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نمایش تعداد 1-10 از 17

Food Process Modeling

نوع: Ebook

نویسنده : L. M. M. Tijskens

سال: 2001

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Food Process Modeling

نوع: Ebook

نویسنده : L. M. M. Tijskens

سال: 2001

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Effects of cutting and maturity on antioxidant activity of fresh-cut tomatoes

نوع: Journal Paper

نویسنده : M.M. Lana; L.M.M. Tijskens

سال: 2006

A generic model for keeping quality of vegetable produce during storage and distribution

نوع: Journal Paper

نویسنده : L.M.M. Tijskens; J.J. Polderdijk

سال: 1996

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Sugar and acid interconversion in tomato fruits based on biopsy sampling of locule gel and pericarp tissue

نوع: Journal Paper

نویسنده : Rob E. Schouten; Ernst J. Woltering; L.M.M. Tijskens

سال: 2016

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Effects of storage temperature and stage of ripening on RGB colour aspects of fresh-cut tomato pericarp using video image analysis

نوع: Journal Paper

نویسنده : M.M. Lana; L.M.M. Tijskens; O. van Kooten

سال: 2006

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Food process modelling

نوع: Ebook

نویسنده : L M M Tijskens; M L A T M Hertog; B M Nicolai

ناشر: Woodhead

سال: 2001

The kinetics of pectin methyl esterase in potatoes and carrots during blanching

نوع: Journal Paper

نویسنده : L.M.M. Tijskens; K.W. Waldron; A. Ng; L. Ingham; C. van Dijk

سال: 1997

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Biological variance in the colour of Granny Smith apples: Modelling the effect of senescence and chilling injury

نوع: Journal Paper

نویسنده : L.M.M. Tijskens; P.J. Konopacki; R.E. Schouten; J. Hribar; M. Simčič

سال: 2008

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Development and distribution of quality related compounds in apples during growth

نوع: Journal Paper

نویسنده : N. Sadar; A. Urbanek Krajnc; S. Tojnko; L.M.M. Tijskens; R.E. Schouten; T. Unuk

سال: 2016

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Food Process Modeling

Food Process Modeling

Effects of cutting and maturity on antioxidant activity of fresh-cut tomatoes

A generic model for keeping quality of vegetable produce during storage and distribution

Sugar and acid interconversion in tomato fruits based on biopsy sampling of locule gel and pericarp tissue

Effects of storage temperature and stage of ripening on RGB colour aspects of fresh-cut tomato pericarp using video image analysis

Food process modelling

The kinetics of pectin methyl esterase in potatoes and carrots during blanching

Biological variance in the colour of Granny Smith apples: Modelling the effect of senescence and chilling injury

Development and distribution of quality related compounds in apples during growth

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Food Process Modeling

Food Process Modeling

Effects of cutting and maturity on antioxidant activity of fresh-cut tomatoes

A generic model for keeping quality of vegetable produce during storage and distribution

Sugar and acid interconversion in tomato fruits based on biopsy sampling of locule gel and pericarp tissue

Effects of storage temperature and stage of ripening on RGB colour aspects of fresh-cut tomato pericarp using video image analysis

Food process modelling

The kinetics of pectin methyl esterase in potatoes and carrots during blanching

Biological variance in the colour of Granny Smith apples: Modelling the effect of senescence and chilling injury

Development and distribution of quality related compounds in apples during growth