Volume 229; Issue 4

European Food Research and Technology

Volume 229; Issue 4

1

Effect on the autolysis process and the colouring matter of several commercial preparations with β-glucanase action in red winemaking

F. Palomero, S. Benito, A. Morata, W. Tesfaye, M. C. González, J. A. Suárez-Lepe

Journal:

European Food Research and Technology

Year:

2009

Language:

english

File:

PDF, 444 KB

english, 2009

2

Free and bound volatile compounds in juice and peel of Jincheng oranges

Gang Fan, Yu Qiao, Xiaolin Yao, Dan Mo, Kexing Wang, Siyi Pan

Journal:

European Food Research and Technology

Year:

2009

Language:

english

File:

PDF, 183 KB

english, 2009

3

Characterisation of the key aroma compounds in a freshly reconstituted orange juice from concentrate

Melanie Averbeck, Peter H. Schieberle

Journal:

European Food Research and Technology

Year:

2009

Language:

english

File:

PDF, 577 KB

english, 2009

4

Development of a salmon protein hydrolysate that lowers blood pressure

H. Stephen Ewart, Dorothy Dennis, Michael Potvin, Christa Tiller, Lian-hua Fang, Ran Zhang, Xiao-ming Zhu, Jonathan M. Curtis, Sylvie Cloutier, Guanhua Du, Colin J. Barrow

Journal:

European Food Research and Technology

Year:

2009

Language:

english

File:

PDF, 494 KB

english, 2009

5

Sourdough fermentation as a tool for the manufacture of low-glycemic index white wheat bread enriched in dietary fibre

M. De Angelis, N. Damiano, C. G. Rizzello, A. Cassone, R. Di Cagno, Marco Gobbetti

Journal:

European Food Research and Technology

Year:

2009

Language:

english

File:

PDF, 614 KB

english, 2009

6

No evidence for enhanced parvalbumin concentration in light muscle of transgenic coho salmon (Oncorhynchus kisutch)

Hartmut Walter Rehbein, Robert H. Devlin

Journal:

European Food Research and Technology

Year:

2009

Language:

english

File:

PDF, 400 KB

english, 2009

7

Physicochemical characterization and antioxidant activity of a polysaccharide isolated from oolong tea

Haixia Chen, Zhaoshuai Wang, Zhishuang Qu, Lingling Fu, Peng Dong, Xin Zhang

Journal:

European Food Research and Technology

Year:

2009

Language:

english

File:

PDF, 410 KB

english, 2009

8

Aromatic DNA adducts in relation to dietary and other lifestyle factors in Spanish adults

Raquel Ibáñez, Marco Peluso, Armelle Munnia, Sara Piro, Carlos A. González, Pilar Amiano, M. J. Tormo, Eva Ardanaz, Aurelio Barricarte, Antonio Berenguer, M. Dolores Chirlaque, Miren Dorronsoro, Paula

Journal:

European Food Research and Technology

Year:

2009

Language:

english

File:

PDF, 420 KB

english, 2009

9

Significance of structuring/prebiotic blends on bread dough thermo-mechanical profile

Alessandro Angioloni, Concha Collar

Journal:

European Food Research and Technology

Year:

2009

Language:

english

File:

PDF, 421 KB

english, 2009

10

Application of magnetic immuno-polymerase chain reaction assay for detection ofSalmonellaspp. in chicken meats

Birce Mercanoglu Taban, Sait A. Aytac

Journal:

European Food Research and Technology

Year:

2009

Language:

english

File:

PDF, 304 KB

english, 2009

11

Anti-oxidative capacity of enzymatically released peptides from soybean protein isolate

Christopher Beermann, Marco Euler, Jochen Herzberg, Bernd Stahl

Journal:

European Food Research and Technology

Year:

2009

Language:

english

File:

PDF, 414 KB

english, 2009

12

Residual effect of atomised water vapour treatment on carbohydrate metabolism during ripening of cv “Fino de Jete” cherimoya fruit

Rafael Alique, Pilar Luna, Teresa Hernández, M. Angel Martínez

Journal:

European Food Research and Technology

Year:

2009

Language:

english

File:

PDF, 446 KB

english, 2009

13

Beverage iodine levels in Germany

Rainer Hampel, Julia Kairies, Harald Below

Journal:

European Food Research and Technology

Year:

2009

Language:

english

File:

PDF, 219 KB

english, 2009

14

Fractionation of pine bark extracts: selecting procyanidins

M. Jerez, J. Sineiro, M. J. Nuñez

Journal:

European Food Research and Technology

Year:

2009

Language:

english

File:

PDF, 324 KB

english, 2009

15

A novel strategy to improve the bioconversion ofl-carnitine from crotonobetaine

Jinqiang Tian, Qiang Wang, Zhongyuan Zhang

Journal:

European Food Research and Technology

Year:

2009

Language:

english

File:

PDF, 239 KB

english, 2009

16

Physico-chemical, antioxidant and antimicrobial properties of Indian monsooned coffee

Pushpa S. Murthy, H. K. Manonmani

Journal:

European Food Research and Technology

Year:

2009

Language:

english

File:

PDF, 205 KB

english, 2009

17

Determination of mineral oil paraffins in foods by on-line HPLC–GC–FID: lowered detection limit; contamination of sunflower seeds and oils

Katell Fiselier, Koni Grob

Journal:

European Food Research and Technology

Year:

2009

Language:

english

File:

PDF, 646 KB

english, 2009

18

A comparative study of flavonoid contents and antioxidant activities of supercritical CO2extracted pine barks grown in different regions of Turkey and Germany

O. Yesil-Celiktas, F. Otto, H. Parlar

Journal:

European Food Research and Technology

Year:

2009

Language:

english

File:

PDF, 375 KB

english, 2009

19

Variation of pyranoanthocyanins in red wines of different varieties and vintages and the impact of pinotin A addition on their color parameters

Michael Rentzsch, Fabian Weber, Dominik Durner, Ulrich Fischer, Peter Winterhalter

Journal:

European Food Research and Technology

Year:

2009

Language:

english

File:

PDF, 528 KB

english, 2009

20

Antioxidant activities of the rice endosperm protein hydrolysate: identification of the active peptide

Junhui Zhang, Hui Zhang, Li Wang, Xiaona Guo, Xingguo Wang, Huiyuan Yao

Journal:

European Food Research and Technology

Year:

2009

Language:

english

File:

PDF, 475 KB

english, 2009

21

A quick method for obtaining partition factor of congeners in spirits

Ana Martín, Francisco Carrillo, Luis M. Trillo, Antonio Roselló

Journal:

European Food Research and Technology

Year:

2009

Language:

english

File:

PDF, 521 KB

english, 2009

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