Chantal Smout

发表

Application of sensitivity functions for analysing the impact of temperature non-uniformity in batch sterilizers

Stepan G. Akterian, Chantal Smout, Marc Hendrickx, 1998 .

Assessing preservation requirements

Chantal Smout, Marc Hendrickx, Indrawati, 2003 .

Process assessment and product history indicators

Chantal Smout, Ann Van Loey, Yann Guiavarc’h, 2001 .

High pressure assisted structure engineering of plant based foods

Chantal Smout, Ann Van Loey, Sandy Van Buggenhout, 2006 .

Modelling temperature variability in batch retorts and its impact on lethality distribution

Chantal Smout, Jorge C. Oliveira, Szabolcs Varga, 2000 .

Lethality distribution analysis of a four basket water cascading retort in rotary and static modes

Chantal Smout, Marc Hendrickx, Sz. Varga, 1997 .

Process calculation methods: state of the art

Chantal Smout, Marc Hendrickx, T. Haentjens, 1997 .

High Pressure Assisted Structure Engineering of Foods

Chantal Smout, S. Van Buggenhout, Thomas Duvetter, 2006 .

Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits (Capsicum annuum L.)

Chantal Smout, Ann Van Loey, Marc Hendrickx, 2008 .

Effect of preheating on thermal degradation kinetics of carrot texture

Chantal Smout, Marc Hendrickx, A. Van Loey, 2004 .

Mild‐Heat and High‐Pressure Inactivation of Carrot Pectin Methylesterase: A Kinetic Study

Chantal Smout, Thomas Duvetter, I. Verlent, 2003 .

Effect of preheating and calcium pre-treatment on pectin structure and thermal texture degradation: a case study on carrots

Chantal Smout, Ann Van Loey, Marc Hendrickx, 2005 .

Texture changes of processed fruits and vegetables: potential use of high-pressure processing

Chantal Smout, Ann Van Loey, Thomas Duvetter, 2008 .

Role of temperature distribution studies in the evaluation and identification of processing conditions for static and rotary water cascading retorts

Chantal Smout, Marc Hendrickx, A. Van Loey, 2001 .

19 – High hydrostatic pressure technology in food preservation

Chantal Smout, Ann Van Loey, Indrawati, 2003 .

Effects of high-pressure pretreatment and calcium soaking on the texture degradation kinetics of carrots during thermal processing

Chantal Smout, Marc Hendrickx, Daniel N. Sila, 2006 .

Non-enzymatic depolymerization of carrot pectin : Toward a better understanding of carrot texture during thermal processing

Chantal Smout, Ann Van Loey, Marc Hendrickx, 2006 .