| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
An innovative process for the production of spices through immediate thermal treatment of the plant material
|
Schweiggert, Ute
|
|
2005
|
6 |
2 |
p. 143-153
11 p.
|
artikel
|
| 2 |
A real-time monitoring and detection instrument for analysis of the effects of O3 on bioluminescent Escherichia coli on agar surfaces—potential applications to the food industry
|
Tan, Boon Kiat
|
|
2005
|
6 |
2 |
p. 183-188
6 p.
|
artikel
|
| 3 |
Characteristics of beef burger as influenced by various types of lemon albedo
|
Aleson-Carbonell, L.
|
|
2005
|
6 |
2 |
p. 247-255
9 p.
|
artikel
|
| 4 |
Clarification and concentration of melon juice using membrane processes
|
Vaillant, Fabrice
|
|
2005
|
6 |
2 |
p. 213-220
8 p.
|
artikel
|
| 5 |
Development of a process for the production of a betalain-based colouring foodstuff from cactus pear
|
Moßhammer, Markus R.
|
|
2005
|
6 |
2 |
p. 221-231
11 p.
|
artikel
|
| 6 |
Editorial Board
|
|
|
2005
|
6 |
2 |
p. CO2-
1 p.
|
artikel
|
| 7 |
Effect of irradiation on colour and lipid oxidation of dry-cured hams from free-range reared and intensively reared pigs
|
Cava, R.
|
|
2005
|
6 |
2 |
p. 135-141
7 p.
|
artikel
|
| 8 |
Effect of temperature and chlorination of pre-washing water on shelf-life and physiological properties of ready-to-use iceberg lettuce
|
Baur, Sascha
|
|
2005
|
6 |
2 |
p. 171-182
12 p.
|
artikel
|
| 9 |
Electrostatic powder coating of sodium erythorbate and GDL to improve color and decrease microbial counts on meat
|
Barringer, Sheryl A.
|
|
2005
|
6 |
2 |
p. 189-193
5 p.
|
artikel
|
| 10 |
Elimination of Lactobacillus plantarum and achievement of shelf stable model salad dressing by pilot scale pulsed electric fields combined with mild heat
|
Li, Si-Quan
|
|
2005
|
6 |
2 |
p. 125-133
9 p.
|
artikel
|
| 11 |
Formulation of phytosterols in emulsions for increased dose response in functional foods
|
Engel, R.
|
|
2005
|
6 |
2 |
p. 233-237
5 p.
|
artikel
|
| 12 |
Heat resistance kinetics variation among various isolates of Escherichia coli
|
Juneja, Vijay K.
|
|
2005
|
6 |
2 |
p. 155-161
7 p.
|
artikel
|
| 13 |
Instructions to Authors
|
|
|
2005
|
6 |
2 |
p. iv-v
nvt p.
|
artikel
|
| 14 |
Leafy vegetable extracts—antioxidant activity and effect on storage stability of heated oils
|
Shyamala, B.N.
|
|
2005
|
6 |
2 |
p. 239-245
7 p.
|
artikel
|
| 15 |
Limited enzymatic proteolysis increases the level of incorporation of canola proteins into mayonnaise
|
Aluko, R.E.
|
|
2005
|
6 |
2 |
p. 195-202
8 p.
|
artikel
|
| 16 |
Membrane-based simultaneous degumming and deacidification of vegetable oils
|
Hafidi, Abdellatif
|
|
2005
|
6 |
2 |
p. 203-212
10 p.
|
artikel
|
| 17 |
Microencapsulation of l-menthol by spray drying and its release characteristics
|
Soottitantawat, Apinan
|
|
2005
|
6 |
2 |
p. 163-170
8 p.
|
artikel
|
Tijdschrift beschrijving