nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
Advert
|
|
|
2004 |
5 |
1 |
p. I- 1 p. |
artikel |
2 |
Advert
|
|
|
2004 |
5 |
1 |
p. II- 1 p. |
artikel |
3 |
Editorial Board
|
|
|
2004 |
5 |
1 |
p. IFC- 1 p. |
artikel |
4 |
Effect of moderate thermal and pulsed electric field treatments on textural properties of carrots, potatoes and apples
|
Lebovka, Nikolai I |
|
2004 |
5 |
1 |
p. 9-16 8 p. |
artikel |
5 |
Effect of preheating on thermal degradation kinetics of carrot texture
|
Vu, T.S. |
|
2004 |
5 |
1 |
p. 37-44 8 p. |
artikel |
6 |
Effect of proteolytic squid protein hydrolysate on the state of water and denaturation of lizardfish (Saurida wanieso) myofibrillar protein during freezing
|
Hossain, Md.Anwar |
|
2004 |
5 |
1 |
p. 73-79 7 p. |
artikel |
7 |
Effects of high pressure treatment on the yield of cheese curd from bovine milk
|
Huppertz, Thom |
|
2004 |
5 |
1 |
p. 1-8 8 p. |
artikel |
8 |
Effects of kernel hardness and moisture content on wheat breakage in the single kernel characterisation system
|
Muhamad, Ida I. |
|
2004 |
5 |
1 |
p. 119-125 7 p. |
artikel |
9 |
Fractionation of whey proteins by bipolar membrane electroacidification
|
Bazinet, Laurent |
|
2004 |
5 |
1 |
p. 17-25 9 p. |
artikel |
10 |
Instructions to Authors
|
|
|
2004 |
5 |
1 |
p. iii-iv nvt p. |
artikel |
11 |
Neural networks for the heat and mass transfer prediction during drying of cassava and mango
|
Hernández-Pérez, J.A. |
|
2004 |
5 |
1 |
p. 57-64 8 p. |
artikel |
12 |
Ohmic heating of strawberry products: electrical conductivity measurements and ascorbic acid degradation kinetics
|
Castro, I |
|
2004 |
5 |
1 |
p. 27-36 10 p. |
artikel |
13 |
Phenolic antioxidant mobilization in cranberry pomace by solid-state bioprocessing using food grade fungus Lentinus edodes and effect on antimicrobial activity against select food borne pathogens
|
Vattem, D.A |
|
2004 |
5 |
1 |
p. 81-91 11 p. |
artikel |
14 |
Preparation of high dietary fiber powder from lemon juice by-products
|
Lario, Y. |
|
2004 |
5 |
1 |
p. 113-117 5 p. |
artikel |
15 |
Red clover extract as antioxidant active and functional food ingredient
|
Kroyer, G.Th. |
|
2004 |
5 |
1 |
p. 101-105 5 p. |
artikel |
16 |
Sensory and microbiological quality of shredded, packaged iceberg lettuce as affected by pre-washing procedures with chlorinated and ozonated water 1 1 Preliminary results were presented at XXXVIIIDGQCongress, Geisenheim, Germany, 13–14 March, 2003 (Baur & Carle, 2003).
|
Baur, Sascha |
|
2004 |
5 |
1 |
p. 45-55 11 p. |
artikel |
17 |
Study of high amylose corn starch as food grade enteric coating in a microcapsule model system
|
Dimantov, Anna |
|
2004 |
5 |
1 |
p. 93-100 8 p. |
artikel |
18 |
Synergy between enzymes involved in the degradation of insoluble wheat flour arabinoxylan
|
Vardakou, M. |
|
2004 |
5 |
1 |
p. 107-112 6 p. |
artikel |
19 |
The effect of short- and long-term freeze-chilling on the quality of cooked green beans and carrots
|
Redmond, G.A |
|
2004 |
5 |
1 |
p. 65-72 8 p. |
artikel |