Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Robert W van den Berg"'
Publikováno v:
Journal of Agricultural and Food Chemistry, 53(4), 1087-1092
Journal of Agricultural and Food Chemistry 53 (2005) 4
Journal of Agricultural and Food Chemistry 53 (2005) 4
Trypsin inhibitors (TIA), one of the antinutritional factors of soy milk, are usually inactivated by heat treatment. In the current study, high-pressure processing (HPP) was evaluated as an alternative for the inactivation of TIA in soy milk. Moreove
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3ed9f876c1dd3a412371c6cde533d1b3
https://doi.org/10.1021/jf048577d
https://doi.org/10.1021/jf048577d
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 49 (2001) 2-3
Journal of Food Engineering, 49(2-3), 185-191
Journal of Food Engineering, 49(2-3), 185-191
Combined microwave hot air drying can greatly improve the structure and bulk volume of dried mushrooms. However, the geometry and dielectric properties of mushrooms are such that overheating of the centre hampers the application of this technology. O
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1a36cb79790cdd6c7013cd6c3fdf27e8
https://doi.org/10.1016/s0260-8774(00)00212-0
https://doi.org/10.1016/s0260-8774(00)00212-0
Publikováno v:
Mechanics of Composite Materials. 37:281-288
The dependence of the strength properties of two unidirectional fibrous composites on high (up to 500 MPa) hydrostatic pressure has been studied experimentally. Ring specimens of epoxy carbon- and glass-fiber-reinforced plastics were tested in tensio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::78548f55cc2abbf4230b55c880fdd2b9
https://doi.org/10.1023/a:1012384501702
https://doi.org/10.1023/a:1012384501702
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:
International Journal of High Pressure Research 22 (2002) 3-4
International Journal of High Pressure Research, 22(3-4), 3-4
International Journal of High Pressure Research, 22(3-4), 3-4
The effectiveness of HP sterilisation is a function of both temperature and pressure. As during pressurisation the product temperature increases, heat transfer to the colder HPP vessel wall occurs and the product fraction near the vessel wall will be
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::04834182f6d38459f5644e44d4810a03
https://research.wur.nl/en/publications/increasing-preservation-efficiency-and-product-quality-through-co
https://research.wur.nl/en/publications/increasing-preservation-efficiency-and-product-quality-through-co
Publikováno v:
Food Engineering Series ISBN: 9781461352112
Although the effects of isostatic pressure on microorganism inactivation and on protein and polysaccharide denaturation have been known for more than a century (Hite, 1899), the food processing industry did not become interested in applying this tech
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6b1f4af71db257c521c7232b4c1f0f57
https://doi.org/10.1007/978-1-4615-0723-9_11
https://doi.org/10.1007/978-1-4615-0723-9_11
Autor:
Sergey V. Tsvetkov, Peter A. Zinoviev, Robert W. van den Berg, Ludo Van Schepdael, Gennadii G Kulish
Publikováno v:
Composites Science and Technology 61 (2001) 8
Composites Science and Technology, 61(8), 1151-1161
Composites Science and Technology, 61(8), 1151-1161
Three types of high-strength unidirectional composite materials were studied under longitudinal tension with superposed high hydrostatic pressure. Reinforcing fibers were T1000G carbon, S2 glass and Zylon PBO fibers; the Ciba 5052 epoxy resin was use
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7835c04bb36fa438be23815bb0282206
https://research.wur.nl/en/publications/the-behavior-of-high-strength-unidirectional-composites-under-ten
https://research.wur.nl/en/publications/the-behavior-of-high-strength-unidirectional-composites-under-ten