Volume 218; Issue 5

European Food Research and Technology

Volume 218; Issue 5

1

Composition of the glutenin macropolymer: effects of flour quality and nonamylolytic enzyme addition

Cristina Primo-Martín, MaríaAntonia Martínez-Anaya, Concepción Collar

Journal:

European Food Research and Technology

Year:

2004

Language:

english

File:

PDF, 283 KB

english, 2004

2

Classification of different quality virgin olive oils by metal-oxide sensors

DiegoL. García-González, Ramón Aparicio

Journal:

European Food Research and Technology

Year:

2004

Language:

english

File:

PDF, 158 KB

english, 2004

3

Real-time loop-mediated isothermal amplification for the CaMV-35S promoter as a screening method for genetically modified organisms

Shiro Fukuta, Yuko Mizukami, Akira Ishida, Junichi Ueda, Mayumi Hasegawa, Izumi Hayashi, Minako Hashimoto, Michio Kanbe

Journal:

European Food Research and Technology

Year:

2004

Language:

english

File:

PDF, 344 KB

english, 2004

4

The inhibitory action of aqueous garlic extract on the growth of certain pathogenic bacteria

Zakaria El Astal

Journal:

European Food Research and Technology

Year:

2004

Language:

english

File:

PDF, 128 KB

english, 2004

5

Elevated concentrations of oxygen on the stability of live mussel stored refrigerated

Laura Pastoriza, Marta Bernárdez, Gabriel Sampedro, MartaL. Cabo, JuanJ.R. Herrera

Journal:

European Food Research and Technology

Year:

2004

Language:

english

File:

PDF, 218 KB

english, 2004

6

Detection of hazelnut oil in virgin olive oil by a spectrofluorimetric method

A. Sayago, M.T. Morales, R. Aparicio

Journal:

European Food Research and Technology

Year:

2004

Language:

english

File:

PDF, 151 KB

english, 2004

7

Study of the mineral profile of Catalonian “brut” cava using atomic spectrometric methods

Angeles Jos, Isabel Moreno, A.Gustavo González, Miguel López-Artíguez, AnaMaría Cameán

Journal:

European Food Research and Technology

Year:

2004

Language:

english

File:

PDF, 115 KB

english, 2004

8

Lactic acid fermentation ofBrassica rapa: chemical and microbial evaluation of a typical Italian product (brovada)

Michela Maifreni, Marilena Marino, Lanfranco Conte

Journal:

European Food Research and Technology

Year:

2004

Language:

english

File:

PDF, 160 KB

english, 2004

9

Degradation of quality attributes of sweetened Julie and Ogbomoso mango juices during storage

K.O. Falade, S.O. Babalola, S.O.S. Akinyemi, A.A. Ogunlade

Journal:

European Food Research and Technology

Year:

2004

Language:

english

File:

PDF, 135 KB

english, 2004

10

Changes in the quality of fishburger produced from Tilapia (Oreochromis niloticus) during frozen storage (−18

Bahar Tokur, Abdurrahman Polat, Gülsün Beklevik, Serhat Özkütük

Journal:

European Food Research and Technology

Year:

2004

Language:

english

File:

PDF, 127 KB

english, 2004

11

An evaluation of some quality parameters of a laboratory-prepared fermented groundnut milk

E.O. Sunny-Roberts, E.T. Otunola, B.T. Iwakun

Journal:

European Food Research and Technology

Year:

2004

Language:

english

File:

PDF, 111 KB

english, 2004

12

Effects of storage on quality of carrot juices produced with lactofermentation and acidification

Nilay Demir, Jale Acar, K.Savaş Bahçeci

Journal:

European Food Research and Technology

Year:

2004

Language:

english

File:

PDF, 394 KB

english, 2004

13

Expansion characteristics of a nutritious extruded snack food using response surface methodology

EmirAyşe Őzer, Şenol İbanoğlu, Paul Ainsworth, Cahide Yağmur

Journal:

European Food Research and Technology

Year:

2004

Language:

english

File:

PDF, 494 KB

english, 2004

14

Evaluation of the taste contribution of theaflavins in black tea infusions using the taste activity concept

Susanne Scharbert, Magnus Jezussek, Thomas Hofmann

Journal:

European Food Research and Technology

Year:

2004

Language:

english

File:

PDF, 176 KB

english, 2004

15

Colour characterisation of thyme and avocado honeys by diffuse reflectance spectrophotometry and spectroradiometry

Anass Terrab, Lourdes González-Miret, FranciscoJ. Heredia

Journal:

European Food Research and Technology

Year:

2004

Language:

english

File:

PDF, 225 KB

english, 2004

16

Thermal and photochemical degradation of myoglobin pigments in relation to colour stability of sliced dry-cured Parma ham and sliced dry-cured ham produced with nitrite salt

ChristinaE. Adamsen, JensK.S. Møller, Ramadan Hismani, LeifH. Skibsted

Journal:

European Food Research and Technology

Year:

2004

Language:

english

File:

PDF, 257 KB

english, 2004

17

Characterization of collagen from Japanese sea bass caudal fin as waste material

Journal:

European Food Research and Technology

Year:

2004

Language:

english

File:

PDF, 177 KB

english, 2004

18

Cholesterol oxidation in pasta produced with eggs of different origin

Emanuele Boselli, MariaFiorenza Caboni, NataleG. Frega, Giovanni Lercker

Journal:

European Food Research and Technology

Year:

2004

Language:

english

File:

PDF, 183 KB

english, 2004

19

Solubility and emulsifying properties of barley protein concentrate

Berna Bilgi, Süeda Çelik

Journal:

European Food Research and Technology

Year:

2004

Language:

english

File:

PDF, 166 KB

english, 2004

20

Polymerase chain reaction (PCR) for the detection of celery (Apium graveolens) in food

Ľ. Dovičovičová, L. Olexová, D. Pangallo, P. Siekel, T. Kuchta

Journal:

European Food Research and Technology

Year:

2004

Language:

english

File:

PDF, 131 KB

english, 2004