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You searched for: Journal European food research & technology Remove constraint Journal: European food research & technology Publication Year 1999 Remove constraint Publication Year: 1999 Source 1999 v.210 no.2 Remove constraint Source: 1999 v.210 no.2
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1. A contribution to the study of the enantiomeric composition of a chiral constituent in hazelnut oil used in the detection of adulterated olive oil

Author:
Blanch, G.P.; Caja, M. del M.; Castillo, M.L.R. del.; Herraiz, M.
Source:
European food research & technology 1999 v.210 no.2 pp. 139-143
ISSN:
1438-2377
Subject:
enantiomers; hazelnuts; olive oil; food quality; detection; molecular conformation
DOI:
10.1007/s002170050550

2. An enzymatic method for the determination of fructans in foods and food products. Comparison of the results by high performance anion exchange chromatography with pulsed amperemetric detection

Author:
Andersen, R.; Sorensen, A.
Source:
European food research & technology 1999 v.210 no.2 pp. 148-152
ISSN:
1438-2377
Subject:
fructans; foods; food analysis; food composition; chemical composition; analytical methods; glucose; fructose
DOI:
10.1007/s002170050552

3. Anthranoid contents of rhubarb (Rheum undulatum L.) and other Rheum species and their toxicological relevance

Author:
Paneitz, A.; Westendorf, J.
Source:
European food research & technology 1999 v.210 no.2 pp. 97-101
ISSN:
1438-2377
Subject:
temporal variation; chemical composition; risk; dose response; Rheum officinale; Salmonella Typhimurium; plant extracts; mutagenicity; rhubarb; Rheum rhabarbarum; petioles; food safety; roots
DOI:
10.1007/s002170050542

4. Chemical and consumer evaluation of Soyvita

Author:
Obatolu, V.A.
Source:
European food research & technology 1999 v.210 no.2 pp. 90-92
ISSN:
1438-2377
Subject:
chemical composition; income; sensory evaluation; texture; soybean products; flavor; color; food composition; demography; food acceptability; food prices
DOI:
10.1007/s002170050540

5. Daily dietary silicon intake in Belgium using duplicate portion sampling

Author:
Dyck, K. van.; Robberecht, H.; Cauwenbergh, R. van.; Deelstra, H.
Source:
European food research & technology 1999 v.210 no.2 pp. 77-79
ISSN:
1438-2377
Subject:
epidemiological studies; silicon; dietary minerals; dietary surveys; Belgium
DOI:
10.1007/s002170050537

6. Development of high-fruit-dietary-fibre muffins

Author:
Grigelmo-Miguel, N.; Carreras-Boladeras, E.; Martin-Belloso, O.
Source:
European food research & technology 1999 v.210 no.2 pp. 123-128
ISSN:
1438-2377
Subject:
muffins; product development; ingredients; food composition; nutrient content; energy content; proximate composition; sensory evaluation; hardness; color; weight; height; wheat flour; peaches; texture; food acceptability; food storage; storage quality; dietary fiber; duration; cohesion
DOI:
10.1007/s002170050547

7. Drying model for highly porous hemispherical bodies

Author:
Mulet, A.; SanJuan, N.; Bon, J.; Simal, S.
Source:
European food research & technology 1999 v.210 no.2 pp. 80-83
ISSN:
1438-2377
Subject:
water content; drying; food processing; mass transfer; kinetics; broccoli; air flow; velocity; air temperature; mathematical models; diffusivity; porosity; shape
DOI:
10.1007/s002170050538

8. Effect of blending of raw and steamed wheat flour on the rheological characteristics of dough

Author:
Prakash, M.; Ravi, R.; Haridas Rao, P.
Source:
European food research & technology 1999 v.210 no.2 pp. 119-122
ISSN:
1438-2377
Subject:
dough development; texture; mixing; wheat flour; raw foods; viscosity; baking quality; duration; pasting properties; water uptake
DOI:
10.1007/s002170050546

9. Freeze- and bake-stable glazing for confectionery products characterized by differential scanning calorimetry

Author:
Fog-Petersen, M.S.; Skibsted, L.H.
Source:
European food research & technology 1999 v.210 no.2 pp. 114-118
ISSN:
1438-2377
Subject:
coatings; baked goods; baking quality; freezing; baking; product development; potato starch; mannitol; thermal properties; glass transition
DOI:
10.1007/s002170050545

10. Identification of durum wheat cultivars and monovarietal semolinas by analysis of DNA microsatellites

Author:
Pasqualone, A.; Lotti, C.; Blanco, A.
Source:
European food research & technology 1999 v.210 no.2 pp. 144-147
ISSN:
1438-2377
Subject:
wheat; DNA; leaves; seeds; genetic polymorphism; alleles; food analysis; genotype; Italy
DOI:
10.1007/s002170050551

11. Influence of tyramine on bacterial growth and proteolysis in high milk protein model media

Author:
Giffey, K.; Beutling, D.
Source:
European food research & technology 1999 v.210 no.2 pp. 129-132
ISSN:
1438-2377
Subject:
tyramine; dairy protein; culture media; models; Bacillus subtilis; proteolysis; pH; antibacterial properties; protein degradation; dose response; food safety; duration
DOI:
10.1007/s002170050548

12. Optimization of stepwise blanching of frozen-thawed potato tissues (cv. Monalisa)

Author:
Alvarez, M.D.; Canet, W.
Source:
European food research & technology 1999 v.210 no.2 pp. 102-108
ISSN:
1438-2377
Subject:
freezing; mathematical models; food processing quality; equations; mechanical properties; potatoes; duration; blanching; frozen vegetables; stress relaxation; temperature; prediction
DOI:
10.1007/s002170050543

13. Phenolic acids in caryopses of two cultivars of wheat, rye and triticale that display different resistance to pre-harvest sprouting

Author:
Weidner, S.; Amarowicz, R.; Karamac, M.; Dabrowski, G.
Source:
European food research & technology 1999 v.210 no.2 pp. 109-113
ISSN:
1438-2377
Subject:
seed germination; cultivars; seed dormancy; interspecific variation; seeds; phenolic acids; wheat; rye; chemical constituents of plants
DOI:
10.1007/s002170050544

14. Recovery of proteins from fish waste products by alkaline extraction

Author:
Batista, I.
Source:
European food research & technology 1999 v.210 no.2 pp. 84-89
ISSN:
1438-2377
Subject:
fish waste; protein isolates; fish processing; extraction; chemical precipitation; hake; Merluccius; Lophius; pH; sodium hydroxide; calcium hydroxide; sodium chloride; temperature; solubility; yields; ionic strength; amino acids; chemical composition; duration; fish protein concentrates
DOI:
10.1007/s002170050539

15. Solving the BADGE problem by analysis?

Source:
European food research & technology 1999 v.210 no.2 pp. 153-154
ISSN:
1438-2377
Subject:
coatings; purity; food contamination; guidelines; food packaging; cans; additives
DOI:
10.1007/s002170050553

16. The activity of single gliadin components in a foetal chick intestine assay for coeliac disease

Author:
Mothes, T.; Osman, A.A.; Seilmeier, W.; Wieser, H.
Source:
European food research & technology 1999 v.210 no.2 pp. 93-96
ISSN:
1438-2377
Subject:
chickens; chemical composition; sucrose alpha-glucosidase; experimental diets; gliadin; purity; amino acid sequences; intestines; animal models; wheat protein; toxicity; enzyme activity; chicks; hydrolysates
DOI:
10.1007/s002170050541

17. Utilization of nitrogen compounds in garnacha must inoculated with killer strains of Saccharomyces cerevisiae

Author:
Torrea Goni, D.; Ancin Azpilicueta, C.
Source:
European food research & technology 1999 v.210 no.2 pp. 133-138
ISSN:
1438-2377
Subject:
grape must; wine cultivars; wines; Saccharomyces cerevisiae; strains; excretion; amino acids; fermentation; kinetics; pH; acidity; sulfur dioxide; alcohols; ammonium nitrogen; duration
DOI:
10.1007/s002170050549