Volume 222; Issue 5-6

European Food Research and Technology

Volume 222; Issue 5-6

1

Carbon dioxide emission from olive oil pastes during the transformation process: technological spin offs

A. Parenti, P. Spugnoli, P. Masella, L. Calamai

Journal:

European Food Research and Technology

Year:

2006

Language:

english

File:

PDF, 1.68 MB

english, 2006

2

Effect of ungutting on microbiological, chemical and sensory properties of aquacultured sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) stored in ice

S. Cakli, B. Kilinc, A. Cadun, T. Dincer, S. Tolasa

Journal:

European Food Research and Technology

Year:

2006

Language:

english

File:

PDF, 289 KB

english, 2006

3

Supercritical fluid extraction of antioxidant and antimicrobial compounds fromLaurus nobilisL. Chemical and functional characterization

S. Santoyo, R. Lloría, L. Jaime, E. Ibañez, F. J. Señoráns, G. Reglero

Journal:

European Food Research and Technology

Year:

2006

Language:

english

File:

PDF, 975 KB

english, 2006

4

Effect of brine thawing/salting for time reduction in Spanish dry-cured ham manufacturing on proteolysis and lipolysis during salting and post-salting periods

M. Flores, C. Soler, M.-C. Aristoy, F. Toldrá

Journal:

European Food Research and Technology

Year:

2006

Language:

english

File:

PDF, 2.32 MB

english, 2006

5

Statistical interpretation of the color parameters of red wines in function of their phenolic composition during aging in bottle

María Monagas, Pedro J. Martín-Álvarez, Begoña Bartolomé, Carmen Gómez-Cordovés

Journal:

European Food Research and Technology

Year:

2006

Language:

english

File:

PDF, 908 KB

english, 2006

6

Internal quality of fresh and cold stored celery petioles described by sensory profile, chemical and instrumental measurements

Antonio Raffo, Fiorella Sinesio, Elisabetta Moneta, Nicoletta Nardo, Marina Peparaio, Flavio Paoletti

Journal:

European Food Research and Technology

Year:

2006

Language:

english

File:

PDF, 282 KB

english, 2006

7

Changes in orange juice color by addition of mandarin juice

Antonio J. Pérez-López, Felipe Beltran, Marta Serrano-Megías, Domingo Saura López, Ɠngel A. Carbonell-Barrachina

Journal:

European Food Research and Technology

Year:

2006

Language:

english

File:

PDF, 253 KB

english, 2006

8

Fermentation modifies protein/protein and protein/starch interactions in sorghum dough

Abd Elmoneim O. Elkhalifa, Rita Bernhardt, Francesco Bonomi, Stefania Iametti, Maria Ambrogina Pagani, Marta Zardi

Journal:

European Food Research and Technology

Year:

2006

Language:

english

File:

PDF, 330 KB

english, 2006

9

Combined thermal and high pressure inactivation kinetics of tomato lipoxygenase

Dolores Rodrigo, Ruben Jolie, Ann Van Loey, Marc Hendrickx

Journal:

European Food Research and Technology

Year:

2006

Language:

english

File:

PDF, 737 KB

english, 2006

10

Lipid composition of shark liver oil: effects of emulsifying and microencapsulation processes

Elisa García, Sarah Gutiérrez, Héctor Nolasco, Laura Carreón, Olivia Arjona

Journal:

European Food Research and Technology

Year:

2006

Language:

english

File:

PDF, 197 KB

english, 2006

11

Analysis of flavor volatile compounds by dynamic headspace in traditional and hybrid cultivars of Spanish tomatoes

A. A. Carbonell-Barrachina, Ana Agustí, J. J. Ruiz

Journal:

European Food Research and Technology

Year:

2006

Language:

english

File:

PDF, 212 KB

english, 2006

12

The perfume of carabao mangoes (Mangifera indicaL.)

Regula Naef, Alain Velluz, Alain Jaquier

Journal:

European Food Research and Technology

Year:

2006

Language:

english

File:

PDF, 1.17 MB

english, 2006

13

Impact of pretreatment and freezing conditions on the microstructure of frozen carrots: Quantification and relation to texture loss

S. Van Buggenhout, M. Lille, I. Messagie, A. Van Loey, K. Autio, M. Hendrickx

Journal:

European Food Research and Technology

Year:

2006

Language:

english

File:

PDF, 1.21 MB

english, 2006

14

Bioresponse-guided decomposition of roast coffee beverage and identification of key bitter taste compounds

Oliver Frank, Gerhard Zehentbauer, Thomas Hofmann

Journal:

European Food Research and Technology

Year:

2006

Language:

english

File:

PDF, 6.16 MB

english, 2006

15

Methods to evaluate egg freshness in research and industry: A review

Romdhane Karoui, Bart Kemps, Flip Bamelis, Bart De Ketelaere, Eddy Decuypere, Josse De Baerdemaeker

Journal:

European Food Research and Technology

Year:

2006

Language:

english

File:

PDF, 227 KB

english, 2006

16

Relations between the know-how of small-scale facilities and the sensory diversity of traditional dry sausages from the Massif Central in France

Jonathan Rason, Laurent Léger, Eric Dufour, Annick Lebecque

Journal:

European Food Research and Technology

Year:

2006

Language:

english

File:

PDF, 1.29 MB

english, 2006

17

Antihypertensive effect of alcalase generated mung bean protein hydrolysates in spontaneously hypertensive rats

Guan-Hong Li, Yong-Hui Shi, Huan Liu, Guo-Wei Le

Journal:

European Food Research and Technology

Year:

2006

Language:

english

File:

PDF, 1.99 MB

english, 2006

18

Fatty acids and their sucrose esters affect the properties of fish skin gelatin-based film

Akkasit Jongjareonrak, Soottawat Benjakul, Wonnop Visessanguan, Munehiko Tanaka

Journal:

European Food Research and Technology

Year:

2006

Language:

english

File:

PDF, 242 KB

english, 2006

19

Profile and levels of fatty acids and bioactive constituents in mahua butter from fruit-seeds of buttercup tree [Madhuca longifolia(Koenig)]

Mohamed Fawzy Ramadan, G. Sharanabasappa, S. Parmjyothi, M. Seshagiri, Joerg-Thomas Moersel

Journal:

European Food Research and Technology

Year:

2006

Language:

english

File:

PDF, 307 KB

english, 2006

20

Liquid chromatographic quantification of synthetic colorants in fish roe and caviar

Jochen Kirschbaum, Corina Krause, Hans Brückner

Journal:

European Food Research and Technology

Year:

2006

Language:

english

File:

PDF, 1.05 MB

english, 2006

21

Proteins and proteolytic activity changes during refrigerated storage in sea bass (Dicentrarchus labraxL.) muscle after high-pressure treatment

Romuald Chéret, Aránzazu Hernández-Andrés, Christine Delbarre-Ladrat, Marie de Lamballerie, Véronique Verrez-Bagnis

Journal:

European Food Research and Technology

Year:

2006

Language:

english

File:

PDF, 512 KB

english, 2006

22

Higher alcohols concentration and its relation with the biological aging evolution

David Muñoz, Rafael A. Peinado, Manuel Medina, Juan Moreno

Journal:

European Food Research and Technology

Year:

2006

Language:

english

File:

PDF, 315 KB

english, 2006

23

Malolactic fermentation in sea buckthorn (Hippophaë rhamnoidesL.) juice processing

Katja Tiitinen, Marjatta Vahvaselkä, Mari Hakala, Simo Laakso, Heikki Kallio

Journal:

European Food Research and Technology

Year:

2006

Language:

english

File:

PDF, 267 KB

english, 2006

24

Effects of two pomace insoluble fibres on the activities of faecal bacterial enzymes and intestinal health

Chi-Fai Chau, Chien-Hung Chen

Journal:

European Food Research and Technology

Year:

2006

Language:

english

File:

PDF, 249 KB

english, 2006

25

Detection of pea in food by real-time polymerase chain reaction (PCR)

B. Brežná, L. Hudecová, T. Kuchta

Journal:

European Food Research and Technology

Year:

2006

Language:

english

File:

PDF, 495 KB

english, 2006

26

Ligation-dependent probe amplification for the simultaneous event-specific detection and relative quantification of DNA from two genetically modified organisms

Francisco Moreano, Alexandra Ehlert, Ulrich Busch, Karl-Heinz Engel

Journal:

European Food Research and Technology

Year:

2006

Language:

english

File:

PDF, 1.34 MB

english, 2006

27

Gelled vegetable desserts containing pea protein, κ-carrageenan and starch

M. C. Nunes, A. Raymundo, I. Sousa

Journal:

European Food Research and Technology

Year:

2006

Language:

english

File:

PDF, 400 KB

english, 2006

28

High-pressure treatment of dry-cured Iberian ham. Effect on colour and oxidative stability during chill storage packed in modified atmosphere

A. I. Andrés, C. E. Adamsen, J. K. S. Møller, J. Ruiz, L. H. Skibsted

Journal:

European Food Research and Technology

Year:

2006

Language:

english

File:

PDF, 314 KB

english, 2006

29

Effect of dry heated inulin on selected intestinal bacteria

A. Böhm, B. Kleessen, T. Henle

Journal:

European Food Research and Technology

Year:

2006

Language:

english

File:

PDF, 288 KB

english, 2006

30

Application of pentafluorophenyl hydrazine on detecting 2-dodecylcyclobutanone and 2-tetradecylcyclobutanone in irradiated chicken, pork and mangoes by gas chromatography-mass spectrometry

Della Wai-mei Sin, Yiu-chung Wong, Michael Wai-yin Yao

Journal:

European Food Research and Technology

Year:

2006

Language:

english

File:

PDF, 1.89 MB

english, 2006

31

The effect of controlled atmosphere storage on pickle production from pickling cucumbers cv. ‘Troy’

M. Hakan Ozer, Bulent Akbudak, Vildan Uylaser, Ece Tamer

Journal:

European Food Research and Technology

Year:

2006

Language:

english

File:

PDF, 159 KB

english, 2006

32

Spoilage and shelf life of sardines (Sardina pilchardus) packed in modified atmosphere

Nuray Erkan, Özkan Özden, Didem Üçok Alakavuk, Ş. Yasemin Yildirim, Müge İnuğur

Journal:

European Food Research and Technology

Year:

2006

Language:

english

File:

PDF, 227 KB

english, 2006

33

Simultaneous determination of the vitamins A, E, their esters and coenzyme Q10in multivitamin dietary supplements using an RP-C30 phase

Dietmar E. Breithaupt, Stefanie Kraut

Journal:

European Food Research and Technology

Year:

2006

Language:

english

File:

PDF, 273 KB

english, 2006

34

Generation of volatile flavour compounds as affected by the chemical composition of different dry-cured ham sections

María Pérez-Juan, Mónica Flores, Fidel Toldrá

Journal:

European Food Research and Technology

Year:

2006

Language:

english

File:

PDF, 372 KB

english, 2006

35

Behavior and control ofListeria innocuaduring manufacture and storage of Turkish White Cheese

Sebnem Öztürkoğlu, G. Candan Gürakan, Hami Alpas

Journal:

European Food Research and Technology

Year:

2006

Language:

english

File:

PDF, 317 KB

english, 2006

36

Chemical, microbiological and sensory changes associated with fish sauce processing

Berna Kilinc, Sukran Cakli, Sebnem Tolasa, Tolga Dincer

Journal:

European Food Research and Technology

Year:

2006

Language:

english

File:

PDF, 247 KB

english, 2006

37

Effect of dietary fiber and butyric acid on lysosomal enzyme activities in streptozotocin-induced diabetic rats

A. Puneeth Kumar, Ajaya K. Shetty, Paramahans V. Salimath

Journal:

European Food Research and Technology

Year:

2006

Language:

english

File:

PDF, 211 KB

english, 2006

38

Monoclonal antibody R5 for detection of putatively coeliac-toxic gliadin peptides

Franka Kahlenberg, Daniel Sanchez, Ingolf Lachmann, Ludmila Tuckova, Helena Tlaskalova, Enrique Méndez, Thomas Mothes

Journal:

European Food Research and Technology

Year:

2006

Language:

english

File:

PDF, 126 KB

english, 2006

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