Volker Heinz
Volker Heinz
Adresse e-mail validée de dil-ev.de
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Applications and potential of ultrasonics in food processing
D Knorr, M Zenker, V Heinz, DU Lee
Trends in Food Science & Technology 15 (5), 261-266, 2004
Potential of high hydrostatic pressure and pulsed electric fields for energy efficient and environmentally friendly food processing
S Toepfl, A Mathys, V Heinz, D Knorr
Food Reviews International 22 (4), 405-423, 2006
Preservation of liquid foods by high intensity pulsed electric fields—basic concepts for process design
V Heinz, I Álvarez, A Angersbach, D Knorr
Trends in food science & technology 12 (3-4), 103-111, 2001
High intensity pulsed electric fields applied for food preservation
S Toepfl, V Heinz, D Knorr
Chemical engineering and processing: Process intensification 46 (6), 537-546, 2007
High pressure application for food biopolymers
D Knorr, V Heinz, R Buckow
Biochimica et Biophysica Acta (BBA)-Proteins and Proteomics 1764 (3), 619-631, 2006
Effects of pulsed electric fields on cell membranes in real food systems
A Angersbach, V Heinz, D Knorr
Innovative Food Science & Emerging Technologies 1 (2), 135-149, 2000
Impact of temperature on lethality and energy efficiency of apple juice pasteurization by pulsed electric fields treatment
V Heinz, S Toepfl, D Knorr
Innovative Food Science & Emerging Technologies 4 (2), 167-175, 2003
High-pressure-mediated survival of Clostridium botulinum and Bacillus amyloliquefaciens endospores at high temperature
D Margosch, MA Ehrmann, R Buckow, V Heinz, RF Vogel, MG Gänzle
Applied and environmental microbiology 72 (5), 3476-3481, 2006
Quality considerations with high pressure processing of fresh and value added meat products
B Bajovic, T Bolumar, V Heinz
Meat science 92 (3), 280-289, 2012
Meat alternatives: life cycle assessment of most known meat substitutes
S Smetana, A Mathys, A Knoch, V Heinz
The International Journal of Life Cycle Assessment 20 (9), 1254-1267, 2015
Application of ultrasound-assisted thermal processing for preservation and quality retention of liquid foods
M Zenker, V Heinz, D Knorr
Journal of food Protection 66 (9), 1642-1649, 2003
Food preservation by high pressure
V Heinz, R Buckow
Journal für Verbraucherschutz und Lebensmittelsicherheit 5 (1), 73-81, 2010
Electrophysiological model of intact and processed plant tissues: cell disintegration criteria
A Angersbach, V Heinz, D Knorr
Biotechnology Progress 15 (4), 753-762, 1999
Sustainability of insect use for feed and food: Life Cycle Assessment perspective
S Smetana, M Palanisamy, A Mathys, V Heinz
Journal of Cleaner Production 137, 741-751, 2016
Nutritional improvement of plant foods by non-thermal processing
D Knorr, BIO Ade-Omowaye, V Heinz
Proceedings of the nutrition society 61 (2), 311-318, 2002
Ultra high pressure treatment of foods
MEG Hendrickx, D Knorr
Springer Science & Business Media, 2012
Pulsed electric fields technology for the food industry: fundamentals and applications
J Raso-Pueyo, V Heinz
Springer Science & Business Media, 2010
Nitrate and nitrite in the diet: how to assess their benefit and risk for human health
M Habermeyer, A Roth, S Guth, P Diel, KH Engel, B Epe, P Fürst, V Heinz, ...
Molecular nutrition & food research 59 (1), 106-128, 2015
Kinetic studies on high-pressure inactivation of Bacillus stearothermophilus spores suspended in food matrices
E Ananta, V Heinz, O Schlüter, D Knorr
Innovative Food Science & Emerging Technologies 2 (4), 261-272, 2001
Overview of pulsed electric fields processing for food
S Toepfl, C Siemer, G Saldaña-Navarro, V Heinz
Emerging technologies for food processing, 93-114, 2014
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