Volume 226; Issue 1-2

European Food Research and Technology

Volume 226; Issue 1-2

1

Orange fibre as potential functional ingredient for dry-cured sausages

Juana Fernández-López, Manuel Viuda-Martos, Esther Sendra, Estrella Sayas-Barberá, Casilda Navarro, José Angel Pérez-Alvarez

Journal:

European Food Research and Technology

Year:

2007

Language:

english

File:

PDF, 229 KB

english, 2007

2

A procedural approach for the identification of sources of uncertainty associated with GM quantification and real-time quantitative PCR measurements

Malcolm Burns, Hernan Valdivia

Journal:

European Food Research and Technology

Year:

2007

Language:

english

File:

PDF, 340 KB

english, 2007

3

Technological performances of commercial yeast strains (Saccharomyces cerevisiae) in different complex dough formulations

Manuela Rollini, Ernestina Casiraghi, Maria Ambrogina Pagani, Matilde Manzoni

Journal:

European Food Research and Technology

Year:

2007

Language:

english

File:

PDF, 266 KB

english, 2007

4

Effects of the methods of pre-treatment before freezing on the retention of chlorophylls in frozen leaf vegetables prepared for consumption

Zofia Lisiewska, Piotr Gębczyński, Waldemar Kmiecik

Journal:

European Food Research and Technology

Year:

2007

Language:

english

File:

PDF, 198 KB

english, 2007

5

Effect of temperature, pressure and calcium soaking pre-treatments and pressure shift freezing on the texture and texture evolution of frozen green bell peppers (Capsicum annuum)

Sónia Marília Castro, Ann Van Loey, Jorge Alexandre Saraiva, Chantal Smout, Marc Hendrickx

Journal:

European Food Research and Technology

Year:

2007

Language:

english

File:

PDF, 685 KB

english, 2007

6

Comparison of the most odour-active volatiles in different hop varieties by application of a comparative aroma extract dilution analysis

Martin Steinhaus, Wolfgang Wilhelm, Peter Schieberle

Journal:

European Food Research and Technology

Year:

2007

Language:

english

File:

PDF, 295 KB

english, 2007

7

Predicting the organoleptic stability of beer from chemical data using multivariate analysis

Luís Ferreira Guido, Andreia Curto, Patrick Boivin, Nizar Benismail, Cristina Gonçalves, Aquiles Araújo Barros

Journal:

European Food Research and Technology

Year:

2007

Language:

english

File:

PDF, 242 KB

english, 2007

8

Prediction of colour of European Emmental cheeses by using near infrared spectroscopy: a feasibility study

Laurent Pillonel, Eric Dufour, Emmanuelle Schaller, Jacques-Olivier Bosset, Josse De Baerdemaeker, Romdhane Karoui

Journal:

European Food Research and Technology

Year:

2007

Language:

english

File:

PDF, 275 KB

english, 2007

9

Antioxidant activities of phlorotannins purified fromEcklonia cavaon free radical scavenging using ESR and H2O2-mediated DNA damage

Gin-Nae Ahn, Kil-Nam Kim, Seon-Heui Cha, Choon-Bok Song, Jehee Lee, Moon-Soo Heo, In-Kyu Yeo, Nam-Ho Lee, Young-Heun Jee, Jin-Soo Kim, Min-Soo Heu, You-Jin Jeon

Journal:

European Food Research and Technology

Year:

2007

Language:

english

File:

PDF, 411 KB

english, 2007

10

Co-existence and traceability of GM and non-GM products in the feed chain

Nicolas Gryson, Kathy Messens, Delina Van Laere, Mia Eeckhout

Journal:

European Food Research and Technology

Year:

2007

Language:

english

File:

PDF, 248 KB

english, 2007

11

Botanical origin of monovarietal dark honeys (from heather, holm oak, pyrenean oak and sweet chestnut) based on their chromatic characters and amino acid profiles

Ana M. González-Paramás, Rafael J. García-Villanova, J. Alfonso Gómez Bárez, José Sánchez Sánchez, Ramón Ardanuy Albajar

Journal:

European Food Research and Technology

Year:

2007

Language:

english

File:

PDF, 248 KB

english, 2007

12

Partial characterization of lettuce (Lactuca sativaL.) polyphenol oxidase

Serap Doğan, Ümran Salman

Journal:

European Food Research and Technology

Year:

2007

Language:

english

File:

PDF, 374 KB

english, 2007

13

Effect of phytic acid degradation by soaking and exogenous phytase on the bioavailability of magnesium and zinc fromPisum sativum, L.

Gloria Urbano, Sławomir Frejnagel, Jesús M. Porres, Pilar Aranda, Elena Gomez-Villalva, Juana Frías, María López-Jurado

Journal:

European Food Research and Technology

Year:

2007

Language:

english

File:

PDF, 228 KB

english, 2007

14

Rearrangement of SDS insoluble glutenins in flour blends: relationships with technological parameters

Olivier Surel, Olivier Darde, Didier Kleiber

Journal:

European Food Research and Technology

Year:

2007

Language:

english

File:

PDF, 298 KB

english, 2007

15

Scanner-based color measurement inLab*format with artificial neural networks (ANN)

Kıvanç Kılıç, Baran Onal-Ulusoy, Muhammet Yıldırım, İsmail Hakkı Boyacı

Journal:

European Food Research and Technology

Year:

2007

Language:

english

File:

PDF, 594 KB

english, 2007

16

The relation between (bio-)chemical, morphological, and mechanical properties of thermally processed carrots as influenced by high-pressure pretreatment condition

Daniel N. Sila, Xu Yue, Sandy VanBuggenhout, Chantal Smout, Ann Van Loey, Marc Hendrickx

Journal:

European Food Research and Technology

Year:

2007

Language:

english

File:

PDF, 466 KB

english, 2007

17

Investigations into the stabilization of a volatile aroma compound using a combined emulsification and spray drying process

Monika Brückner, Mario Bade, Benno Kunz

Journal:

European Food Research and Technology

Year:

2007

Language:

english

File:

PDF, 343 KB

english, 2007

18

Formation and stabilization of emulsion with A1, A2and B β-casein genetic variants

Małgorzata Darewicz, Jerzy Dziuba

Journal:

European Food Research and Technology

Year:

2007

Language:

english

File:

PDF, 236 KB

english, 2007

19

Pre-dried refiner flakes allow very short or even continuous conching of milk chocolate

Siegfried Bolenz, Elisa Kutschke, Eberhard Lipp, Annika Senkpiehl

Journal:

European Food Research and Technology

Year:

2007

Language:

english

File:

PDF, 290 KB

english, 2007

20

The role of rheological behaviour in flavour perception in model oil/water emulsions

Sara Bayarri, Tolulope Smith, Tracey Hollowood, Joanne Hort

Journal:

European Food Research and Technology

Year:

2007

Language:

english

File:

PDF, 309 KB

english, 2007

21

Guidelines for reduction of morphine in poppy seed intended for food purposes

Constanze Sproll, Roland C. Perz, Rolf Buschmann, Dirk W. Lachenmeier

Journal:

European Food Research and Technology

Year:

2007

Language:

english

File:

PDF, 244 KB

english, 2007

22

Oxidative stability of red wine stored in packages with different oxygen permeability

Gabriella Giovanelli, Oreste V. Brenna

Journal:

European Food Research and Technology

Year:

2007

Language:

english

File:

PDF, 283 KB

english, 2007

23

Determination of vitamins A and E in cooked sausages

Felicidad Valls, Miguel A. Fernández-Muiño, Martín A. Checa, Maria Teresa Sancho Ortiz

Journal:

European Food Research and Technology

Year:

2007

Language:

english

File:

PDF, 249 KB

english, 2007

24

Maleic anhydride derivatives of a protein isolate: preparation and functional evaluation

Olayide S. Lawal, Modupe O. Dawodu

Journal:

European Food Research and Technology

Year:

2007

Language:

english

File:

PDF, 327 KB

english, 2007

25

Supercritical fluid and solid–liquid extraction of phenolic antioxidants from grape pomace: a comparative study

Manuel Pinelo, Alejandro Ruiz-Rodríguez, Jorge Sineiro, Francisco J. Señoráns, Guillermo Reglero, María J. Núñez

Journal:

European Food Research and Technology

Year:

2007

Language:

english

File:

PDF, 288 KB

english, 2007

26

Surface functional properties of blood plasma protein fractions

Eduard Dàvila, Elena Saguer, Mónica Toldrà, Carmen Carretero, Dolors Parés

Journal:

European Food Research and Technology

Year:

2007

Language:

english

File:

PDF, 330 KB

english, 2007

27

Determination of carnosine in Black-Bone Silky Fowl (Gallus gallus domesticusBrisson) and common chicken by HPLC

Yinggang Tian, Mingyong Xie, Weiya Wang, Hongjing Wu, Zhihong Fu, Lin Lin

Journal:

European Food Research and Technology

Year:

2007

Language:

english

File:

PDF, 211 KB

english, 2007

28

Evidence of mixed wild populations ofOenococcus oenistrains during wine spontaneous malolactic fermentations

Isabel López, Carmen Tenorio, Myriam Zarazaga, Marta Dizy, Carmen Torres, Fernanda Ruiz-Larrea

Journal:

European Food Research and Technology

Year:

2007

Language:

english

File:

PDF, 433 KB

english, 2007

29

Formation of cadaverine, histamine, putrescine and tyramine by bacteria isolated from meat, fermented sausages and cheeses

Anita Pircher, Friedrich Bauer, Peter Paulsen

Journal:

European Food Research and Technology

Year:

2007

Language:

english

File:

PDF, 205 KB

english, 2007

30

Enzymatic modification of selected functional properties of myofibril preparation obtained from mechanically recovered poultry meat

Jerzy Stangierski, Jan Zabielski, Jacek Kijowski

Journal:

European Food Research and Technology

Year:

2007

Language:

english

File:

PDF, 232 KB

english, 2007

31

Temperature dependence of the autoxidation and antioxidants of soybean, sunflower, and olive oil

Jiyeun Lee, Yoosung Lee, Eunok Choe

Journal:

European Food Research and Technology

Year:

2007

Language:

english

File:

PDF, 268 KB

english, 2007

32

Influence of cocoa components on the PCR detection of soy lecithin DNA

Nicolas Gryson, Koen Dewettinck, Kathy Messens

Journal:

European Food Research and Technology

Year:

2007

Language:

english

File:

PDF, 368 KB

english, 2007

33

Synthesis of vanillyl-maltoside using glucosidases by response surface methodology

Ramaiah Sivakumar, Balaraman Manohar, Soundar Divakar

Journal:

European Food Research and Technology

Year:

2007

Language:

english

File:

PDF, 439 KB

english, 2007

34

Screening of lactic acid bacteria for antimicrobial properties from mayonnaise-based products and raw materials

Kateřina Kučerová, Jana Chumchalová, Kamila Míková, Šárka Cupáková, Renáta Karpíšková, Linda Ho

Journal:

European Food Research and Technology

Year:

2007

Language:

english

File:

PDF, 235 KB

english, 2007

35

Physical degradation of genomic DNA of soybean flours does not impair relative quantification of its transgenic content

Frédéric Debode, Eric Janssen, Gilbert Berben

Journal:

European Food Research and Technology

Year:

2007

Language:

english

File:

PDF, 350 KB

english, 2007

36

Antimicrobial effect of food-grade GML microemulsions againstStaphylococcus aureus

Hui Zhang, Fengqin Feng, Xiaowei Fu, Yongsheng Du, Lu Zhang, Xiaodong Zheng

Journal:

European Food Research and Technology

Year:

2007

Language:

english

File:

PDF, 290 KB

english, 2007

37

Effects of previous frozen storage on chemical, microbiological and sensory changes during chilled storage of Mediterranean hake (Merluccius merluccius) after thawing

Sònia Baixas-Nogueras, Sara Bover-Cid, M. Teresa Veciana-Nogués, M. Carmen Vidal-Carou

Journal:

European Food Research and Technology

Year:

2007

Language:

english

File:

PDF, 353 KB

english, 2007

38

Oxidative rancidity in avocado purée as affected by α-tocopherol, sorbic acid and storage atmosphere

Pedro Elez-Martínez, Robert Soliva-Fortuny, Olga Martín-Belloso

Journal:

European Food Research and Technology

Year:

2007

Language:

english

File:

PDF, 276 KB

english, 2007

39

Mathematical quantification of almond content in Jijonaturrón

Alexis Verdú, Laura Vázquez-Araujo, Ángel A. Carbonell-Barrachina

Journal:

European Food Research and Technology

Year:

2007

Language:

english

File:

PDF, 313 KB

english, 2007

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