PubAg

Main content area

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
Start Over

Search

17  Search Results

1 - 17 of 17
Number of results to display per page

Search Results

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:
olive oil; detection; hazelnuts; plant fats and oils; molecular conformation; enantiomers; food quality
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:
rhubarb; Rheum; Rheum hybridum; chemical composition; petioles; leaves; roots; plant extracts; dose response; mutagenicity; Salmonella typhimurium; temporal variation; food safety; Rheum officinale; risk
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:
soybean products; food composition; sensory evaluation; chemical composition; food prices; flavor; color; texture; food acceptability; consumers; demography; income
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:
silicon; diet; dietary minerals; epidemiological studies; 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:
wheat flour; mixing; raw foods; baking quality; rheological properties; food processing; texture; viscosity; water uptake; breadmaking; duration; pasting properties; dough development
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:
potatoes; blanching; temperature; freezing; frozen vegetables; prediction; mathematical models; equations; optimization; food processing quality; mechanical properties; duration; stress relaxation
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:
wheat; rye; cultivars; phenolic acids; seeds; seed dormancy; seed germination; chemical constituents of plants; species differences
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:
food packaging; food contamination; additives; coatings; cans; food safety; purity; guidelines
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:
gliadin; toxicity; wheat protein; chemical composition; purity; diet; experimental diets; intestines; hydrolysates; sucrose alpha-glucosidase; enzyme activity; amino acid sequences; chicks; chickens; animal models
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