers Media S.A.
Spisak, B R, Blaker, N M, Lefevre, C E, Moore, F R & Krebbers, K F B 2014, ' A face for all seasons: Searching for context-specific leadership traits and discovering a general preference for perceived health ', Frontiers in Human Neuroscience, vol. 8, pp. 792 . https://doi.org/10.3389/fnhum.2014.00792
Frontiers in Human Neuroscience, Vol 8 (2014)
Frontiers in Human Neuroscience, 8. Frontiers Media S.A.
Spisak, B R, Blaker, N M, Lefevre, C E, Moore, F R & Krebbers, K F B 2014, ' A face for all seasons: Searching for context-specific leadership traits and discovering a general preference for perceived health ', Frontiers in Human Neuroscience, vol. 8, pp. 792 . https://doi.org/10.3389/fnhum.2014.00792
Previous research indicates that followers tend to contingently match particular leader qualities to evolutionarily consistent situations requiring collective action (i.e., context-specific cognitive leadership prototypes) and information processing
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2026209bedc5ec6d70f62e86b01300f2
https://doi.org/10.3389/fnhum.2014.00792
https://doi.org/10.3389/fnhum.2014.00792
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