| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Adequacy of wholegrain non-wheat flours for layer cake elaboration
|
Gómez, Manuel
|
|
2010
|
43 |
3 |
p. 507-513
7 p.
|
artikel
|
| 2 |
Antioxidant compound contents and antioxidant activity before and after cooking in sweet and bitter Chenopodium quinoa seeds
|
Dini, Irene
|
|
2010
|
43 |
3 |
p. 447-451
5 p.
|
artikel
|
| 3 |
Application of a model using the phenomenological approach for prediction of growth and xanthan gum production with sugar cane broth in a batch process
|
Faria, Sandra
|
|
2010
|
43 |
3 |
p. 498-506
9 p.
|
artikel
|
| 4 |
Application of a sorting procedure to greenhouse-grown cucumbers and tomatoes
|
Deegan, Kevin C.
|
|
2010
|
43 |
3 |
p. 393-400
8 p.
|
artikel
|
| 5 |
Bioactive xylo-oligosaccharides from wheat bran soluble polysaccharides
|
Manisseri, Chithra
|
|
2010
|
43 |
3 |
p. 421-430
10 p.
|
artikel
|
| 6 |
Calendar
|
|
|
2010
|
43 |
3 |
p. I-II
nvt p.
|
artikel
|
| 7 |
Characterisation of the dry salted process for the production of the msayer, a traditional lemon aromatising condiment
|
Aayah, Hammoumi
|
|
2010
|
43 |
3 |
p. 568-572
5 p.
|
artikel
|
| 8 |
Chemical compositions and characteristics of farm raised giant catfish (Pangasianodon gigas) muscle
|
Chaijan, Manat
|
|
2010
|
43 |
3 |
p. 452-457
6 p.
|
artikel
|
| 9 |
Color improvement by titanium dioxide and its effect on gelation and texture of proteins recovered from whole fish using isoelectric solubilization/precipitation
|
Taskaya, Latif
|
|
2010
|
43 |
3 |
p. 401-408
8 p.
|
artikel
|
| 10 |
Comparison of the quality and storage stability of salmon packaged in various retort pouches
|
Byun, Youngjae
|
|
2010
|
43 |
3 |
p. 551-555
5 p.
|
artikel
|
| 11 |
Comparison tests of hydroxylpropyl β-cyclodextrin (HPβ-CD) and β-cyclodextrin (β-CD) on retrogradation of rice amylose
|
Tian, Yaoqi
|
|
2010
|
43 |
3 |
p. 488-491
4 p.
|
artikel
|
| 12 |
Contribution of response surface methodology to the modeling of naringin hydrolysis by naringinase Ca-alginate beads under high pressure
|
Ribeiro, Maria H.L.
|
|
2010
|
43 |
3 |
p. 482-487
6 p.
|
artikel
|
| 13 |
Editorial board/Aims and Scope
|
|
|
2010
|
43 |
3 |
p. IFC-
1 p.
|
artikel
|
| 14 |
Effect of blends of short and long-chain inulin on the rheological and sensory properties of prebiotic low-fat custards
|
Tárrega, A.
|
|
2010
|
43 |
3 |
p. 556-562
7 p.
|
artikel
|
| 15 |
Effect of β-cyclodextrin addition on quality of precooked vacuum packed potatoes
|
Lante, Anna
|
|
2010
|
43 |
3 |
p. 409-414
6 p.
|
artikel
|
| 16 |
Effect of polythene film activated with enterocin EJ97 in combination with EDTA against Bacillus coagulans
|
Martínez Viedma, Pilar
|
|
2010
|
43 |
3 |
p. 514-518
5 p.
|
artikel
|
| 17 |
Evaluating the impact of thermal and pressure treatment in preserving textural quality of selected foods
|
Nguyen, Loc T.
|
|
2010
|
43 |
3 |
p. 525-534
10 p.
|
artikel
|
| 18 |
Evaluation of proteolytic and ACE-inhibitory activity of Lactobacillus acidophilus in soy whey growth medium via response surface methodology
|
Fung, Wai-Yee
|
|
2010
|
43 |
3 |
p. 563-567
5 p.
|
artikel
|
| 19 |
Extraction and application of antioxidants from black glutinous rice
|
Tananuwong, Kanitha
|
|
2010
|
43 |
3 |
p. 476-481
6 p.
|
artikel
|
| 20 |
Functional properties of pasteurised liquid whole egg products as affected by the hygienic quality of the raw eggs
|
Rossi, Margherita
|
|
2010
|
43 |
3 |
p. 436-441
6 p.
|
artikel
|
| 21 |
Image analysis of structural changes in dough during baking
|
Pérez-Nieto, A.
|
|
2010
|
43 |
3 |
p. 535-543
9 p.
|
artikel
|
| 22 |
Lamiaceae often used in Portuguese folk medicine as a source of powerful antioxidants: Vitamins and phenolics
|
Barros, Lillian
|
|
2010
|
43 |
3 |
p. 544-550
7 p.
|
artikel
|
| 23 |
Lipase-catalyzed interesterification of high oleic sunflower oil and fully hydrogenated soybean oil comparison of batch and continuous reactor for production of zero trans shortening fats
|
Li, D.
|
|
2010
|
43 |
3 |
p. 458-464
7 p.
|
artikel
|
| 24 |
Modified atmosphere packaging of fresh produce: Current status and future needs
|
Sandhya,
|
|
2010
|
43 |
3 |
p. 381-392
12 p.
|
artikel
|
| 25 |
Moisture sorption properties of chitosan
|
Rosa, Gabriela S.
|
|
2010
|
43 |
3 |
p. 415-420
6 p.
|
artikel
|
| 26 |
Muscle tissue structural changes and texture development in sea bream, Sparus aurata L., during post-mortem storage
|
Ayala, María Dolores
|
|
2010
|
43 |
3 |
p. 465-475
11 p.
|
artikel
|
| 27 |
Nutritional characterization and changes in quality of Salicornia bigelovii Torr. during storage
|
Lu, Donghe
|
|
2010
|
43 |
3 |
p. 519-524
6 p.
|
artikel
|
| 28 |
Retrogradation properties of high amylose rice flour and rice starch by physical modification
|
Wu, Yue
|
|
2010
|
43 |
3 |
p. 492-497
6 p.
|
artikel
|
| 29 |
Solubility, absorption and desorption of carbon dioxide in chicken breast fillets
|
Rotabakk, Bjørn Tore
|
|
2010
|
43 |
3 |
p. 442-446
5 p.
|
artikel
|
| 30 |
Survival of human derived Lactobacillus plantarum in fermented cereal extracts during refrigerated storage
|
Charalampopoulos, Dimitris
|
|
2010
|
43 |
3 |
p. 431-435
5 p.
|
artikel
|
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