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Results: 1-25/618
Authors:
NAKAJIMA Y
MURATA M
WATANABE F
NIKI K
HOMMA S
Citation: Y. Nakajima et al., FORMATION OF AN INHIBITOR OF CARIOGENIC GLUCAN SYNTHESIS IN DARK BEER, Lebensmittel-Wissenschaft + Technologie, 31(6), 1998, pp. 503-508
Authors:
LEBET V
ARRIGONI E
AMADO R
Citation: V. Lebet et al., DIGESTION PROCEDURE USING MAMMALIAN ENZYMES TO OBTAIN SUBSTRATES FOR IN-VITRO FERMENTATION STUDIES, Lebensmittel-Wissenschaft + Technologie, 31(6), 1998, pp. 509-515
Authors:
RUAN RR
LONG ZZ
SONG AJ
CHEN PL
Citation: Rr. Ruan et al., DETERMINATION OF THE GLASS-TRANSITION TEMPERATURE OF FOOD POLYMERS USING LOW-FIELD NMR, Lebensmittel-Wissenschaft + Technologie, 31(6), 1998, pp. 516-521
Authors:
CARBONARO M
BONOMI F
IAMETTI S
CAPPELLONI M
CARNOVALE E
Citation: M. Carbonaro et al., AGGREGATION OF PROTEINS IN WHEY FROM RAW AND HEAT-PROCESSED MILK - FORMATION OF SOLUBLE MACROAGGREGATES AND NUTRITIONAL CONSEQUENCES, Lebensmittel-Wissenschaft + Technologie, 31(6), 1998, pp. 522-529
Authors:
THIBAULT JF
ASTHER M
CECCALDI BC
COUTEAU D
DELATTRE M
DUARTE JC
FAULDS C
HELDTHANSEN HP
KROON P
LESAGEMEESSEN L
MICARD V
RENARD CMGC
TUOHY M
VANHULLE S
WILLIAMSON G
Citation: Jf. Thibault et al., FUNGAL BIOCONVERSION OF AGRICULTURAL BY-PRODUCTS TO VANILLIN, Lebensmittel-Wissenschaft + Technologie, 31(6), 1998, pp. 530-536
Authors:
STUDER E
DOMKE M
WEGMULLER B
LUTHY J
SCHMID S
CANDRIAN U
Citation: E. Studer et al., RFLP AND SEQUENCE-ANALYSIS OF CAMPYLOBACTER-JEJUNI AND CAMPYLOBACTER-COLI PCR PRODUCTS AMPLIFIED DIRECTLY FROM ENVIRONMENTAL-SAMPLES, Lebensmittel-Wissenschaft + Technologie, 31(6), 1998, pp. 537-545
Authors:
VIBERG U
SJOHOLM I
Citation: U. Viberg et I. Sjoholm, SUCROSE INVERSION DURING OSMOTIC PRETREATMENT OF STRAWBERRIES, Lebensmittel-Wissenschaft + Technologie, 31(6), 1998, pp. 546-551
Authors:
MESSENS W
DEWETTINCK K
VANCAMP J
HUYGHEBAERT A
Citation: W. Messens et al., HIGH-PRESSURE BRINING OF GOUDA CHEESE AND ITS EFFECT ON THE CHEESE SERUM, Lebensmittel-Wissenschaft + Technologie, 31(6), 1998, pp. 552-558
Authors:
SCHMIDT S
BERGER RG
Citation: S. Schmidt et Rg. Berger, AROMA COMPOUNDS IN FERMENTED SAUSAGES OF DIFFERENT ORIGINS, Lebensmittel-Wissenschaft + Technologie, 31(6), 1998, pp. 559-567
Authors:
DEWETTINCK K
HUYGHEBAERT A
Citation: K. Dewettinck et A. Huyghebaert, TOP-SPRAY FLUIDIZED-BED COATING - EFFECT OF PROCESS VARIABLES ON COATING EFFICIENCY, Lebensmittel-Wissenschaft + Technologie, 31(6), 1998, pp. 568-575
Authors:
DEWETTINCK K
DEROO L
MESSENS W
HUYGHEBAERT A
Citation: K. Dewettinck et al., AGGLOMERATION TENDENCY DURING TOP-SPRAY FLUIDIZED-BED COATING WITH GUMS, Lebensmittel-Wissenschaft + Technologie, 31(6), 1998, pp. 576-584
Authors:
BACHMANN HP
BANKS J
BERESFORD T
BUTIKOFER U
GRAPPIN R
LAVANCHY P
LINDBLAD O
MCNULTY D
MCSWEENEY PLH
SKEIE S
Citation: Hp. Bachmann et al., INTERLABORATORY COMPARISON OF CHEESE-MAKING TRIALS - MODEL CHEESES MADE FROM RAW, PASTEURIZED AND MICROFILTERED MILKS, Lebensmittel-Wissenschaft + Technologie, 31(6), 1998, pp. 585-593
Authors:
KOEFERLI CS
SCHWEGLER PP
HONGCHEN D
Citation: Cs. Koeferli et al., APPLICATION OF CLASSICAL AND NOVEL SENSORY TECHNIQUES IN PRODUCT OPTIMIZATION, Lebensmittel-Wissenschaft + Technologie, 31(5), 1998, pp. 407-417
Authors:
TOCCI AM
MASCHERONI RH
Citation: Am. Tocci et Rh. Mascheroni, CHARACTERISTICS OF DIFFERENTIAL SCANNING CALORIMETRY DETERMINATION OFTHERMOPHYSICAL PROPERTIES OF MEATS, Lebensmittel-Wissenschaft + Technologie, 31(5), 1998, pp. 418-426
Authors:
ARTES F
SANCHEZ E
TIJSKENS LMM
Citation: F. Artes et al., QUALITY AND SHELF-LIFE OF TOMATOES IMPROVED BY INTERMITTENT WARMING, Lebensmittel-Wissenschaft + Technologie, 31(5), 1998, pp. 427-431
Authors:
EDWARDS RH
BERRIOS JD
MOSSMAN AP
TAKEOKA GR
WOOD DF
MACKEY BE
Citation: Rh. Edwards et al., TEXTURE OF JET COOKED, HIGH AMYLOSE CORN STARCH SUCROSE GELS, Lebensmittel-Wissenschaft + Technologie, 31(5), 1998, pp. 432-438
Authors:
PARISH ME
Citation: Me. Parish, ORANGE JUICE QUALITY AFTER TREATMENT BY THERMAL PASTEURIZATION OR ISOSTATIC HIGH-PRESSURE, Lebensmittel-Wissenschaft + Technologie, 31(5), 1998, pp. 439-442
Authors:
TAKEOKA GR
BUTTERY RG
LING LC
WONG RY
DAO LT
EDWARDS RH
BERRIOS JD
Citation: Gr. Takeoka et al., ODOR THRESHOLDS OF VARIOUS UNSATURATED BRANCHED ESTERS, Lebensmittel-Wissenschaft + Technologie, 31(5), 1998, pp. 443-448
Authors:
BECHMANN IE
Citation: Ie. Bechmann, COMPARISON OF THE FORMALDEHYDE CONTENT FOUND IN BOILED AND RAW MINCE OF FROZEN SAITHE USING DIFFERENT ANALYTICAL METHODS, Lebensmittel-Wissenschaft + Technologie, 31(5), 1998, pp. 449-453
Authors:
DELLAPORTA G
TADDEO R
DURSO E
REVERCHON E
Citation: G. Dellaporta et al., ISOLATION OF CLOVE BUD AND STAR ANISE ESSENTIAL OIL BY SUPERCRITICAL CO2 EXTRACTION, Lebensmittel-Wissenschaft + Technologie, 31(5), 1998, pp. 454-460
Authors:
HURME EU
WIRTANEN G
AXELSONLARSSON L
AHVENAINEN R
Citation: Eu. Hurme et al., RELIABILITY OF NONDESTRUCTIVE PRESSURE DIFFERENTIAL LEAKAGE TESTERS USING SEMIRIGID RETORT TRAYS, Lebensmittel-Wissenschaft + Technologie, 31(5), 1998, pp. 461-466
Authors:
HAENTJENS TH
VANLOEY AM
HENDRICKX ME
TOBBACK PP
Citation: Th. Haentjens et al., THE USE OF ALPHA-AMYLASE AT REDUCED WATER-CONTENT TO DEVELOP TIME-TEMPERATURE INTEGRATORS FOR STERILIZATION PROCESSES, Lebensmittel-Wissenschaft + Technologie, 31(5), 1998, pp. 467-472
Authors:
LEBET V
ARRIGONI E
AMADO R
Citation: V. Lebet et al., MEASUREMENT OF FERMENTATION PRODUCTS AND SUBSTRATE DISAPPEARANCE DURING INCUBATION OF DIETARY FIBER SOURCES WITH HUMAN FECAL FLORA, Lebensmittel-Wissenschaft + Technologie, 31(5), 1998, pp. 473-479
Authors:
GOKMEN V
ACAR J
Citation: V. Gokmen et J. Acar, AN INVESTIGATION ON THE RELATIONSHIP BETWEEN PATULIN AND FUMARIC-ACIDIN APPLE JUICE CONCENTRATES, Lebensmittel-Wissenschaft + Technologie, 31(5), 1998, pp. 480-483
Authors:
NDIFE M
SUMNU G
BAYINDIRH L
Citation: M. Ndife et al., DIFFERENTIAL SCANNING CALORIMETRY DETERMINATION OF GELATINIZATION RATES IN DIFFERENT STARCHES DUE TO MICROWAVE-HEATING, Lebensmittel-Wissenschaft + Technologie, 31(5), 1998, pp. 484-488