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Marc Hendrickx

Showing results (91-100 of 112) with videos related to

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Food Chemistry|February 5, 2014
Effect of high pressure high temperature processing on the volatile fraction of differently coloured carrotsBiniam T Kebede, Tara Grauwet, Stijn Palmers, et al.
Food Chemistry|April 6, 2023
Size exclusion chromatography to evaluate in vitro proteolysis: A case study on the impact of microstructure in pulse powdersDorine Duijsens, Katharina Pälchen, Sarah Verkempinck, et al.
Food Science & Nutrition|February 5, 2015
Hydration properties and texture fingerprints of easy- and hard-to-cook bean varietiesPeter K Kinyanjui, Daniel M Njoroge, Anselimo O Makokha, et al.
Food Research International (Ottawa, Ont.)|January 3, 2023
Novel insights into the role of the pectin-cation-phytate mechanism in ageing induced cooking texture changes of Red haricot beans through a texture-based classification and in situ cell wall associated mineral quantificationDongyan Chen, Tom Bernaerts, Stephane Debon, et al.
Food Chemistry|July 23, 2013
Headspace components that discriminate between thermal and high pressure high temperature treated green vegetables: identification and linkage to possible process-induced chemical changesBiniam T Kebede, Tara Grauwet, Gipsy Tabilo-Munizaga, et al.
Journal of the Science of Food and Agriculture|February 3, 2015
Enzymatic cell wall degradation of high-pressure-homogenized tomato puree and its effect on lycopene bioaccessibilityPaola Palmero, Ines Colle, Lien Lemmens, et al.
Carbohydrate Research|January 3, 2012
Stiffness of Ca(2+)-pectin gels: combined effects of degree and pattern of methylesterification for various Ca(2+) concentrationsDoungla E Ngouémazong, Ruben P Jolie, Ruth Cardinaels, et al.
Journal of the Science of Food and Agriculture|December 28, 2017
Shelf-life dating of shelf-stable strawberry juice based on survival analysis of consumer acceptance informationCarolien Buvé, Tine Van Bedts, Annelien Haenen, et al.
Food Chemistry|February 28, 2013
Headspace fingerprinting as an untargeted approach to compare novel and traditional processing technologies: a case-study on orange juice pasteurisationLiesbeth Vervoort, Tara Grauwet, Biniam T Kebede, et al.
Food & Function|July 7, 2021
In vitro protein and starch digestion kinetics of individual chickpea cells: from static to more complex in vitro digestion approachesKatharina Pälchen, Daphne Michels, Dorine Duijsens, et al.
Pageof 12

Showing results (91-100 of 112) with videos related to

Sort By:
Pageof 12
Food Chemistry|February 5, 2014
Effect of high pressure high temperature processing on the volatile fraction of differently coloured carrotsBiniam T Kebede, Tara Grauwet, Stijn Palmers, et al.
Food Chemistry|April 6, 2023
Size exclusion chromatography to evaluate in vitro proteolysis: A case study on the impact of microstructure in pulse powdersDorine Duijsens, Katharina Pälchen, Sarah Verkempinck, et al.
Food Science & Nutrition|February 5, 2015
Hydration properties and texture fingerprints of easy- and hard-to-cook bean varietiesPeter K Kinyanjui, Daniel M Njoroge, Anselimo O Makokha, et al.
Food Research International (Ottawa, Ont.)|January 3, 2023
Novel insights into the role of the pectin-cation-phytate mechanism in ageing induced cooking texture changes of Red haricot beans through a texture-based classification and in situ cell wall associated mineral quantificationDongyan Chen, Tom Bernaerts, Stephane Debon, et al.
Food Chemistry|July 23, 2013
Headspace components that discriminate between thermal and high pressure high temperature treated green vegetables: identification and linkage to possible process-induced chemical changesBiniam T Kebede, Tara Grauwet, Gipsy Tabilo-Munizaga, et al.
Journal of the Science of Food and Agriculture|February 3, 2015
Enzymatic cell wall degradation of high-pressure-homogenized tomato puree and its effect on lycopene bioaccessibilityPaola Palmero, Ines Colle, Lien Lemmens, et al.
Carbohydrate Research|January 3, 2012
Stiffness of Ca(2+)-pectin gels: combined effects of degree and pattern of methylesterification for various Ca(2+) concentrationsDoungla E Ngouémazong, Ruben P Jolie, Ruth Cardinaels, et al.
Journal of the Science of Food and Agriculture|December 28, 2017
Shelf-life dating of shelf-stable strawberry juice based on survival analysis of consumer acceptance informationCarolien Buvé, Tine Van Bedts, Annelien Haenen, et al.
Food Chemistry|February 28, 2013
Headspace fingerprinting as an untargeted approach to compare novel and traditional processing technologies: a case-study on orange juice pasteurisationLiesbeth Vervoort, Tara Grauwet, Biniam T Kebede, et al.
Food & Function|July 7, 2021
In vitro protein and starch digestion kinetics of individual chickpea cells: from static to more complex in vitro digestion approachesKatharina Pälchen, Daphne Michels, Dorine Duijsens, et al.
Pageof 12