Volume 205; Issue 5

European Food Research and Technology

Volume 205; Issue 5

1

Hydrolysis of hen egg white ovomucin

Sabine Moreau, Françoise Nau, Michel Piot, Catherine Guerin, Gerard Brule

Journal:

European Food Research and Technology

Year:

1997

Language:

english

File:

PDF, 832 KB

english, 1997

2

Frozen storage of high-pressure- and heat-induced gels of blue whiting (Micromesistius poutassou) muscle: rheological, chemical and ultrastructure studies

A. J. Borderías, M. Pérez-Mateos, M. Solas, P. Montero

Journal:

European Food Research and Technology

Year:

1997

Language:

english

File:

PDF, 1.46 MB

english, 1997

3

Curing agents affect aminopeptidase activity from porcine skeletal muscle

Mónica Flores, M. Concepción Aristoy, F. Toldrá

Journal:

European Food Research and Technology

Year:

1997

Language:

english

File:

PDF, 188 KB

english, 1997

4

Heterocyclic aromatic amines in fried poultry meat

M. Murkovic, Manfred Friedrich, Werner Pfannhauser

Journal:

European Food Research and Technology

Year:

1997

Language:

english

File:

PDF, 194 KB

english, 1997

5

Biogenic amines in dry sausages during shelf-life storage

S. Eerola, Artur-Xavier Roig Sagués, Leena Lilleberg, Heljä Aalto

Journal:

European Food Research and Technology

Year:

1997

Language:

english

File:

PDF, 257 KB

english, 1997

6

Determination of free cholesterol from dried egg yolk by on-line coupling of supercritical fluid extraction with solid-phase extraction

E. Boselli, M. F. Caboni, G. Lercker

Journal:

European Food Research and Technology

Year:

1997

Language:

english

File:

PDF, 177 KB

english, 1997

7

Enrichment of phosphatidyl choline – alcohol fractionation of carbon dioxide de-oiled lecithin from soybean (Glycine max)

G. Began, B. Manohar, K. Udaya Sankar

Journal:

European Food Research and Technology

Year:

1997

Language:

english

File:

PDF, 77 KB

english, 1997

8

Isolation and characterization of a major allergen in kiwi fruit

Manfred Möller, Marlies Kayma, H. Steinhart, Angelika Paschke

Journal:

European Food Research and Technology

Year:

1997

Language:

english

File:

PDF, 1.19 MB

english, 1997

9

Quality changes during storage of sous vide cooked green beans (Phaseolus vulgaris)

S. Knøchel, Randi Vangsgaard, Lone Søholm Johansen

Journal:

European Food Research and Technology

Year:

1997

Language:

english

File:

PDF, 130 KB

english, 1997

10

Organic acids as browning inhibitors on harvested “Baby” lettuce and endive

M. Castañer, M. I. Gil, F. Artés

Journal:

European Food Research and Technology

Year:

1997

Language:

english

File:

PDF, 202 KB

english, 1997

11

Preparation of single-cell material from enzymatically disintegrated apple tissue – changes in structure and functional properties

R. Kabbert, Susann Goworek, Herbert Kunzek

Journal:

European Food Research and Technology

Year:

1997

Language:

english

File:

PDF, 1.22 MB

english, 1997

12

Carotenoid composition of the fruits of Capsicum annuum Cv. Bovet 4 during ripening

József Deli, G. Tóth

Journal:

European Food Research and Technology

Year:

1997

Language:

english

File:

PDF, 209 KB

english, 1997

13

Changes in the profile of volatile compounds in wines stored under oxygen and their relationship with the browning process

V. Ferreira, A. Escudero, Purificación Fernández, Juan F. Cacho

Journal:

European Food Research and Technology

Year:

1997

Language:

english

File:

PDF, 173 KB

english, 1997