Lista de obras -

(Bio)chemical reactions during high pressure/high temperature processing affect safety and quality of plant-based foods

article

Anthocyanin degradation kinetics during thermal and high pressure treatments of raspberries

Can qualitatively similar temperature-histories be obtained in different pilot HP units?

Changes in sulfhydryl content of egg white proteins due to heat and pressure treatment

artículo científico publicado en 2005

Combined effect of high pressure and temperature on selected properties of egg white proteins

article by Iesel Van der Plancken et al published March 2005 in Innovative Food Science and Emerging Technologies

Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice

article published in 2011

Comparing thermal and high pressure processing of carrots at different processing intensities by headspace fingerprinting

Does high pressure processing influence nutritional aspects of plant based food systems?

article

Effect of heat-treatment on the physico-chemical properties of egg white proteins: A kinetic study

article by Iesel Van der Plancken et al published August 2006 in Journal of Food Engineering

Effect of high-pressure/high-temperature processing on chemical pectin conversions in relation to fruit and vegetable texture

article published in 2009

Effect of moisture content during dry-heating on selected physicochemical and functional properties of dried egg white

artículo científico publicado en 2007

Effect of pressure pre-treatment on the sensitivity of egg white proteins to enzymatic hydrolysis: a kinetic study

scientific article published on 01 January 2004

Foaming properties of egg white proteins affected by heat or high pressure treatment

articulo cientifico

Headspace fingerprinting as an untargeted approach to compare novel and traditional processing technologies: a case-study on orange juice pasteurisation

artículo científico publicado en 2012

Heat-Induced Changes in the Susceptibility of Egg White Proteins to Enzymatic Hydrolysis: a Kinetic Study

artículo científico publicado en 2003

Heat-induced changes in thiol availability of beta-lactoglobulin.

artículo científico publicado en 2004

High pressure, thermal and pulsed electric-field-induced structural changes in selected food allergens.

artículo científico publicado en 2010

High-Pressure Processing Uniformity

High-pressure treatment reduces the immunoreactivity of the major allergens in apple and celeriac

artículo científico publicado en 2011

Impact evaluation of high pressure treatment on foods: considerations on the development of pressure–temperature–time integrators (pTTIs)

article

Impact of pH on the kinetics of acrylamide formation/elimination reactions in model systems

artículo científico publicado en 2006

Influence of environmental conditions on thermal stability of recombinant Aspergillus aculeatus pectinmethylesterase

Influence of high-pressure–low-temperature treatments on fruit and vegetable quality related enzymes

Investigating the potential of Bacillus subtilis alpha-amylase as a pressure-temperature-time indicator for high hydrostatic pressure pasteurization processes

artículo científico publicado en 2009

Investigation of the influence of different moisture levels on acrylamide formation/elimination reactions using multiresponse analysis.

artículo científico publicado en 2008

Kinetic study on the changes in the susceptibility of egg white proteins to enzymatic hydrolysis induced by heat and high hydrostatic pressure pretreatment

artículo científico publicado en 2004

Kinetic study on the combined effect of high pressure and temperature on the physico-chemical properties of egg white proteins

Kinetic study on the thermal and pressure degradation of anthocyanins in strawberries

Kinetics of acrylamide formation/elimination reactions as affected by water activity

artículo científico publicado en 2007

Kinetics of heat denaturation of proteins from farmed Atlantic cod (Gadus morhua)

Mapping temperature uniformity in industrial scale HP equipment using enzymatic pressure–temperature–time indicators

Modelling acrylamide changes in foods: from single-response empirical to multiresponse mechanistic approaches

article

Modelling of Vitamin C Degradation during Thermal and High-Pressure Treatments of Red Fruit

article

Potential and limitations of methods for temperature uniformity mapping in high pressure thermal processing

Protein-based indicator system for detection of temperature differences in high pressure high temperature processing

Role of precursors on the kinetics of acrylamide formation and elimination under low moisture conditions using a multiresponse approach – Part I: Effect of the type of sugar

article by Kristel De Vleeschouwer et al published May 2009 in Food Chemistry

Solvent engineering as a tool in enzymatic indicator development for mild high pressure pasteurization processing

article

Temperature uniformity mapping in a high pressure high temperature reactor using a temperature sensitive indicator

The effect of high pressure-high temperature processing conditions on acrylamide formation and other Maillard reaction compounds.

artículo científico publicado en 2010

The kinetics of acrylamide formation/elimination in asparagine–glucose systems at different initial reactant concentrations and ratios

Thermal versus high pressure processing of carrots: A comparative pilot-scale study on equivalent basis

Trypsin Inhibition Activity of Heat-Denatured Ovomucoid: A Kinetic Study

artículo científico publicado en 2004

Lista de obras de

(Bio)chemical reactions during high pressure/high temperature processing affect safety and quality of plant-based foods

Anthocyanin degradation kinetics during thermal and high pressure treatments of raspberries

Can qualitatively similar temperature-histories be obtained in different pilot HP units?

Changes in sulfhydryl content of egg white proteins due to heat and pressure treatment

Combined effect of high pressure and temperature on selected properties of egg white proteins

Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice

Comparing thermal and high pressure processing of carrots at different processing intensities by headspace fingerprinting

Does high pressure processing influence nutritional aspects of plant based food systems?

Effect of heat-treatment on the physico-chemical properties of egg white proteins: A kinetic study

Effect of high-pressure/high-temperature processing on chemical pectin conversions in relation to fruit and vegetable texture

Effect of moisture content during dry-heating on selected physicochemical and functional properties of dried egg white

Effect of pressure pre-treatment on the sensitivity of egg white proteins to enzymatic hydrolysis: a kinetic study

Foaming properties of egg white proteins affected by heat or high pressure treatment

Headspace fingerprinting as an untargeted approach to compare novel and traditional processing technologies: a case-study on orange juice pasteurisation

Heat-Induced Changes in the Susceptibility of Egg White Proteins to Enzymatic Hydrolysis: a Kinetic Study

Heat-induced changes in thiol availability of beta-lactoglobulin.

High pressure, thermal and pulsed electric-field-induced structural changes in selected food allergens.

High-Pressure Processing Uniformity

High-pressure treatment reduces the immunoreactivity of the major allergens in apple and celeriac

Impact evaluation of high pressure treatment on foods: considerations on the development of pressure–temperature–time integrators (pTTIs)

Impact of pH on the kinetics of acrylamide formation/elimination reactions in model systems

Influence of environmental conditions on thermal stability of recombinant Aspergillus aculeatus pectinmethylesterase

Influence of high-pressure–low-temperature treatments on fruit and vegetable quality related enzymes

Investigating the potential of Bacillus subtilis alpha-amylase as a pressure-temperature-time indicator for high hydrostatic pressure pasteurization processes

Investigation of the influence of different moisture levels on acrylamide formation/elimination reactions using multiresponse analysis.

Kinetic study on the changes in the susceptibility of egg white proteins to enzymatic hydrolysis induced by heat and high hydrostatic pressure pretreatment

Kinetic study on the combined effect of high pressure and temperature on the physico-chemical properties of egg white proteins

Kinetic study on the thermal and pressure degradation of anthocyanins in strawberries

Kinetics of acrylamide formation/elimination reactions as affected by water activity

Kinetics of heat denaturation of proteins from farmed Atlantic cod (Gadus morhua)

Mapping temperature uniformity in industrial scale HP equipment using enzymatic pressure–temperature–time indicators

Modelling acrylamide changes in foods: from single-response empirical to multiresponse mechanistic approaches

Modelling of Vitamin C Degradation during Thermal and High-Pressure Treatments of Red Fruit

Potential and limitations of methods for temperature uniformity mapping in high pressure thermal processing

Protein-based indicator system for detection of temperature differences in high pressure high temperature processing

Role of precursors on the kinetics of acrylamide formation and elimination under low moisture conditions using a multiresponse approach – Part I: Effect of the type of sugar

Solvent engineering as a tool in enzymatic indicator development for mild high pressure pasteurization processing

Temperature uniformity mapping in a high pressure high temperature reactor using a temperature sensitive indicator

The effect of high pressure-high temperature processing conditions on acrylamide formation and other Maillard reaction compounds.

The kinetics of acrylamide formation/elimination in asparagine–glucose systems at different initial reactant concentrations and ratios

Thermal versus high pressure processing of carrots: A comparative pilot-scale study on equivalent basis

Trypsin Inhibition Activity of Heat-Denatured Ovomucoid: A Kinetic Study

Xylanase B from the hyperthermophile Thermotoga maritima as an indicator for temperature gradients in high pressure high temperature processing