Thư Viện trường Đại Học Nha Trang

European food research & technology, Tập 235, Số 2, 2012

Mục lục:

STT	Nội dung
1	Changes in the volatile fractions and sensory properties of heather honey during storage under different temperatures / Lucı´a Castro-Va´zquez and others
2	Possibilities to increase the quality in gluten-free bread production : an overview / Andreas Houben, Agnes Ho¨chsto¨tter, Thomas Becker
3	Dietary exposure assessment of putrescine and cadaverine and derivation of tolerable levels in selected foods consumed in Austria / Elke Rauscher-Gabernig and others
4	Antioxidant activity of phenolic compounds identiﬁed in sunﬂower seeds / Magdalena Karamac´ and others
5	Determination of bisphenol A diglycidyl ether, novolac glycidyl ether and their derivatives migrated from can coatings into foodstuff by UPLC-MS/MS / Yinyan Zou and others
6	Rheological behavior of heat-induced actomyosin gels from yellowcheek carp and grass carp / Yuqin Ding and others
7	A rapid PCR–RFLP method for the identification of Lophius species / Andrea Armani and others
8	The anti-staling effect of pre-gelatinized ﬂour and emulsiﬁer in gluten-free bread / Jeanette K. Purhagen, Malin E. Sjoo, Ann-Charlotte Eliasson
9	Identiﬁcation of aroma-active compounds in ‘wonderful’ pomegranate fruit using solvent-assisted ﬂavour evaporation and headspace solid-phase micro-extraction methods / Lina Mayuoni-kirshinbaum and others
10	Multi-microbial metabolites in fonio millet (acha) and sesame seeds in Plateau State, Nigeria / C. N. Ezekiel and others
11	Development of a cleanup method for polybrominated diphenyl ether (PBDE) in ﬁsh by freezing-lipid ﬁltration / Jeoung Hwa Shin and others
12	Effects of Torulaspora delbrueckii and Saccharomyces cerevisiae mixed cultures on fermentation and aroma of Amarone wine / Michela Azzolini and others
13	Trends in fatty acids positional distribution in human colostrum, transitional, and mature milk / Imen Haddad, Massimo Mozzon, Natale G. Frega
14	Investigation of product quality, sensory proﬁle and ultrastructure of breads made from a range of commercial gluten-free ﬂours compared to their wheat counterparts / Anna-Sophie Hager and others
15	Effect of grape pre-drying and static pomace contact on physicochemical properties and sensory acceptance of Brazilian (Bordoˆ and Isabel) red wines / Maurı´cio Bonatto Machado de Castilhos • Ana Carolina Conti-Silva • Vanildo Luiz Del Bianchi
16	Cell wall structure of selected yeast species as a factor of magnesium binding ability / A. Bzducha-Wro´bel, St. Bła_zejak, K. Tkacz