Digitale Bibliotheek
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                             30 gevonden resultaten
nr titel auteur tijdschrift jaar jaarg. afl. pagina('s) type
1 A close to real-time prediction method of total coliform bacteria in foods based on image identification technology and artificial neural network Yin, Yong-guang
2009
42 1 p. 191-199
9 p.
artikel
2 A follow-up oxidation study in dried microencapsulated oils under the accelerated conditions of the Rancimat test Velasco, Joaquín
2009
42 1 p. 56-62
7 p.
artikel
3 Aqueous extraction of virgin olive oil using industrial enzymes Najafian, L.
2009
42 1 p. 171-175
5 p.
artikel
4 A review of process simulations and the use of additives in spray drying Wang, S.
2009
42 1 p. 13-25
13 p.
artikel
5 Caffeic acid decomposition products: Antioxidants or pro-oxidants? Andueza, Susana
2009
42 1 p. 51-55
5 p.
artikel
6 Characterization of endogenous enzymes of milled rice and its application to rice cooking Mabashi, Yuka
2009
42 1 p. 157-164
8 p.
artikel
7 Chemiluminescent assay of lipid hydroperoxides quantification in emulsions of fatty acids and oils Rolewski, P.
2009
42 1 p. 165-170
6 p.
artikel
8 Comparison of a modified spectrophotometric and the pH-stat methods for determination of the degree of hydrolysis of whey proteins hydrolysed in a tangential-flow filter membrane reactor Cheison, Seronei Chelulei
2009
42 1 p. 91-97
7 p.
artikel
9 Consumer attitudes towards enhanced flavonoid content in fruit Lampila, Piritta
2009
42 1 p. 122-129
8 p.
artikel
10 Determination of optimum ripeness for edibility of postharvest melons using nondestructive vibration Taniwaki, Mitsuru
2009
42 1 p. 137-141
5 p.
artikel
11 Editorial Board 2009
42 1 p. IFC-
1 p.
artikel
12 Effect of chemical and biological dipping on acrylamide formation and sensory properties in deep-fried potatoes Anese, Monica
2009
42 1 p. 142-147
6 p.
artikel
13 Effects of seasonings on physical properties and MRI T2 map of cooked spaghetti Horigane, Akemi K.
2009
42 1 p. 41-50
10 p.
artikel
14 Food processing a tool to pesticide residue dissipation – A review Kaushik, Geetanjali
2009
42 1 p. 26-40
15 p.
artikel
15 Influence of tempering and fat crystallization behaviours on microstructural and melting properties in dark chocolate systems Afoakwa, Emmanuel Ohene
2009
42 1 p. 200-209
10 p.
artikel
16 Kinetics of lipid oxidation and off-odor formation in silver carp mince: The effect of lipoxygenase and hemoglobin Fu, Xiangjin
2009
42 1 p. 85-90
6 p.
artikel
17 Legumes seeds protein isolates in the production of ascorbic acid microparticles Pereira, Heloiza Vieira Rodrigues
2009
42 1 p. 115-121
7 p.
artikel
18 Major orthogonal dimensions measurement of food grains by machine vision using ImageJ Igathinathane, C.
2009
42 1 p. 76-84
9 p.
artikel
19 Numerical computation of relaxation spectra from mechanical measurements in biopolymers Kontogiorgos, Vassilis
2009
42 1 p. 130-136
7 p.
artikel
20 Oats protein isolate: Thermal, rheological, surface and functional properties Mohamed, Abdellatif
2009
42 1 p. 107-114
8 p.
artikel
21 Physical and light oxidative properties of eugenol encapsulated by molecular inclusion and emulsion–diffusion method Choi, Mi-Jung
2009
42 1 p. 148-156
9 p.
artikel
22 Physicochemical properties and microstructure of soy protein hydrogels co-induced by Maillard type cross-linking and salts Caillard, R.
2009
42 1 p. 98-106
9 p.
artikel
23 Physico-chemical properties of commercial fibres from different sources: A comparative approach Rosell, C.M.
2009
42 1 p. 176-184
9 p.
artikel
24 Prebiotics: Present and future in food science and technology Wang, Yanbo
2009
42 1 p. 8-12
5 p.
artikel
25 Production of Turkish delight (lokum) Batu, Ali
2009
42 1 p. 1-7
7 p.
artikel
26 Purification and characterization of a peptide from Bacillus licheniformis showing dual antimicrobial and emulsifying activities Teixeira, Mário Lettieri
2009
42 1 p. 63-68
6 p.
artikel
27 Raman spectroscopic study of electron-beam irradiated cold-smoked salmon Herrero, A.M.
2009
42 1 p. 216-220
5 p.
artikel
28 Technofunctional barrier layers for preventing fat bloom in triple-shot pralines Nöbel, Stefan
2009
42 1 p. 69-75
7 p.
artikel
29 The antioxidant capacity and polyphenol content of organic and conventional retail vegetables after domestic cooking Faller, A.L.K.
2009
42 1 p. 210-215
6 p.
artikel
30 Total phenolic compounds and antioxidant capacity of wheat graded flours by polishing method Hung, Pham Van
2009
42 1 p. 185-190
6 p.
artikel
                             30 gevonden resultaten
 
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