E-LIB Suche - Ergebnisse für: Bolumar, Tomas

1

High-pressure processing enhances saltiness perception and ..:

Bolumar, Tomas ; Lohmayer, Regina ; Peukert, Manuela...
Frontiers in Nutrition. 11 (2024) - p. , 2024

Link: https://doi.org/10.3389/..

2

Contributors:

, In: Effect of High-Pressure Technologies on Enzymes,

Aguilar, Jessika Gonçalves dos Santos ; Amador-Espejo, Genaro Gustavo ; Ambrosi, Vanina... - p. xv-xviii , 2023

Link: https://doi.org/10.1016/..

3

Effects of high-pressure processing on enzyme activity in m..:

, In: Effect of High-Pressure Technologies on Enzymes,

Olsen, Karsten ; Bolumar, Tomas ; Rode, Tone Mari. - p. 241-267 , 2023

Link: https://doi.org/10.1016/..

4

Investigation of Pulsed Electric Field Conditions at Low Fi..:

Bolumar, Tomas ; Rohlik, Bo-Anne ; Stark, Janet...
Foods. 11 (2022) 18 - p. 2803 , 2022

Link: https://doi.org/10.3390/..

5

Gelation of chicken batters during heating under high press..:

Zheng, Hai-bo ; Xu, Bao-cai ; Xu, Xing-lian...
Innovative Food Science & Emerging Technologies. 74 (2021) - p. 102848 , 2021

Link: https://doi.org/10.1016/..

6

High‐pressure processing of meat: Molecular impacts and ind..:

Bolumar, Tomas ; Orlien, Vibeke ; Sikes, Anita...
Comprehensive Reviews in Food Science and Food Safety. 20 (2020) 1 - p. 332-368 , 2020

Link: https://doi.org/10.1111/..

7

Application of pulsed electric fields in meat and fish proc..:

Gómez, Belen ; Munekata, Paulo E.S. ; Gavahian, Mohsen...
Food Research International. 123 (2019) - p. 95-105 , 2019

Link: https://doi.org/10.1016/..

8

Biochemical and Nutritional Changes during Food Processing ..:

Orlien, Vibeke ; Bolumar, Tomas
Foods. 8 (2019) 10 - p. 494 , 2019

Link: https://doi.org/10.3390/..

9

Effect of cooking and simulated gastrointestinal digestion ..:

Mora, Leticia ; Bolumar, Tomás ; Heres, Alejandro.
Food & Function. 8 (2017) 12 - p. 4347-4355 , 2017

Link: https://doi.org/10.1039/..

10

The effect of high pressure on the functional properties of..:

Grossi, Alberto ; Olsen, Karsten ; Bolumar, Tomas...
Food Chemistry. 196 (2016) - p. 1005-1015 , 2016

Link: https://doi.org/10.1016/..

11

Rosemary and oxygen scavenger in active packaging for preve..:

Bolumar, Tomas ; LaPeña, David ; Skibsted, Leif H..
Food Packaging and Shelf Life. 7 (2016) - p. 26-33 , 2016

Link: https://doi.org/10.1016/..

12

Salt (NaCl) reduction in cooked ham by a combined approach ..:

Tamm, Alina ; Bolumar, Tomas ; Bajovic, Bajo.
Innovative Food Science & Emerging Technologies. 36 (2016) - p. 294-302 , 2016

Link: https://doi.org/10.1016/..

13

Fat Reduction and Replacement in Dry-Cured Fermented Sausag..:

Bolumar, Tomas ; Toepfl, Stefan ; Heinz, Volker
Polish Journal of Food and Nutrition Sciences. 65 (2015) 3 - p. 175-182 , 2015

Link: https://doi.org/10.1515/..

14

Mechanisms of radical formation in beef and chicken meat du..:

Bolumar, Tomas ; Andersen, Mogens L. ; Orlien, Vibeke
Food Chemistry. 150 (2014) - p. 422-428 , 2014

Link: https://doi.org/10.1016/..

15

High pressure treatment of brine enhanced pork semitendinos..:

Grossi, Alberto ; Bolumar, Tomas ; Søltoft-Jensen, Jakob.
Innovative Food Science & Emerging Technologies. 22 (2014) - p. 11-21 , 2014

Link: https://doi.org/10.1016/..