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Modification of Margarine Fats by Enzymatic Interesterification: Evaluation of a Solid-Fat-Content-Based Exponential Model with Two Groups of Oil Blends
British Library Online Contents | 2004| -
Comments on Fermentation Technology: Creative Fermentation Technology for the Future
British Library Conference Proceedings | 2004| -
Release of peppermint flavour compounds from chewing gum: effect of oral functions
British Library Online Contents | 2004| -
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. -
Enzymatic Firming of Processed Red Pepper by Means of Exogenous Pectinesterase
Online Contents | 2004|Beteiligte: Adler-Nissen, J. -
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. -
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. -
The Continuous Wok - A New Unit Operation in Industrial Food Processes
British Library Online Contents | 2002| -
Melting Properties and Lintnerisation of Potato Starch with Different Degrees of Phosphorylation
British Library Online Contents | 2002| -
Food product models developed to evaluate starch as a food ingredient
British Library Online Contents | 2002| -
Production of structured phospholipids by lipase-catalyzed acidolysis: optimization using response surface methodology
British Library Online Contents | 2002| -
Production of Structured Lipids in a Packed-Bed Reactor with Thermomyces lanuginosa Lipase
British Library Online Contents | 2002| -
A Packed-Bed Enzyme Mini-Reactor for the Production of Structured Lipids Using Nonimmobilized Lipases
British Library Online Contents | 2002| -
Research Papers - Food product models developed to evaluate starch as a food ingredient
Online Contents | 2002|Beteiligte: Adler-Nissen, J. -
Purification of Specific Structured Lipids by Distillation: Effects on Acyl Migration
British Library Online Contents | 2001| -
Efficiency of Enzymatic and Other Alternative Clarification and Fining Treatments on Turbidity and Haze in Cherry Juice
British Library Online Contents | 2001| -
Creep-recovery and oscillatory measurements of biscuit dough in evaluating baking quality
British Library Conference Proceedings | 2001| -
Synthesis of Structured Triacylglycerols Containing Caproic Acid by Lipase-Catalyzed Acidolysis: Optimization by Response Surface Methodology
British Library Online Contents | 2001|
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