| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Advert
|
|
|
2004
|
5 |
1 |
p. I-
1 p.
|
article
|
| 2 |
Advert
|
|
|
2004
|
5 |
1 |
p. II-
1 p.
|
article
|
| 3 |
Editorial Board
|
|
|
2004
|
5 |
1 |
p. IFC-
1 p.
|
article
|
| 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.
|
article
|
| 5 |
Effect of preheating on thermal degradation kinetics of carrot texture
|
Vu, T.S.
|
|
2004
|
5 |
1 |
p. 37-44
8 p.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 9 |
Fractionation of whey proteins by bipolar membrane electroacidification
|
Bazinet, Laurent
|
|
2004
|
5 |
1 |
p. 17-25
9 p.
|
article
|
| 10 |
Instructions to Authors
|
|
|
2004
|
5 |
1 |
p. iii-iv
nvt p.
|
article
|
| 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.
|
article
|
| 12 |
Ohmic heating of strawberry products: electrical conductivity measurements and ascorbic acid degradation kinetics
|
Castro, I
|
|
2004
|
5 |
1 |
p. 27-36
10 p.
|
article
|
| 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.
|
article
|
| 14 |
Preparation of high dietary fiber powder from lemon juice by-products
|
Lario, Y.
|
|
2004
|
5 |
1 |
p. 113-117
5 p.
|
article
|
| 15 |
Red clover extract as antioxidant active and functional food ingredient
|
Kroyer, G.Th.
|
|
2004
|
5 |
1 |
p. 101-105
5 p.
|
article
|
| 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.
|
article
|
| 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.
|
article
|
| 18 |
Synergy between enzymes involved in the degradation of insoluble wheat flour arabinoxylan
|
Vardakou, M.
|
|
2004
|
5 |
1 |
p. 107-112
6 p.
|
article
|
| 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.
|
article
|
Journal description