nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
Acknowledgement of Reviewers
|
|
|
2014 |
37 |
2 |
p. 127-128 2 p. |
artikel |
2 |
Application of an LC–UV method to estimate lutein recovery during infant formula manufacture
|
Indyk, Harvey E. |
|
2014 |
37 |
2 |
p. 82-86 5 p. |
artikel |
3 |
Calendar
|
|
|
2014 |
37 |
2 |
p. I- 1 p. |
artikel |
4 |
Determination of myo-inositol in infant formulae and milk powders using capillary gas chromatography with flame ionisation detection
|
Woollard, David C. |
|
2014 |
37 |
2 |
p. 74-81 8 p. |
artikel |
5 |
Editorial Board
|
|
|
2014 |
37 |
2 |
p. IFC- 1 p. |
artikel |
6 |
Effect of high-pressure-processing on the microbiology, proteolysis, texture and flavour of Brie cheese during ripening and refrigerated storage
|
Calzada, Javier |
|
2014 |
37 |
2 |
p. 64-73 10 p. |
artikel |
7 |
Effects of non-covalent interactions between the milk proteins on the rheological properties of acid gels
|
Nguyen, Nguyen H.A. |
|
2014 |
37 |
2 |
p. 57-63 7 p. |
artikel |
8 |
Heat stability of reconstituted milk protein concentrate powders
|
Crowley, Shane V. |
|
2014 |
37 |
2 |
p. 104-110 7 p. |
artikel |
9 |
High-protein fat-free acid milk gels: Control of protein composition and heat treatment
|
Chever, S. |
|
2014 |
37 |
2 |
p. 95-103 9 p. |
artikel |
10 |
Influence of temperature and pH on the antigen-binding capacity of immunoglobulin G in cheese whey derived from hyper-immune milk
|
Riera, Francisco |
|
2014 |
37 |
2 |
p. 111-116 6 p. |
artikel |
11 |
Oxidation of aldehydes by xanthine oxidase located on the surface of emulsions and washed milk fat globules
|
Kathriarachchi, Kalpana |
|
2014 |
37 |
2 |
p. 117-126 10 p. |
artikel |
12 |
Texture, rheology and meltability of processed cheese analogues prepared using rennet or acid casein with or without added whey proteins
|
Sołowiej, Bartosz |
|
2014 |
37 |
2 |
p. 87-94 8 p. |
artikel |