Erscheinungsjahr
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3D modelling of coupled mass and heat transfer of a convection-oven roasting process
British Library Online Contents | 2013| -
23Na-MRI quantification of sodium and water mobility in pork during brine curing
British Library Online Contents | 2005| -
Aeration-controlled formation of acetic acid in heterolactic fermentations
British Library Online Contents | 1994| -
An Hypothesis Paper: Heat inactivation kinetics of trypsin inhibitors during high temperature-short time processing of soymilk
Online Contents | 1996|Beteiligte: Adler-Nissen, J. -
Antimicrobial enzymes: Applications and future potential in the food industry
British Library Online Contents | 1995| -
Antimicrobial enzymes: Applications and future potential in the food industry
British Library Online Contents | 1995| -
Antioxidative Effect of Glucose Oxidase and Catalase in Mayonnaises of Different Oxidative Susceptibility. II. Mathematical Modelling
British Library Online Contents | 1997| -
Antioxidative Effect of Glucose Oxidase and Catalase in Mayonnaises of Different Oxidative Susceptibility. II. Mathematical Modelling
Online Contents | 1997|Beteiligte: Adler-Nissen, J. -
Antioxidative Effect of Glucose Oxidase and Catalase in Mayonnaises of Different Oxidative Susceptibility. I. Product Trials
British Library Online Contents | 1997| -
Antioxidative Effect of Glucose Oxidase and Catalase in Mayonnaises of Different Oxidative Susceptibility. I. Product Trials
Online Contents | 1997|Beteiligte: Adler-Nissen, J. -
A Packed-Bed Enzyme Mini-Reactor for the Production of Structured Lipids Using Nonimmobilized Lipases
British Library Online Contents | 2002| -
Apparatus for Emulsion Production in Small Scale and Under Controlled Shear Conditions
Online Contents | 2004| -
Apparatus for Emulsion Production in Small Scale and Under Controlled Shear Conditions
British Library Online Contents | 2004| -
Changes in Macroscopic Viscosity Do Not Affect the Release of Aroma Aldehydes from a Pectinaceous Food Model System of Low Sucrose Content
Online Contents | 2003|Beteiligte: Adler-Nissen, J. -
Comments on Fermentation Technology: Creative Fermentation Technology for the Future
British Library Online Contents | 2004| -
Continuous wok-frying of vegetables: Process parameters influencing scale up and product quality
British Library Online Contents | 2007| -
Critical assessment of the applicability of superoxide dismutase as an antioxidant in lipid foods
British Library Online Contents | 1994| -
Critical assessment of the applicability of superoxide dismutase as an antioxidant in lipid foods
Online Contents | 1994|Beteiligte: Adler-Nissen, J. -
Design and Construction of a Batch Oven for Investigation of Industrial Continuous Baking Processes
British Library Online Contents | 2013| -
Effect of Ascorbic Acid on Iron Release from the Emulsifier Interface and on the Oxidative Flavor Deterioration in Fish Oil Enriched Mayonnaise
British Library Online Contents | 1999| -
Effect of Xanthan on Flavor Release from Thickened Viscous Food Model Systems
British Library Online Contents | 2005| -
Effect of Xanthan on Flavor Release from Thickened Viscous Food Model Systems
Online Contents | 2005|Beteiligte: Adler-Nissen, J. -
Effects of Chemical and Enzymatic Modification on Dough Rheology and Biscuit Characteristics
British Library Online Contents | 2005| -
Effects of Degree of Enzymatic Interesterification on the Physical Properties of Margarine Fats: Solid Fat Content, Crystallization Behavior, Crystal Morphology, and Crystal Network
Online Contents | 2004|Beteiligte: Adler-Nissen, J. -
Efficiency of Enzymatic and Other Alternative Clarification and Fining Treatments on Turbidity and Haze in Cherry Juice
British Library Online Contents | 2001| -
Efficiency of Enzymatic and Other Alternative Clarification and Fining Treatments on Turbidity and Haze in Cherry Juice
Online Contents | 2001|Beteiligte: Adler-Nissen, J. -
E Food Engineering and Physical Properties - Effects of Chemical and Enzymatic Modification on Dough Rheology and Biscuit Characteristics
Online Contents | 2005|Beteiligte: Adler-Nissen, J. -
Enzymatic degradation of plant cell wall polysaccharides: The kinetic effect of competitive adsorption
British Library Online Contents | 1999| -
Enzymatic degradation of plant cell wall polysaccharides: The kinetic effect of competitive adsorption
Online Contents | 1999|Beteiligte: Adler-Nissen, J. -
Enzymatic Firming of Processed Red Pepper by Means of Exogenous Pectinesterase
British Library Online Contents | 2004| -
Enzymatic Firming of Processed Red Pepper by Means of Exogenous Pectinesterase
Online Contents | 2004|Beteiligte: Adler-Nissen, J. -
Evaluating non-stick properties of different surface materials for contact frying
British Library Online Contents | 2011| -
Extract from European Journal of Lipid Science and Technology - Lipozyme IM-catalyzed interesterification for the production of margarine fats in a 1 kg scale stirred tank reactor
Online Contents | 2000|Beteiligte: Adler-Nissen, J. -
Factors affecting the wettability of different surface materials with vegetable oil at high temperatures and its relation to cleanability
British Library Online Contents | 2012| -
Fermentability of an enzymatically modified solubilised potato polysaccharide (SPP)
British Library Online Contents | 1998| -
Flow pattern and cleaning performance of a stationary liquid jet operating at conditions relevant for industrial tank cleaning
British Library Online Contents | 2017| -
Flow pattern and cleaning performance of a stationary liquid jet operating at conditions relevant for industrial tank cleaning
Online Contents | 2017|Beteiligte: Adler-Nissen, J -
Food product models developed to evaluate starch as a food ingredient
British Library Online Contents | 2002| -
Heat inactivation kinetics of trypsin inhibitors during high temperature-short time processing of soymilk
British Library Online Contents | 1996| -
Improving the supply chain and food quality of professionally prepared meals
British Library Online Contents | 2013| -
Inactivation of Copper-Zinc Superoxide Dismutase from Saccharomyces cerevisiae in Lipid Food Model Systems
British Library Online Contents | 1992| -
Influence of Lambda-Carrageenan on the Release of Systematic Series of Volatile Flavor Compounds from Viscous Food Model Systems
British Library Online Contents | 2004| -
Influence of l-Carrageenan on the Release of Systematic Series of Volatile Flavor Compounds from Viscous Food Model Systems
Online Contents | 2004|Beteiligte: Adler-Nissen, J. -
Lipase-catalyzed Production of Structured Lipids Via Acidolysis of Fish Oil with Caprylic Acid
British Library Online Contents | 2000| -
Lipase-catalyzed Production of Structured Lipids Via Acidolysis of Fish Oil with Caprylic Acid
Online Contents | 2000|Beteiligte: Adler-Nissen, J. -
Lipid Oxidation in Fish Oil Enriched Mayonnaise: Calcium Disodium Ethylenediaminetetraacetate, but Not Gallic Acid, Strongly Inhibited Oxidative Deterioration
British Library Online Contents | 2001|
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