Volume 226; Issue 3

European Food Research and Technology

Volume 226; Issue 3

1

Innovative extraction procedure for obtaining high pure lycopene from tomato

Domenico Montesano, Francesca Fallarino, Lina Cossignani, Ancilla Bosi, Maria Stella Simonetti, Paolo Puccetti, Pietro Damiani

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 304 KB

english, 2008

2

Influence of ripening stage and maceration length on the contribution of grape skins, seeds and stems to phenolic composition and astringency in wine-simulated macerations

María Carmen del Llaudy, Roser Canals, Joan Miquel Canals, Fernando Zamora

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 305 KB

english, 2008

3

The effect of three organic pre-harvest treatments on Swiss chard (Beta vulgarisL. var.cyclaL.) quality

Nancy Daiss, M. Gloria Lobo, Ana R. Socorro, Ulrich Brückner, Joachim Heller, Monica Gonzalez

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 239 KB

english, 2008

4

Influence of a dry fractionation of butterfat on the content of fatty acids including conjugated linoleic acids

Brita Rehberger, Ueli Bütikofer, Walter Bisig, Marius Collomb

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 139 KB

english, 2008

5

Characterising polysaccharides in cherimoya (Annona cherimolaMill.) purée and their enzymatic liquefaction

Beatriz Brito, Marisol Rodríguez, Ivan Samaniego, Maria Isabelle Jaramillo, Fabrice Vaillant

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 258 KB

english, 2008

6

Pressurized acidified water extraction of black carrot [Daucus carotassp.sativusvar.atrorubensAlef.] anthocyanins

A. Murat Gizir, Nuzhet Turker, Erdem Artuvan

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 313 KB

english, 2008

7

Antimicrobial resistance inEscherichia colistrains isolated from organic and conventional pork meat: a comparative survey

J. M. Miranda, B. I. Vázquez, C. A. Fente, J. Barros-Velázquez, A. Cepeda, C. M. Franco Abuín

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 162 KB

english, 2008

8

Recovery of vanillin from aqueous solutions using macroporous adsorption resins

Qing-Feng Zhang, Zi-Tao Jiang, Hong-Juan Gao, Rong Li

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 249 KB

english, 2008

9

Influence of processing parameters on the texture and microstructure of imitation cheese

Nessa Noronha, E. Dolores O’Riordan, Michael O’Sullivan

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 420 KB

english, 2008

10

Isolation, identification, and color characterization of cyanidin-3-glucoside and cyanidin-3-sophoroside from red raspberry

Yan Zhang, Xiaojun Liao, Fang Chen, Jihong Wu, Xiaosong Hu

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 345 KB

english, 2008

11

The use of an optimised organoleptic assessment protocol to describe and quantify different flavour attributes of cocoa liquors made from Ghana and Trinitario beans

Darin A. Sukha, David R. Butler, Pathmanathan Umaharan, Emma Boult

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 259 KB

english, 2008

12

Scavenging and anti-fatigue activity of fermented defatted soybean peptides

Bo Yu, Zhao-Xin Lu, Xiao-Mei Bie, Feng-Xia Lu, Xian-Qing Huang

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 223 KB

english, 2008

13

Analysis of organic acid content in cultivars of tomato harvested in Tenerife

Marcos Hernández Suárez, Elena Rodríguez Rodríguez, Carlos Díaz Romero

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 212 KB

english, 2008

14

Structure/processing relation of vacuum infused strawberry tissue frozen under different conditions

S. Van Buggenhout, T. Grauwet, A. Van Loey, M. Hendrickx

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 830 KB

english, 2008

15

Aroma-active compounds of butter: a review

Silvia Mallia, Felix Escher, Hedwig Schlichtherle-Cerny

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 248 KB

english, 2008

16

The sensory quality of dry fermented sausages as affected by fermentation stage and curing agents

Aurora Marco, José Luis Navarro, Mónica Flores

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 220 KB

english, 2008

17

Content of selected bioactive components and antioxidant properties of broccoli (Brassica oleraceaL.)

Jerzy Borowski, Agnieszka Szajdek, Eulalia J. Borowska, Ewa Ciska, Henryk Zieliński

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 206 KB

english, 2008

18

Effect of different coagulants on yield and quality of tofu from soymilk

Veronica A. Obatolu

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 136 KB

english, 2008

19

Protective effects of fermented onion juice containing higher amount of querectin aglycone against oxidative stress by 2,2′-azobis (2-amidinopropane) dihydrochloride (AAPH) treatment in Sprague–Dawley rats

Young Hee Son, Won-Kyo Jung, You-Jin Jeon, Soo Ki Kim, Chi Ho Lee

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 381 KB

english, 2008

20

Colour implications of self-association processes of wine anthocyanins

Susana González-Manzano, Celestino Santos-Buelga, Montserrat Dueñas, Julián C. Rivas-Gonzalo, Teresa Escribano-Bailón

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 525 KB

english, 2008

21

Quantification of DNA during winemaking by fluorimetry andVitis viniferaL.-specific quantitative PCR

Jiří Drábek, Jan Stávek, Michaela Jalůvková, Tomáš Jurček, Ivo Frébort

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 480 KB

english, 2008

22

Effect of selenium on increasing free radical scavenging activities of polysaccharide extracts from a Se-enriched mushroom species of the genusGanoderma

Lei Zhao, Guanghua Zhao, Ming Du, Zhengdong Zhao, Lixia Xiao, Xiaosong Hu

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 307 KB

english, 2008

23

Antioxidant activity ofDioscorea batatasDecne glycoprotein

Phil-Sun Oh, Kye-Taek Lim

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 301 KB

english, 2008

24

The effects of planting time on fatty acids and tocopherols in chickpea

Muhammet Kemal Gül, Cem Ömer Egesel, Hakan Turhan

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 190 KB

english, 2008

25

Textural and colour changes during storage and sensory shelf life of muffins containing resistant starch

R. Baixauli, A. Salvador, S. M. Fiszman

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 265 KB

english, 2008

26

In vitro chromium availability in breakfast cereals

Carmen José Mateos, María Victorina Aguilar, María Carmen Martínez Para

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 337 KB

english, 2008

27

Bioactive compounds in spelt bread

Henryk Zieliński, Alicja Ceglińska, Anna Michalska

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 537 KB

english, 2008

28

Behavior of mustard seed (Sinapis albaL.) myrosinase during temperature/pressure treatments: a case study on enzyme activity and stability

D. Van Eylen, I. Oey, M. Hendrickx, A. Van Loey

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 308 KB

english, 2008

29

Effect of frying time on acrylamide content and quality aspects of French fries

Santina Romani, Mara Bacchiocca, Pietro Rocculi, Marco Dalla Rosa

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 231 KB

english, 2008

30

Effect of two different rice dehusking procedures on total arsenic concentration in rice

A. Signes, K. Mitra, F. Burló, A. A. Carbonell-Barrachina

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 234 KB

english, 2008

31

Extraction and quantification of main pigments in pesto sauces

Francesca Masino, Alessandro Ulrici, Andrea Antonelli

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 242 KB

english, 2008

32

Effect of γ-irradiaton on the volatile compounds of licorice (Glycyrrhiza uralensisFischer)

Rajendra Gyawali, Hye-Young Seo, Sung-Lye Shim, Keun-Young Ryu, Won Kim, Sang Guan You, Kyong-Su Kim

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 468 KB

english, 2008

33

Reevaluation of bioactivity and antioxidant activity ofMyrtus communisextract before and after encapsulation in liposomes

Olga Gortzi, Stavros Lalas, Ioanna Chinou, John Tsaknis

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 336 KB

english, 2008

34

Interference of denaturing and reducing agents on the antigen/antibody interaction. Impact on the performance of quantitative immunoassays in gliadin analysis

V. V. Doña, C. A. Fossati, F. G. Chirdo

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 440 KB

english, 2008

35

Effect of transglutaminase on the quality of wheat-based pasta products

Krisztina Takács, Éva Gelencsér, Elisabeth T. Kovács

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 469 KB

english, 2008

36

Formulation of food-grade microemulsions with glycerol monolaurate: effects of short-chain alcohols, polyols, salts and nonionic surfactants

Hui Zhang, Fengqin Feng, Jiong Li, Xi Zhan, Hewen Wei, Hengxing Li, Hongyan Wang, Xiaodong Zheng

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 498 KB

english, 2008

37

Isolation and characterization of the volatile aroma compounds from the concrete headspace and the absolute ofJasminum sambac(L.) Ait. (Oleaceae) flowers grown in Egypt

Amr E. Edris, Remigus Chizzola, Chlodwig Franz

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 307 KB

english, 2008

38

Obituary

Hanns Joachim Kyrein

Journal:

European Food Research and Technology

Year:

2008

Language:

german

File:

PDF, 104 KB

german, 2008

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