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Results: 1-19 |
Results: 19
Kinetic aspects of the Maillard reaction: a critical review
Authors: van Boekel, MAJS
Citation: Majs. Van Boekel, Kinetic aspects of the Maillard reaction: a critical review, NAHRUNG, 45(3), 2001, pp. 150-159
Reactions of monosaccharides during heating of sugar-casein systems: Building of a reaction network model
Authors: Brands, CMJ van Boekel, MAJS
Citation: Cmj. Brands et Majs. Van Boekel, Reactions of monosaccharides during heating of sugar-casein systems: Building of a reaction network model, J AGR FOOD, 49(10), 2001, pp. 4667-4675
Effects of pH and heat treatments on the structure and solubility of potato proteins in different preparations
Authors: van Koningsveld, GA Gruppen, H de Jongh, HHJ Wijngaards, G van Boekel, MAJS Walstra, P Voragen, AGJ
Citation: Ga. Van Koningsveld et al., Effects of pH and heat treatments on the structure and solubility of potato proteins in different preparations, J AGR FOOD, 49(10), 2001, pp. 4889-4897
A review of Maillard reaction in food and implications to kinetic modelling
Authors: Martins, SIFS Jongen, WMF van Boekel, MAJS
Citation: Sifs. Martins et al., A review of Maillard reaction in food and implications to kinetic modelling, TRENDS FOOD, 11(9-10), 2000, pp. 364-373
Kinetic modelling in food science: a case study on chlorophyll degradationin olives
Authors: van Boekel, MAJS
Citation: Majs. Van Boekel, Kinetic modelling in food science: a case study on chlorophyll degradationin olives, J SCI FOOD, 80(1), 2000, pp. 3-9
Mutagenicity of heated sugar - Casein systems: Effect of the Maillard reaction
Authors: Brands, CMJ Alink, GM van Boekel, MAJS Jongen, WMF
Citation: Cmj. Brands et al., Mutagenicity of heated sugar - Casein systems: Effect of the Maillard reaction, J AGR FOOD, 48(6), 2000, pp. 2271-2275
Testing of kinetic models: usefulness of the multiresponse approach as applied to chlorophyll degradation in foods
Authors: van Boekel, MAJS
Citation: Majs. Van Boekel, Testing of kinetic models: usefulness of the multiresponse approach as applied to chlorophyll degradation in foods, FOOD RES IN, 32(4), 1999, pp. 261-269
Behaviour of casein micelles at conditions comparable to those in ice cream
Authors: Jonkman, MJ Walstra, P van Boekel, MAJS Cebula, DJ
Citation: Mj. Jonkman et al., Behaviour of casein micelles at conditions comparable to those in ice cream, INT DAIRY J, 9(3-6), 1999, pp. 201-205
Heat-induced deamidation, dephosphorylation and breakdown of caseinate
Authors: van Boekel, MAJS
Citation: Majs. Van Boekel, Heat-induced deamidation, dephosphorylation and breakdown of caseinate, INT DAIRY J, 9(3-6), 1999, pp. 237-241
Heat-induced aggregation and covalent linkages in beta-casein model systems
Authors: Pellegrino, L van Boekel, MAJS Gruppen, H Resmini, P Pagani, MA
Citation: L. Pellegrino et al., Heat-induced aggregation and covalent linkages in beta-casein model systems, INT DAIRY J, 9(3-6), 1999, pp. 255-260
Behaviour of casein micelles at conditions comparable to those in frozen yoghurt
Authors: Jonkman, MJ Walstra, P van Boekel, MAJS Cebula, DJ
Citation: Mj. Jonkman et al., Behaviour of casein micelles at conditions comparable to those in frozen yoghurt, INT DAIRY J, 9(3-6), 1999, pp. 385-386
Effect of Ca2+ and Zn2+ ions on inactivation between 30 and 70 degrees C of the extracellular proteinase from Pseudomonas fluorescens 22F
Authors: Schokker, EP van Boekel, MAJS
Citation: Ep. Schokker et Majs. Van Boekel, Effect of Ca2+ and Zn2+ ions on inactivation between 30 and 70 degrees C of the extracellular proteinase from Pseudomonas fluorescens 22F, MILCHWISSEN, 54(8), 1999, pp. 436-438
Influence of pH on low temperature inactivation of the extracellular proteinase from Pseudomonas fluorescens 22F
Authors: Schokker, EP van Boekel, MAJS
Citation: Ep. Schokker et Majs. Van Boekel, Influence of pH on low temperature inactivation of the extracellular proteinase from Pseudomonas fluorescens 22F, MILCHWISSEN, 54(7), 1999, pp. 377-379
The effect of storage of whole potatoes of three cultivars on the patatin and protease inhibitor content; a study using capillary electrophoresis andMALDI-TOF mass spectrometry
Authors: Pots, AM Gruppen, H van Diepenbeek, R van der Lee, JJ van Boekel, MAJS Wijngaards, G Voragen, AGJ
Citation: Am. Pots et al., The effect of storage of whole potatoes of three cultivars on the patatin and protease inhibitor content; a study using capillary electrophoresis andMALDI-TOF mass spectrometry, J SCI FOOD, 79(12), 1999, pp. 1557-1564
Formation of heterocyclic amines in a meat juice model system
Authors: Arvidsson, P van Boekel, MAJS Skog, K Solyakov, A Jagerstad, M
Citation: P. Arvidsson et al., Formation of heterocyclic amines in a meat juice model system, J FOOD SCI, 64(2), 1999, pp. 216-221
Kinetics of thermal inactivation of the extracellular proteinase from Pseudomonas fluorescens 22F: Influence of pH, calcium, and protein
Authors: Schokker, EP van Boekel, MAJS
Citation: Ep. Schokker et Majs. Van Boekel, Kinetics of thermal inactivation of the extracellular proteinase from Pseudomonas fluorescens 22F: Influence of pH, calcium, and protein, J AGR FOOD, 47(4), 1999, pp. 1681-1686
Isolation and characterization of patatin isoforms
Authors: Pots, AM Gruppen, H Hessing, M van Boekel, MAJS Voragen, AGJ
Citation: Am. Pots et al., Isolation and characterization of patatin isoforms, J AGR FOOD, 47(11), 1999, pp. 4587-4592
Kinetic modeling of the thermal aggregation of patatin
Authors: Pots, AM Gruppen, H de Jongh, HHJ van Boekel, MAJS Walstra, P Voragen, AGJ
Citation: Am. Pots et al., Kinetic modeling of the thermal aggregation of patatin, J AGR FOOD, 47(11), 1999, pp. 4593-4599
A study on advanced Maillard reaction in heated casein/sugar solutions: Colour formation
Authors: Morales, FJ van Boekel, MAJS
Citation: Fj. Morales et Majs. Van Boekel, A study on advanced Maillard reaction in heated casein/sugar solutions: Colour formation, INT DAIRY J, 8(10-11), 1998, pp. 907-915
Risultati: 1-19 |