Volume 220, Issue 5-6

Search all European Food Research and Technology articles

May 2005

36 articles in this issue

Legal limit for reducing sugars in prefabricates targeting 50 μg/kg acrylamide in French fries
Katell Fiselier
Konrad Grob
Original Paper 16 December 2004 Pages: 451 - 458
Phospholipid oxidation and nonenzymatic browning development in phosphatidylethanolamine/ribose/lysine model systems
Rosario Zamora
Fátima Nogales
Francisco J. Hidalgo
Original Paper 23 December 2004 Pages: 459 - 465
Heat-induced degradation of inulin
A. Böhm
I. Kaiser
T. Henle
Original Paper 23 December 2004 Pages: 466 - 471
Antioxidant potency of cumin varieties—cumin, black cumin and bitter cumin—on antioxidant systems
N. B. Thippeswamy
K. Akhilender Naidu
Original Paper 12 January 2005 Pages: 472 - 476
Lysis of Lactobacillus casei 5Mn 373 accelerates Grana cheese ripening
Gianluigi Scolari
Marisa Vescovo
Original Paper 23 December 2004 Pages: 477 - 482
Effect of stabilizer on drying characteristics and quality of mango soy fortified yoghurt
Pradyuman Kumar
H. N. Mishra
Original Paper 03 December 2004 Pages: 483 - 488
Influence of ageing time on the quality of yearling calf meat under vacuum
B. Oliete
T. Moreno
L. Sánchez
Original Paper 21 January 2005 Pages: 489 - 493
Volatile compound generation in dry fermented sausages by the surface inoculation of selected mould species
Eva Hierro
Juan A. Ordóñez
Lorenzo de la Hoz
Original Paper 07 December 2004 Pages: 494 - 501
Effects of batters containing different protein types on the quality of deep-fat-fried chicken nuggets
Seyhan Firdevs Dogan
Serpil Sahin
Gulum Sumnu
Original Paper 08 December 2004 Pages: 502 - 508
Estimating packaging atmosphere–temperature effects on the shelf life of cod fillets
Maria Rosaria Corbo
Clelia Altieri
Milena Sinigaglia
Original Paper 21 January 2005 Pages: 509 - 513
Preservation of the endogenous antioxidant system of fish muscle by grape polyphenols during frozen storage
Manuel Pazos
Ma Jesús González
Isabel Medina
Original Paper 25 February 2005 Pages: 514 - 519
Physical properties and microstructure of commercial Som-fug, a fermented fish sausage
Siriporn Riebroy
Soottawat Benjakul
Munehiko Tanaka
Original Paper 10 December 2004 Pages: 520 - 525
Production and quality of fish fingers from different fish species
Sükran Cakli
Latif Taskaya
Ramin Haji Maleki
Original Paper 27 November 2004 Pages: 526 - 530
Nutritive value of fresh and brackish water catfish as a function of size and processing methods
S. O. Salawu
O. C. Adu
A. A. Akindahunsi
Original Paper 03 December 2004 Pages: 531 - 534
Antioxidative activity of a low molecular weight peptide derived from the sauce of fermented blue mussel, Mytilus edulis
Won-Kyo Jung
Niranjan Rajapakse
Se-Kwon Kim
Original Paper 16 December 2004 Pages: 535 - 539
Effect of endoxylanases on dough properties and making performance of Chinese steamed bread
Dongmin Su
Changhe Ding
Xinyu Zheng
Original Paper 06 April 2005 Pages: 540 - 545
Halogen lamp–microwave combination baking of cookies
Semin Ozge Keskin
Serpil Oztürk
Gülüm Sumnu
Original Paper 28 January 2005 Pages: 546 - 551
Impact of the fungal protease produced by Fusarium culmorum on the protein quality and breadmaking properties of winter wheat
Jinhua Wang
Herbert Wieser
Gerhard A. Wolf
Original Paper 17 February 2005 Pages: 552 - 559
Starch and cell wall degrading enzymes from fungal organisms grown on cereal and millet brans
Srinivas Kavitha
Hegde Shyamala
E. Rati Rao
Original Paper 15 December 2004 Pages: 560 - 564
Formulation of pasta from rice brokens: optimization of ingredient levels using response surface methodology
C. S. Raina
Sukhcharn Singh
D. C. Saxena
Original Paper 21 December 2004 Pages: 565 - 574
Determination of anthocyanins in four Croatian cultivars of sour cherries (Prunus cerasus)
Valentina Šimunić
Spomenka Kovač
Michael Murkovic
Original Paper 12 January 2005 Pages: 575 - 578
Preservation of quinces by the combination of an edible coating material, Semperfresh, ascorbic acid and cold storage
Seyhun Yurdugül
Original Paper 25 February 2005 Pages: 579 - 586
Atomic force microscopy of the water-soluble pectin of peaches during storage
Hongshun Yang
Hongjie An
Shaojuan Lai
Original Paper 08 January 2005 Pages: 587 - 591
Anthocyanin pattern of Tempranillo wines during ageing in oak barrels and storage in stainless-steel tanks
Eugenio Revilla
Jorge F. López
José-María Ryan
Original Paper 18 February 2005 Pages: 592 - 596
Effect of ripening stage of grapes on the low molecular weight phenolic compounds of red wines
Silvia Pérez-Magariño
M Luisa González-San José
Original Paper 18 February 2005 Pages: 597 - 606
Evolution of polyphenols in red wines from Vitis vinifera L. during aging in the bottle
María Monagas
Carmen Gómez-Cordovés
Begoña Bartolomé
Original Paper 21 January 2005 Pages: 607 - 614
Effects of high hydrostatic pressure on shelf life of lager beer
Sencer Buzrul
Hami Alpas
Faruk Bozoglu
Original Paper 27 November 2004 Pages: 615 - 618
Polymerase chain reaction coupled with peptide nucleic acid high-performance liquid chromatography for the sensitive detection of traces of potentially allergenic hazelnut in foodstuffs
Andrea Germini
Elena Scaravelli
Rosangela Marchelli
Original Paper 15 December 2004 Pages: 619 - 624
Identification of the fish species of raw or cold-smoked salmon and salmon caviar by single-strand conformation polymorphism (SSCP) analysis
Hartmut Rehbein
Original Paper 16 November 2004 Pages: 625 - 632
Development of a method for the quantification of haddock (Melanogrammus aeglefinus) in commercial products using real-time PCR
H. J. Hird
G. L. Hold
R. MacArthur
Original Paper 02 December 2004 Pages: 633 - 637
A versatile method for the quantitative determination of ^βN-alkanoyl-5-hydroxytryptamides in roasted coffee
Roman Lang
Thomas Hofmann
Original Paper 09 February 2005 Pages: 638 - 643
Detection of peroxidase activity in two-dimensional gel electrophoresis
Lourdes Palomares
Guadalupe Préstamo
Original Paper 18 February 2005 Pages: 644 - 647
Lutein and zeaxanthin in new dietary supplements—analysis and quantification
Dietmar E. Breithaupt
Jörg Schlatterer
Original Paper 08 December 2004 Pages: 648 - 652
Comparing techniques for detecting the number of somatic cells in raw milk
Wu Feng
Xiaodong Zheng
Original Paper 30 November 2004 Pages: 653 - 657
Determination of wine antioxidant capacity by derivative potentiometric titration with electrogenerated chlorine
S. Martinez
L. Valek
M. Metikoš-Huković
Original Paper 08 December 2004 Pages: 658 - 661
Book Reviews

Book Review 12 May 2005 Pages: 662 - 664

Volume 220, Issue 5-6

Legal limit for reducing sugars in prefabricates targeting 50 μg/kg acrylamide in French fries

Phospholipid oxidation and nonenzymatic browning development in phosphatidylethanolamine/ribose/lysine model systems

Heat-induced degradation of inulin

Antioxidant potency of cumin varieties—cumin, black cumin and bitter cumin—on antioxidant systems

Lysis of Lactobacillus casei 5Mn 373 accelerates Grana cheese ripening

Effect of stabilizer on drying characteristics and quality of mango soy fortified yoghurt

Influence of ageing time on the quality of yearling calf meat under vacuum

Volatile compound generation in dry fermented sausages by the surface inoculation of selected mould species

Effects of batters containing different protein types on the quality of deep-fat-fried chicken nuggets

Estimating packaging atmosphere–temperature effects on the shelf life of cod fillets

Preservation of the endogenous antioxidant system of fish muscle by grape polyphenols during frozen storage

Physical properties and microstructure of commercial Som-fug, a fermented fish sausage

Production and quality of fish fingers from different fish species

Nutritive value of fresh and brackish water catfish as a function of size and processing methods

Antioxidative activity of a low molecular weight peptide derived from the sauce of fermented blue mussel, Mytilus edulis

Effect of endoxylanases on dough properties and making performance of Chinese steamed bread

Halogen lamp–microwave combination baking of cookies

Impact of the fungal protease produced by Fusarium culmorum on the protein quality and breadmaking properties of winter wheat

Starch and cell wall degrading enzymes from fungal organisms grown on cereal and millet brans

Formulation of pasta from rice brokens: optimization of ingredient levels using response surface methodology

Determination of anthocyanins in four Croatian cultivars of sour cherries (Prunus cerasus)

Preservation of quinces by the combination of an edible coating material, Semperfresh, ascorbic acid and cold storage

Atomic force microscopy of the water-soluble pectin of peaches during storage

Anthocyanin pattern of Tempranillo wines during ageing in oak barrels and storage in stainless-steel tanks

Effect of ripening stage of grapes on the low molecular weight phenolic compounds of red wines

Evolution of polyphenols in red wines from Vitis vinifera L. during aging in the bottle

Effects of high hydrostatic pressure on shelf life of lager beer

Polymerase chain reaction coupled with peptide nucleic acid high-performance liquid chromatography for the sensitive detection of traces of potentially allergenic hazelnut in foodstuffs

Identification of the fish species of raw or cold-smoked salmon and salmon caviar by single-strand conformation polymorphism (SSCP) analysis

Development of a method for the quantification of haddock (Melanogrammus aeglefinus) in commercial products using real-time PCR

A versatile method for the quantitative determination of ^βN-alkanoyl-5-hydroxytryptamides in roasted coffee

Detection of peroxidase activity in two-dimensional gel electrophoresis

Lutein and zeaxanthin in new dietary supplements—analysis and quantification

Comparing techniques for detecting the number of somatic cells in raw milk

Determination of wine antioxidant capacity by derivative potentiometric titration with electrogenerated chlorine

Book Reviews

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