| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Chlorophyll degradation in processed foods and senescent plant tissues
|
Heaton, James W.
|
|
1996
|
7 |
1 |
p. 8-15
8 p.
|
artikel
|
| 2 |
Cholesterol removal by hydrocolloids
|
|
|
1996
|
7 |
1 |
p. 30-
1 p.
|
artikel
|
| 3 |
Delignification for faster fermentation
|
|
|
1996
|
7 |
1 |
p. 29-
1 p.
|
artikel
|
| 4 |
Design-imprinted chocolate
|
|
|
1996
|
7 |
1 |
p. 30-
1 p.
|
artikel
|
| 5 |
Editorial Board
|
|
|
1996
|
7 |
1 |
p. i-
1 p.
|
artikel
|
| 6 |
Extended shelf-life bagels
|
|
|
1996
|
7 |
1 |
p. 29-
1 p.
|
artikel
|
| 7 |
Food science and technology on the internet
|
Blanchfield, J.Ralph
|
|
1996
|
7 |
1 |
p. 1-8
8 p.
|
artikel
|
| 8 |
Handbook of milkfat fractionation technology and applications
|
Illingworth, D.
|
|
1996
|
7 |
1 |
p. 32-33
2 p.
|
artikel
|
| 9 |
Hard polyol chewing gum coating
|
|
|
1996
|
7 |
1 |
p. 30-
1 p.
|
artikel
|
| 10 |
Improving vitamin D stability
|
|
|
1996
|
7 |
1 |
p. 29-
1 p.
|
artikel
|
| 11 |
Low-calorie, low-trans, strong pie shells
|
|
|
1996
|
7 |
1 |
p. 29-
1 p.
|
artikel
|
| 12 |
Low-fat stabilizer-free spread
|
|
|
1996
|
7 |
1 |
p. 30-
1 p.
|
artikel
|
| 13 |
Maillard reactions in chemistry, food and health
|
Lewis, Mike
|
|
1996
|
7 |
1 |
p. 31-
1 p.
|
artikel
|
| 14 |
Microencapsulation process
|
|
|
1996
|
7 |
1 |
p. 29-
1 p.
|
artikel
|
| 15 |
Milk hydrolysate with reduced antigenicity for infant formulae
|
|
|
1996
|
7 |
1 |
p. 30-
1 p.
|
artikel
|
| 16 |
Novel technologies and ingredients in food
|
Silva, Juan L.
|
|
1996
|
7 |
1 |
p. 26-28
3 p.
|
artikel
|
| 17 |
Protein functionality in food systems (IFT basic symposium series 9)
|
Tolstoguzov, Vladimir
|
|
1996
|
7 |
1 |
p. 31-32
2 p.
|
artikel
|
| 18 |
Psyllium-containing cereals
|
|
|
1996
|
7 |
1 |
p. 30-
1 p.
|
artikel
|
| 19 |
Quantitative evaluation of thermal processes using time-temperature integrators
|
Van Loey, A.
|
|
1996
|
7 |
1 |
p. 16-26
11 p.
|
artikel
|
| 20 |
Room-temperature shelf-stable dough mix
|
|
|
1996
|
7 |
1 |
p. 29-
1 p.
|
artikel
|
| 21 |
Special fat composition for puff pastries
|
|
|
1996
|
7 |
1 |
p. 29-
1 p.
|
artikel
|
| 22 |
Supercritical fluid extrusion
|
|
|
1996
|
7 |
1 |
p. 30-
1 p.
|
artikel
|
| 23 |
UV-generated ozone sanitization
|
|
|
1996
|
7 |
1 |
p. 30-
1 p.
|
artikel
|
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