Lebensmittel-Wissenschaft und -Technologie,volume 35,issue 6  (09-2003)

Period of time： 2003年6期

Publisher： Academic Press

Founded in： 1968

Total resources： 63

ISSN： 0023-6438

Subject： TS Light industry ,Handicrafts

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Lebensmittel-Wissenschaft und -Technologie,volume 35,issue 6

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Oleuropein Inhibits LDL Oxidation Induced by Cooking Oil Frying By-products and Platelet Aggregation Induced by Platelet-Activating Factor

By Andrikopoulos N.K.,Antonopoulou S.,Kaliora A.C. in (2002)

Lebensmittel-Wissenschaft und -Technologie,volume 35,issue 6 , Vol. 35, Iss. 6, 2002-09 , pp. 479-484

Academic Press

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Transfer of the Meat Aroma Precursors (Dimethyl Sulfide, Dimethyl Disulfide and Dimethyl Trisulfide) from Feed to Cooked Pork

By Jensen M.T.,Hansen L.L.,Andersen H.J. in (2002)

Lebensmittel-Wissenschaft und -Technologie,volume 35,issue 6 , Vol. 35, Iss. 6, 2002-09 , pp. 485-489

Academic Press

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Validation of a Combined Enzymatic and HPLC Method for Screening of Pectins in Fruits of Japanese Quince (Chaenomeles japonica)

By Rumpunen K.,Thomas M.,Badilas N., in (2002)

Lebensmittel-Wissenschaft und -Technologie,volume 35,issue 6 , Vol. 35, Iss. 6, 2002-09 , pp. 490-496

Academic Press

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A Fraction Conversion Kinetic Model for Thermal Degradation of Color in Red Chilli Puree and Paste

By Ahmed J.,Shivhare U.S.,Ramaswamy H.S. in (2002)

Lebensmittel-Wissenschaft und -Technologie,volume 35,issue 6 , Vol. 35, Iss. 6, 2002-09 , pp. 497-503

Academic Press

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Identification of Food and Feed Legumes by RAPD-PCR

By P. Weder J.K. in (2002)

Lebensmittel-Wissenschaft und -Technologie,volume 35,issue 6 , Vol. 35, Iss. 6, 2002-09 , pp. 504-511

Academic Press

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Some Volatile Plant Compounds in Halloumi Cheeses made from Ovine or Bovine Milk

By Papademas P.,Robinson R.K. in (2002)

Lebensmittel-Wissenschaft und -Technologie,volume 35,issue 6 , Vol. 35, Iss. 6, 2002-09 , pp. 512-516

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Influence of Alginate Concentration and Molecular Weight on Functional Properties of Mayonnaise

By Mancini F.,Montanari L.,Peressini D.,Fantozzi P. in (2002)

Lebensmittel-Wissenschaft und -Technologie,volume 35,issue 6 , Vol. 35, Iss. 6, 2002-09 , pp. 517-525

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Browning Inhibition and Textural Changes of Pre-Peeled Potatoes Caused by Anaerobic Conditions

By Kaaber L.,Martinsen B.K.,Bråthen E.,Shomer I. in (2002)

Lebensmittel-Wissenschaft und -Technologie,volume 35,issue 6 , Vol. 35, Iss. 6, 2002-09 , pp. 526-531

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Increase of Antioxidant Activity of Tomato Juice Upon Functionalisation with Vegetable Byproduct Extracts

By Larrosa M.,Llorach R.,Espín J.C.,Tomás-Barberán F.A. in (2002)

Lebensmittel-Wissenschaft und -Technologie,volume 35,issue 6 , Vol. 35, Iss. 6, 2002-09 , pp. 532-542

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Control of Growth of L. monocytogenes in Fresh Salmon using Microgard™ and Nisin

By Zuckerman H.,Ben Avraham R. in (2002)

Lebensmittel-Wissenschaft und -Technologie,volume 35,issue 6 , Vol. 35, Iss. 6, 2002-09 , pp. 543-548

Academic Press

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