Thư Viện trường Đại Học Nha Trang

European food research & technology, Tập 235, Số 1, 2012

Mục lục:

STT	Nội dung
1	Production of fructooligosaccharides and β-fructofuranosidase by batch and repeated batch fermentation with immobilized cells of Penicillium expansum / Solange I. Mussatto and others
2	Multiplex real-time PCR for the detection and quantiﬁcation of DNA from four transgenic soy Mon89788, A5547-127, Roundup Ready, A2704-12 and lectin / Rene Ko¨ppel and others
3	Volatile compound production in Agave duranguensis juice fermentations using four native yeasts and NH 4 Cl supplementation / O. Miriam Rutiaga-Quin˜ones and others
4	The inﬂuence of ante-mortem hypoxia on the physicochemical stability of myoﬁbrillar proteins in the muscle tissue of white shrimp (Litopenaeus vannamei) exposed to multiple freeze–thaw cycles / H. E. Ramı´rez-Guerra and others
5	Development of a real-time PCR assay for the detection of cow and donkey milk / Alessandra Dalmasso, Paola Sacchi, Maria Teresa Bottero
6	Candida rugosa lipase selectivity toward trans,cis- and cis,trans-conjugated linoleic acid isomers / Laura Giua and others
7	Quantiﬁcation of lupine (Lupinus angustifolius) in wheat ﬂour using real-time PCR and an internal standard material / Anja Demmel and others
8	Interactions between Lupinus angustifolius seeds lipoxygenase and native phenolic compounds in the model system / Jaroslaw Czubinski and others
9	Changes in thermoluminescence properties of minerals separated from irradiated potatoes and garlic during long-term storage under different light conditions / Jae-Jun Ahn and others
10	Comparison of functional properties and SDS-PAGE patterns between ﬁsh protein isolate and surimi produced from silver carp / Mohsen Azadian, Marzieh Moosavi-Nasab, Elahe Abedi
11	The improving effect of spray-drying encapsulation process on the bitter taste and stability of whey protein hydrolysate / Shu Yang and others
12	Quantiﬁcation of the Maillard reaction product 6-(2-formyl-1-pyrrolyl)- L -norleucine (formyline) in food / Michael Hellwig, Thomas Henle
13	Relationship between instrumental parameters and sensory characteristics in gluten-free breads / Marı´a Estela Matos, Cristina M. Rosell
14	The effect of Ca2+ and cellular structure on apple ﬁrmness and acoustic emission / Justyna Cybulska, Piotr Mariusz Pieczywek, Artur Zdunek
15	Migration of plasticizers from the gaskets of lids into oily food in glass jars : a European enforcement campaign / Gregor McCombie and others
16	Cold pasteurisation of red wines with high hydrostatic pressure to control Dekkera/Brettanomyces : effect on both aromatic and chromatic quality of wine / A. Morata and others
17	Effect of structurally different microbial homoexopolysaccharides on the quality of gluten-free bread / Christine Rühmkorf and others
18	Effect of co-winemaking in phenolic composition, color and antioxidant capacity of young red wines from La Mancha region / M. A. Go´mez Gallego and others
19	Selenium speciation analysis of Misgurnus anguillicaudatus selenoprotein by HPLC–ICP–MS and HPLC–ESI–MS/MS / Like Gong and others
20	LC/MS/MS detection of short-chain aliphatic amines in glazing agents for fruit coating / Leonardo Sabatino and others