Volume 205; Issue 2

European Food Research and Technology

Volume 205; Issue 2

1

Comparison of the ripening process in salted Baltic and North Sea herring as measured by instrumental and sensory methods

R. Schubring, Jörg Oehlenschläger

Journal:

European Food Research and Technology

Year:

1997

Language:

english

File:

PDF, 75 KB

english, 1997

2

Effectiveness of a natural Rosemary (Rosmarinus officinalis) extract on the stability of filleted and minced fish during frozen storage

K. Vareltzis, Dimitrios Koufidis, Erini Gavriilidou, Ekaterini Papavergou, Sophia Vasiliadou

Journal:

European Food Research and Technology

Year:

1997

Language:

english

File:

PDF, 146 KB

english, 1997

3

Comparative biochemical evolution during ripening of bovine, ovine and caprine cheeses manufactured with extracts of flowers of Cynara cardunculus

Maria J. Sousa, F. X. Malcata

Journal:

European Food Research and Technology

Year:

1997

Language:

english

File:

PDF, 719 KB

english, 1997

4

Evolution of free fatty acid profile during ripening in cheeses manufactured from bovine, ovine and caprine milks with extracts of Cynara cardunculus as coagulant

M. José Sousa, Victor M. Balcão, F. X. Malcata

Journal:

European Food Research and Technology

Year:

1997

Language:

english

File:

PDF, 202 KB

english, 1997

5

Butter colour affects sensory perception of spreadability

H. Rohm, Martina Strobl, Doris Jaros

Journal:

European Food Research and Technology

Year:

1997

Language:

english

File:

PDF, 148 KB

english, 1997

6

Chemometric analysis of mass spectra of cis and trans fatty acid picolinyl esters

Journal:

European Food Research and Technology

Year:

1997

Language:

english

File:

PDF, 222 KB

english, 1997

7

HPLC determination of polycyclic aromatic hydrocarbons in olive oils

Sabrina Moret, Barbara Piani, Renzo Bortolomeazzi, L. S. Contel

Journal:

European Food Research and Technology

Year:

1997

Language:

english

File:

PDF, 86 KB

english, 1997

8

On the reaction of glyoxal with proteins

U. Schwarzenbolz, T. Henle, Rainer Haeßner, Henning Klostermeyer

Journal:

European Food Research and Technology

Year:

1997

Language:

english

File:

PDF, 146 KB

english, 1997

9

Umami peptides: assessment of their alleged taste properties

André H. A. van den Oord, P. D. van Wassenaar

Journal:

European Food Research and Technology

Year:

1997

Language:

english

File:

PDF, 126 KB

english, 1997

10

Firming of starch gels and amylopectin retrogradation as related to dextrin production by α-amylase

Alberto León, Encarna Durán, C. Benedito de Barber

Journal:

European Food Research and Technology

Year:

1997

Language:

english

File:

PDF, 126 KB

english, 1997

11

The effect of the use of hop additives and lactic acid bacteria starter in the preparation of dough on the properties of the resulting dough and bread

D. Gö, R. Ercan

Journal:

European Food Research and Technology

Year:

1997

Language:

english

File:

PDF, 73 KB

english, 1997

12

The texture of low calorie grape juice jelly

I. M. N. Sousa, Elsa C. Matias, Olga Laureano

Journal:

European Food Research and Technology

Year:

1997

Language:

english

File:

PDF, 108 KB

english, 1997

13

A pilot study on the effects of cultivation conditions of chicory (Cichorium intybus L.) roots on the levels of sesquiterpene lactones in chicons

Angeline M. Peters, Nel Haagsma, A. van Amerongen

Journal:

European Food Research and Technology

Year:

1997

Language:

english

File:

PDF, 121 KB

english, 1997

14

Effects of freezing on the pigment content in green beans and padrón peppers

M. J. Oruña-Concha, M. J. González-Castro, J. López-Hernández, J. Simal-Lozano

Journal:

European Food Research and Technology

Year:

1997

Language:

english

File:

PDF, 198 KB

english, 1997

15

Analysis of proanthocyanidins in tea samples I.LC-MS results

Andrea Kiehne, Christiane Lakenbrink, U. H. Engelhardt

Journal:

European Food Research and Technology

Year:

1997

Language:

english

File:

PDF, 158 KB

english, 1997

16

Correlations of carbon isotope ratios of wine ingredients for the improved detection of adulterations I. Organic acids and ethanol

D. Weber, A. Roßmann, S. Schwarz, H.-L. Schmidt

Journal:

European Food Research and Technology

Year:

1997

Language:

english

File:

PDF, 284 KB

english, 1997

17

Residual proteins and α-amino nitrogen in fermented wine and beer: must variety and yeast interactions

Francisco Javier Pérez-Zúñiga, Francisco Bravo Abad, Lucio Gonzáles Cartagena

Journal:

European Food Research and Technology

Year:

1997

Language:

english

File:

PDF, 144 KB

english, 1997

18

Availability of aluminium from tea and coffee

Mario Müller, M. Anke, Heike Illing-Günther

Journal:

European Food Research and Technology

Year:

1997

Language:

english

File:

PDF, 90 KB

english, 1997