Digitale Bibliotheek
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                             55 gevonden resultaten
nr titel auteur tijdschrift jaar jaarg. afl. pagina('s) type
1 Acceleration of Swiss cheese ripening by microbial lipase without affecting its quality characteristics Rani, Sapna
2018
56 1 p. 497-506
artikel
2 AHLs-produced bacteria in refrigerated shrimp enhanced the growth and spoilage ability of Shewanella baltica Yu, Honglei
2018
56 1 p. 114-121
artikel
3 Antioxidant and physicochemical characteristics of unfermented and fermented pomegranate (Punica granatum L.) beverages Rios-Corripio, Gabriela
2018
56 1 p. 132-139
artikel
4 Application of high-intensity ultrasonic radiation coupled with papain treatment to modify functional properties of beef Longissimus lumborum Barekat, Sorour
2018
56 1 p. 224-232
artikel
5 Application of transglutaminase for quality improvement of whole soybean curd Wang, Chenzhi
2019
56 1 p. 233-244
artikel
6 Assessment of volatile compounds and sensory characteristics of Mexican hibiscus (Hibiscus sabdariffa L.) calyces hot beverages Avalos-Martínez, Erendira
2018
56 1 p. 360-366
artikel
7 Behavior and effect of combined starter cultures on microbiological and physicochemical characteristics of dry-cured ham Toledano, Antonia María
2018
56 1 p. 122-131
artikel
8 Cereal by-products as an important functional ingredient: effect of processing Luithui, Yoya
2018
56 1 p. 1-11
artikel
9 Changes in quality and phytochemical contents of avocado oil under different temperatures Resende, Lívia Maria Braga
2018
56 1 p. 401-408
artikel
10 Changes in the properties of Radix Aconiti Lateralis Preparata (Fuzi, processed aconite roots) starch during processing Yang, Xiao
2018
56 1 p. 24-29
artikel
11 Characterization of antimicrobial activities of olive phenolics on yeasts using conventional methods and mid-infrared spectroscopy Canal, Canan
2018
56 1 p. 149-158
artikel
12 Combined microwave processing and enzymatic proteolysis of bovine whey proteins: the impact on bovine β-lactoglobulin allergenicity El Mecherfi, Kamel Eddine
2018
56 1 p. 177-186
artikel
13 Composition, texture and microstructure appraisal of paneer coagulated with sour fruit juices Ahmed, Amina
2018
56 1 p. 253-261
artikel
14 Degradation kinetics of anthocyanin and physicochemical changes in fermented turnip juice exposed to pulsed UV light Karaoglan, Hatice Aybuke
2018
56 1 p. 30-39
artikel
15 Determination of benzo(a)pyrene in fried and baked foods by HPLC combined with vesicular coacervative supramolecular solvent extraction Yang, San-dong
2018
56 1 p. 428-435
artikel
16 Development and evaluation of retort pouch processed chhenapoda (cheese based baked sweet) Pal, U. S.
2018
56 1 p. 302-309
artikel
17 Development of rapid dipstick assay for food pathogens, Salmonella, by optimized parameters Çam, Dilek
2018
56 1 p. 140-148
artikel
18 Disinfectant of pummelo (Citrus Grandis L. Osbeck) fruit juice using gaseous ozone Shah, Nor Nadiah Abdul Karim
2018
56 1 p. 262-272
artikel
19 Disparate dynamic viscoelastic responses of wheat flour doughs coated with different oils for preventing water evaporation during time sweeps and their mechanisms decoupled Zhao, Xuewei
2018
56 1 p. 462-472
artikel
20 Drying kinetics of probiotic-impregnated murta (Ugni molinae T.) berries Zura-Bravo, Liliana
2018
56 1 p. 103-113
artikel
21 Effect of cultivar and season on the robustness of PLS models for soluble solid content prediction in apricots using FT-NIRS Özdemir, İbrahim Sani
2018
56 1 p. 330-339
artikel
22 Effect of drying procedures on nutritional composition, bioactive compounds and antioxidant activity of wheatgrass (Triticum aestivum L) Devi, Chingakham Basanti
2018
56 1 p. 491-496
artikel
23 Effect of methanolic Prosopis farcta extract on storage stabilization of canola oil Shahbazi, Yasser
2018
56 1 p. 420-427
artikel
24 Effect of monoglyceride content on emulsion stability and rheology of mayonnaise Kantekin-Erdogan, Meryem Nur
2018
56 1 p. 443-450
artikel
25 Effect of pepsin and SO2 treatments on yield and properties of starch from Tabat and Wad-baco sorghum cultivars Mohammed, Omima E. F.
2018
56 1 p. 93-102
artikel
26 Effect of pH on physicochemical properties of oil bodies from different oil crops Wang, Wan
2018
56 1 p. 49-58
artikel
27 Effect of spray-drying and extrusion on physicochemical characteristics of sweet potato starch Santos, Thaís Paes Rodrigues dos
2018
56 1 p. 376-383
artikel
28 Effect of the addition of liquid whey from cheese making factory on the physicochemical properties of whey protein isolate gels made by high hydrostatic pressure Torres, Edwin F.
2018
56 1 p. 245-252
artikel
29 Effects of different molecular weight water-extractable arabinoxylans on the physicochemical properties and structure of wheat gluten Zhu, Yunping
2018
56 1 p. 340-349
artikel
30 Effects of high pressure processing on the physicochemical and microbiological parameters, bioactive compounds, and antioxidant activity of a lemongrass-lime mixed beverage Kieling, Dirlei Diedrich
2018
56 1 p. 409-419
artikel
31 Effects of pectin and emulsifiers on the physical and nutritional qualities and consumer acceptability of wheat composite dough and bread Ajibade, Betty Olusola
2018
56 1 p. 83-92
artikel
32 Effects of replacing fat by betaglucans from Ganoderma lucidum on batter and cake properties Lindarte Artunduaga, Jairo
2018
56 1 p. 451-461
artikel
33 Effects of sprouted and fermented quinoa (Chenopodium quinoa) on glycemic index of diet and biochemical parameters of blood of Wistar rats fed high carbohydrate diet Lopes, Cristiane de Oliveira
2018
56 1 p. 40-48
artikel
34 Effects of two sweet cherry cultivars (Prunus avium L., cvv. ‘Ferrovia’ and ‘Lapins’) on the shelf life of an innovative bakery product De Pilli, Teresa
2018
56 1 p. 310-320
artikel
35 Encapsulation of EPA and DHA concentrate from Kilka fish oil by milk proteins and evaluation of its oxidative stability Hosseini, Hamed
2018
56 1 p. 59-70
artikel
36 Evaluation of kinetic parameters in prevention of quality loss in stored almond pastes with added natural antioxidant Ciftci, Dilek
2019
56 1 p. 483-490
artikel
37 Extraction of diverse polyphenols in relation with storage periods of Citrus paradisi CV. Shamber through HPLC–DAD technique using different solvent Ahmed, Waseem
2018
56 1 p. 384-390
artikel
38 Impact of potatoes deep-frying on common monounsaturated-rich vegetable oils: a comparative study Santos, Carla S. P.
2018
56 1 p. 290-301
artikel
39 Milling and thermal treatment induced changes on phenolic components and antioxidant activities of pigmented rice flours Sapna, Indrakumar
2018
56 1 p. 273-280
artikel
40 NMR-based and chemometric approaches applicable to adulteration studies for assessment of the botanical origin of edible oils Ravaglia, Luciana Marçal
2018
56 1 p. 507-511
artikel
41 Occurrence and characterization of Listeria monocytogenes from beef jerky processing line Coradini, Marcia Goulart Lopes
2018
56 1 p. 436-442
artikel
42 Optimisation of extraction protocol for Carica papaya L. to obtain phenolic rich phyto-extract with prospective application in chevon emulsion system Jagtap, Niraj S.
2018
56 1 p. 71-82
artikel
43 Physical and textural properties of biscuits containing jet milled rye and barley flour Drakos, Antonios
2018
56 1 p. 367-375
artikel
44 Physicochemical and functional properties of ash gourd/bottle gourd beverages blended with jamun Palamthodi, Shanooba
2018
56 1 p. 473-482
artikel
45 Physiological response, antioxidant enzyme activities and conservation of banana treated with ethanol vapor França, Daiane Luckmann Balbinotti de
2018
56 1 p. 208-216
artikel
46 Postharvest treatments of salicylic acid, oxalic acid and putrescine influences bioactive compounds and quality of pomegranate during controlled atmosphere storage Koyuncu, Mehmet Ali
2018
56 1 p. 350-359
artikel
47 Production, partial characterization and antioxidant properties of exopolysaccharide α-d-glucan produced by Leuconostoc lactis KC117496 isolated from an idli batter Saravanan, Chinnashanmugam
2018
56 1 p. 159-166
artikel
48 Production, pomological and nutraceutical properties of apricot Moustafa, Khaled
2018
56 1 p. 12-23
artikel
49 Purification and catalytic behavior optimization of lactose degrading β-galactosidase from Aspergillus nidulans Kamran, Aysha
2018
56 1 p. 167-176
artikel
50 Quality of ready-to-eat komal chawal produced by brown rice parboiling method Wahengbam, Elizabeth Devi
2018
56 1 p. 187-199
artikel
51 Rheological and thermal study of structured oils: avocado (Persea americana) and sacha inchi (Plukenetia volubilis L.) systems Herazo, Merly Álvarez
2018
56 1 p. 321-329
artikel
52 Simultaneous extraction of phenolics and essential oil from peppermint by pressurized hot water extraction Çam, Mustafa
2018
56 1 p. 200-207
artikel
53 Starch granule size and amylopectin chain length influence starch in vitro enzymatic digestibility in selected rice mutants with similar amylose concentration Ramadoss, Bharathi Raja
2018
56 1 p. 391-400
artikel
54 The impact of four processing methods on trypsin-, chymotrypsin- and alpha-amylase inhibitors present in underutilised legumes Choi, Wai Chuen
2018
56 1 p. 281-289
artikel
55 Underutilized Citrus sp. Pomelo (Citrus grandis) and Kachai lemon (Citrus jambhiri) exhale in phytochemicals and antioxidant potential Kumar, Dinesh
2018
56 1 p. 217-223
artikel
                             55 gevonden resultaten
 
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