| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Action of β-Carotene on Purified Rapeseed Oil During Light Storage
|
Haila, Katri
|
|
1994
|
27 |
6 |
p. 573-577
5 p.
|
artikel
|
| 2 |
A New Approach for the Formulation of Beverages, II: Interactive Automatic Method
|
Bardot, I.
|
|
1994
|
27 |
6 |
p. 513-521
9 p.
|
artikel
|
| 3 |
A New Approach for the Formulation of Beverages, I: Sensory Exploration of a Composition Space by Trained and Consumer Panellists
|
Martin, N.
|
|
1994
|
27 |
6 |
p. 503-512
10 p.
|
artikel
|
| 4 |
Apple Pomace: A Potential Substrate for Production of β-Glucosidase by Aspergillus Foetidus
|
Hang, Y.D.
|
|
1994
|
27 |
6 |
p. 587-589
3 p.
|
artikel
|
| 5 |
Effect of Temperature and Concentration on Osmotic Dehydration of Coconut
|
Rastogi, N.K.
|
|
1994
|
27 |
6 |
p. 564-567
4 p.
|
artikel
|
| 6 |
Identification of 2,5-Dimethyl-4-Hydroxy-3(2H)-Furanone (Furaneol) and 5-Methyl-4-Hydroxy-3(2H)-Furanone in Fresh and Processed Tomato
|
Buttery, Ron G.
|
|
1994
|
27 |
6 |
p. 592-594
3 p.
|
artikel
|
| 7 |
Inactivation of Microorganisms in a Semisolid Model Food Using High Voltage Pulsed Electric Fields
|
Zhang, Qinghua
|
|
1994
|
27 |
6 |
p. 538-543
6 p.
|
artikel
|
| 8 |
Influence of Cider-Making Technology on Cider Taste
|
Mangas, J.J.
|
|
1994
|
27 |
6 |
p. 583-586
4 p.
|
artikel
|
| 9 |
IUFoST Newsline
|
|
|
1994
|
27 |
6 |
p. i-xvi
nvt p.
|
artikel
|
| 10 |
Nutritional Potential and Functional Properties of Heat-treated and Germinated Fenugreek Seeds
|
Mansour, E.H.
|
|
1994
|
27 |
6 |
p. 568-572
5 p.
|
artikel
|
| 11 |
Plasmin Activity in Camel Milk
|
Baer, A.
|
|
1994
|
27 |
6 |
p. 595-598
4 p.
|
artikel
|
| 12 |
Review of Biotechnologie in der Lebensmittelindustrie, by M.P. Tombs and Capteurs et Mésures en Biotechnologie, by J. Boudrand, G. Corrieu et P. Coulet
|
Fürst, M.
|
|
1994
|
27 |
6 |
p. 599-600
2 p.
|
artikel
|
| 13 |
Separation and Characterization of Pepper-Contaminated Cinnamon Using HPLC Analyses
|
Kermasha, S.
|
|
1994
|
27 |
6 |
p. 578-582
5 p.
|
artikel
|
| 14 |
Simultaneous Determination of Thermal Conductivity and Diffusivity of Foods using a Point Heat Source Probe: A Theoretical Analysis
|
Voudouris, N.
|
|
1994
|
27 |
6 |
p. 522-532
11 p.
|
artikel
|
| 15 |
Some Factors Affecting Protein Enrichment of Cassava Flour by Solid State Fermentation
|
Zvauya, R.
|
|
1994
|
27 |
6 |
p. 590-591
2 p.
|
artikel
|
| 16 |
Structure and Rheological Behaviour of Arabinoxylans from Canadian Bread Wheat Flours
|
Rattan, Onkar
|
|
1994
|
27 |
6 |
p. 550-555
6 p.
|
artikel
|
| 17 |
Study of Aroma Compounds-Polysaccharides Interactions by Dynamic Exponential Dilution
|
Langourieux, Sylvie
|
|
1994
|
27 |
6 |
p. 544-549
6 p.
|
artikel
|
| 18 |
Thermal Gelation Characteristics of Composite Surimi Sol
|
Yoo, B.
|
|
1994
|
27 |
6 |
p. 533-537
5 p.
|
artikel
|
| 19 |
Thermal Stability of Soy Storage Proteins in Cracked Beans Hydrated with a Variety of Salts
|
Sessa, David J.
|
|
1994
|
27 |
6 |
p. 556-563
8 p.
|
artikel
|
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