Digitale Bibliotheek
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                             65 gevonden resultaten
nr titel auteur tijdschrift jaar jaarg. afl. pagina('s) type
1 Ageing-induced changes in nutritional and anti-nutritional factors in cowpea (Vigna unguiculata L.) Shaheen, Reshma
2019
56 4 p. 1757-1765
artikel
2 Aonla phytochemicals: extraction, identification and quantification Kumari, Parveen
2019
56 4 p. 2278-2286
artikel
3 Application of an environmentally friendly preventive measure for the preservation of fresh vegetables Paulikienė, Simona
2019
56 4 p. 2147-2157
artikel
4 Color stability of fruit yogurt during storage Ścibisz, Iwona
2019
56 4 p. 1997-2009
artikel
5 Comparison and storage study of ultra-filtered clarified jamun (Syzygium cumini) juice Ghosh, Payel
2019
56 4 p. 1877-1889
artikel
6 Comparison of cultivated and wild chickpea genotypes for nutritional quality and antioxidant potential Kaur, Karamveer
2019
56 4 p. 1864-1876
artikel
7 Control of matting temperature during pressing of Paneer and its effect on Paneer quality Arvind, Suryawanshi Anup
2019
56 4 p. 1715-1722
artikel
8 Development of a computer vision system to estimate the colour indices of Kinnow mandarins Hadimani, Lingaraj
2019
56 4 p. 2305-2311
artikel
9 Development of a functional food (pan bread) using amla fruit powder Alkandari, Dina
2019
56 4 p. 2287-2295
artikel
10 Development of electrochemical biosensor based on CNT–Fe3O4 nanocomposite to determine formaldehyde adulteration in orange juice Kundu, Monika
2019
56 4 p. 1829-1840
artikel
11 Development of mathematical model for prediction of adulteration levels of cow ghee with vegetable fat using image analysis Wasnik, P. G.
2019
56 4 p. 2320-2325
artikel
12 Development of yuja (Citrus junos) beverage based on antioxidant properties and sensory attributes using response surface methodology Park, Jeong Ah
2019
56 4 p. 1854-1863
artikel
13 Dietary supplementation of saponins to improve the quality and oxidative stability of broiler chicken meat Bera, Indrajit
2019
56 4 p. 2063-2072
artikel
14 Effect of Brazilian green propolis on microorganism contaminants of surface of Gorgonzola-type cheese Correa, Frederico Teixeira
2019
56 4 p. 1978-1987
artikel
15 Effect of chickpea and spinach on extrusion behavior of corn grit Shevkani, Khetan
2019
56 4 p. 2257-2266
artikel
16 Effect of filtration on elimination of turbidity and changes in volatile compounds concentrations in plum distillates Balcerek, Maria
2019
56 4 p. 2049-2062
artikel
17 Effect of γ-irradiation on physico-chemical and antioxidant properties of galactan exopolysaccharide from Weissella confusa KR780676 Kavitake, Digambar
2019
56 4 p. 1766-1774
artikel
18 Effect of processing treatment on nutritional properties and phytochemical contents of aonla (Emblica officinalis) juice Kumari, Parveen
2019
56 4 p. 2010-2015
artikel
19 Effect of repeated frying on the physical characteristics, the formation of acrylamide and oil uptake of tortilla chips subjected to pre-drying treatment Uscanga-Ramos, M.
2019
56 4 p. 1708-1714
artikel
20 Effect of winemaking on phenolic profile, colour components and antioxidants in Crljenak kaštelanski (sin. Zinfandel, Primitivo, Tribidrag) wine Generalić Mekinić, Ivana
2019
56 4 p. 1841-1853
artikel
21 Effects of different pretreatments and proteases on recovery, umami taste compound contents and antioxidant potentials of Labeo rohita head protein hydrolysates Bruno, Siewe Fabrice
2019
56 4 p. 1966-1977
artikel
22 Effects of ripening on the in vitro antioxidant capacity and bioaccessibility of mango cv. ‘Ataulfo’ phenolics Quirós-Sauceda, Ana Elena
2019
56 4 p. 2073-2082
artikel
23 Effects of sprouting and cooking processes on physicochemical and functional properties of moth bean (Vigna aconitifolia) seed and flour Medhe, Seema
2019
56 4 p. 2115-2125
artikel
24 Evaluation of different hurdles on Penicillium crustosum growth in sponge cakes by means of a specific real time PCR Gonda, Mariana
2019
56 4 p. 2195-2204
artikel
25 Evaluation of physicochemical characteristics of microwave vacuum dried mackerel and inhibition of oxidation by essential oils Viji, P.
2019
56 4 p. 1890-1898
artikel
26 Evaluation of prenylflavonoids and hop bitter acids in surplus yeast Hsu, Ying-Yu
2019
56 4 p. 1939-1953
artikel
27 Functional characterization of whole wheat flours for chapatti quality and acceptability Kundu, Manju
2019
56 4 p. 2296-2304
artikel
28 Improving iron and zinc bioaccessibility through food-to-food fortification of pearl millet with tropical plant foodstuffs (moringa leaf powder, roselle calyces and baobab fruit pulp) Merwe, Reneè van der
2019
56 4 p. 2244-2256
artikel
29 Influence of honey types and heating treatment on the rheological properties of glutinous rice flour gels Seow, Eng-Keng
2019
56 4 p. 2105-2114
artikel
30 Influence of infrared heating processing technology on the cooking characteristics and functionality of African legumes: a review Ogundele, Opeolu M.
2019
56 4 p. 1669-1682
artikel
31 Influence of pretreatments on oil absorption of plantain and cassava chips Herman-Lara, E.
2019
56 4 p. 1909-1917
artikel
32 Influences of pulsed light-UV treatment on the storage period of dry-cured meat and shelf life prediction by ASLT method Liu, Na
2019
56 4 p. 1744-1756
artikel
33 In silico optimization of enzyme mediated debittering of Assam lemon: biochemical and sensory evaluation studies Kundu, Debajyoti
2019
56 4 p. 2233-2243
artikel
34 Investigation of biogenic amines content in fermented idli batter during storage Regubalan, Baburaj
2019
56 4 p. 1775-1784
artikel
35 In vivo effect of two different dietary fiber blends on the milk calcium bioavailability Arora, Simran Kaur
2019
56 4 p. 2126-2133
artikel
36 Isolation, identification and application on soy sauce fermentation flavor bacteria of CS1.03 Jiang, Xuewei
2019
56 4 p. 2016-2026
artikel
37 Isolation, identification and determination of technological properties of the halophilic lactic acid bacteria isolated from table olives Yalçınkaya, Seda
2019
56 4 p. 2027-2037
artikel
38 Kinetic studies on palm heart protein solubility and investigation of physicochemical, functional and thermal properties of palm heart protein isolate Hematian Sourki, Abdollah
2019
56 4 p. 1820-1828
artikel
39 Malting process has minimal influence on the structure of arabinan-rich rhamnogalacturonan pectic polysaccharides from chickpea (Cicer arietinum L.) hull Sathyanarayana, Shakuntala
2019
56 4 p. 1732-1743
artikel
40 Managing the lionfish: influence of high intensity ultrasound and binders on textural and sensory properties of lionfish (Pterois volitans) surimi patties Jiménez-Muñoz, L.
2019
56 4 p. 2167-2174
artikel
41 Mass transfer characteristics during ultrasound-assisted osmotic dehydration of button mushroom (Agaricus bisporus) Pei, Fei
2019
56 4 p. 2213-2223
artikel
42 Moisture sorption characteristics of ready-to-eat snack food enriched with purslane leaves Shanker, Niharika
2019
56 4 p. 1918-1926
artikel
43 Onion (Allium cepa L.) is potentially a good source of important antioxidants Sidhu, Jiwan S.
2019
56 4 p. 1811-1819
artikel
44 Optimization of the shelf life of lamb forelegs packed in different multilayer polymeric materials and modified atmospheres Baltasar, Ramiro Sánchez
2019
56 4 p. 2224-2232
artikel
45 Performance of nanofiltration process during concentration of strawberry juice Arend, Giordana Demaman
2019
56 4 p. 2312-2319
artikel
46 Physical adsorption of patulin by Saccharomyces cerevisiae during fermentation Zhang, Zhuo
2019
56 4 p. 2326-2331
artikel
47 Physicochemical and microbiological characteristics of honey obtained through sugar feeding of bees Kamal, Md. Mostafa
2019
56 4 p. 2267-2277
artikel
48 Physicochemical evaluation of corn extrudates containing varying buckwheat flour levels prepared at various extrusion temperatures Singh, Jatinder Pal
2019
56 4 p. 2205-2212
artikel
49 Potential use of probiotic Enterococcus faecium and Enterococcus durans strains in Izmir Tulum cheese as adjunct culture Yerlikaya, Oktay
2019
56 4 p. 2175-2185
artikel
50 Preparation, characterization and functional properties of Moringa oleifera seed protein isolate Jain, Ankit
2019
56 4 p. 2093-2104
artikel
51 Process optimization and characterization of ‘sev’ (traditional Indian extruded snack) with the incorporation of mushroom powder Kumar, Naveen
2019
56 4 p. 1723-1731
artikel
52 Production of ingredient type flavoured white enzyme modified cheese Ali, Barkat
2019
56 4 p. 1683-1695
artikel
53 Reduction of microbial load in yellow alkaline noodle using optimized microwave and pulsed-UV treatment to improve storage stability Soraya, Anissa
2019
56 4 p. 1801-1810
artikel
54 Rheological evaluations and molecular marker analysis of cultivated bread wheat varieties of India Rai, Anjali
2019
56 4 p. 1696-1707
artikel
55 Spectral interval combination optimization (ICO) on rapid quality assessment of Solanaceae plant: a validation study Li, Qianqian
2019
56 4 p. 2158-2166
artikel
56 Synthesis and functional properties of gelatin/CA–starch composite film: excellent food packaging material Kumar, R.
2019
56 4 p. 1954-1965
artikel
57 The assessment of tomato fruit quality parameters under different sound waves Altuntas, Ozlem
2019
56 4 p. 2186-2194
artikel
58 The effect of adding berry fruit juice concentrates and by-product extract to sugar solution on osmotic dehydration and sensory properties of apples Samborska, Kinga
2019
56 4 p. 1927-1938
artikel
59 The potential of the iron concentrated germinated wheat in wheat flour fortification: an alternative to the conventional expensive iron fortification Naveen Kumar, J. K.
2019
56 4 p. 2038-2048
artikel
60 The quality of rice wine influenced by the crystal structure of rice starch Lai, Qi
2019
56 4 p. 1988-1996
artikel
61 Tuna red meat hydrolysate as core and wall polymer for fish oil encapsulation: a comparative analysis Unnikrishnan, Parvathy
2019
56 4 p. 2134-2146
artikel
62 Ultrasound assisted extraction of antioxidative phenolics from cashew (Anacardium occidentale L.) leaves Chotphruethipong, Lalita
2019
56 4 p. 1785-1792
artikel
63 Use of ultrasonicated squid ovary powder as a replacer of egg white powder in cake Singh, Avtar
2019
56 4 p. 2083-2092
artikel
64 Use of ultrasound for dehydration of mangoes (Mangifera indica L.): kinetic modeling of ultrasound-assisted osmotic dehydration and convective air-drying Fernandes, Fabiano A. N.
2019
56 4 p. 1793-1800
artikel
65 Vacuum drying application to maqui (Aristotelia chilensis [Mol] Stuntz) berry: Weibull distribution for process modelling and quality parameters Issis, Quispe-Fuentes
2019
56 4 p. 1899-1908
artikel
                             65 gevonden resultaten
 
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