Digitale Bibliotheek
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                             60 gevonden resultaten
nr titel auteur tijdschrift jaar jaarg. afl. pagina('s) type
1 Active modified atmosphere packaging of yellow bell pepper for retention of physico-chemical quality attributes Devgan, Kirandeep
2019
56 2 p. 878-888
artikel
2 Assessment of variability in lignan and fatty acid content in the germplasm of Sesamum indicum L. Dar, Aejaz Ahmad
2019
56 2 p. 976-986
artikel
3 Bioactive food derived peptides: a review on correlation between structure of bioactive peptides and their functional properties Karami, Zohreh
2019
56 2 p. 535-547
artikel
4 Capability of solvent retention capacity to quality of flat bread in three wheat cultivars Aghagholizadeh, Roya
2018
56 2 p. 775-782
artikel
5 Characteristics changes of Chinese bayberry (Myrica rubra) during different growth stages Wu, Dan
2018
56 2 p. 654-662
artikel
6 Characterization of a soy protein hydrolyzate for the development of a functional ingredient Conti, Juan P.
2019
56 2 p. 896-904
artikel
7 Characterization, processing potential and drivers for preference of pepper cultivars in the production of sweet or spicy jellies Almeida Alves, Jéssica
2018
56 2 p. 624-633
artikel
8 Coconut milk beverage fermented by Lactobacillus reuteri: optimization process and stability during refrigerated storage Mauro, Carolina Saori Ishii
2019
56 2 p. 854-864
artikel
9 Comparing the effects of conventional and microwave roasting methods for bioactive composition and the sensory quality of cold-pressed orange seed oil Aydeniz Güneşer, B.
2018
56 2 p. 634-642
artikel
10 Development of dehydrated products from peach palm–tucupi blends with edible film characteristics using refractive window Costa, Rebeca Desireé Sousa da
2019
56 2 p. 560-570
artikel
11 Development of shelf life kinetic model for fresh rainbow trout (Oncorhynchus mykiss) fillets stored under modified atmosphere packaging Nikzade, Vajihe
2019
56 2 p. 663-673
artikel
12 Dynamic rheological properties of corn starch-date syrup gels Mohamed, A. A.
2019
56 2 p. 927-936
artikel
13 Effect of blends of camel chymosin and microbial rennet (Rhizomucor miehei) on chemical composition, proteolysis and residual coagulant activity in Iranian Ultrafiltered White cheese Soltani, Mostafa
2019
56 2 p. 589-598
artikel
14 Effect of ethyl oleate pretreatment on blueberry (Vaccinium corymbosum L.): drying kinetics, antioxidant activity, and structure of wax layer An, Kejing
2019
56 2 p. 783-791
artikel
15 Effect of fermentation on water mobility and distribution in fermented cornmeal using LF-NMR and its correlation with substrate Yang, Shuang
2019
56 2 p. 1027-1036
artikel
16 Effect of karwanda (Carissa congesta Wight) and sugar addition on physicochemical characteristics of ash gourd (Benincasa hispida) and bottle gourd (Langenaria siceraria) based beverages Purohit, P.
2019
56 2 p. 1037-1045
artikel
17 Effect of mild roasting on Arabica and Robusta coffee beans contamination with polycyclic aromatic hydrocarbons Ciecierska, Marta
2018
56 2 p. 737-745
artikel
18 Effect of native and gelatinized starches from various sources on sponge cake making characteristics of wheat flour Bajaj, Ritika
2019
56 2 p. 1046-1055
artikel
19 Effect of operating parameters on milling quality and energy consumption of brown rice Meng, Xiangyi
2018
56 2 p. 674-682
artikel
20 Effect of sodium chloride concentration on off-flavor removal correlated to glucosinolate degradation and red radish anthocyanin stability Chen, Wentian
2019
56 2 p. 937-950
artikel
21 Effect of starter culture on microbiological, physiochemical and nutrition quality of Xiangxi sausage Du, Sha
2019
56 2 p. 811-823
artikel
22 Effect of sucrose ester and carboxymethyl cellulose on physical properties of coconut milk Thanatrungrueang, Narisara
2018
56 2 p. 607-613
artikel
23 Effects of apple, orange and carrot pomace powders on gluten-free batter rheology and cake properties Kırbaş, Zahide
2019
56 2 p. 914-926
artikel
24 Effects of incorporation of groundnut oil and hydrogenated fat on pasting and dough rheological properties of flours from wheat varieties Katyal, Mehak
2019
56 2 p. 1056-1065
artikel
25 Effects of ozone processing on patulin, phenolic compounds and organic acids in apple juice Diao, Enjie
2019
56 2 p. 957-965
artikel
26 Elemental composition and nutritional value of Araucaria angustifolia seeds from subtropical Brazil Barbosa, Julierme Zimmer
2019
56 2 p. 1073-1077
artikel
27 Evaluation of the hepatoprotective effect of combination between fermented camel milk and Rosmarinus officinalis leaves extract against CCl4 induced liver toxicity in mice Hamed, Houda
2019
56 2 p. 824-834
artikel
28 Extraction and purification of low molecular weight glutenin subunits using size exclusion chromatography Dangi, Priya
2019
56 2 p. 951-956
artikel
29 Foaming properties and air–water interfacial behavior of corn protein hydrolyzate–tannic acid complexes Wang, Yong-Hui
2019
56 2 p. 905-913
artikel
30 Impact of adding goldenberry (Physalis peruviana L.) on some quality characteristics and bio-functional properties of pasteurized carrot (Daucus carota L.) nectar Embaby, Hassan El-Sayed
2019
56 2 p. 966-975
artikel
31 Impact of sodium citrate on structural properties of gluten Amiri, Amir
2019
56 2 p. 1090-1093
artikel
32 Incidence and antimicrobial susceptibility of Staphylococcus aureus isolated from ready-to-eat foods of animal origin from tourist destinations of North-western Himalayas, Himachal Pradesh, India Lakhanpal, Priyanka
2019
56 2 p. 1078-1083
artikel
33 Inclusion of prebiotics on the viability of a commercial Lactobacillus casei subsp. rhamnosus culture in a tropical fruit beverage Bernal-Castro, Camila Andrea
2019
56 2 p. 987-994
artikel
34 Influence of extraction parameters and stability of betacyanins extracted from red amaranth during storage Das, Manoranjan
2018
56 2 p. 643-653
artikel
35 Influence of multigrain premix on nutritional, in-vitro and in-vivo protein digestibility of multigrain biscuit Ashwath Kumar, K.
2018
56 2 p. 746-753
artikel
36 Influence of processing conditions on bioactive compound extraction from Vitis vinifera L. var. Alicante Bouschet grape skin Ruíz-García, Yineth
2019
56 2 p. 1066-1072
artikel
37 Investigation of the effects of using quinoa flour on gluten-free cake batters and cake properties Bozdogan, Neslihan
2018
56 2 p. 683-694
artikel
38 In vitro digestion and domestic cooking improved the total antioxidant activity and carbohydrate-digestive enzymes inhibitory potential of selected edible mushrooms Ng, Zhi Xiang
2019
56 2 p. 865-877
artikel
39 Isolation and identification of enterotoxigenic Staphylococcus aureus isolates from Indian food samples: evaluation of in-house developed aptamer linked sandwich ELISA (ALISA) method Sundararaj, Naveen
2019
56 2 p. 1016-1026
artikel
40 Kinetics studies on effects of extraction techniques on bioactive compounds from Vernonia cinerea leaf Alara, O. R.
2018
56 2 p. 580-588
artikel
41 Mass transfer modeling of the antioxidant extraction of roselle flower (Hibiscus sabdariffa) Ochoa-Velasco, C. E.
2019
56 2 p. 1008-1015
artikel
42 Modelling, characterization and quality analysis of heated oil using electric moment and chemical properties Rubalya Valantina, S.
2018
56 2 p. 571-579
artikel
43 Morphological, pasting, and textural characterization of starches and their sub fractions of good and poor cookie making wheat varieties Devi, Amita
2018
56 2 p. 846-853
artikel
44 Novel, energy efficient and green cloud point extraction: technology and applications in food processing Arya, S. S.
2019
56 2 p. 524-534
artikel
45 Nutritional and antioxidant potential of some wild edible mushrooms of Nagaland, India Ao, Toshinungla
2019
56 2 p. 1084-1089
artikel
46 Nutritional quality of almond, canarium, cashew and pistachio and their oil photooxidative stability Bai, Shahla Hosseini
2018
56 2 p. 792-798
artikel
47 Optimization of microwave-assisted extraction of bioactive compounds from New Zealand and Chinese Asparagus officinalis L. roots Zhang, Hongxia
2019
56 2 p. 799-810
artikel
48 Optimization of process parameters for the development of finger millet based multigrain extruded snack food fortified with banana powder using RSM Sukumar, Aryasree
2018
56 2 p. 705-712
artikel
49 Photo and thermal stress of linseed oil and stabilization strategies Spatari, Claudia
2018
56 2 p. 614-623
artikel
50 Physical, mechanical, functional and chemical properties of Mexican pink pinion (Pinus pinea L.) Pensamiento-Niño, Christian A.
2018
56 2 p. 763-774
artikel
51 Physicochemical, structural and functional properties of native and irradiated starch: a review Bashir, Khalid
2019
56 2 p. 513-523
artikel
52 Production, application and health effects of banana pulp and peel flour in the food industry Amini Khoozani, Amir
2019
56 2 p. 548-559
artikel
53 Quality characterization and effect of sonication time on bioactive properties of honey from North East India Mahnot, Nikhil Kumar
2018
56 2 p. 724-736
artikel
54 Quality protein maize based muffins: influence of non-gluten proteins on batter and muffin characteristics Bala, Manju
2018
56 2 p. 713-723
artikel
55 Stabilization of rice bran milling fractions using microwave heating and its effect on storage Lavanya, M. N.
2019
56 2 p. 889-895
artikel
56 Stabilizing corn oil using the lemon balm (Melissa officinalis) antioxidants extracted by subcritical water Farahmandfar, Reza
2018
56 2 p. 695-704
artikel
57 Sugar profile, volatile compounds, composition and antioxidant activity of Sukkari date palm fruit Siddeeg, Azhari
2018
56 2 p. 754-762
artikel
58 Synthesis of cocoa butter substitutes from Cinnamomum camphora seed oil and fully hydrogenated palm oil by enzymatic interesterification Ma, Xiaoyu
2019
56 2 p. 835-845
artikel
59 The profile of organic acids and polyphenols in apple wines fermented with different yeast strains Maslov Bandić, Luna
2018
56 2 p. 599-606
artikel
60 Valorisation of black carrot pomace: microwave assisted extraction of bioactive phytoceuticals and antioxidant activity using Box–Behnken design Kumar, Manoj
2019
56 2 p. 995-1007
artikel
                             60 gevonden resultaten
 
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