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Using a novel spiral-filter press technology to biorefine horticultural by-products: the case of tomato, part I : process optimization and evaluation of the process impact on the antioxidative capacity

Lies Kips, Domien De Paepe, Nathalie Bernaert, Stephanie Van Weyenberg, Els Van Paemel, Marc De Loose UGent, Katleen Raes UGent and Bart Van Droogenbroek (2016) INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 38. p.198-205
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
Tomato juice, By-products, Spiral-filter press, Process optimization, Turbidity, Antioxidative capacity, JUICE, QUALITY, VEGETABLES, EXTRACTION, VISCOSITY, FLAVOR, COLOR, FOODS, PUREE
journal title
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
Innov. Food Sci. Emerg. Technol.
volume
38
pages
198 - 205
Web of Science type
Article
Web of Science id
000389397100025
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
2.573 (2016)
JCR rank
27/129 (2016)
JCR quartile
1 (2016)
ISSN
1466-8564
DOI
10.1016/j.ifset.2016.10.005
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
8136259
handle
http://hdl.handle.net/1854/LU-8136259
date created
2016-11-08 21:34:50
date last changed
2017-04-26 10:48:23
@article{8136259,
  author       = {Kips, Lies and De Paepe, Domien and Bernaert, Nathalie and Van Weyenberg, Stephanie and Van Paemel, Els and De Loose, Marc and Raes, Katleen and Van Droogenbroek, Bart},
  issn         = {1466-8564},
  journal      = {INNOVATIVE FOOD SCIENCE \& EMERGING TECHNOLOGIES},
  keyword      = {Tomato juice,By-products,Spiral-filter press,Process optimization,Turbidity,Antioxidative capacity,JUICE,QUALITY,VEGETABLES,EXTRACTION,VISCOSITY,FLAVOR,COLOR,FOODS,PUREE},
  language     = {eng},
  pages        = {198--205},
  title        = {Using a novel spiral-filter press technology to biorefine horticultural by-products: the case of tomato, part I : process optimization and evaluation of the process impact on the antioxidative capacity},
  url          = {http://dx.doi.org/10.1016/j.ifset.2016.10.005},
  volume       = {38},
  year         = {2016},
}

Chicago
Kips, Lies, Domien De Paepe, Nathalie Bernaert, Stephanie Van Weyenberg, Els Van Paemel, Marc De Loose, Katleen Raes, and Bart Van Droogenbroek. 2016. “Using a Novel Spiral-filter Press Technology to Biorefine Horticultural By-products: The Case of Tomato, Part I : Process Optimization and Evaluation of the Process Impact on the Antioxidative Capacity.” Innovative Food Science & Emerging Technologies 38: 198–205.
APA
Kips, L., De Paepe, D., Bernaert, N., Van Weyenberg, S., Van Paemel, E., De Loose, M., Raes, K., et al. (2016). Using a novel spiral-filter press technology to biorefine horticultural by-products: the case of tomato, part I : process optimization and evaluation of the process impact on the antioxidative capacity. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 38, 198–205.
Vancouver
1.
Kips L, De Paepe D, Bernaert N, Van Weyenberg S, Van Paemel E, De Loose M, et al. Using a novel spiral-filter press technology to biorefine horticultural by-products: the case of tomato, part I : process optimization and evaluation of the process impact on the antioxidative capacity. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2016;38:198–205.
MLA
Kips, Lies, Domien De Paepe, Nathalie Bernaert, et al. “Using a Novel Spiral-filter Press Technology to Biorefine Horticultural By-products: The Case of Tomato, Part I : Process Optimization and Evaluation of the Process Impact on the Antioxidative Capacity.” INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES 38 (2016): 198–205. Print.