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Results: 51-75/618
Authors:
SANTIAGO LG
GONZALEZ RJ
REMONDETTO GE
BONALDO AG
Citation: Lg. Santiago et al., EMULSIFYING ABILITY OF PROTEINS EVALUATED BY RESPONSE-SURFACE METHODOLOGY, Lebensmittel-Wissenschaft + Technologie, 31(3), 1998, pp. 259-264
Authors:
SU HS
LU W
CHANG KC
Citation: Hs. Su et al., MICROSTRUCTURE AND PHYSICOCHEMICAL CHARACTERISTICS OF STARCHES IN 6 BEAN VARIETIES AND THEIR BEAN PASTE PRODUCTS, Lebensmittel-Wissenschaft + Technologie, 31(3), 1998, pp. 265-273
Authors:
KAMATH SR
MORR CV
SCHENZ T
Citation: Sr. Kamath et al., LASER-LIGHT SCATTERING AND MICROSCOPIC PROPERTIES OF MILKFAT GLOBULESIN SWISS CHEESE WHEY LOW-DENSITY LIPID-CONTAINING FRACTION, Lebensmittel-Wissenschaft + Technologie, 31(3), 1998, pp. 274-278
Authors:
WELLER CL
GENNADIOS A
SARAIVA RA
Citation: Cl. Weller et al., EDIBLE BILAYER FILMS FROM ZEIN AND GRAIN-SORGHUM WAX OR CARNAUBA WAX, Lebensmittel-Wissenschaft + Technologie, 31(3), 1998, pp. 279-285
Authors:
NYKANEN A
LAPVETELAINEN A
HIETANEN RM
KALLIO H
Citation: A. Nykanen et al., THE EFFECT OF LACTIC-ACID, NISIN WHEY PERMEATE, SODIUM-CHLORIDE AND RELATED COMBINATIONS ON AEROBIC PLATE-COUNT AND THE SENSORY CHARACTERISTICS OF RAINBOW-TROUT, Lebensmittel-Wissenschaft + Technologie, 31(3), 1998, pp. 286-290
Authors:
GREENWALT CJ
LEDFORD RA
STEINKRAUS KH
Citation: Cj. Greenwalt et al., DETERMINATION AND CHARACTERIZATION OF THE ANTIMICROBIAL ACTIVITY OF THE FERMENTED TEA KOMBUCHA, Lebensmittel-Wissenschaft + Technologie, 31(3), 1998, pp. 291-296
Authors:
BUTIKOFER U
BAUMANN E
SIEBER R
BOSSET JO
Citation: U. Butikofer et al., RIPENING OF EMMENTALER CHEESE WRAPPED IN FOIL WITH AND WITHOUT ADDITION OF LACTOBACILLUS-CASEI SUBSP CASEI - IV - HPLC SEPARATION OF WATER-SOLUBLE PEPTIDES, Lebensmittel-Wissenschaft + Technologie, 31(3), 1998, pp. 297-301
Authors:
MIQUEL ME
HALL LD
Citation: Me. Miquel et Ld. Hall, A GENERAL SURVEY OF CHOCOLATE CONFECTIONERY BY MAGNETIC-RESONANCE-IMAGING, Lebensmittel-Wissenschaft + Technologie, 31(2), 1998, pp. 93-99
Authors:
CHAMPAGNE CP
STGELAIS D
DECANDOLLE A
Citation: Cp. Champagne et al., ACIDIFICATION RATES AND POPULATION RATIOS OF LACTIC STARTERS IN CARBONATED MILK, Lebensmittel-Wissenschaft + Technologie, 31(2), 1998, pp. 100-106
Authors:
KER YC
CHEN RH
Citation: Yc. Ker et Rh. Chen, SHEAR-INDUCED CONFORMATIONAL-CHANGES AND GELATION OF SOY PROTEIN ISOLATE SUSPENSIONS, Lebensmittel-Wissenschaft + Technologie, 31(2), 1998, pp. 107-113
Authors:
MUJOO R
ALI SZ
Citation: R. Mujoo et Sz. Ali, SUSCEPTIBILITY OF STARCH TO IN-VITRO ENZYME HYDROLYSIS IN RICE, RICE FLAKES AND INTERMEDIARY PRODUCTS, Lebensmittel-Wissenschaft + Technologie, 31(2), 1998, pp. 114-121
Authors:
CASASENT DA
SIPE MA
SCHATZKI TF
KEAGY PM
LEE LC
Citation: Da. Casasent et al., NEURAL-NET CLASSIFICATION OF X-RAY PISTACHIO NUT DATA, Lebensmittel-Wissenschaft + Technologie, 31(2), 1998, pp. 122-128
Authors:
FILIPI I
LEE CM
Citation: I. Filipi et Cm. Lee, PREACTIVATED IOTA-CARRAGEENAN AND ITS RHEOLOGICAL EFFECTS IN COMPOSITE SURIMI GEL, Lebensmittel-Wissenschaft + Technologie, 31(2), 1998, pp. 129-137
Authors:
BHANDARI BR
DATTA N
DARCY BR
RINTOUL GB
Citation: Br. Bhandari et al., COCRYSTALLIZATION OF HONEY WITH SUCROSE, Lebensmittel-Wissenschaft + Technologie, 31(2), 1998, pp. 138-142
Authors:
TEREBIZNIK MR
BUERA MP
PILOSOF AMR
Citation: Mr. Terebiznik et al., THERMOSTABILITY AND BROWNING DEVELOPMENT OF FUNGAL ALPHA-AMYLASE FREEZE-DRIED IN CARBOHYDRATE AND PVP MATRICES, Lebensmittel-Wissenschaft + Technologie, 31(2), 1998, pp. 143-149
Authors:
LUCKER E
FAILING K
LANGE K
WALKER G
BULTE M
Citation: E. Lucker et al., CONTENT AND DISTRIBUTION OF IRON IN RABBIT MEAT - A MODEL STUDY ON NUTRITIONAL VALUES AND BIO-ANALYTICAL VARIANCE, Lebensmittel-Wissenschaft + Technologie, 31(2), 1998, pp. 150-154
Authors:
NIEDZIELA JC
MACRAE M
OGDEN ID
NESVADBA P
Citation: Jc. Niedziela et al., CONTROL OF LISTERIA-MONOCYTOGENES IN SALMON - ANTIMICROBIAL EFFECT OFSALTING, SMOKING AND SPECIFIC SMOKE COMPOUNDS, Lebensmittel-Wissenschaft + Technologie, 31(2), 1998, pp. 155-161
Authors:
LENNERSTEN M
LINGNERT H
Citation: M. Lennersten et H. Lingnert, INFLUENCE OF DIFFERENT PACKAGING MATERIALS ON LIPID OXIDATION IN POTATO CRISPS EXPOSED TO FLUORESCENT LIGHT, Lebensmittel-Wissenschaft + Technologie, 31(2), 1998, pp. 162-168
Authors:
ANDERSSON K
LINGNERT H
Citation: K. Andersson et H. Lingnert, INFLUENCE OF OXYGEN CONCENTRATION AND LIGHT ON THE OXIDATIVE STABILITY OF CREAM POWDER, Lebensmittel-Wissenschaft + Technologie, 31(2), 1998, pp. 169-176
Authors:
PRIPP AH
TOBIASSEN RO
STEPANIAK L
SORHAUG T
Citation: Ah. Pripp et al., COMPARATIVE CAPILLARY ELECTROPHORESIS ANALYSIS OF PROTEOLYTIC BREAKDOWN IN CASEINATE AND CHEESE CURD MODELS, Lebensmittel-Wissenschaft + Technologie, 31(2), 1998, pp. 177-181
Authors:
VELEZRUIZ JF
SWANSON BG
BARBOSACANOVAS GV
Citation: Jf. Velezruiz et al., FLOW AND VISCOELASTIC PROPERTIES OF CONCENTRATED MILK TREATED BY HIGHHYDROSTATIC-PRESSURE, Lebensmittel-Wissenschaft + Technologie, 31(2), 1998, pp. 182-195
Authors:
GOGUS F
BOZKURT H
EREN S
Citation: F. Gogus et al., KINETICS OF MAILLARD REACTIONS BETWEEN THE MAJOR SUGARS AND AMINO-ACIDS OF BOILED GRAPE JUICE, Lebensmittel-Wissenschaft + Technologie, 31(2), 1998, pp. 196-200
Authors:
BERENZON S
SAGUY IS
Citation: S. Berenzon et Is. Saguy, OXYGEN ABSORBERS FOR EXTENSION OF CRACKERS SHELF-LIFE, Lebensmittel-Wissenschaft + Technologie, 31(1), 1998, pp. 1-5
Authors:
ZACHEO G
CAPPELLO AR
PERRONE LM
GNONI GV
Citation: G. Zacheo et al., ANALYSIS OF FACTORS INFLUENCING LIPID OXIDATION OF ALMOND SEEDS DURING ACCELERATED AGING, Lebensmittel-Wissenschaft + Technologie, 31(1), 1998, pp. 6-9
Authors:
DUMAY EM
KALICHEVSKY MT
CHEFTEL JC
Citation: Em. Dumay et al., CHARACTERISTICS OF PRESSURE-INDUCED GELS OF BETA-LACTOGLOBULIN AT VARIOUS TIMES AFTER PRESSURE RELEASE, Lebensmittel-Wissenschaft + Technologie, 31(1), 1998, pp. 10-19