Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Carina T. Ponne"'
Autor:
Maurits J. M. Burgering, Rianne M.A.J. Ruijschop, Fanny Weinbreck, Lucien F. Harthoorn, Carina T. Ponne, Johannes H.F. Bult, René A. de Wijk
Publikováno v:
Food Quality and Preference 19 (2008) 7
Food Quality and Preference, 19(7), 644-650
Food Quality and Preference, 19(7), 644-650
Food intake regulation comprises numerous components from peripheral and central pathways, including sensory and cognitive elements. This study investigated if congruency in different aroma–texture combinations within a dairy product influences sat
Publikováno v:
Journal of Agricultural and Food Chemistry 44 (1996) 9
Scopus-Elsevier
Journal of Agricultural and Food Chemistry, 44(9), 2818-2824
Scopus-Elsevier
Journal of Agricultural and Food Chemistry, 44(9), 2818-2824
The level of heat inactivation for rapeseed lipase depended largely on the physical environment of the enzyme (aqueous extract versus seed matrix). After heating, the fair amount of remaining activity observed was possibly due to the activity of a se
Publikováno v:
Journal of Agricultural and Food Chemistry. 42:2583-2588
Irreversible and reversible changes in the inhibitory activity of the Bowman-Birk protease inhibitor (BBI) introduced by radio frequency energy (27 MHz) were studied. Inactivation of BBI by means of radio frequency and that by conventional heating wi
Publikováno v:
Journal of Food Science. 59:1037-1041
Application of radio frequency, microwave, microwave-steam and infrared energy for blanching of leafy vegetables (endive and spinach) was studied and compared with conventional hot water and steam blanching. The quality of vegetables both frozen and
Publikováno v:
Food Science and Technology = Lebensmittel-Wissenschaft und Technologie 29 (1996) 1&2
Food Science and Technology = Lebensmittel-Wissenschaft und Technologie, 29(1&2), 41-48
Food Science and Technology = Lebensmittel-Wissenschaft und Technologie, 29(1&2), 41-48
In order to study the use of radio frequency (RF) heating to inactivate microorganisms at milder temperatures, its effect on model systems (liposomes) and whole cells was evaluated. The effect of RF energy on leakage of 6-carboxyfluorescein from lipo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::303a868f0bcf88558523b382337a25e2
https://research.wur.nl/en/publications/effect-of-radio-frequency-energy-on-biological-membranes-and-micr
https://research.wur.nl/en/publications/effect-of-radio-frequency-energy-on-biological-membranes-and-micr
Autor:
Carina T. Ponne, Paul V. Bartels
Publikováno v:
Radiation Physics and Chemistry, 45(4), 591-607
Radiation Physics and Chemistry 45 (1995) 4
Radiation Physics and Chemistry 45 (1995) 4
For food scientists and technologists, the interaction of electromagnetic energy with enzymes, microorganisms and other food compounds is important in optimizing process efficiency and/or product quality. To be able to implement research findings on
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f4acfb63f7f821ef7ff2d36343f8d575
https://research.wur.nl/en/publications/interaction-of-electromagnetic-energy-with-biological-material-re
https://research.wur.nl/en/publications/interaction-of-electromagnetic-energy-with-biological-material-re