Digitale Bibliotheek
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                             40 gevonden resultaten
nr titel auteur tijdschrift jaar jaarg. afl. pagina('s) type
1 Application of antifungal lactobacilli in combination with coatings based on apple processing by-products as a bio-preservative in wheat bread production Bartkiene, Elena
2019
56 6 p. 2989-3000
artikel
2 Assessment of different proteases on degree of hydrolysis, functional properties and radical scavenging activities of salted duck egg white hydrolysate Venkatachalam, Karthikeyan
2019
56 6 p. 3137-3144
artikel
3 Comparison of freeze-drying and hot air-drying on Asian pear (Pyrus pyrifolia Nakai ‘Niitaka’) powder: changes in bioaccessibility, antioxidant activity, and bioactive and volatile compounds Jiang, Gui-Hun
2019
56 6 p. 2836-2844
artikel
4 Composition of fatty acids, tocopherols, tocotrienols and β-carotene content in oils of seeds of Brazilian Sapindaceae and Meliaceae species Barbosa, M. O.
2019
56 6 p. 3164-3169
artikel
5 Correction to: Effect of texturised soy protein and yeast on the instrumental and sensory quality of hybrid beef meatballs Grasso, Simona
2019
56 6 p. 3136
artikel
6 Designation of rice cake starters for fermented rice products with desired characteristics and fast fermentation Rakmai, Jaruporn
2019
56 6 p. 3014-3022
artikel
7 Desired soy sauce characteristics and autolysis of Aspergillus oryzae induced by low temperature conditions during initial moromi fermentation Zhou, Wensi
2019
56 6 p. 2888-2898
artikel
8 Development and validation of an analytical method for determination of bronopol and kathon preservative in milk Chilbule, Amit
2019
56 6 p. 3170-3176
artikel
9 Development of apple wine from Golden Delicious cultivar using a local yeast isolate Sukhvir, Sukhvir
2019
56 6 p. 2959-2969
artikel
10 Dynamics of volatile compounds in TSH 565 cocoa clone fermentation and their role on chocolate flavor in Southeast Brazil Bastos, Valdeci S.
2019
56 6 p. 2874-2887
artikel
11 Effect of amino and thiol groups of wheat gluten on the quality characteristics of Chinese noodles Li, Hua
2019
56 6 p. 2825-2835
artikel
12 Effect of ingredients on the quality of gluten-free steamed bread based on potato flour Liu, Xingli
2019
56 6 p. 2863-2873
artikel
13 Effect of olive leaf extract combined with Saccharomyces cerevisiae in the fermentation process of table olives Schaide, Thaís
2019
56 6 p. 3001-3013
artikel
14 Effect of pH on protein extraction from sour cherry kernels and functional properties of resulting protein concentrate Çelik, Mehtap
2019
56 6 p. 3023-3032
artikel
15 Effect of physicochemical and rheological properties of flour from different local wheat varieties on the quality of varanphal: an Indian traditional product Ghanate, Aarti S.
2019
56 6 p. 3033-3042
artikel
16 Effect of potassium alum addition on the quality of potato starch noodles Li, Zhen
2019
56 6 p. 2932-2939
artikel
17 Effect of texturised soy protein and yeast on the instrumental and sensory quality of hybrid beef meatballs Grasso, Simona
2019
56 6 p. 3126-3135
artikel
18 Effects of chemical refinement on the quality of coconut oil Liu, Ruijie
2019
56 6 p. 3109-3116
artikel
19 Emission of volatile organic compounds from yellow onion (Allium cepa L.) bulbs during storage Wang, Aimei
2019
56 6 p. 2940-2948
artikel
20 Evaluation of biogenic amines and nitrate in raw and pickled jurubeba (Solanum paniculatum L.) fruit Silva, Mônica Bartira da
2019
56 6 p. 2970-2978
artikel
21 Evaluation of phenolic antioxidant-linked in vitro bioactivity of Peruvian corn (Zea mays L.) diversity targeting for potential management of hyperglycemia and obesity Ranilla, Lena Gálvez
2019
56 6 p. 2909-2924
artikel
22 Influence of different parameters on reverse micelle extraction combined with acetone precipitation to purify sn-1,3 extracellular lipase from Aspergillus niger GZUF36 Chen, Cuicui
2019
56 6 p. 2899-2908
artikel
23 Influence of wheat milling by-products on some physical and chemical properties of filled and unfilled fresh pasta Cankurtaran, Tekmile
2019
56 6 p. 2845-2854
artikel
24 In vitro nutrient digestibility and antioxidative properties of flour prepared from sorghum germinated at different conditions Singh, Arashdeep
2019
56 6 p. 3077-3089
artikel
25 Model of dehydration and assessment of moisture content on onion using EIS Islam, Monzurul
2019
56 6 p. 2814-2824
artikel
26 Optimization of ingredients for preparation of low calorie fiber enriched chhana balls-Sandesh like product Singh, Tarun Pal
2019
56 6 p. 3043-3054
artikel
27 Persistence and decontamination studies of chlorantraniliprole in Capsicum annum using GC–MS/MS Ahlawat, Sushil
2019
56 6 p. 2925-2931
artikel
28 Physico-chemical properties of Khoa prepared from lactose hydrolyzed buffalo milk Aggarwal, Ankur
2019
56 6 p. 3067-3076
artikel
29 Potentiality of freeze–thaw treatment to produce soft textured aonla (Emblica officinalis) candies Kale, S. J.
2019
56 6 p. 3157-3163
artikel
30 Production of prebiotic gluten-free bread with red rice flour and different microbial transglutaminase concentrations: modeling, sensory and multivariate data analysis Gusmão, Thaisa Abrantes Souza
2019
56 6 p. 2949-2958
artikel
31 Progress in research and applications of cassava flour and starch: a review Chisenga, Shadrack Mubanga
2019
56 6 p. 2799-2813
artikel
32 Pulse proteins: secondary structure, functionality and applications Shevkani, Khetan
2019
56 6 p. 2787-2798
artikel
33 Quality and estimated glycemic profile of baked protein-enriched corn chips Jiang, Hongrui
2019
56 6 p. 2855-2862
artikel
34 Sodium, but not potassium, blocks bitterness in simple model chicken broths Wise, Paul M.
2019
56 6 p. 3151-3156
artikel
35 Stability of sunflower and rapeseed oil-in-water emulsions supplemented with ethanol-treated rapeseed meal protein isolate Kalaydzhiev, Hristo
2019
56 6 p. 3090-3098
artikel
36 Studies on eggless mayonnaise from rice bran and sesame oils Chetana, R.
2019
56 6 p. 3117-3125
artikel
37 Synthesis, characterization and application of gelatin–carboxymethyl cellulose blend films for preservation of cherry tomatoes and grapes Samsi, Mimi Syakila
2019
56 6 p. 3099-3108
artikel
38 The effects of different packaging materials, temperatures and water activities to control aflatoxin B1 production by Aspergillus flavus and A. parasiticus in stored peanuts John, Joshua Mark
2019
56 6 p. 3145-3150
artikel
39 Use of coffee silverskin to improve the functional properties of cookies Gocmen, Duygu
2019
56 6 p. 2979-2988
artikel
40 Valorization of papaya (Carica papaya L.) agroindustrial waste through the recovery of phenolic antioxidants by supercritical fluid extraction Castro-Vargas, Henry I.
2019
56 6 p. 3055-3066
artikel
                             40 gevonden resultaten
 
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