Volume 203; Issue 3

European Food Research and Technology

Volume 203; Issue 3

1

Identification of free fatty acids and some other volatile flavour compounds from Swiss cheese using on-line supercritical fluid extraction-gas chromatography

Terhi Tuomala, Heikki Kallio

Journal:

European Food Research and Technology

Year:

1996

Language:

english

File:

PDF, 496 KB

english, 1996

2

Variability of fatty acid content in pumpkin seeds (Cucurbita pepoL.)

M. Murkovic, A. Hillebrand, J. Winkler, E. Leitner, W. Pfannhauser

Journal:

European Food Research and Technology

Year:

1996

Language:

english

File:

PDF, 343 KB

english, 1996

3

EuroResidue III

Journal:

European Food Research and Technology

Year:

1996

Language:

english

File:

PDF, 102 KB

english, 1996

4

Daily dietary chromium intake in Belgium, using duplicate portion sampling

Rudy Van Cauwenbergh, Peter Hendrix, Harry Robberecht, Hendrik A. Deelstra

Journal:

European Food Research and Technology

Year:

1996

Language:

english

File:

PDF, 336 KB

english, 1996

5

Versorgungszustand der Österreicher mit dem Spurenelement Chrom

Marlis Wilplinger, Isolde Schönsleben, Werner Pfannhauser

Journal:

European Food Research and Technology

Year:

1996

Language:

german

File:

PDF, 328 KB

german, 1996

6

Transfatty acids in margarines and shortenings marketed in Austria

Monika Henninger, Franz Ulberth

Journal:

European Food Research and Technology

Year:

1996

Language:

english

File:

PDF, 534 KB

english, 1996

7

Antioxidative effectiveness of some natural antioxidants in sunflower oil

Nedyalka V. Yanishlieva, Emma M. Marinova

Journal:

European Food Research and Technology

Year:

1996

Language:

english

File:

PDF, 292 KB

english, 1996

8

On the origin of benzene, toluene, ethylbenzene, and the xylenes in virgin olive oil-further results

Maurus Biedermann, Konrad Grob, Gianni Morchio

Journal:

European Food Research and Technology

Year:

1996

Language:

english

File:

PDF, 542 KB

english, 1996

9

Evaluation of taste compounds of Swiss cheese (Emmentaler)

Rainer Warmke, Hans -Dieter Belitz, Werner Grosch

Journal:

European Food Research and Technology

Year:

1996

Language:

english

File:

PDF, 541 KB

english, 1996

10

Colour of hard cheese

Harald Rohm, Doris Jaros

Journal:

European Food Research and Technology

Year:

1996

Language:

english

File:

PDF, 408 KB

english, 1996

11

Effects of freezing and frozen storage on the microstructure and texture of ewe's milk cheese

Javier Fontecha, Miloslav Kaláb, Jose A. Medina, Carmen Peláez, Manuela Juárez

Journal:

European Food Research and Technology

Year:

1996

Language:

english

File:

PDF, 2.60 MB

english, 1996

12

Rheological changes during thermal processing of low-fat meat emulsions formulated with different texture-modifying ingredients

Paloma Fernández, Giovana Barreto, José Carballo, Francisco Jiménez Colmenero

Journal:

European Food Research and Technology

Year:

1996

Language:

english

File:

PDF, 323 KB

english, 1996

13

Effects of dough mixing and oxidising improvers on free reduced and free oxidised glutathione and protein-glutathione mixed disulphides of wheat flour

Xijin Chen, J. David Schofield

Journal:

European Food Research and Technology

Year:

1996

Language:

english

File:

PDF, 828 KB

english, 1996

14

Effect of different baking modes on the physico-chemical and sensory characteristics of tandoori roti

D. C. Saxena, P. Haridas Rao

Journal:

European Food Research and Technology

Year:

1996

Language:

english

File:

PDF, 561 KB

english, 1996

15

Effect of natural fermentation on the content of inositol phosphates in lentils

Carmen Cuadrado, Gemma Ayet, Luz Maria Robredo, Javier Tabera, Rosa Villa, Mercedes M. Pedrosa, Carmen Burbano, Mercedes Muzquiz

Journal:

European Food Research and Technology

Year:

1996

Language:

english

File:

PDF, 335 KB

english, 1996

16

Bitterness intensity of soybean protein hydrolysates—chemical and organoleptic characterization

I. Lovšin-Kukman, M. Zelenik-Blatnik, V. Abram

Journal:

European Food Research and Technology

Year:

1996

Language:

english

File:

PDF, 416 KB

english, 1996

17

Gehalte an stabilen Sauerstoff-Isotopen in Wasser von Apfelsaftkonzentrat als Kriterium für den Nachweis einer Zuckerung

Andreas Roßmann, Peter Trimborn

Journal:

European Food Research and Technology

Year:

1996

File:

PDF, 588 KB

1996

18

Kapillargaschromatographisches Prüfverfahren auf Zusätze von synthetischer DL-Äpfelsäure zu Obsterzeugnissen

Andrea Igler, Walfried Rauter

Journal:

European Food Research and Technology

Year:

1996

File:

PDF, 340 KB

1996

19

Solid-state13C NMR investigations of insoluble deposits in aromatic bitters

Hanne H. F. Refsgaard, Kjeld Schaumburg, Leif H. Skibsted

Journal:

European Food Research and Technology

Year:

1996

Language:

english

File:

PDF, 630 KB

english, 1996

20

Stable carbon isotope content in ethanol of EC data bank wines from Italy, France and Germany

Andreas Roßmann, Hanns -Ludwig Schmidt, Fabiano Reniero, Giuseppe Versini, Issam Moussa, Marc Henri Merle

Journal:

European Food Research and Technology

Year:

1996

Language:

english

File:

PDF, 803 KB

english, 1996

21

Untersuchungen an Polysaccharid-, Pektin- und Ballaststoff-Fraktionen von Sanddornbeeren

Gerhard Dongowski

Journal:

European Food Research and Technology

Year:

1996

File:

PDF, 667 KB

1996

22

Chlorinated phenols in human milk

Marta Veningerová, Ján Uhnák, Viktor Prachar, Jana Kovačičová

Journal:

European Food Research and Technology

Year:

1996

Language:

english

File:

PDF, 190 KB

english, 1996

23

Laws and statutes

Journal:

European Food Research and Technology

Year:

1996

Language:

german

File:

PDF, 4.08 MB

german, 1996