| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Acetic Acid Spray Ineffective on Beef Carcasses With Low Bacteria Counts
|
Avens, J.S.
|
|
1996
|
29 |
1-2 |
p. 28-32
5 p.
|
artikel
|
| 2 |
Acknowledgement of Reviewers
|
|
|
1996
|
29 |
1-2 |
p. 195-
1 p.
|
artikel
|
| 3 |
Breakdown Products of Adenosine Triphosphate in Heated Fishery Products as an Indicator of Raw Material Freshness and of Storage Quality
|
Hattula, T.
|
|
1996
|
29 |
1-2 |
p. 135-139
5 p.
|
artikel
|
| 4 |
Comparison of Two Methods Used to Determine Apparent Heat Transfer Coefficient for Pouches Pasteurized in a Combination Oven
|
Xie, Guozhong
|
|
1996
|
29 |
1-2 |
p. 100-105
6 p.
|
artikel
|
| 5 |
Determination of Proteolysis in Swiss Cheese: Comparison of the Kjeldahl Method and a Spectrophotometric OPA Assay
|
Rohm, H.
|
|
1996
|
29 |
1-2 |
p. 191-194
4 p.
|
artikel
|
| 6 |
Effect of Hydration on Release of Volatiles from Cereal Foods
|
Clawson, Andrew R.
|
|
1996
|
29 |
1-2 |
p. 158-162
5 p.
|
artikel
|
| 7 |
Effect of Ionizing Radiation on Folates in Food
|
Müller, Harald
|
|
1996
|
29 |
1-2 |
p. 187-190
4 p.
|
artikel
|
| 8 |
Effect of Radio Frequency Energy on Biological Membranes and Microorganisms
|
Ponne, Carina T.
|
|
1996
|
29 |
1-2 |
p. 41-48
8 p.
|
artikel
|
| 9 |
Effects of Dairy Ingredients on some Chemical, Physico-chemical and Functional Properties of Minced Fish during Freezing and Frozen Storage
|
Anese, M.
|
|
1996
|
29 |
1-2 |
p. 151-157
7 p.
|
artikel
|
| 10 |
Effects of Grilling on Formation of Cholesterol Oxides in Seafood Products Rich in Polyunsaturated Fatty Acids
|
Ohshima, Toshiaki
|
|
1996
|
29 |
1-2 |
p. 94-99
6 p.
|
artikel
|
| 11 |
Effects of Purified Endo-β-xylanase and Endo-β-glucanase on the Structural and Baking Characteristics of Rye Doughs
|
Autio, K.
|
|
1996
|
29 |
1-2 |
p. 18-27
10 p.
|
artikel
|
| 12 |
Electrostatic-Enhanced Atomization for Spray Drying of Milk
|
Johnson, R.K.
|
|
1996
|
29 |
1-2 |
p. 71-81
11 p.
|
artikel
|
| 13 |
Factors Influencing Liquid-holding Capacity and Structural Changes During Heating of Comminuted Cod (Gadus morhuaL.) Muscle
|
Ofstad, Ragni
|
|
1996
|
29 |
1-2 |
p. 173-183
11 p.
|
artikel
|
| 14 |
Gloss of Fruits and Vegetables
|
Nussinovitch, A.
|
|
1996
|
29 |
1-2 |
p. 184-186
3 p.
|
artikel
|
| 15 |
High Pressure Induced Gel Formation of Haemoglobin and Whey Proteins at Elevated Temperatures
|
Van Camp, J.
|
|
1996
|
29 |
1-2 |
p. 49-57
9 p.
|
artikel
|
| 16 |
Identification of Lactic Spoilage Bacteria from Vacuum-packed Cooked Luncheon Meat and Induction of Repairable Injury By Mild Thermal Stress
|
Holley, Richard A.
|
|
1996
|
29 |
1-2 |
p. 114-122
9 p.
|
artikel
|
| 17 |
Influence of Entrapped Air on the Heating Behavior of a Model Food Packaged in Semi-Rigid Plastic Containers During Thermal Processing
|
Ramaswamy, H.S.
|
|
1996
|
29 |
1-2 |
p. 82-93
12 p.
|
artikel
|
| 18 |
Machine Recognition of Navel Orange Worm Damage in X-ray Images of Pistachio Nuts
|
Keagy, Pamela M.
|
|
1996
|
29 |
1-2 |
p. 140-145
6 p.
|
artikel
|
| 19 |
Microplate Assay of Free Amino Acids in Swiss Cheeses
|
Baer, A.
|
|
1996
|
29 |
1-2 |
p. 58-62
5 p.
|
artikel
|
| 20 |
On Triangle Tests and Latin Squares: a Method of Producing Test Plans
|
Dijksterhuis, Garmt
|
|
1996
|
29 |
1-2 |
p. 146-150
5 p.
|
artikel
|
| 21 |
Particle Structures of Encapsulated Milkfat Powders
|
Onwulata, C.I.
|
|
1996
|
29 |
1-2 |
p. 163-172
10 p.
|
artikel
|
| 22 |
PCR-based DNA Analysis for the Identification and Characterization of Food Components
|
Meyer, Rolf
|
|
1996
|
29 |
1-2 |
p. 1-9
9 p.
|
artikel
|
| 23 |
Predicting the Deformability Modulus of Multi-layered Texturized Fruits and Gels
|
Ben-Zion, O.
|
|
1996
|
29 |
1-2 |
p. 129-134
6 p.
|
artikel
|
| 24 |
Prolongation of the Shelf-life of Perishable Food Products using Biodegradable Films and Coatings
|
Guilbert, Stéphane
|
|
1996
|
29 |
1-2 |
p. 10-17
8 p.
|
artikel
|
| 25 |
Proteolytic Activity and Calcium Effect in Dark–firm–dry and Pale–soft–exudative Meat
|
Livisay, S.A.
|
|
1996
|
29 |
1-2 |
p. 123-128
6 p.
|
artikel
|
| 26 |
Studien zur Optimierung der Emulgator- und Hydrokolloidwirkungen in Weizenteigen und -broten
|
Brümmer, J.-M.
|
|
1996
|
29 |
1-2 |
p. 106-113
8 p.
|
artikel
|
| 27 |
The Influence of Thermal Processing on the Non-starch Polysaccharide (NSP) Content andin VitroDigestibility of Starch in Peas (Pisum sativum, L.)
|
Periago, M.J.
|
|
1996
|
29 |
1-2 |
p. 33-40
8 p.
|
artikel
|
| 28 |
The Sourdough Microflora. Characterization of Hetero- and Homofermentative Lactic Acid Bacteria, Yeasts and Their Interactions on the Basis of the Volatile Compounds Produced
|
Damiani, P.
|
|
1996
|
29 |
1-2 |
p. 63-70
8 p.
|
artikel
|
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