European Food Research and Technology A,volume 219,issue 1  (06-2004)

Period of time： 2004年1期

Publisher： Springer Publishing Company

Founded in： 1890

Total resources： 38

ISSN： 1438-2377

Subject： TS Light industry ,Handicrafts

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European Food Research and Technology A,volume 219,issue 1

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Water holding capacity, dielectric properties and light microscopy of conventionally and ohmically cooked meat emulsion batter

By Shirsat Nicky,Brunton Nigel,Lyng James,McKenna Brian in (2004)

European Food Research and Technology A,volume 219,issue 1 , Vol. 219, Iss. 1, 2004-06 , pp. 1-5

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Control of food spoiling bacteria in cooked meat products with nisin, lacticin 3147, and a lacticin 3147-producing starter culture

By Soriano Almudena,Ulmer Helge,Scannell Amalia,Ross R.,Hill Colin,García-Ruiz Antonia,Arendt Elke in (2004)

European Food Research and Technology A,volume 219,issue 1 , Vol. 219, Iss. 1, 2004-06 , pp. 6-13

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Quality characteristics of spent layer surimi during frozen storage

By Ensoy Ümran,Kolsarıcı Nuray,Candoğan Kezban in (2004)

European Food Research and Technology A,volume 219,issue 1 , Vol. 219, Iss. 1, 2004-06 , pp. 14-19

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Purification and characterization of an antioxidative peptide from enzymatic hydrolysate of yellowfin sole ( Limanda aspera) frame protein

By Jun Shin-Young,Park Pyo-Jam,Jung Won-Kyo,Kim Se-Kwon in (2004)

European Food Research and Technology A,volume 219,issue 1 , Vol. 219, Iss. 1, 2004-06 , pp. 20-26

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Effect of slurry ice on chemical changes related to quality loss during European Hake (Merluccius merluccius) chilled storage

By Losada Vanesa,Piñeiro Carmen,Barros-Velázquez Jorge,Aubourg Santiago in (2004)

European Food Research and Technology A,volume 219,issue 1 , Vol. 219, Iss. 1, 2004-06 , pp. 27-31

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Oxidative stability of mayonnaise and milk drink produced with structured lipids based on fish oil and caprylic acid

By Timm-Heinrich Maike,Xu Xuebing,Skall Nielsen Nina,Jacobsen Charlotte in (2004)

European Food Research and Technology A,volume 219,issue 1 , Vol. 219, Iss. 1, 2004-06 , pp. 32-41

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Pyrraline content in enteral formula processing and storage and model systems

By Rufián-Henares José,Guerra-Hernández Eduardo,García-Villanova Belén in (2004)

European Food Research and Technology A,volume 219,issue 1 , Vol. 219, Iss. 1, 2004-06 , pp. 42-47

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Characterisation of traditional Albanian breads derived from different cereals

By Pasqualone A.,Caponio F.,Summo C.,Arapi V. in (2004)

European Food Research and Technology A,volume 219,issue 1 , Vol. 219, Iss. 1, 2004-06 , pp. 48-51

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Effect of wheat germ addition on the microbiological quality, in vitro protein digestibility, and gelatinization behavior of macaroni

By Pınarlı İlkay,Öner Mehmet,İbanoğlu Şenol in (2004)

European Food Research and Technology A,volume 219,issue 1 , Vol. 219, Iss. 1, 2004-06 , pp. 52-59

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Radical scavenging activity of hetero-chitooligosaccharides

By Je Jae-Young,Park Pyo-Jam,Kim Se-Kwon in (2004)

European Food Research and Technology A,volume 219,issue 1 , Vol. 219, Iss. 1, 2004-06 , pp. 60-65

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