Effect of electrical field strength applied by PEF on the shelf life of fresh fruit smoothie: trade-off between yeasts and moulds

R.A.H. Timmermans; A.L. Nederhoff; M.N. Nierop Groot; H.C. Mastwijk; T. van Boekel

Effect of electrical field strength applied by PEF on the shelf life of fresh fruit smoothie: trade-off between yeasts and moulds

R.A.H. Timmermans, A.L. Nederhoff, M.N. Nierop Groot, H.C. Mastwijk, T. van Boekel

Research output: Chapter in Book/Report/Conference proceeding › Abstract

Original language	English
Title of host publication	Food Science Research and Innovation: Delivering sustainable solutions to the global economy and society, conference proceedings volume I
Editors	Efimia Dermesonlouoglou, Virginia Giannou, Eleni Gogou, P. Taoukis
Place of Publication	Athens
Publisher	National Technical University of Athens
Pages	470-470
ISBN (Print)	9786188219618
Publication status	Published - 2015
Event	29th EFFoST international conference - Athens, Greece Duration: 10 Nov 2015 → 12 Nov 2015

Conference/symposium

Conference/symposium	29th EFFoST international conference
Country/Territory	Greece
City	Athens
Period	10/11/15 → 12/11/15

AF12148 Milde conservering van levensmiddelen (BO-32.02-006-001)
Matser, A. (Project Leader)
1/01/13 → 31/12/17
Project: LVVN project

Cite this

Timmermans, R. A. H., Nederhoff, A. L., Nierop Groot, M. N., Mastwijk, H. C., & van Boekel, T. (2015). Effect of electrical field strength applied by PEF on the shelf life of fresh fruit smoothie: trade-off between yeasts and moulds. In E. Dermesonlouoglou, V. Giannou, E. Gogou, & P. Taoukis (Eds.), Food Science Research and Innovation: Delivering sustainable solutions to the global economy and society, conference proceedings volume I (pp. 470-470). National Technical University of Athens.

Timmermans, R.A.H. ; Nederhoff, A.L. ; Nierop Groot, M.N. et al. / Effect of electrical field strength applied by PEF on the shelf life of fresh fruit smoothie: trade-off between yeasts and moulds. Food Science Research and Innovation: Delivering sustainable solutions to the global economy and society, conference proceedings volume I. editor / Efimia Dermesonlouoglou ; Virginia Giannou ; Eleni Gogou ; P. Taoukis. Athens : National Technical University of Athens, 2015. pp. 470-470

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title = "Effect of electrical field strength applied by PEF on the shelf life of fresh fruit smoothie: trade-off between yeasts and moulds",

author = "R.A.H. Timmermans and A.L. Nederhoff and {Nierop Groot}, M.N. and H.C. Mastwijk and {van Boekel}, T.",

year = "2015",

language = "English",

isbn = "9786188219618",

pages = "470--470",

editor = "Efimia Dermesonlouoglou and Virginia Giannou and Eleni Gogou and P. Taoukis",

booktitle = "Food Science Research and Innovation: Delivering sustainable solutions to the global economy and society, conference proceedings volume I",

publisher = "National Technical University of Athens",

address = "Greece",

note = "29th EFFoST international conference ; Conference date: 10-11-2015 Through 12-11-2015",

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Timmermans, RAH , Nederhoff, AL , Nierop Groot, MN, Mastwijk, HC & van Boekel, T 2015, Effect of electrical field strength applied by PEF on the shelf life of fresh fruit smoothie: trade-off between yeasts and moulds. in E Dermesonlouoglou, V Giannou, E Gogou & P Taoukis (eds), Food Science Research and Innovation: Delivering sustainable solutions to the global economy and society, conference proceedings volume I. National Technical University of Athens, Athens, pp. 470-470, 29th EFFoST international conference, Athens, Greece, 10/11/15.

Effect of electrical field strength applied by PEF on the shelf life of fresh fruit smoothie: trade-off between yeasts and moulds. / Timmermans, R.A.H.; Nederhoff, A.L.; Nierop Groot, M.N. et al.
Food Science Research and Innovation: Delivering sustainable solutions to the global economy and society, conference proceedings volume I. ed. / Efimia Dermesonlouoglou; Virginia Giannou; Eleni Gogou; P. Taoukis. Athens: National Technical University of Athens, 2015. p. 470-470.

Research output: Chapter in Book/Report/Conference proceeding › Abstract

TY - CHAP

T1 - Effect of electrical field strength applied by PEF on the shelf life of fresh fruit smoothie: trade-off between yeasts and moulds

AU - Timmermans, R.A.H.

AU - Nederhoff, A.L.

AU - Nierop Groot, M.N.

AU - Mastwijk, H.C.

AU - van Boekel, T.

PY - 2015

Y1 - 2015

M3 - Abstract

SN - 9786188219618

SP - 470

EP - 470

BT - Food Science Research and Innovation: Delivering sustainable solutions to the global economy and society, conference proceedings volume I

A2 - Dermesonlouoglou, Efimia

A2 - Giannou, Virginia

A2 - Gogou, Eleni

A2 - Taoukis, P.

PB - National Technical University of Athens

CY - Athens

T2 - 29th EFFoST international conference

Y2 - 10 November 2015 through 12 November 2015

ER -

Timmermans RAH , Nederhoff AL , Nierop Groot MN, Mastwijk HC, van Boekel T. Effect of electrical field strength applied by PEF on the shelf life of fresh fruit smoothie: trade-off between yeasts and moulds. In Dermesonlouoglou E, Giannou V, Gogou E, Taoukis P, editors, Food Science Research and Innovation: Delivering sustainable solutions to the global economy and society, conference proceedings volume I. Athens: National Technical University of Athens. 2015. p. 470-470

Effect of electrical field strength applied by PEF on the shelf life of fresh fruit smoothie: trade-off between yeasts and moulds

Conference/symposium

Projects

AF12148 Milde conservering van levensmiddelen (BO-32.02-006-001)

Cite this