| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Acetylation of rice starch in an aqueous medium for use in food
|
Colussi, Rosana
|
|
2015
|
62 |
2 |
p. 1076-1082
7 p.
|
artikel
|
| 2 |
Addition of acid-treated unripe plantain flour modified the starch digestibility, indigestible carbohydrate content and antioxidant capacity of semolina spaghetti
|
Almanza-Benitez, S.
|
|
2015
|
62 |
2 |
p. 1127-1133
7 p.
|
artikel
|
| 3 |
Addition of quinoa and amaranth flour in gluten-free breads: Temporal profile and instrumental analysis
|
Machado Alencar, Natália Manzatti
|
|
2015
|
62 |
2 |
p. 1011-1018
8 p.
|
artikel
|
| 4 |
A new polyunsaturated gelled emulsion as replacer of pork back-fat in burger patties: Effect on lipid composition, oxidative stability and sensory acceptability
|
Poyato, Candelaria
|
|
2015
|
62 |
2 |
p. 1069-1075
7 p.
|
artikel
|
| 5 |
A new technique to evaluate the effect of chitosan on properties of deep-fried Kurdish cheese nuggets by TOPSIS
|
Ansarifar, Elham
|
|
2015
|
62 |
2 |
p. 1211-1219
9 p.
|
artikel
|
| 6 |
Baked snack from green apples formulated with the addition of isomalt
|
Tavera-Quiroz, María José
|
|
2015
|
62 |
2 |
p. 1004-1010
7 p.
|
artikel
|
| 7 |
Biscuit dough structural changes during heating: Influence of shortening and cellulose ether emulsions
|
Sanz, T.
|
|
2015
|
62 |
2 |
p. 962-969
8 p.
|
artikel
|
| 8 |
Bread enriched with Chenopodium quinoa leaves powder – The procedures for assessing the fortification efficiency
|
Gawlik-Dziki, Urszula
|
|
2015
|
62 |
2 |
p. 1226-1234
9 p.
|
artikel
|
| 9 |
Calendar
|
|
|
2015
|
62 |
2 |
p. I-
1 p.
|
artikel
|
| 10 |
Caprine frozen yoghurt produced with fresh and spray dried jambolan fruit pulp (Eugenia jambolana Lam) and Bifidobacterium animalis subsp. lactis BI-07
|
Bezerra, M.
|
|
2015
|
62 |
2 |
p. 1099-1104
6 p.
|
artikel
|
| 11 |
Combined use of variable pressure scanning electron microscopy and confocal laser scanning microscopy best reveal microstructure of comminuted meat gels
|
Liu, Wenjie
|
|
2015
|
62 |
2 |
p. 1027-1033
7 p.
|
artikel
|
| 12 |
Detection of poultry egg freshness by dielectric spectroscopy and machine learning techniques
|
Soltani, Mahmoud
|
|
2015
|
62 |
2 |
p. 1034-1042
9 p.
|
artikel
|
| 13 |
Edible coatings from sunflower head pectin to reduce lipid uptake in fried potato chips
|
Hua, Xiao
|
|
2015
|
62 |
2 |
p. 1220-1225
6 p.
|
artikel
|
| 14 |
Editorial Board/Aims and Scope
|
|
|
2015
|
62 |
2 |
p. IFC-
1 p.
|
artikel
|
| 15 |
Effect of beta glucan and carboxymethyl cellulose on lipid oxidation and fatty acid composition of pre-cooked shrimp nugget during storage
|
Haghshenas, Mehrdad
|
|
2015
|
62 |
2 |
p. 1192-1197
6 p.
|
artikel
|
| 16 |
Effect of cooking method on the formation of 7-ketocholesterol in Atlantic hake (Merluccius hubbsi) and smooth weakfish (Cynoscion leiarchus) fillets
|
Freitas, M.T.
|
|
2015
|
62 |
2 |
p. 1141-1147
7 p.
|
artikel
|
| 17 |
Effect of ethanolic extract of coconut husk on gel properties of gelatin from swim bladder of yellowfin tuna
|
Kaewdang, Onouma
|
|
2015
|
62 |
2 |
p. 955-961
7 p.
|
artikel
|
| 18 |
Effect of peanut butter matrices on the fate of probiotics during simulated gastrointestinal passage
|
Klu, Yaa Asantewaa Kafui
|
|
2015
|
62 |
2 |
p. 983-988
6 p.
|
artikel
|
| 19 |
Effect of ε-polylysine in combination with alginate coating treatment on physicochemical and microbial characteristics of Japanese sea bass (Lateolabrax japonicas) during refrigerated storage
|
Cai, Luyun
|
|
2015
|
62 |
2 |
p. 1053-1059
7 p.
|
artikel
|
| 20 |
Effect of steaming on the quality characteristics of frozen cooked noodles
|
Luo, Li-Jun
|
|
2015
|
62 |
2 |
p. 1134-1140
7 p.
|
artikel
|
| 21 |
Effect of yerba mate (Ilex paraguariensis A. St. Hil.) infusion obtained by freeze concentration technology on antioxidant status of healthy individuals
|
Bremer Boaventura, Brunna Cristina
|
|
2015
|
62 |
2 |
p. 948-954
7 p.
|
artikel
|
| 22 |
Enhanced oxidative stability of extruded product containing polyunsaturated oils
|
Ying, DanYang
|
|
2015
|
62 |
2 |
p. 1105-1111
7 p.
|
artikel
|
| 23 |
Evaluation of bioactivity of pomegranate fruit extract against Alicyclobacillus acidoterrestris DSM 3922 vegetative cells and spores in apple juice
|
Molva, Celenk
|
|
2015
|
62 |
2 |
p. 989-995
7 p.
|
artikel
|
| 24 |
Identification of selected Lactobacillus strains isolated from Siahmazgi cheese and study on their behavior after inoculation in fermented-sausage model medium
|
Kargozari, Mina
|
|
2015
|
62 |
2 |
p. 1177-1183
7 p.
|
artikel
|
| 25 |
In-vitro antibacterial activity of plant based phenolic compounds for food safety and preservation
|
Makwana, Sanjaysinh
|
|
2015
|
62 |
2 |
p. 935-939
5 p.
|
artikel
|
| 26 |
Lactobacillus acidophilus La-05 encapsulated by spray drying: Effect of mucilage and protein from flaxseed (Linum usitatissimum L.)
|
Bustamante, Mariela
|
|
2015
|
62 |
2 |
p. 1162-1168
7 p.
|
artikel
|
| 27 |
Obtention of dietary fibre enriched fractions from peach bagasse using ethanol pre-treatment and microwave drying
|
Nieto Calvache, Jhon E.
|
|
2015
|
62 |
2 |
p. 1169-1176
8 p.
|
artikel
|
| 28 |
Optimal harvesting period for cvs. Madural and Verdeal Transmontana, based on antioxidant potential and phenolic composition of olives
|
Sousa, Anabela
|
|
2015
|
62 |
2 |
p. 1120-1126
7 p.
|
artikel
|
| 29 |
Photoprotection of folic acid upon encapsulation in food-grade amaranth (Amaranthus hypochondriacus L.) protein isolate – Pullulan electrospun fibers
|
Aceituno-Medina, Marysol
|
|
2015
|
62 |
2 |
p. 970-975
6 p.
|
artikel
|
| 30 |
Physical properties of a frozen yogurt fortified with a nano-emulsion containing purple rice bran oil
|
Alfaro, Luis
|
|
2015
|
62 |
2 |
p. 1184-1191
8 p.
|
artikel
|
| 31 |
Physical quality of snacks and technological properties of pre-gelatinized flours formulated with cassava starch and dehydrated cassava bagasse as a function of extrusion variables
|
Fiorda, Fernanda Assumpção
|
|
2015
|
62 |
2 |
p. 1112-1119
8 p.
|
artikel
|
| 32 |
Physicochemical properties of long rice grain varieties in relation to gluten free bread quality
|
Cornejo, Fabiola
|
|
2015
|
62 |
2 |
p. 1203-1210
8 p.
|
artikel
|
| 33 |
Physicochemical properties of native and partially gelatinized high-amylose jackfruit (Artocarpus heterophyllus Lam.) seed starch
|
Tran, Phuong Lan
|
|
2015
|
62 |
2 |
p. 1091-1098
8 p.
|
artikel
|
| 34 |
Proteomic analysis of meat exudates to discriminate fresh and freeze-thawed porcine longissimus thoracis muscle
|
Kim, Gap-Don
|
|
2015
|
62 |
2 |
p. 1235-1238
4 p.
|
artikel
|
| 35 |
Quality and sensory attributes of apple and quince leathers made without preservatives and with enhanced antioxidant activity
|
Torres, Carolina A.
|
|
2015
|
62 |
2 |
p. 996-1003
8 p.
|
artikel
|
| 36 |
Rapid and non-invasive detection of fish microbial spoilage by visible and near infrared hyperspectral imaging and multivariate analysis
|
Cheng, Jun-Hu
|
|
2015
|
62 |
2 |
p. 1060-1068
9 p.
|
artikel
|
| 37 |
Reduction of omega-3 oil oxidation in stable emulsion of caseinate-omega-3 oil-oat beta-glucan
|
Liu, Sean X.
|
|
2015
|
62 |
2 |
p. 1083-1090
8 p.
|
artikel
|
| 38 |
Stability of food grade antioxidants formulation to use as preservatives on stored peanut
|
Girardi, Natalia Soledad
|
|
2015
|
62 |
2 |
p. 1019-1026
8 p.
|
artikel
|
| 39 |
Systematic approach for the development of fruit wines from industrially processed fruit concentrates, including optimization of fermentation parameters, chemical characterization and sensory evaluation
|
Coelho, Eduardo
|
|
2015
|
62 |
2 |
p. 1043-1052
10 p.
|
artikel
|
| 40 |
The advantages of disposable screen-printed biosensors in a bioelectronic tongue for the analysis of grapes
|
Medina-Plaza, C.
|
|
2015
|
62 |
2 |
p. 940-947
8 p.
|
artikel
|
| 41 |
Tracing chemical and sensory characteristics of baru oil during storage under nitrogen
|
Pineli, Lívia
|
|
2015
|
62 |
2 |
p. 976-982
7 p.
|
artikel
|
| 42 |
Umami taste amino acids produced by hydrolyzing extracted protein from tomato seed meal
|
Zhang, Yin
|
|
2015
|
62 |
2 |
p. 1154-1161
8 p.
|
artikel
|
| 43 |
Use of bio-protective cultures to improve the shelf-life and the sensorial characteristics of commercial hamburgers
|
Comi, Giuseppe
|
|
2015
|
62 |
2 |
p. 1198-1202
5 p.
|
artikel
|
| 44 |
Xylanase as a processing aid for papads, an Indian traditional food based on black gram
|
Awalgaonkar, Gauri
|
|
2015
|
62 |
2 |
p. 1148-1153
6 p.
|
artikel
|
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