Volume 227; Issue 2

European Food Research and Technology

Volume 227; Issue 2

1

Anti-stress effects of chewing gum prepared with yeast hydrolysate

Hyung Joo Suh, Seong Yeong Kim, Un Jae Chang, Jin Man Kim

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 266 KB

english, 2008

2

Effect of sage and garlic on lipid oxidation in high-pressure processed chicken meat

Lilian R. B. Mariutti, Vibeke Orlien, Neura Bragagnolo, Leif H. Skibsted

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 313 KB

english, 2008

3

PCR detection of soy ingredients in bread

Nicolas Gryson, Kathy Messens, Koen Dewettinck

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 346 KB

english, 2008

4

Fast identification of scallop adductor muscles using species-specific microsatellite markers

Aibin Zhan, Jingjie Hu, Xiaoli Hu, Wei Lu, Mingling Wang, Wei Peng, Min Hui, Zhenmin Bao

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 395 KB

english, 2008

5

Changes of trypsin in activity and secondary structure induced by complex with trypsin inhibitors and tea polyphenol

Huihua Huang, Mouming Zhao

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 325 KB

english, 2008

6

Analysis of total and dialyzable copper levels in duplicate meals by ETAAS: daily intake

Carlos Velasco-Reynold, Miguel Navarro-Alarcon, Herminia López-Ga de la Serrana, Vidal Perez-Valero, María C. Lopez-Martinez

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 348 KB

english, 2008

7

Processing of aroma extracts from elder flower (Sambucus nigraL.)

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 215 KB

english, 2008

8

Distribution and retention of phytosterols in frying oils and fried potatoes during repeated deep and pan frying

Fotini N. Salta, Nick Kalogeropoulos, Nausika Karavanou, Nikolaos K. Andrikopoulos

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 295 KB

english, 2008

9

Influence of SO2on the evolution of volatile compounds through alcoholic fermentation of must stabilized by pulsed electric fields

Teresa Garde-Cerdán, A. Robert Marsellés-Fontanet, Margaluz Arias-Gil, Carmen Ancín-Azpilicueta, Olga Martín-Belloso

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 396 KB

english, 2008

10

Optimization extraction of anthocyanins from purple corn (Zea maysL.) cob using tristimulus colorimetry

Zhendong Yang, Gongjian Fan, Zhenxin Gu, Yonbin Han, Zhigang Chen

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 247 KB

english, 2008

11

Comparison of diffusion of fructo-oligosaccharide components during vacuum impregnation and osmotic dehydration

Anikó Matusek, Bálint Czukor, Péter Merész, Ferenc Örsi

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 310 KB

english, 2008

12

Antioxidant capacity of walnut (Juglans regiaL.): contribution of oil and defatted matter

Sara Arranz, Jara Pérez-Jiménez, Fulgencio Saura-Calixto

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 274 KB

english, 2008

13

Performance ofLactobacillus sanfranciscensisTMW 1.392 and its levansucrase deletion mutant in wheat dough and comparison of their impact on bread quality

Susanne Kaditzky, Michael Seitter, Christian Hertel, Rudi F. Vogel

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 458 KB

english, 2008

14

Modeling high pressure inactivation ofEscherichia coliandListeria innocuain whole milk

Sencer Buzrul, Hami Alpas, Alain Largeteau, Gérard Demazeau

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 257 KB

english, 2008

15

Implementation of headspace solid-phase-microextraction–GC–MS/MS methodology for determination of 3-alkyl-2-methoxypyrazines in wine

Rolf Godelmann, Susanne Limmert, Thomas Kuballa

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 763 KB

english, 2008

16

Ozonation process for the regeneration and recycling of Spanish green table olive fermentation brines

K. A. Segovia-Bravo, P. Garcia-Garcia, F. N. Arroyo-López, A. López-López, A. Garrido-Fernández

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 416 KB

english, 2008

17

An optical flow injection analysis system for measurement of glucose in tomato

Hirokazu Saito, Tomomi Nakazato, Naoko Ishii, Hiroyuki Kudo, Kimio Otsuka, Hideaki Endo, Kohji Mitsubayashi

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 355 KB

english, 2008

18

Studies on the anthocyanin profile ofVitis Viniferaintraspecific hybrids (Monastrell

Encarna Gómez-Plaza, Rocio Gil-Muñoz, Alberto Hernández-Jiménez, Jose María López-Roca, Ana Ortega-Regules, Adrián Martínez-Cutillas

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 396 KB

english, 2008

19

Effect of pectinolytic juice production on the extractability and fate of bilberry and black currant anthocyanins

Jani M. Koponen, Johanna Buchert, Kaisa S. Poutanen, A. Riitta Törrönen

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 345 KB

english, 2008

20

Detection ofClostridium botulinumneurotoxin coding genes: analysis of PCR products by real time versus capillary gel electrophoresis methods

Laura Sánchez-Hernández, Alejandro Cifuentes, Begoña Jiménez, Rafael Mateo, Ramón Gonzalez

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 497 KB

english, 2008

21

Bread quality of frozen dough substituted with modified tapioca starches

Megumi Miyazaki, Tomoko Maeda, Naofumi Morita

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 379 KB

english, 2008

22

Preparation of wheat gluten hydrolysates with high opioid activity

XiangZhen Kong, HuiMing Zhou, YuFei Hua, HaiFeng Qian

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 225 KB

english, 2008

23

Acrylamide in bread. Effect of prooxidants and antioxidants

Rikke Vingborg Hedegaard, Kit Granby, Henrik Frandsen, Jonas Thygesen, Leif H. Skibsted

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 396 KB

english, 2008

24

Detection of eight GMO maize events by qualitative, multiplex PCR and fluorescence capillary gel electrophoresis

B. R. Heide, E. Heir, A. Holck

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 525 KB

english, 2008

25

Modelling sweetness and texture perception in model emulsion systems

Tracey Hollowood, Sara Bayarri, Luca Marciani, Johanneke Busch, Susan Francis, Robin Spiller, Andrew Taylor, Joanne Hort

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 333 KB

english, 2008

26

Genetic typification by pulsed-field gel electrophoresis (PFGE) and randomly amplified polymorphic DNA (RAPD) of wildLactobacillus plantarumandOenococcus oeniwine strains

Isabel López, Carmen Torres, Fernanda Ruiz-Larrea

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 603 KB

english, 2008

27

Quality characteristics of different red pepper cultivars (Capsicum annuumL.) for hot paprika production

M. Concepción Ayuso, M. Josefa Bernalte, Mercedes Lozano, M. Isabel García, Vicente Montero de Espinosa, M. Milagros Pérez, M. Teresa Hernández, Norbert Somogyi

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 365 KB

english, 2008

28

Utilization of Mixolab®to predict the suitability of flours in terms of cake quality

Kevser Kahraman, Ozge Sakıyan, Serpil Ozturk, Hamit Koksel, Gulum Sumnu, Arnaud Dubat

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 350 KB

english, 2008

29

Using electricity as a tool in quality studies of Atlantic salmon

Bjorn Roth, Sigurd Øines, Bjørn Tore Rotabakk, Sveinung Birkeland

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 417 KB

english, 2008

30

Determination of the botanical origin of honey by Fourier-transformed infrared spectroscopy: an approach for routine analysis

Einar Etzold, Birgit Lichtenberg-Kraag

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 432 KB

english, 2008

31

Characterization of purified xylanase from finger millet (Eleusine coracana-Indaf 15) malt

Manisseri Chithra, Gudipati Muralikrishna

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 377 KB

english, 2008

32

Comparative study on color, viscosity and related enzymes of tomato juice treated by high-intensity pulsed electric fields or heat

Ingrid Aguiló-Aguayo, Robert Soliva-Fortuny, Olga Martín-Belloso

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 328 KB

english, 2008

33

Physicochemical properties of cell wall materials from apple, kiwifruit and tomato

Robert J. Redgwell, Delphine Curti, Cécile Gehin-Delval

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 770 KB

english, 2008

34

TaqMan based real time PCR method for quantitative detection of basmati rice adulteration with non-basmati rice

S. Joseph Lopez

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 305 KB

english, 2008

35

Use of edible films based on whey protein isolate to protect foods rich in polyunsaturated fatty acids

Javier Osés, Idoya Fernández-Pan, Khalid Ziani, Juan I. Maté

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 432 KB

english, 2008

36

Effect of refrigerated storage on ascorbic acid content of orange juice treated by pulsed electric fields and thermal pasteurization

Clara Cortés, María J. Esteve, Ana Frígola

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 380 KB

english, 2008

37

Analysis of coumarin in various foods using liquid chromatography with tandem mass spectrometric detection

Marion Raters, Reinhard Matissek

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 292 KB

english, 2008

38

Protection of volatile esters and terpenes during storage of a white wine and a model wine medium by a mixture ofN-acetyl-cysteine and caffeic acid

Spyros Sergianitis, Ioannis G. Roussis

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 319 KB

english, 2008

39

Taste and flavor of artisan and industrial Manchego cheese as influenced by the water-soluble extract compounds

Gonzalo Taborda, José A. Gómez-Ruiz, Isabel Martínez-Castro, Lourdes Amigo, Mercedes Ramos, Elena Molina

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 420 KB

english, 2008