| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Calendar
|
|
|
2006
|
19 |
4 |
p. I-
1 p.
|
artikel
|
| 2 |
Contents of issue
|
|
|
2006
|
19 |
4 |
p. i-
1 p.
|
artikel
|
| 3 |
Effect of freeze–thaw cycles on total and heme iron contents of bonito (Sarda sarda) and bluefish (Pomatomus saltator) fillets
|
Turhan, Sadettin
|
|
2006
|
19 |
4 |
p. 384-387
4 p.
|
artikel
|
| 4 |
Effect of germination on legume phenolic compounds and their antioxidant activity
|
López-Amorós, M.L.
|
|
2006
|
19 |
4 |
p. 277-283
7 p.
|
artikel
|
| 5 |
Effect of roasting and pressure-cooking on nutritional and protein quality of seeds of mangrove legume Canavalia cathartica from southwest coast of India
|
Seena, S.
|
|
2006
|
19 |
4 |
p. 284-293
10 p.
|
artikel
|
| 6 |
Effects of fermentation and storage on the organic and fatty acid contents of tarhana, a Turkish fermented cereal food
|
Erbaş, Mustafa
|
|
2006
|
19 |
4 |
p. 294-301
8 p.
|
artikel
|
| 7 |
Effects of soaking conditions on the antioxidant potentials of oolong tea
|
Su, Xinguo
|
|
2006
|
19 |
4 |
p. 348-353
6 p.
|
artikel
|
| 8 |
Food processing and the fate of food components
|
Burlingame, Barbara
|
|
2006
|
19 |
4 |
p. 251-
1 p.
|
artikel
|
| 9 |
Guide for authors
|
|
|
2006
|
19 |
4 |
p. II-VI
nvt p.
|
artikel
|
| 10 |
IFC-journal information
|
|
|
2006
|
19 |
4 |
p. CO2-
1 p.
|
artikel
|
| 11 |
Influence of different processing methods on the glycemic index of potato (Nicola)
|
Tahvonen, R.
|
|
2006
|
19 |
4 |
p. 372-378
7 p.
|
artikel
|
| 12 |
Microwave roasting effects on the oxidative stability of oils and molecular species of triacylglycerols in the kernels of pumpkin (Cucurbita spp.) seeds
|
Yoshida, Hiromi
|
|
2006
|
19 |
4 |
p. 330-339
10 p.
|
artikel
|
| 13 |
Nutrient retention in foods after earth-oven cooking compared to other forms of domestic cooking ☆ ☆ Results of this work are printed as a technical report with limited distribution by the Institute of Applied Sciences at The University of the South Pacific, Suva, Fiji (Kumar et al., 2001).
|
Kumar, Shailesh
|
|
2006
|
19 |
4 |
p. 302-310
9 p.
|
artikel
|
| 14 |
Nutrient retention in foods after earth-oven cooking compared to other forms of domestic cooking ☆ ☆ Results of this work are printed as a technical report with limited distribution by the Institute of Applied Sciences at The University of the South Pacific, Suva, Fiji (Kumar et al., 2001).
|
Kumar, Shailesh
|
|
2006
|
19 |
4 |
p. 311-320
10 p.
|
artikel
|
| 15 |
Peanut skin procyanidins: Composition and antioxidant activities as affected by processing
|
Yu, Jianmei
|
|
2006
|
19 |
4 |
p. 364-371
8 p.
|
artikel
|
| 16 |
Retention of β-carotene in boiled, mashed orange-fleshed sweet potato
|
van Jaarsveld, P.J.
|
|
2006
|
19 |
4 |
p. 321-329
9 p.
|
artikel
|
| 17 |
Simple wetting method to reduce cyanogen content of cassava flour
|
Bradbury, J. Howard
|
|
2006
|
19 |
4 |
p. 388-393
6 p.
|
artikel
|
| 18 |
The effects of processing techniques in reducing cyanogen levels during the production of some Cameroonian cassava foods
|
Agbor-Egbe, T.
|
|
2006
|
19 |
4 |
p. 354-363
10 p.
|
artikel
|
| 19 |
Total and soluble oxalate contents in Thai vegetables, cereal grains and legume seeds and their changes after cooking
|
Judprasong, Kunchit
|
|
2006
|
19 |
4 |
p. 340-347
8 p.
|
artikel
|
| 20 |
Vitamin losses: Retention during heat treatment and continual changes expressed by mathematical models
|
Lešková, Emília
|
|
2006
|
19 |
4 |
p. 252-276
25 p.
|
artikel
|
| 21 |
Vitamin retention in extruded food products
|
Athar, Nelofar
|
|
2006
|
19 |
4 |
p. 379-383
5 p.
|
artikel
|
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