nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
Accelerated aging of jasmine brown rice by high-temperature fluidization technique
|
Jaisut, Donludee |
|
2009 |
|
5-6 |
p. 674-681 8 p. |
artikel |
2 |
An exopolysaccharide from a probiotic: Biosynthesis dynamics, composition and emulsifying activity
|
Kodali, Vidya Prabhakar |
|
2009 |
|
5-6 |
p. 695-699 5 p. |
artikel |
3 |
Antioxidant and lipoxygenase inhibitory activities of pumpkin seed extracts
|
Xanthopoulou, Marianna N. |
|
2009 |
|
5-6 |
p. 641-646 6 p. |
artikel |
4 |
Antioxidative properties of peptides prepared from tuna cooking juice hydrolysates with orientase (Bacillus subtilis)
|
Hsu, Kuo-Chiang |
|
2009 |
|
5-6 |
p. 647-652 6 p. |
artikel |
5 |
Application of high hydrostatic pressure to control enzyme related fresh seafood texture deterioration
|
Ashie, I.N.A. |
|
1996 |
|
5-6 |
p. 569-575 7 p. |
artikel |
6 |
A study of volatile “trapping” in spray dried whey protein concentrate by “crushing” and/or vacuuming, and detection by solid-phase microextraction/gas chromatography/mass spectrometry
|
Stevenson, Ralph J. |
|
1996 |
|
5-6 |
p. 495-504 10 p. |
artikel |
7 |
Coacervate formation of α-lactalbumin–chitosan and β-lactoglobulin–chitosan complexes
|
Lee, An-Cheol |
|
2009 |
|
5-6 |
p. 733-738 6 p. |
artikel |
8 |
Comparative study of commercially available cocoa products in terms of their bioactive composition
|
Belščak, Ana |
|
2009 |
|
5-6 |
p. 707-716 10 p. |
artikel |
9 |
Composition, morphology, molecular structure, and physicochemical properties of starches from newly released chickpea (Cicer arietinum L.) cultivars grown in Canada
|
Hughes, T. |
|
2009 |
|
5-6 |
p. 627-635 9 p. |
artikel |
10 |
Conference calendar
|
|
|
1996 |
|
5-6 |
p. 585-588 4 p. |
artikel |
11 |
Conformations and structures of milk proteins adsorbed to oil-water interfaces
|
Dalgleish, Douglas G. |
|
1996 |
|
5-6 |
p. 541-547 7 p. |
artikel |
12 |
Detection of filter media derived haze in apple juice concentrate
|
Beveridge, T. |
|
1996 |
|
5-6 |
p. 577-583 7 p. |
artikel |
13 |
Development and characterization of extruded snacks from New Zealand Taewa (Maori potato) flours
|
Singh, Jaspreet |
|
2009 |
|
5-6 |
p. 666-673 8 p. |
artikel |
14 |
Differentiation of Lactobacillus helveticus strains using molecular typing methods
|
Drake, M.A. |
|
1996 |
|
5-6 |
p. 451-455 5 p. |
artikel |
15 |
3D Microstructure of supercritical fluid extrudates. II: Cell anisotropy and the mechanical properties
|
Cho, K.Y. |
|
2009 |
|
5-6 |
p. 603-611 9 p. |
artikel |
16 |
3D microstructure of supercritical fluid extrudates I: Melt rheology and microstructure formation
|
Cho, K.Y. |
|
2009 |
|
5-6 |
p. 595-602 8 p. |
artikel |
17 |
Editorial Board
|
|
|
2009 |
|
5-6 |
p. IFC- 1 p. |
artikel |
18 |
Effect of clinical and probiotic Lactobacillus rhamnosus strains on intestinal permeability and bacterial translocation in healthy and colitic rats
|
Frias, Rafael |
|
2009 |
|
5-6 |
p. 636-640 5 p. |
artikel |
19 |
Effect of polymers and storage temperature on the stability of freeze-dried lactic acid bacteria
|
Champagne, Claude P. |
|
1996 |
|
5-6 |
p. 555-562 8 p. |
artikel |
20 |
Effect of stretching pre-rigor muscle on the backscattering of polarized near-infrared
|
Swatland, H.J. |
|
1996 |
|
5-6 |
p. 445-449 5 p. |
artikel |
21 |
Effects of location and spacing of reverse screw and kneading element combination during twin-screw extrusion of starchy and proteinaceous blends
|
Gogoi, Binoy K. |
|
1996 |
|
5-6 |
p. 505-512 8 p. |
artikel |
22 |
Espresso coffee (EC) by POD: Study of thermal profile during extraction process and influence of water temperature on chemical–physical and sensorial properties
|
Albanese, D. |
|
2009 |
|
5-6 |
p. 727-732 6 p. |
artikel |
23 |
Evaluation of pure bacterial culture from fermented cassava as soy-yoghurt starter: a research note
|
Nsofor, L.M. |
|
1996 |
|
5-6 |
p. 549-553 5 p. |
artikel |
24 |
Foaming properties of sugar-egg mixtures with milk protein concentrates
|
Yankov, Stefan |
|
1996 |
|
5-6 |
p. 521-525 5 p. |
artikel |
25 |
Fungal biotechnology in food and feed processing
|
Ghorai, Shakuntala |
|
2009 |
|
5-6 |
p. 577-587 11 p. |
artikel |
26 |
Medicinal and therapeutic potentialities of tea (Camellia sinensis L.) – A review
|
Sharangi, A.B. |
|
2009 |
|
5-6 |
p. 529-535 7 p. |
artikel |
27 |
Nigerian indigenous fermented foods: their traditional process operation, inherent problems, improvements and current status
|
Iwuoha, Chinyere I. |
|
1996 |
|
5-6 |
p. 527-540 14 p. |
artikel |
28 |
Osmodehydrofreezing of apples: structural and textural effects
|
Tregunno, N.B. |
|
1996 |
|
5-6 |
p. 471-479 9 p. |
artikel |
29 |
Physicochemical and functional properties of acidic and basic polypeptides of soy glycinin
|
Yuan, De-Bao |
|
2009 |
|
5-6 |
p. 700-706 7 p. |
artikel |
30 |
Pressure, torque, and energy responses of a twin screw extruder at high moisture contents
|
Akdogan, Hulya |
|
1996 |
|
5-6 |
p. 423-429 7 p. |
artikel |
31 |
Prevalence and survival of Campylobacter in Egyptian dairy products
|
El-Sharoud, Walid M. |
|
2009 |
|
5-6 |
p. 622-626 5 p. |
artikel |
32 |
Quality changes in dehydrated dasheen leaves: effects of blanching pre-treatments and drying conditions
|
Maharaj, Vashti |
|
1996 |
|
5-6 |
p. 563-568 6 p. |
artikel |
33 |
Selection of probiotic bacteria for the fermentation of a soy beverage in combination with Streptococcus thermophilus
|
Champagne, C.P. |
|
2009 |
|
5-6 |
p. 612-621 10 p. |
artikel |
34 |
Sesquiterpene lactones in chicory (Cichorium intybus L.)
|
Peters, Angeline M. |
|
1996 |
|
5-6 |
p. 439-444 6 p. |
artikel |
35 |
Starch noodles: History, classification, materials, processing, structure, nutrition, quality evaluating and improving
|
Tan, Hong-Zhuo |
|
2009 |
|
5-6 |
p. 551-576 26 p. |
artikel |
36 |
State of art of the application of membrane technology to vegetable oils: A review
|
de Morais Coutinho, Cesar |
|
2009 |
|
5-6 |
p. 536-550 15 p. |
artikel |
37 |
Structure analysis of a neutral polysaccharide isolated from green tea
|
Wang, Yuanfeng |
|
2009 |
|
5-6 |
p. 739-745 7 p. |
artikel |
38 |
Synchrotron study on crystallization kinetics of milk fat under shear flow
|
Mazzanti, Gianfranco |
|
2009 |
|
5-6 |
p. 682-694 13 p. |
artikel |
39 |
The effect of osmotic adjustment on the mechanical properties of potato parenchyma
|
Scanlon, M.G. |
|
1996 |
|
5-6 |
p. 481-488 8 p. |
artikel |
40 |
The effect of sample storage and homogenisation techniques on the chemical composition and near infrared spectra of white grapes
|
Cynkar, Wieslawa |
|
2009 |
|
5-6 |
p. 653-658 6 p. |
artikel |
41 |
The influence of subcutaneous fat thickness and marbling on beef
|
Jeremiah, L.E. |
|
1996 |
|
5-6 |
p. 513-520 8 p. |
artikel |
42 |
The relationship of chemical components to flavor attributes of bacon and ham
|
Jeremiah, L.E. |
|
1996 |
|
5-6 |
p. 457-464 8 p. |
artikel |
43 |
The use of sedimentation field-flow fractionation in the size characterization of bovine milk fat globules as affected by heat treatment
|
Raikos, Vassilios |
|
2009 |
|
5-6 |
p. 659-665 7 p. |
artikel |
44 |
Traditional fermented foods and beverages in Burundi
|
Aloys, Nzigamasabo |
|
2009 |
|
5-6 |
p. 588-594 7 p. |
artikel |
45 |
Use of an artificial mouth to study bread aroma
|
Poinot, Pauline |
|
2009 |
|
5-6 |
p. 717-726 10 p. |
artikel |
46 |
Use of fibre optics to study the transition from clear to opaque whey protein gels
|
Barbut, S. |
|
1996 |
|
5-6 |
p. 465-469 5 p. |
artikel |
47 |
Variations of non-protein nitrogen in six Spanish legumes according to the extraction method used
|
Periago, M.J. |
|
1996 |
|
5-6 |
p. 489-494 6 p. |
artikel |
48 |
Viability of Bifidobacterium bifidum and its effect on quality of frozen Zabady
|
Kebary, K.M.K. |
|
1996 |
|
5-6 |
p. 431-437 7 p. |
artikel |