Innovative Food Science and Emerging Technologies
Die Inhaltsverzeichnisse werden automatisch erzeugt und basieren auf den im Index des TIB-Portals verfügbaren Einzelnachweisen der enthaltenen Beiträge. Die Anzeige der Inhaltsverzeichnisse kann daher unvollständig oder lückenhaft sein.
Inhaltsverzeichnis
- 135
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Modeling survival of high hydrostatic pressure treated stationary- and exponential-phase Listeria innocua cellsSaucedo-Reyes, Daniela / Marco-Celdrán, Aurora / Pina-Pérez, María Consuelo et al. | 2008
- 142
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Activation and conformational changes of mushroom polyphenoloxidase by high pressure microfluidization treatmentLiu, Wei / Liu, Jianhua / Liu, Chengmei et al. | 2008
- 148
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High pressure technology as a tool to obtain high quality carpaccio and carpaccio-like products from fishGómez-Estaca, J. / López-Caballero, M.E. / Gómez-Guillén, M.C. et al. | 2008
- 155
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Effects of high pressure extraction on the extraction yield, total phenolic content and antioxidant activity of longan fruit pericarpPrasad, K. Nagendra / Yang, En / Yi, Chun et al. | 2008
- 160
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Comparing the PEF resistance and occurrence of sublethal injury on different strains of Escherichia coli, Salmonella Typhimurium, Listeria monocytogenes and Staphylococcus aureus in media of pH 4 and 7Saldaña, G. / Puértolas, E. / López, N. et al. | 2008
- 166
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Inactivation kinetics of pectin methylesterase and cloud retention in sonicated orange juiceTiwari, B.K. / Muthukumarappan, K. / O'Donnell, C.P. et al. | 2008
- 172
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Modeling the inactivation of Listeria innocua in raw whole milk treated under thermo-sonicationBermúdez-Aguirre, Daniela / Corradini, Maria G. / Mawson, Raymond et al. | 2008
- 179
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Changes in bioactive compounds and antioxidant activity during homogenization and thermal processing of tomato pureePérez-Conesa, Darío / García-Alonso, Javier / García-Valverde, Verónica et al. | 2008
- 189
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Response surface analysis of extract yield and flavour intensity of Brazilian cherry (Eugenia uniflora L.) obtained by supercritical carbon dioxide extractionOliveira, Alessandra L. / Kamimura, Eliana S. / Rabi, José A. et al. | 2008
- 195
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Impact of plant essential oils on microbiological, organoleptic and quality markers of minimally processed vegetablesGutierrez, Jorge / Bourke, Paula / Lonchamp, Julien et al. | 2008
- 203
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Antimicrobial plastic film: Physico-chemical characterization and nisin desorption modelingGuiga, W. / Galland, S. / Peyrol, E. et al. | 2008
- 208
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Monitoring nisin desorption from a multi-layer polyethylene-based film coated with nisin loaded HPMC film and diffusion in agarose gel by an immunoassay (ELISA) method and a numerical modelingChollet, E. / Swesi, Y. / Degraeve, P. et al. | 2008
- 215
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Evaluation of antioxidative and hypolipidemic properties of a novel functional diet formulation of Auricularia auricula and HawthornLuo, Yangchao / Chen, Gang / Li, Bo et al. | 2008
- 222
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Controlled release of thymol from zein based filmMastromatteo, M. / Barbuzzi, G. / Conte, A. et al. | 2008
- 228
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In-vitro antioxidant activities of an ethanolic extract of the oyster mushroom, Pleurotus ostreatusJayakumar, T. / Thomas, P.A. / Geraldine, P. et al. | 2008
- 235
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Effect of degree of hydrolysis on the antioxidant activity of loach (Misgurnus anguillicaudatus) protein hydrolysatesYou, Lijun / Zhao, Mouming / Cui, Chun et al. | 2008
- 241
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Studies on glass transition and starch re-crystallization in wheat bread during staling using electrical impedance spectroscopyBhatt, Chintan M. / Nagaraju, J. et al. | 2008
- 246
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Implementation of response surface methodology to optimise extraction of onion (Allium cepa) solid waste phenolicsKiassos, Elias / Mylonaki, Stefania / Makris, Dimitris P. et al. | 2008
- 253
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Production of coumaric acid from sugarcane bagasseOu, S.Y. / Luo, Y.L. / Huang, C.H. et al. | 2008
- 260
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Predictive model for growth of Clostridium perfringens during cooling of cooked ground chickenJuneja, Vijay K. / Marks, Harry / Thippareddi, Harshavardhan et al. | 2008
- 267
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Influence of partial inactivation on growth of Listeria monocytogenes under sub-optimal conditions of increased NaCl concentration or increased acidityRajkovic, Andreja / Uyttendaele, Mieke / Van Houteghem, Nancy et al. | 2008
- 272
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Nucleotide breakdown products of seer fish (Scomberomorus commerson) steaks stored in O2 scavenger packs during chilled storageMohan, C.O. / Ravishankar, C.N. / Gopal, T.K. Srinivasa et al. | 2008
- 279
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Microbiological profile of Salpicão de Vinhais and Chouriça de Vinhais from raw materials to final products: Traditional dry sausages produced in the North of PortugalFerreira, V. / Barbosa, J. / Silva, J. et al. | 2008
- 284
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Value addition to spent osmotic sugar solution (SOS) by enzymatic conversion to fructooligosaccharides (FOS), a low calorie prebioticAachary, Ayyappan Appukuttan / Prapulla, Siddalingaiya Gurudutt et al. | 2008
- 289
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Extraction of essential oils from five cinnamon leaves and identification of their volatile compound compositionsWang, Rui / Wang, Ruijiang / Yang, Bao et al. | 2008
- 293
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Growth and survival of Lactobacillus reuteri RC-14 and Lactobacillus rhamnosus GR-1 in yogurt for use as a functional foodHekmat, Sharareh / Soltani, Hoda / Reid, Gregor et al. | 2008
- IFC
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Editorial Board| 2009