Research Output 2000 2019

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2017

High-pressure processing combined with heat for fruit and vegetable preservation

Matser, A. & Vollebregt, M., 24 Oct 2017, High Pressure Processing of Fruit and Vegetable Products. CRC Press, p. 135-145 11 p.

Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review

vegetable products
Vegetables
high pressure treatment
Fruits
Fruit
2016

High pressure effects on fruits and vegetables

Timmermans, R. A. H. & Matser, A. M., 2016, High Pressure Processing of Food. Principles, Technology and Applications. Balasubramaniam, V. M., Barbosa-Cánovas, G. V. & Lelieveld, H. L. M. (eds.). New York: Springer, p. 541-551 (Food Engineering Series).

Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review

Open Access
vegetables
fruits
vegetable products
pressure treatment
blanching
2015

Food Technology beschikbaarstellen aan het mkb

Langelaan, H. C., 2015, Transitie & Innovatie : Inspirerende projecten Kennisbasisonderzoek VI 2011-2014. Wageningen: Wageningen UR, p. 8-11 33 p. 2

Research output: Chapter in Book/Report/Conference proceedingChapterProfessional

Open Access

Improving the Digestive Tract Robustness of Probiotic Lactobacilli

van Bokhorst-van de Veen, H., Bron, P. A. & Kleerebezem, M., 2015, Probiotics and Prebiotics: Current Research and Future Trends. Venema, K. & Paula do Carmo, A. (eds.). Norfolk, UK: Caister Academic Press, 560 p.

Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review

digestive tract
Lactobacillus
probiotics
gastrointestinal system
stress response
2 Citations (Scopus)

Instrumental characterisation of textural properties of fluid food

Sala, G. & Scholten, E., 2015, Modifying Food Texture: Sensory Analysis, Consumer Requirements and Preferences. 1st ed. Woodhead Publishing, Vol. 2. p. 107-131

Research output: Chapter in Book/Report/Conference proceedingChapterAcademic

ingredients
mouthfeel
lipids
food quality
sensory properties
2 Citations (Scopus)

Mesoscale Lattice Boltzmann Model of Dispersions Stabilized by Surfactants

Meinders, M. B. J. & van der Sman, R. G. M., 2015, Computational Methods for Complex Liquid-Fluid Interfaces. Taeibi Rahni, M., Karbaschi, M. & Miller, R. (eds.). Boca Raton: CRC Press / Taylor & Francis, p. 295-308 14

Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review

Modeling Foam Stability

Meinders, M. B. J. & van der Sman, R. G. M., 2015, Computational Methods for Complex Liquid-Fluid Interfaces. Taeibi Rahni, M., Karbaschi, M. & Miller, R. (eds.). CRC Press / Taylor & Francis, p. 503-526 (Progress in Colloid and Interface Science).

Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review

1 Citation (Scopus)

Viscoelastic sorption behavior of starch and gluten

Meinders, M. B. J. & Oliver, L., 2015, Water Stress in Biological, Chemical, Pharmaceutical and Food Systems. Gutiérrez-López, G. F., Alamilla-Beltrán, L., del Pilar Buera, M., Welti-Chanes, J., Parada-Arias, E. & Barbosa-Cánovas, G. V. (eds.). New York: Springer Science en Business Media, p. 149-159 (Food Engineering Series).

Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review

Glutens
Starch
Sorption
Polymers
Biopolymers
2012

The effect of structure and imbibition mode on the rehydration kinetics of freeze-dried carrots

Vergeldt, F. J., Duijster, A. J., van der Sman, R. G. M., Voda, A., Khallouffi, S., van Dalen, G., van Vliet, L. J., van Duynhoven, J. P. M. & van As, H., 2012, Magnetic Resonance in Food Science – Food for Thought. Belton, P. & Webb, G. (eds.). London: RSC Books

Research output: Chapter in Book/Report/Conference proceedingChapterAcademic

2010
2 Citations (Scopus)

Agribusiness parcs

Broeze, J. & Smeets, P. J. A. M., 2010, Towards effective food chains : models and applications. Trienekens, J., Top, J., van der Vorst, J. & Beulens, A. (eds.). Wageningen: Wageningen Academic Publishers, p. 137-148 320 p.

Research output: Chapter in Book/Report/Conference proceedingChapterAcademic

FloriLog regie : logistics orchestration in the pot plant supply chain network

Vollebregt, H. M., Scheer, F. P., van der Vorst, J. G. A. J. & Pauls-Worm, K. G. J., 2010, Towards effective food chains : models and applications. Trienekens, J., Top, J., van der Vorst, J. & Beulens, A. (eds.). Wageningen: Wageningen Academic Publishers, p. 47-62 320 p.

Research output: Chapter in Book/Report/Conference proceedingChapterAcademic

1 Citation (Scopus)

Membrane Processes for Dairy Fractionation

Schroën, C. G. P. H., van Dinther, A. M. C., Kassa, S. B., Vollebregt, H. M., Brans, G. B. P. W. & Boom, R. M., 2010, Membranes for Food Applications. Peinemann, K-V., Pereira Nunes, S. & Giorno, L. (eds.). Weinheim, p. 25-43 (Membrane Technology; no. Volume 3).

Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review

Use of cold plasma in food processing

Mastwijk, H. C. & Nierop Groot, M. N., 2010, Encyclopedia of biotechnology in agriculture and food. Heldman, D. R., Hoover, D. G. & Wheeler, M. B. (eds.). [s.l.]: Taylor & Francis, p. 174-177 784 p.

Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review

Plasma Gases
Food processing
Disinfection
Gases
Electron temperature