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                             99 gevonden resultaten
nr titel auteur tijdschrift jaar jaarg. afl. pagina('s) type
1 A comparative account of extraction of oleoresin from Curcuma aromatica Salisb by solvent and supercritical carbon dioxide: Characterization and bioactivities Vijayan, Umesh Kannamangalam
2019
116 C p.
artikel
2 Air jet impingement and hot air-assisted radio frequency hybrid drying of apple slices Peng, Jing
2019
116 C p.
artikel
3 Amino acid composition and digestibility of Pacific oyster (Crassostrea gigas) proteins isolated from different parts Jiang, Suisui
2019
116 C p.
artikel
4 Antimicrobial and antibiofilm potential of bacteriocin loaded nano-vesicles functionalized with rhamnolipids against foodborne pathogens Niaz, Taskeen
2019
116 C p.
artikel
5 Antimicrobial and antioxidant properties of tomato processing byproducts and their correlation with the biochemical composition Szabo, Katalin
2019
116 C p.
artikel
6 Antimicrobial effects of pyruvic and succinic acids on Salmonella survival in ground chicken Purohit, Anuj
2019
116 C p.
artikel
7 Antioxidant capacity of germinated quinoa-based yoghurt and concomitant effect of sprouting on its functional properties Joy Ujiroghene, Obaroakpo
2019
116 C p.
artikel
8 Application of cultivable lactic acid bacteria isolated from Iranian traditional dairy products for the production of liquid and dried kashks Jafari, Maryam
2019
116 C p.
artikel
9 Application of taste contrast to enhance the saltiness of reduced sodium beef patties Gaudette, Nicole J.
2019
116 C p.
artikel
10 Buckwheat-pasta enriched with silkworm powder: Technological analysis and sensory evaluation Biró, Barbara
2019
116 C p.
artikel
11 Camel α−lactalbumin at the oil−water interface: Effect of pH and heat treatment on the structure, surface characteristics and emulsifying properties Ellouze, Maroua
2019
116 C p.
artikel
12 Characterization of bio-peptides purified from Terfezia claveryi hydrolysate and their antibacterial effect on raw milk Farzaneh, Parisa
2019
116 C p.
artikel
13 Characterization of gelatin obtained from unicorn leatherjacket (Aluterus monoceros) and reef cod (Epinephelus diacanthus) skins Renuka, Vijayakumar
2019
116 C p.
artikel
14 Characterization of potential probiotic bacteria from ‘panchamirtham’; A Southern Indian ethinic fermented fruit mix Uma Maheshwari, Shunmugavel
2019
116 C p.
artikel
15 Chitosan coatings incorporated with free or nano-encapsulated Paulownia Tomentosa essential oil to improve shelf-life of ready-to-cook pork chops Zhang, Huiyun
2019
116 C p.
artikel
16 Cicer arietinum (Bengal gram) husk as alternative for Talaromyces purpureogenus CFRM02 pigment production: Bioactivities and identification Pandit, Saritha Gopal
2019
116 C p.
artikel
17 Combination of chitosan coating and clove essential oil reduces lipid oxidation and microbial growth in frozen stored tambaqui (Colossoma macropomum) fillets Vieira, Brenda Borges
2019
116 C p.
artikel
18 Combination of LF-NMR and BP-ANN to monitor water states of typical fruits and vegetables during microwave vacuum drying Sun, Qing
2019
116 C p.
artikel
19 Comparative proteomics of the metabolic pathways involved in l-lactic acid production in Bacillus coagulans BCS13002 using different carbon sources Yao, Kun
2019
116 C p.
artikel
20 Comparison of ovalbumin glycation by microwave irradiation and conventional heating Hu, Yueming
2019
116 C p.
artikel
21 Corrigendum to “Microbial load of white cheese process lines after CIP and COP: A case study in Turkey” [LWT-Food Science and Technology 90 (2018) 505–512] İpek, Dilvin
2019
116 C p.
artikel
22 Determination of drying kinetics and quality changes of Panax quinquefolium L. dried in hot-blast air Li, Meng
2019
116 C p.
artikel
23 Disinfection of Bacillus cereus biofilms on leafy green vegetables with slightly acidic electrolyzed water, ultrasound and mild heat Hussain, Mohammad Shakhawat
2019
116 C p.
artikel
24 Ecology of indigenous lactic acid bacteria from Rioja Alavesa red wines, focusing on biogenic amine production ability Diez-Ozaeta, Iñaki
2019
116 C p.
artikel
25 Effective hydroxylation of tangeretin from Citrus Peel (Chenpi) by edible acids and its improvement in antioxidant and anti-lipase activities Huang, Xin
2019
116 C p.
artikel
26 Effect of a high voltage electrostatic field (HVEF) on the shelf-life of fresh-cut broccoli (Brassica oleracea var. italica) Kao, Nien-Yu
2019
116 C p.
artikel
27 Effect of air- and vacuum-packaged atmospheres on the reduction of Salmonella on almonds by electron beam irradiation Mohammad, Zahra Hassan
2019
116 C p.
artikel
28 Effect of apple fibre addition and temperature on the rheological properties of apple juice and compensation study Salinas, D.E.
2019
116 C p.
artikel
29 Effect of high-speed shearing treatment on dehulled walnut proteins Kong, Xiangzhen
2019
116 C p.
artikel
30 Effect of ice cream storage on the physicochemical properties and survival of probiotic bacteria supplemented with zinc ions Kozłowicz, Katarzyna
2019
116 C p.
artikel
31 Effect of Issatchenkia terricola and Pichia kudriavzevii on wine flavor and quality through simultaneous and sequential co-fermentation with Saccharomyces cerevisiae Shi, Wen-Ke
2019
116 C p.
artikel
32 Effect of microfluidization on cholesterol, thermal properties and in vitro and in vivo protein digestibility of milk Kumar, Anit
2019
116 C p.
artikel
33 Effect of mulberry (Morus alba) polyphenols as antioxidant on physiochemical properties, oxidation and bio-safety in Cantonese sausages Xiang, Rong
2019
116 C p.
artikel
34 Effect of pulsed electric field on properties and multi-scale structure of japonica rice starch Wu, Chunsen
2019
116 C p.
artikel
35 Effect of storage time on microstructure, viscoelastic and biochemical parameters of Afuega'l Pitu cheese (PDO): Atroncau Blancu and Roxu varieties Piñeiro-Lago, Lorena
2019
116 C p.
artikel
36 Effect of ultrasound and low-intensity electrical current for microbial safety of lettuce Kilicli, Mahmut
2019
116 C p.
artikel
37 Effects of Bacillus subtilis transglutaminase treatment on the functional properties of whey protein Liu, Yihan
2019
116 C p.
artikel
38 Effects of different modification methods on the physicochemical and rheological properties of Chinese yam (Dioscorea opposita Thunb.) starch Qian, Si-Yu
2019
116 C p.
artikel
39 Effects of enzyme-modified soybean beverage on the composition, yield, functionality and microstructure of Cheddar cheese-like products Wang, Fang
2019
116 C p.
artikel
40 Effects of high-pressure homogenization on physical and thermal properties of citrus fiber Su, Dianbin
2019
116 C p.
artikel
41 Effects of hot air-assisted radio frequency roasting on nutritional quality and aroma composition of cashew nut kernels Liao, Meiji
2019
116 C p.
artikel
42 Effects of shortening and baking temperature on quality, MCPD ester and glycidyl ester content of conventional baked cake Goh, Kok Ming
2019
116 C p.
artikel
43 Effects of sonication during moromi fermentation on antioxidant activities of compounds in raw soy sauce Gao, Xianli
2019
116 C p.
artikel
44 Effects of storage time and temperature on toxic aldehydes and polycyclic aromatic hydrocarbons in flavouring oil gravy during storage Gong, Guangyi
2019
116 C p.
artikel
45 Encapsulation of a lycopene-rich watermelon concentrate in alginate and pectin beads: Characterization and stability Sampaio, Gessica L.A.
2019
116 C p.
artikel
46 Encapsulation of Lactobacillus casei ATCC 393 in alginate capsules for probiotic fermented milk production Dimitrellou, Dimitra
2019
116 C p.
artikel
47 Encapsulation of menhaden oil structured lipid oleogels in alginate microparticles Willett, Sarah A.
2019
116 C p.
artikel
48 Encapsulation optimization and pH- and temperature-stability of the complex coacervation between soy protein isolate and inulin entrapping fish oil Rios-Mera, Juan D.
2019
116 C p.
artikel
49 Evaluation of the prebiotic activities of edible starch films with the addition of nystose from Bacillus subtilis natto Bersaneti, Gabrielly Terassi
2019
116 C p.
artikel
50 Factors affecting viability of selected probiotics during cheese-making of pasta filata dairy products obtained by direct-to-vat inoculation system Reale, Anna
2019
116 C p.
artikel
51 Gamma irradiation of common beans: Effect on nutritional and technological properties Lima, Dâmaris Carvalho
2019
116 C p.
artikel
52 High pressure homogenization versus ultrasound treatment of tomato juice: Effects on stability and in vitro bioaccessibility of carotenoids Zhang, Wei
2019
116 C p.
artikel
53 High-speed shearing of soybean flour suspension disintegrates the component cell layers and modifies the hydration properties of okara fibers Wang, Chenzhi
2019
116 C p.
artikel
54 IFC - Aims & Scope, Copyright, Publication information, Orders & Claims, Advertising information, Author inquiries, Permissions, Funding body, Permanence of paper and GFA link in double column 2019
116 C p.
artikel
55 Immobilization of fungal inulinase on hetero-functionalized carbon nanofibers for the production of fructose from inulin Singh, Ram Sarup
2019
116 C p.
artikel
56 Impact of global traditional seasonings on thermal Z-isomerization of (all-E)-lycopene in tomato puree Honda, Masaki
2019
116 C p.
artikel
57 Impact of thermal processing and storage temperature on the phenolic profile and antioxidant activity of different varieties of lychee juice Su, Dongxiao
2019
116 C p.
artikel
58 Improved strategy based on QuEChERS method followed by HPLC/DAD for the quantification of phenolic compounds from Mimosa scabrella Bentham honeydew honeys Silva, Bibiana
2019
116 C p.
artikel
59 Improvement of the catalytic infrared drying process and quality characteristics of the dried garlic slices by ultrasound-assisted alcohol pretreatment Feng, Yabin
2019
116 C p.
artikel
60 Improving the emulsion freeze-thaw stability of soy protein hydrolysate-dextran conjugates Zhang, Anqi
2019
116 C p.
artikel
61 Inhibitory effect and mechanism of nitric oxide (NO) fumigation on fungal disease in Xinjiang Saimaiti dried apricots Chen, Yan
2019
116 C p.
artikel
62 Innovative cardboard active packaging with a coating including encapsulated essential oils to extend cherry tomato shelf life Buendía−Moreno, Laura
2019
116 C p.
artikel
63 In vitro resistance of Lactobacillus plantarum LP299v or Lactobacillus rhamnosus GG carried by vegetable appetizer Campos, Priscilla Araújo
2019
116 C p.
artikel
64 Leuconostoc mesenteroides MKSR isolated from kimchi possesses α-glucosidase inhibitory activity, antioxidant activity, and cholesterol-lowering effects Lee, Saerom
2019
116 C p.
artikel
65 Metabolites identified as interaction products between EOs from food packaging and selected microorganisms Becerril, R.
2019
116 C p.
artikel
66 Microencapsulated Brazil nut (Bertholletia excelsa) cake extract powder as an added-value functional food ingredient Gomes, Suellen
2019
116 C p.
artikel
67 Microencapsulation of Lactobacillus casei BNCC 134415 under lyophilization enhances cell viability during cold storage and pasteurization, and in simulated gastrointestinal fluids Li, Kailing
2019
116 C p.
artikel
68 Modification of physicochemical and mechanical properties of a new bio-based gelatin composite films through composition adjustment and instantizing process Hedayatnia, Simin
2019
116 C p.
artikel
69 Modifications of the volatile and nonvolatile metabolome of goat cheese due to adjunct of non-starter lactic acid bacteria Battelli, Giovanna
2019
116 C p.
artikel
70 Nano-encapsulation of fish oil and garlic essential oil by a novel composition of wall material: Persian gum-chitosan Raeisi, Sara
2019
116 C p.
artikel
71 Nanoliposomal encapsulation of Bitter Gourd (Momordica charantia) fruit extract as a rich source of health-promoting bioactive compounds Rezaei Erami, Somaye
2019
116 C p.
artikel
72 Natamycin photostability in acidified green tea beverage is dependent on mycosporine-like amino acids and epigallocatechin gallate interaction Teixeira, Gustavo Henrique de Almeida
2019
116 C p.
artikel
73 Organic versus conventional beetroot. Bioactive compounds and antioxidant properties Carrillo, Celia
2019
116 C p.
artikel
74 Organogels based on the polyglyceryl fatty acid ester and sunflower oil: Macroscopic property, microstructure, interaction force, and application Meng, Zong
2019
116 C p.
artikel
75 Oxidation in wine: Does expertise influence the perception? Franco-Luesma, Ernesto
2019
116 C p.
artikel
76 Pecan (Carya illinoinensis) detection using a monoclonal antibody-based direct sandwich enzyme-linked immunosorbent assay Liu, Changqi
2019
116 C p.
artikel
77 Phase separation in ternary composite cold-set gel of egg yolk/κ-carrageenan/xanthan: Study on rheological and proton mobility properties Li, Junhua
2019
116 C p.
artikel
78 Physicochemical properties of mealworm (Tenebrio molitor) powders manufactured by different industrial processes Son, Yang-Ju
2019
116 C p.
artikel
79 Properties of cellulose nanofiber/bengkoang starch bionanocomposites: Effect of fiber loading Mahardika, Melbi
2019
116 C p.
artikel
80 Protective characterization of low dose sodium nitrite on yak meat myoglobin in a hydroxy radical oxidation environment: Fourier Transform Infrared spectroscopy and laser Micro-Raman spectroscopy Ma, Guoyuan
2019
116 C p.
artikel
81 Protective effects of β-glucan extracted from spent brewer yeast during freeze-drying, storage and exposure to simulated gastrointestinal conditions of probiotic lactobacilli da Silva Guedes, Jéssica
2019
116 C p.
artikel
82 Proteomics analysis of milk fat globule membrane enriched materials derived from by-products during different stages of milk-fat processing Qu, Xuena
2019
116 C p.
artikel
83 Purification, characterization and thermal inactivation kinetics of β-galactosidase from Lactobacillus leichmannii 313 Ji, Dawei
2019
116 C p.
artikel
84 Quality changes of hazelnut kernels subjected to different cold plasmas and gamma irradiation treatments Onal-Ulusoy, Baran
2019
116 C p.
artikel
85 Quantification of inorganic constituents in Brazil nuts and their products by inductively coupled plasma optical emission spectrometry Moraes de Brito, Robson Carlos
2019
116 C p.
artikel
86 Rapid analysis of herbicide diquat in apple juice with surface enhanced Raman spectroscopy: Effects of particle size and the ratio of gold to silver with gold and gold-silver core-shell bimetallic nanoparticles as substrates Xu, Nianwei
2019
116 C p.
artikel
87 Rapid detection of Listeria monocytogenes sequence type 121 strains using a novel multiplex PCR assay Chen, Moutong
2019
116 C p.
artikel
88 Resistant starch isolated from enzymatic, physical, and acid treated pea starch: Preparation, structural characteristics, and in vitro bile acid capacity Zhou, Dingting
2019
116 C p.
artikel
89 Retraction notice to "Enhancing the lipolysis of feta-type cheese made from ultrafiltered cow's milk" Karami, M.
2019
116 C p.
artikel
90 Simulated digestion and fermentation in vitro by human gut microbiota of intra- and extra-cellular polysaccharides from Aspergillus cristatus Rui, Ying
2019
116 C p.
artikel
91 Structural, functional characterization and physicochemical properties of green banana flour from dessert and plantain bananas (Musa spp.) Kumar, P. Suresh
2019
116 C p.
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92 Structure and dilatational rheological behavior of heat-treated lotus (Nelumbo nucifera Gaertn.) seed protein Jia, Xiangze
2019
116 C p.
artikel
93 The effect of selected preservatives on the growth of Listeria monocytogenes in ready-to-eat foods Necidová, Lenka
2019
116 C p.
artikel
94 The effects of thermal processing and β-cyclodextrin on extractable polyphenols in mulberry juice-enriched dried minced pork slices Cheng, Jing-Rong
2019
116 C p.
artikel
95 The influence of processing conditions on catechin, caffeine and chlorophyll contents of green tea (Camelia sinensis) leaves and infusions Donlao, Natthawuddhi
2019
116 C p.
artikel
96 Thermophilic solid-state fermentation of rapeseed meal and analysis of microbial community diversity Hou, Xiaoshan
2019
116 C p.
artikel
97 Ultrasound: Enhance the detachment of exosporium and decrease the hydrophobicity of Bacillus cereus spores Lv, Ruiling
2019
116 C p.
artikel
98 Vacuum-combined baking to enhance quality properties of gluten-free cake: Multi-response optimization study Tuta Şimşek, Sezin
2019
116 C p.
artikel
99 Wettability of starch-gellan coatings on fruits, as affected by the incorporation of essential oil and/or surfactants Sapper, Mayra
2019
116 C p.
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                             99 gevonden resultaten
 
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