Results: 1-7 |
Results: 7

Authors: Heinz, V Alvarez, I Angersbach, A Knorr, D
Citation: V. Heinz et al., Preservation of liquid foods by high intensity pulsed electric fields - basic concepts for process design, TRENDS FOOD, 12(3-4), 2001, pp. 103-111

Authors: Knorr, D Angersbach, A Eshtiaghi, MN Heinz, V Lee, DU
Citation: D. Knorr et al., Processing concepts based on high intensity electric field pulses, TRENDS FOOD, 12(3-4), 2001, pp. 129-135

Authors: Taiwo, KA Angersbach, A Ade-Omowaye, BIO Knorr, D
Citation: Ka. Taiwo et al., Effects of pretreatments on the diffusion kinetics and some quality parameters of osmotically dehydrated apple slices, J AGR FOOD, 49(6), 2001, pp. 2804-2811

Authors: Rastogi, NK Angersbach, A Knorr, D
Citation: Nk. Rastogi et al., Synergistic effect of high hydrostatic pressure pretreatment and osmotic stress on mass transfer during osmotic dehydration, J FOOD ENG, 45(1), 2000, pp. 25-31

Authors: Rastogi, NK Angersbach, A Knorr, D
Citation: Nk. Rastogi et al., Evaluation of mass transfer mechanisms during osmotic treatment of plant materials, J FOOD SCI, 65(6), 2000, pp. 1016-1019

Authors: Rastogi, NK Angersbach, A Niranjan, K Knorr, D
Citation: Nk. Rastogi et al., Rehydration kinetics of high-pressure pretreated and osmotically dehydrated pineapple, J FOOD SCI, 65(5), 2000, pp. 838-841

Authors: Angersbach, A Heinz, V Knorr, D
Citation: A. Angersbach et al., Electrophysiological model of intact and processed plant tissues: Cell disintegration criteria, BIOTECH PR, 15(4), 1999, pp. 753-762
Risultati: 1-7 |