Volume 221; Issue 1-2

European Food Research and Technology

Volume 221; Issue 1-2

1

Physicochemical changes throughout the ripening of dry cured hams with different salt content and processing conditions

A. I. Andres, S. Ventanas, J. Ventanas, R. Cava, J. Ruiz

Journal:

European Food Research and Technology

Year:

2005

Language:

english

File:

PDF, 170 KB

english, 2005

2

Isoflavone content of Italian soy food products and daily intakes of some specific classes of consumers

Sheila Morandi, Alessandra D’Agostina, Francesca Ferrario, Anna Arnoldi

Journal:

European Food Research and Technology

Year:

2005

Language:

english

File:

PDF, 287 KB

english, 2005

3

Changes in carotenoids including geometrical isomers and ascorbic acid content in orange–carrot juice during frozen storage

Clara Cortés, María J. Esteve, Ana Frígola, Francisco Torregrosa

Journal:

European Food Research and Technology

Year:

2005

Language:

english

File:

PDF, 280 KB

english, 2005

4

Vitamin B1and B2, dietary fiber and minerals content of Cruciferae sprouts

Henryk Zieliński, Juani Frias, Mariusz K. Piskuła, Halina Kozłowska, Concepcion Vidal-Valverde

Journal:

European Food Research and Technology

Year:

2005

Language:

english

File:

PDF, 332 KB

english, 2005

5

Determination of folate in some cereals and commercial cereal-grain products consumed in Poland using trienzyme extraction and high-performance liquid chromatography methods

Elżbieta Gujska, Andrzej Kuncewicz

Journal:

European Food Research and Technology

Year:

2005

Language:

english

File:

PDF, 211 KB

english, 2005

6

Effect of antioxidants and proteins on the quality of Israeli Jaffa red and blond grapefruits

Shela Gorinstein, Jerzy Drzewiecki, Ami Sivan, Simon Trakhtenberg, Elena Katrich, Joaquín Giner, Robert Soliva-Fortuny, Pedro Elez-Martíinez, Olga Martín-Belloso

Journal:

European Food Research and Technology

Year:

2005

Language:

english

File:

PDF, 246 KB

english, 2005

7

Efficacy of heat treatment in the reduction of salmonellae andEscherichia coliO157:H–on alfalfa, mung bean and radish seeds used for sprout production

Alexander Weiss, Walter P. Hammes

Journal:

European Food Research and Technology

Year:

2005

Language:

english

File:

PDF, 190 KB

english, 2005

8

Influence of the exposure to light on extra virgin olive oil quality during storage

Francesco Caponio, Maria Teresa Bilancia, Antonella Pasqualone, Ewa Sikorska, Tommaso Gomes

Journal:

European Food Research and Technology

Year:

2005

Language:

english

File:

PDF, 369 KB

english, 2005

9

Application of decolorization on sugar beet pulp in bread production

Z. Šereš, J. Gyura, N. Filipović, D. Šoronja Simović

Journal:

European Food Research and Technology

Year:

2005

Language:

english

File:

PDF, 445 KB

english, 2005

10

Optimization of halogen lamp–microwave combination baking of cakes: a response surface methodology study

K. Melike Sevimli, Gülüm Sumnu, Serpil Sahin

Journal:

European Food Research and Technology

Year:

2005

Language:

english

File:

PDF, 529 KB

english, 2005

11

A new polymer inhibitor of lactobacillus growth in table olives

Antonio de Castro, Concepción Romero, Manuel Brenes

Journal:

European Food Research and Technology

Year:

2005

Language:

english

File:

PDF, 143 KB

english, 2005

12

Ionization equilibria at high pressure

Volker Michael Stippl, Antonio Delgado, Thomas Matthias Becker

Journal:

European Food Research and Technology

Year:

2005

Language:

english

File:

PDF, 204 KB

english, 2005

13

Combination of warm water and hydrogen peroxide to reduce the numbers ofSalmonellaTyphimurium andListeria innocuaon field salad (Valerianella locusta)

Hua Wei, Gudrun Wolf, Walter P. Hammes

Journal:

European Food Research and Technology

Year:

2005

Language:

english

File:

PDF, 205 KB

english, 2005

14

Influence of a malolactic starter on the quality of the cider produced on an industrial scale

Mónica Herrero, Estefanía Noriega, Luis A. García, Mario Díaz

Journal:

European Food Research and Technology

Year:

2005

Language:

english

File:

PDF, 203 KB

english, 2005

15

Electrophoresis studies for determining wheat–soy protein interactions in dough and bread

Pablo D. Ribotta, Alberto Edel León, Gabriela T. Pérez, María Cristina Añón

Journal:

European Food Research and Technology

Year:

2005

Language:

english

File:

PDF, 307 KB

english, 2005

16

Quantitation of limonin in Iranian orange juice concentrates using high-performance liquid chromatography and spectrophotometric methods

Soleiman Abbasi, Parvin Zandi, Esmaeil Mirbagheri

Journal:

European Food Research and Technology

Year:

2005

Language:

english

File:

PDF, 158 KB

english, 2005

17

Preparation and antioxidative activity of hoki frame protein hydrolysate using ultrafiltration membranes

Jae-Young Je, Soo-Yong Kim, Se-Kwon Kim

Journal:

European Food Research and Technology

Year:

2005

Language:

english

File:

PDF, 244 KB

english, 2005

18

The maceration process during winemaking extraction of anthocyanins from grape skins into wine

Inmaculada Romero-Cascales, Jose I. Fernández-Fernández, Jose M. López-Roca, Encarna Gómez-Plaza

Journal:

European Food Research and Technology

Year:

2005

Language:

english

File:

PDF, 140 KB

english, 2005

19

Potential DNA–protein cross-link products formed by sugar degradation products: identification ofN6-[2-(N2-2′-deoxyguanosyl)propionyl]lysine

Carlo C. Peich, Wolfgang Seidel, Nicole Hanak, Rainer Waibel, Marc Schneider, Monika Pischetsrieder

Journal:

European Food Research and Technology

Year:

2005

Language:

english

File:

PDF, 219 KB

english, 2005

20

Effects of different batter formulations on the quality of deep-fat-fried carrot slices

Neslihan Akdeniz, Serpil Sahin, Gülüm Sumnu

Journal:

European Food Research and Technology

Year:

2005

Language:

english

File:

PDF, 193 KB

english, 2005

21

Investigation of aromatic compounds in roasted cocoa powder

J. Serra Bonvehí

Journal:

European Food Research and Technology

Year:

2005

Language:

english

File:

PDF, 240 KB

english, 2005

22

Eggshell crack detection by dynamic frequency analysis

Jun Wang, Ruishe Jiang

Journal:

European Food Research and Technology

Year:

2005

Language:

english

File:

PDF, 406 KB

english, 2005

23

Acceptability of batter-coated squid rings prepared without industrial pre-frying

A. Salvador, G. Hough, S. M. Fiszman

Journal:

European Food Research and Technology

Year:

2005

Language:

english

File:

PDF, 193 KB

english, 2005

24

A simple procedure of lupin seed protein fractionation for selective food applications

Elena Sironi, Fabio Sessa, Marcello Duranti

Journal:

European Food Research and Technology

Year:

2005

Language:

english

File:

PDF, 213 KB

english, 2005

25

Acrylamide in almond products

Thomas M. Amrein, Luca Andres, Barbara Schönbächler, Béatrice Conde-Petit, Felix Escher, Renato Amadò

Journal:

European Food Research and Technology

Year:

2005

Language:

english

File:

PDF, 195 KB

english, 2005

26

Dietary DNA in blood and organs of Atlantic salmon (Salmo salarL.)

Christer Røss Nielsen, Knut G. Berdal, Anne Marie Bakke-McKellep, Arne Holst-Jensen

Journal:

European Food Research and Technology

Year:

2005

Language:

english

File:

PDF, 242 KB

english, 2005

27

Effect of mashing procedures on brewing

Luigi Montanari, Simona Floridi, Ombretta Marconi, Michela Tironzelli, Paolo Fantozzi

Journal:

European Food Research and Technology

Year:

2005

Language:

english

File:

PDF, 165 KB

english, 2005

28

Antioxidant activity of enzymatic extracts from a brown seaweedEcklonia cavaby electron spin resonance spectrometry and comet assay

Soo-Jin Heo, Pyo-Jam Park, Eun-Ju Park, Se-Kwon Kim, You-Jin Jeon

Journal:

European Food Research and Technology

Year:

2005

Language:

english

File:

PDF, 328 KB

english, 2005

29

The effect of the pre-treatments and the long and short-term frozen storage on the quality of raspberry (cv.Heritage)

María Beatriz Sousa, Wenceslao Canet, María Dolores Alvarez, María Estrella Tortosa

Journal:

European Food Research and Technology

Year:

2005

Language:

english

File:

PDF, 802 KB

english, 2005

30

Biological control ofPenicillium italicumof Citrus andBotrytis cinereaof Grape by Strain 34–9 ofKloeckera apiculata

Chao-An Long, Zheng Wu, Bo-Xun Deng

Journal:

European Food Research and Technology

Year:

2005

Language:

english

File:

PDF, 155 KB

english, 2005

31

Changes in sugars, acids and fatty acids in naturally parthenocarpic date plum persimmon (Diospyros lotusL.) fruit during maturation and ripening

Robert H. Glew, Faik A. Ayaz, M. Millson, H. S. Huang, L. T. Chuang, Carlos Sanz, John B. Golding

Journal:

European Food Research and Technology

Year:

2005

Language:

english

File:

PDF, 185 KB

english, 2005

32

Optimization of enzymatic process parameters for increased juice yield from carrot (Daucus carotaL.) using response surface methodology

A. K. Sharma, B. C. Sarkar, H. K. Sharma

Journal:

European Food Research and Technology

Year:

2005

Language:

english

File:

PDF, 301 KB

english, 2005

33

Relationship between dicotyledone-amaranth, quinoa, fagopyrum, soybean and monocots- sorghum and rice based on protein analyses and their use as substitution of each other

Shela Gorinstein, Jerzy Drzewiecki, Efren Delgado-Licon, Elke Pawelzik, Alma Leticia Martinez Ayala, Oscar J. Medina, Ratiporn Haruenkit, Simon Trakhtenberg

Journal:

European Food Research and Technology

Year:

2005

Language:

english

File:

PDF, 296 KB

english, 2005

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