In-vitro and In-vivo Dephosphorylation of Rapeseed Meal by Means of Phytate-Degrading Enzymes Derived from Aspergillus niger
pág. 1
Microstructure and Texture of Khoa and Gulabjamun Made from Cows' Milk: Heat-Induced Changes during Processing and Frying
pág. 7
An Evaluation of the Aroma Characteristics of Malted Barley by Free-Choice Profiling
pág. 17
Oil Quality Characteristics and Headspace Volatiles of Newly Released Groundnut (Arachis hypogaea L) Cultivars
pág. 23
Endogenous Lysine and Other Amino Acid Flows at the Terminal Ileum of the Growing Pig (20 kg Bodyweight): The Effect of Protein-Free, Synthetic Amino Acid, Peptide and Protein Alimentation
pág. 31
Multidimensional Scaling as a Method to Correlate Sensory and Instrumental Data of Orange Juice Aromas
pág. 41
Industrially Important Parameters and Mineral Composition of Cocoa: A Comparative Study of Cocoa Pod Husks and Beans from Plantations in South-eastern Nigeria
pág. 47
Chemical Reaction Kinetics in Relation to Glass Transition Temperatures in Frozen Food Polymer Solutions
pág. 51
Sensory Astringency of 5-O-Caffeoylquinic Acid, Tannic Acid and Grape-Seed Tannin by a Time-Intensity Procedure
pág. 57
The Effects of the Organic Acids in Cocoa on the Flavour of Chocolate
pág. 65
Nutritive Value of Pumpkin (Cucurbita pepo Kakai 35) Seed Products
pág. 73
Determination of Total Glucosinolates in Oilseed Rape by X-Ray Spectrometric Analysis for Oxidised Sulphur (S^6^+)
pág. 79
Inhibition of Oxidative Rancidity in Frozen Cooked Fish Flakes by tert-Butylhydroquinone and Rosemary Extract
pág. 87
The Effect of Nitrite, Garlic and Starter Culture on the Survival of Salmonella typhimurium in Turkish Soudjuk
pág. 95
Crystallization Kinetics of Emulsified Triglycerides
pág. 101
Changes in Rheological Properties of Hydroxypropyl Potato Starch Pastes during Freeze-Thaw Treatments. III. Effect of Cooking Conditions and Concentration of the Starch Paste
pág. 109
A New Process for Preparing Transparent Alkalised Duck Egg and its Quality
pág. 117
Hesperetin: A Marker of the Floral Origin of Citrus Honey
pág. 121
Purification and Properties of Polyphenol Oxidase from Oil Bean (Pentaclethra macrophylla Benth) Seeds
pág. 125
Phospholipids of Marine Origin-The Squid (Loligo vulgaris)
pág. 129
Protective Effect of Cysteine-HCl on Vitamin C in Dehydrated Pickled/Candied Pineapples and Guava
pág. 133
Effects of Feeding an Aquatic Weed Lemna trisulaca as Partial Replacement of Fish Meal on the Performance of Growing Ducklings
pág. 137
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