Petr Dejmek
Titel
professor
Organisation
046-2229810
Petr [dot] Dejmek [at] food [dot] lth [dot] se
Publikationer (hämtat ur Lunds universitets publikationsdatabas)
författare
- 2013
- 2012
- Edible proteins from coconut milk press cake; one step alkaline extraction and characterization by electrophoresis and mass spectrometry
- Effect of pulsed electric field on the germination of barley seeds
- Emulsion stabilising capacity of intact starch granules modified by heat treatment or octenyl succinyl succinic anhydride
- Gas in Scattering Media Absorption Spectroscopy (GASMAS) Detected Persistent Vacuum in Apple Tissue After Vacuum Impregnation
- Quinoa starch granules as stabilizing particles for production of Pickering emulsions
- Quinoa starch granules: a candidate for stabilising food-grade Pickering emulsions.
- 2010
- Characterization of the agglomeration of roasted shredded cassava (Manihot esculenta crantz) roots
- Determination of heat transfer coefficient during high pressure frying of potatoes
- Electropermeabilization of apple tissue: Effect of cell size, cell size distribution and cell orientation
- Gloss measurements of raw agricultural products using image analysis
- 2009
- Cyanogenic Potential of Roasted Cassava (Manihot esculenta Crantz) roots Rale from Inhambane Province, Mozambique
- Effects of Pulsed Electric Field on the Viscoelastic Properties of Potato Tissue
- Metabolomic evaluation of pulsed electric field-induced stress on potato tissue
- Production of vegetable oil in milk emulsions using membrane emulsification
- 2008
- 2007
- A dynamic object-oriented model for efficient simulation of fluid dispersion in turbulent flow with varying fluid properties
- CFD simulation and ERT visualization of the displacement of yoghurt by water on industrial scale
- Colour and image texture analysis in classification of commercial potato chips
- Fuzzy traceability: A process simulation derived extension of the traceability concept in continuous food processing
- Liquid droplet-like behaviour of whole casein aggregates adsorbed on graphite studied by nanoindentation with AFM
- Soaking in a NaCl solution produce paler potato chips
- 2006
- Calibrated color measurements of agricultural foods using image analysis
- Discussion session on food gels
- Dynamic object-oriented heat exchanger models for simulation of fluid property transitions
- Interactions between EPS-producing Streptococcus thermophilus strains in mixed yoghurt cultures
- Plug flow of yoghurt in piping as determined by cross-correlated dual-plane electrical resistance tomography
- Primary proteolysis studied in a cast cheese made from microfiltered milk
- Sensor fusion as a tool to monitor dynamic dairy processes
- Sensory and rheological screening of exopolysaccharide producing strains of bacterial yoghurt cultures
- 2005
- Effect of pulsed electric field pretreatment on solid-liquid expression from potato tissue
- Nanorheological properties of casein
- Plasmin activity in UHT milk produced by direct systems
- Primary proteolysis studied in a cast cheese produced from microfiltered milk
- Relation between sensory texture properties and exopolysaccharide distribution in set and in stirred yoghurts produced with different starter cultures
- The electrical conductivity of milk - The effect of dilution and temperature
- 2004
- Dansk mejeriingeniører - på engelsk
- Enhancement of solid-liquid expression by pulsed electric field pretreatment: Study on potato
- Evaluation of the texture of fried potatoes
- Master of science in dairy science and technology : a colloboration between three universities in the Øresund Region
- Osmotic-treatment-induced cell death and osmotic processing kinetics of apples with characterised raw material properties
- Pulsed electric field treatment for solid-liquid extraction of red beetroot pigment
- Pulsed electric field treatment for solid-liquid extraction of red beetroot pigment: mathematical modelling of mass transfer
- Studies on some raw material characteristics in different Swedish apple varieties
- The syneresis of rennet curd
- Using the Surface Evolver to model droplet formation processes in membrane emulsification
- Volume measurement method of potato chips
- 2003
- 2002
- Fusion of skim milk cheese curd grains: Development of a method to measure the fracture stress of the bonds between fused curd grains
- In situ visualization of the effect of a pulsed electric field on plant tissue
- Relationship between the electrical and rheological properties of potato tuber tissue after various forms of processing
- 1996
