| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Changes in Surface Composition of Spray-Dried Food Powders due to Lactose Crystallization
|
Fäldt, Pia
|
|
1996
|
|
5-6 |
p. 438-446
9 p.
|
artikel
|
| 2 |
Deep-fat Frying of Plantain ( Musa paradisiaca L.). I. Characterization of Control Parameters
|
Diaz, A.
|
|
1996
|
|
5-6 |
p. 489-497
9 p.
|
artikel
|
| 3 |
Degradation of Ribulose-1,5-Bisphosphate Carboxylase of Jerusalem Artichoke ( Helianthus Tuberosus L.)
|
Melfi, D.
|
|
1996
|
|
5-6 |
p. 465-469
5 p.
|
artikel
|
| 4 |
Effect of Cooking Temperature on the Microstructure of Meat Batters Prepared with Salt and Phosphate
|
Barbut, Shai
|
|
1996
|
|
5-6 |
p. 475-480
6 p.
|
artikel
|
| 5 |
Effect of Head Space Variation and Heat Treatment On the Thermal and Rheological Properties of Nonagitated, Conduction-Heated Materials
|
Joseph, S.J
|
|
1996
|
|
5-6 |
p. 556-560
5 p.
|
artikel
|
| 6 |
Effect of High Pressure Treatments on Peroxidase Activity, Ascorbic Acid Content and Texture in Green Peas
|
Quaglia, G.B.
|
|
1996
|
|
5-6 |
p. 552-555
4 p.
|
artikel
|
| 7 |
Effect of Meat Source and Fat Level on Processing and Quality Characteristics of Frankfurters
|
Paneras, E.D.
|
|
1996
|
|
5-6 |
p. 507-514
8 p.
|
artikel
|
| 8 |
Effect of Monovalent Cations on the Stability and Activity of Kluyveromyces lactis β-Galactosidase
|
Flores, M.V.
|
|
1996
|
|
5-6 |
p. 503-506
4 p.
|
artikel
|
| 9 |
Effects of the Pretreatment–Drying Method Combinations on the Drying Rates, Quality and Storage Stability of Apricots
|
Mahmutoğlu, Teslime
|
|
1996
|
|
5-6 |
p. 418-424
7 p.
|
artikel
|
| 10 |
Evaluation of Meat Spoilage using a Chemiluminescence – Flow Injection Analysis System Based on Immobilized Putrescine Oxidase and a Photodiode
|
Yano, Yukio
|
|
1996
|
|
5-6 |
p. 498-502
5 p.
|
artikel
|
| 11 |
Fluorometry of Connective Tissue in Beef, Relative to Direction of Measurement
|
Swatland, H.J.
|
|
1996
|
|
5-6 |
p. 536-541
6 p.
|
artikel
|
| 12 |
Fractionation of Proteins From Whey With Different Pilot Scale Processes
|
Outinen, M.
|
|
1996
|
|
5-6 |
p. 411-417
7 p.
|
artikel
|
| 13 |
High Pressure Inactivation of Byssochlamys nivea Ascospores and Other Heat Resistant Moulds
|
Butz, P.
|
|
1996
|
|
5-6 |
p. 404-410
7 p.
|
artikel
|
| 14 |
Identification and Quantification of Potent Odorants Formed by Toasting of Wheat Bread
|
Rychlik, Michael
|
|
1996
|
|
5-6 |
p. 515-525
11 p.
|
artikel
|
| 15 |
Influence of Process Variables on the Characteristics of a High Moisture Fish Soy Protein Mix Texturized by Extrusion Cooking
|
Thiébaud, Maryse
|
|
1996
|
|
5-6 |
p. 526-535
10 p.
|
artikel
|
| 16 |
In Vitro Estimation of Protein and Mineral Availability in Green Peas as Affected by Antinutritive Factors and Maturity
|
Periago, M.J.
|
|
1996
|
|
5-6 |
p. 481-488
8 p.
|
artikel
|
| 17 |
Kinetics of the Calcium-Induced Instability of Oil-in-Water Emulsions: Studies Under Quiescent and Shearing Conditions
|
Agboola, Samson O
|
|
1996
|
|
5-6 |
p. 425-432
8 p.
|
artikel
|
| 18 |
Melting and Crystalline Properties of Enzyme Catalysed Interesterified Vegetable Oil–Soapstock Fatty Acid Blends
|
Sessa, David J.
|
|
1996
|
|
5-6 |
p. 581-585
5 p.
|
artikel
|
| 19 |
Novel Mechanical Treatments of Biomaterials
|
Hayakawa, Isao
|
|
1996
|
|
5-6 |
p. 395-403
9 p.
|
artikel
|
| 20 |
Optimization of Enzymatic Production of Fructo-oligosaccharides from Sucrose
|
Hang, Y.D.
|
|
1996
|
|
5-6 |
p. 578-580
3 p.
|
artikel
|
| 21 |
Osmotic Dehydration Kinetics of Pineapple Wedges using Palm Sugar
|
Parjoko,
|
|
1996
|
|
5-6 |
p. 452-459
8 p.
|
artikel
|
| 22 |
Production, Isolation and Partial Characterization of a Lipase–Esterase from Pediococcus pentosaceus SV61
|
Østdal, H.
|
|
1996
|
|
5-6 |
p. 542-546
5 p.
|
artikel
|
| 23 |
Production of Carotenoids by Rhodotorula rubra from Sauerkraut Brine
|
Shih, C.T.
|
|
1996
|
|
5-6 |
p. 570-572
3 p.
|
artikel
|
| 24 |
Studies on the Metallic Off-Flavour in Buttermilk: Identification of Potent Aroma Compounds
|
Heiler, Claudia
|
|
1996
|
|
5-6 |
p. 460-464
5 p.
|
artikel
|
| 25 |
Surface Pasteurization of Raw Poultry Meat by Steam
|
Morgan, Arthur I.
|
|
1996
|
|
5-6 |
p. 447-451
5 p.
|
artikel
|
| 26 |
Textural Changes and Proteolysis of Low-Moisture Mozzarella Cheese Frozen under Various Conditions
|
Bertola, N.C.
|
|
1996
|
|
5-6 |
p. 470-474
5 p.
|
artikel
|
| 27 |
The Effect of Stress Correction on Fracture Point Coordinates in Uniaxial Compression Tests of Cheese
|
Luginbühl, W.
|
|
1996
|
|
5-6 |
p. 433-437
5 p.
|
artikel
|
| 28 |
Thermal Stability of Metmyoglobin in a Model System
|
Tomicki, Piotr
|
|
1996
|
|
5-6 |
p. 547-551
5 p.
|
artikel
|
| 29 |
The Sourdough Microflora. Cellular Localization and Characterization of Proteolytic Enzymes in Lactic Acid Bacteria
|
Gobbetti, Marco
|
|
1996
|
|
5-6 |
p. 561-569
9 p.
|
artikel
|
| 30 |
Utilization of Jojoba Oil for Deep-fat Frying of Foods
|
Saguy, I.S.
|
|
1996
|
|
5-6 |
p. 573-577
5 p.
|
artikel
|
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