Digitale Bibliotheek
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                             56 gevonden resultaten
nr titel auteur tijdschrift jaar jaarg. afl. pagina('s) type
1 A comparison study of bioaccessibility of soy protein gel induced by magnesiumchloride, glucono-δ-lactone and microbial transglutaminase Rui, Xin
2016
71 C p. 234-242
9 p.
artikel
2 A fermented tea with high levels of gallic acid processed by anaerobic solid-state fermentation Huang, Youyi
2016
71 C p. 260-267
8 p.
artikel
3 Calendar 2016
71 C p. I-
1 p.
artikel
4 Characterisation of lactic acid bacteria from Turkish sourdough and determination of their exopolysaccharide (EPS) production characteristics Dertli, Enes
2016
71 C p. 116-124
9 p.
artikel
5 Determination of polyphenols in grape-based nutraceutical products using high resolution mass spectrometry López-Gutiérrez, Noelia
2016
71 C p. 249-259
11 p.
artikel
6 Development and characterization of alginate microcapsules containing Bifidobacterium BB-12 produced by emulsification/internal gelation followed by freeze drying Holkem, Augusto Tasch
2016
71 C p. 302-308
7 p.
artikel
7 Development of a potentially probiotic food through fermentation of Andean tubers Mosso, Ana Laura
2016
71 C p. 184-189
6 p.
artikel
8 Development of UV-treated cooked germinated brown rice and effect of UV-C treatment on its storability, GABA content, and quality Jongyingcharoen, Jiraporn Sripinyowanich
2016
71 C p. 243-248
6 p.
artikel
9 Editorial Board/Aims and Scope 2016
71 C p. IFC-
1 p.
artikel
10 Effect of chitosan molecular weight as micro and nanoparticles on antibacterial activity against some soft rot pathogenic bacteria Mohammadi, Ali
2016
71 C p. 347-355
9 p.
artikel
11 Effect of commercial starter cultures on free amino acid, biogenic amine and free fatty acid contents in dry-cured foal sausage Domínguez, Rubén
2016
71 C p. 47-53
7 p.
artikel
12 Effect of duration of solid state fermentation by Aspergillus awamorinakazawa on antioxidant properties of wheat cultivars Sandhu, Kawaljit Singh
2016
71 C p. 323-328
6 p.
artikel
13 Effect of indigenous lactic acid bacteria isolated from goat milk and cheeses on folate and riboflavin content of fermented goat milk Pacheco Da Silva, Fabiana Fernanda
2016
71 C p. 155-161
7 p.
artikel
14 Effect of light emitting diode treatment on inactivation of Escherichia coli in milk Srimagal, A.
2016
71 C p. 378-385
8 p.
artikel
15 Effect of physical and physicochemical characteristics of chitosan on fat-binding capacities under in vitro gastrointestinal conditions Panith, Nootchanartch
2016
71 C p. 25-32
8 p.
artikel
16 Effect of TiO2 nanoparticles on the physico-mechanical and ultraviolet light barrier properties of fish gelatin/agar bilayer film Vejdan, Akbar
2016
71 C p. 88-95
8 p.
artikel
17 Effects of gamma irradiation on cytotoxicity and phenolic compounds of Thymus vulgaris L. and Mentha x piperita L. Pereira, Eliana
2016
71 C p. 370-377
8 p.
artikel
18 Enhancement of the viability of Lactobacillus rhamnosus ATCC 7469 in passion fruit juice: Application of a central composite rotatable design Farias, Natalie
2016
71 C p. 149-154
6 p.
artikel
19 Extending the shelf life of gluten-free fresh filled pasta by modified atmosphere packaging Sanguinetti, Anna Maria
2016
71 C p. 96-101
6 p.
artikel
20 Extraction of pectin from passion fruit peel assisted by ultrasound Freitas de Oliveira, Cibele
2016
71 C p. 110-115
6 p.
artikel
21 Factors controlling the turbidity of submicron emulsions stabilized by food biopolymers and natural surfactant Zhang, Jian
2016
71 C p. 162-168
7 p.
artikel
22 Fenugreek fibre in bread: Effects on dough development and bread quality Huang, Ganhui
2016
71 C p. 274-280
7 p.
artikel
23 Growth of Staphylococcus aureus in cooked ready-to-eat ground fish as affected by inoculum size and potassium sorbate as food preservative Tango, Charles Nkufi
2016
71 C p. 400-408
9 p.
artikel
24 Identification and characterization of plantaricin Q7, a novel plantaricin produced by Lactobacillus plantarum Q7 Liu, Hui
2016
71 C p. 386-390
5 p.
artikel
25 Identification of different domains of calpain from blood and goat skeletal muscle and their influence on quality during post-mortem ageing of meat during holding at 4 ± 1 °C Biswas, A.K.
2016
71 C p. 60-68
9 p.
artikel
26 Impact of blanching and freeze-thaw pretreatment on drying rate of carrot roots in relation to changes in cell membrane function and cell wall structure Ando, Yasumasa
2016
71 C p. 40-46
7 p.
artikel
27 Interactions of Ziziphora clinopodioides and Mentha spicata essential oils with chitosan and ciprofloxacin against common food-related pathogens Shahbazi, Yasser
2016
71 C p. 364-369
6 p.
artikel
28 Investigations of the effectiveness of nanoemulsions from sage oil as antibacterial agents on some food borne pathogens Moghimi, Roya
2016
71 C p. 69-76
8 p.
artikel
29 Isolation and bio-control of Extended Spectrum Beta-Lactamase (ESBL)-producing Escherichia coli contamination in raw chicken meat by using lytic bacteriophages Hoang Minh, Duc
2016
71 C p. 339-346
8 p.
artikel
30 Isolation of lactic acid bacteria with probiotic potentials from kimchi, traditional Korean fermented vegetable Lee, Kang Wook
2016
71 C p. 130-137
8 p.
artikel
31 Optimization of time-electric field combination for PPO inactivation in sugarcane juice by ohmic heating and its shelf life assessment Saxena, Juhi
2016
71 C p. 329-338
10 p.
artikel
32 Osmotic dehydration of yacon (Smallanthus sonchifolius): Optimization for fructan retention de Oliveira, Letícia Fernandes
2016
71 C p. 77-87
11 p.
artikel
33 Pasteurization and changes of casein and free amino acid contents of bovine milk by low-pressure CO2 microbubbles Kobayashi, F.
2016
71 C p. 221-226
6 p.
artikel
34 Physical and antioxidant properties of flexible soy protein isolate films by incorporating chestnut (Castanea mollissima) bur extracts Wang, Haixia
2016
71 C p. 33-39
7 p.
artikel
35 Physicochemical properties of β-carotene emulsions stabilized by chitosan–chlorogenic acid complexes Wei, Zihao
2016
71 C p. 295-301
7 p.
artikel
36 Physicochemical properties of sorghum and technological aptitude for popping. Nutritional changes after popping Llopart, E.E.
2016
71 C p. 316-322
7 p.
artikel
37 Physicochemical properties of whole wheat flour as affected by gamma irradiation Bhat, Naseer Ahmad
2016
71 C p. 175-183
9 p.
artikel
38 Physico-chemical, textural, sensory and antioxidant characteristics of gluten – Free cookies made from raw and germinated Chenopodium (Chenopodium album) flour Jan, Romee
2016
71 C p. 281-287
7 p.
artikel
39 Potential of monolaurin based food-grade nano-micelles loaded with nisin Z for synergistic antimicrobial action against Staphylococcus aureus Sadiq, Sara
2016
71 C p. 227-233
7 p.
artikel
40 Production and stability of nisin in whey protein concentrate Senan, Suja
2016
71 C p. 125-129
5 p.
artikel
41 Pulsed vacuum osmotic dehydration of tomatoes: Sodium incorporation reduction and kinetics modeling Corrêa, Jefferson Luiz Gomes
2016
71 C p. 17-24
8 p.
artikel
42 Reduction of mercury bioaccessibility using dietary strategies Jadán Piedra, C.
2016
71 C p. 10-16
7 p.
artikel
43 Removal of Escherichia coli in boning knives with different sanitizers Barbosa, Juliana
2016
71 C p. 309-315
7 p.
artikel
44 Rheological characteristics of Salvia sclarea seed gum solutions at different hydration temperature levels: Application of three interval thixotropy test (3ITT) Yılmaz, Mustafa Tahsin
2016
71 C p. 391-399
9 p.
artikel
45 Role of protease and oxidase activities involved in some technological aspects of the globe artichoke processing and storage Ricceri, James
2016
71 C p. 196-201
6 p.
artikel
46 Screening and characterization of potential probiotic and starter bacteria for plant fermentations Vera-Pingitore, Esteban
2016
71 C p. 288-294
7 p.
artikel
47 Sensory attributes and changes of physicochemical properties during storage of smoothies prepared from selected fruit Nowicka, Paulina
2016
71 C p. 102-109
8 p.
artikel
48 Soy protein hydrolysates fermentation: Effect of debittering and degradation of major soy allergens Meinlschmidt, P.
2016
71 C p. 202-212
11 p.
artikel
49 Stability study of lycopene-loaded lipid-core nanocapsules under temperature and photosensitization dos Santos, Priscilla Pereira
2016
71 C p. 190-195
6 p.
artikel
50 Studying the evolution of anthocyanin-derived pigments in a typical red wine of Southern Italy to assess its resistance to aging Dipalmo, Tiziana
2016
71 C p. 1-9
9 p.
artikel
51 Survival of spray dried microencapsulated Lactobacillus casei ATCC 393 in simulated gastrointestinal conditions and fermented milk Dimitrellou, Dimitra
2016
71 C p. 169-174
6 p.
artikel
52 Synchrotron X-ray Fluorescence Microscopy study of the diffusion of iron, manganese, potassium and zinc in parboiled rice kernels Oli, Prakash
2016
71 C p. 138-148
11 p.
artikel
53 The contribution of indigenous non-Saccharomyces wine yeast to improved aromatic quality of Cabernet Sauvignon wines by spontaneous fermentation Liu, Pei-Tong
2016
71 C p. 356-363
8 p.
artikel
54 The suitability of the ISO 11290-1 method for the detection of Listeria monocytogenes Engelhardt, Tekla
2016
71 C p. 213-220
8 p.
artikel
55 Viability and alternative uses of a dried powder, microencapsulated Lactobacillus plantarum without the use of cold chain or dairy products Coghetto, Chaline Caren
2016
71 C p. 54-59
6 p.
artikel
56 Washed cashew apple fiber (Anacardium occidentale L.) as fat replacer in chicken patties Guedes-Oliveira, Juliana M.
2016
71 C p. 268-273
6 p.
artikel
                             56 gevonden resultaten
 
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