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From Food Tech Innovation Portal

Technology Datasheets of KU Leuven

Datasheet Title Author
Acrylamide mitigation strategies WikiSysop
Batch overpressure water cascading or spray retort WikiSysop
Chemical pressure temperature time indicator coenzyme Q(0) WikiSysop
Electrochemical tongue WikiSysop
Enzymatic pressure temperature time indicator WikiSysop
Furan formation in heat treated food products WikiSysop
GC-MS fingerprinting for food authenticity evaluation WikiSysop
Heat distribution studies in batch retorts for in-pack thermal processing WikiSysop
Heat penetration studies for in-pack thermal processing in batch retort systems WikiSysop
High pressure homogenisation for microbial inactivation of liquid food WikiSysop
High pressure thermal sterilisation WikiSysop
High-pressure low-temperature processes WikiSysop
Hydrostatic retort WikiSysop
In vitro digestion procedures WikiSysop
Lab-on-a-chip WikiSysop
Magnetic field assisted nanoparticle dispersion WikiSysop
Molecular probes for pectin analysis WikiSysop
Natural low-calorie sweeteners from Stevia WikiSysop
Omega-3 poly-unsaturated fatty acids from microalgae WikiSysop
Pectin bioactivity WikiSysop
Pectin engineering and texture WikiSysop
Prebiotic effects of arabinoxylan oligosaccharides WikiSysop
SPR based biosensors WikiSysop
Smart label based on doping front migration WikiSysop
Structure engineering and carotenoid bioaccessibility WikiSysop
Superheated steam drying WikiSysop
Tribology and food texture perception WikiSysop
UV color TTI WikiSysop

Facility Datasheets of KU Leuven

Datasheet Title Author
Freezing lab-scale equipment KU Leuven
HP homogenizer GEA KU Leuven
HP lab-scale multivessel equipment KU Leuven
HP lab-scale single-vessel equipment KU Leuven
HPHT lab-scale multivessel equipment KU Leuven
Microwave heating lab-scale KU Leuven
Retort pilot-scale KU Leuven

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Created by Hamoen on 28 August 2013, at 13:08