Kemal Aganovic
Kemal Aganovic
DIL German Institute of Food Technologies e.V.
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Pilot scale thermal and alternative pasteurization of tomato and watermelon juice: An energy comparison and life cycle assessment
K Aganovic, S Smetana, T Grauwet, S Toepfl, A Mathys, A Van Loey, ...
Journal of cleaner production 141, 514-525, 2017
Effect of pulsed electric field treatment on water distribution of freeze-dried apple tissue evaluated with DSC and TD-NMR techniques
U Tylewicz, K Aganovic, M Vannini, S Toepfl, V Bortolotti, M Dalla Rosa, ...
Innovative food science & emerging technologies 37, 352-358, 2016
Bacterial spore inactivation by ultra-high pressure homogenization
E Georget, B Miller, K Aganovic, M Callanan, V Heinz, A Mathys
Innovative Food Science & Emerging Technologies 26, 116-123, 2014
Influence of iota carrageenan addition on the properties of soya protein meat analogues
M Palanisamy, S Töpfl, K Aganovic, RG Berger
LWT 87, 546-552, 2018
Ultra high pressure homogenization (UHPH) inactivation of Bacillus amyloliquefaciens spores in phosphate buffered saline (PBS) and milk
P Dong, ES Georget, K Aganovic, V Heinz, A Mathys
Frontiers in microbiology 6, 712, 2015
Ultra-high pressure homogenisation process for production of reduced fat mayonnaise with similar rheological characteristics as its full fat counterpart
K Aganovic, U Bindrich, V Heinz
Innovative food science & emerging technologies 45, 208-214, 2018
Impact of different large scale pasteurisation technologies and refrigerated storage on the headspace fingerprint of tomato juice
K Aganovic, T Grauwet, BT Kebede, S Toepfl, V Heinz, M Hendrickx, ...
Innovative Food Science & Emerging Technologies 26, 431-444, 2014
Headspace fingerprinting and sensory evaluation to discriminate between traditional and alternative pasteurization of watermelon juice
K Aganovic, T Grauwet, C Siemer, S Toepfl, V Heinz, M Hendrickx, ...
European Food Research and Technology 242 (5), 787-803, 2016
Agri-food waste streams utilization for development of more sustainable food substitutes
S Smetana, K Aganovic, S Irmscher, V Heinz
Designing Sustainable Technologies, Products and Policies, 145-155, 2018
Application of pulsed electric fields in food
C Siemer, K Aganovic, S Toepfl, V Heinz
Conventional and advanced food processing technologies, 645-672, 2014
Bio-refinery of insects with Pulsed electric field pre-treatment
MC Alles, S Smetana, O Parniakov, I Shorstkii, S Toepfl, K Aganovic, ...
Innovative Food Science & Emerging Technologies 64, 102403, 2020
Digestibility, antioxidative activity and stability of plant protein-rich products after processing and formulation with polyphenol-rich juices: kale and kale–strawberry as a model
AS Stübler, U Lesmes, V Heinz, C Rauh, A Shpigelman, K Aganovic
European Food Research and Technology 245 (11), 2499-2514, 2019
A chemometrics approach comparing volatile changes during the shelf life of apple juice processed by pulsed electric fields, high pressure and thermal pasteurization
B Kebede, PY Lee, SY Leong, V Kethireddy, Q Ma, K Aganovic, GT Eyres, ...
Foods 7 (10), 169, 2018
Inactivation of Bacillus amyloliquefaciens spores by continuous high-pressure-assisted thermal sterilization in an oil-in-water (o/w) emulsion with 10% soybean oil
P Dong, E Georget, K Aganovic, V Heinz, A Mathys
European Food Research and Technology 242 (6), 935-942, 2016
Food Supply Chains as Cyber-Physical Systems: A Path for More Sustainable Personalized Nutrition
S Smetana, K Aganovic, V Heinz
Food Engineering Reviews 13 (1), 92-103, 2021
High‐pressure processing of meat: Molecular impacts and industrial applications
T Bolumar, V Orlien, A Sikes, K Aganovic, KH Bak, C Guyon, AS Stübler, ...
Comprehensive Reviews in Food Science and Food Safety 20 (1), 332-368, 2021
Impact of pilot-scale processing (thermal, PEF, HPP) on the stability and bioaccessibility of polyphenols and proteins in mixed protein-and polyphenol-rich juice systems
AS Stübler, U Lesmes, A Juadjur, V Heinz, C Rauh, A Shpigelman, ...
Innovative Food Science & Emerging Technologies 64, 102426, 2020
Emerging technologies of meat processing
S Smetana, N Terjung, K Aganovic, AU Alahakoon, I Oey, V Heinz
Sustainable Meat Production and Processing, 181-205, 2019
Chilling prior to low intensity pulsed electric field processing improved vitamin C stability of carrot purée (Daucus carota cv. Nantes)
SY Leong, I Oey, D Clapperton, K Aganovic, S Toepfl
International Journal of Food Science & Technology 50 (8), 1757-1763, 2015
Influence of electron beam treatment on naturally contaminated red pepper (Capsicum annuum L.) powder: Kinetics of microbial inactivation and physicochemical quality changes
HW Woldemariam, M Kießling, SA Emire, PG Teshome, S Töpfl, ...
Innovative Food Science & Emerging Technologies 67, 102588, 2021
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