UB Paderborn / Katalog / Suche / in CDI

1 – 25 von 639

Sortiert nach

Pectins in Processed Fruits and Vegetables: Part II—Structure–Function Relationships

Comprehensive reviews in food science and food safety, 2009-04, Vol.8 (2), p.86-104

2009

Volltextzugriff (PDF)

Pectins in Processed Fruits and Vegetables: Part III—Texture Engineering

Comprehensive reviews in food science and food safety, 2009-04, Vol.8 (2), p.105-117

2009

Volltextzugriff (PDF)

Kinetics of the Stability of Broccoli (Brassica oleracea Cv. Italica) Myrosinase and Isothiocyanates in Broccoli Juice during Pressure/Temperature Treatments

Journal of agricultural and food chemistry, 2007-03, Vol.55 (6), p.2163-2170

2007

Volltextzugriff (PDF)

Non-enzymatic depolymerization of carrot pectin: toward a better understanding of carrot texture during thermal processing

Journal of food science, 2006, Vol.71 (1), p.E1-E9

2006

Volltextzugriff (PDF)

Lipid digestion, micelle formation and carotenoid bioaccessibility kinetics: Influence of emulsion droplet size

Food chemistry, 2017-08, Vol.229, p.653-662

2017

Volltextzugriff (PDF)

Influence of pressure/temperature treatments on glucosinolate conversion in broccoli ( Brassica oleraceae L. cv Italica) heads

Food chemistry, 2009-02, Vol.112 (3), p.646-653

2009

Volltextzugriff (PDF)

Pectins in Processed Fruit and Vegetables: Part I—Stability and Catalytic Activity of Pectinases

Comprehensive reviews in food science and food safety, 2009-04, Vol.8 (2), p.75-85

2009

Volltextzugriff (PDF)

Temperature and pressure stability of mustard seed ( Sinapis alba L.) myrosinase

Food chemistry, 2006-07, Vol.97 (2), p.263-271

2006

Volltextzugriff (PDF)

Emulsion stability during gastrointestinal conditions effects lipid digestion kinetics

Food chemistry, 2018-04, Vol.246, p.179-191

2018

Volltextzugriff (PDF)

Effects of high electric field pulses on enzymes

Trends in food science & technology, 2001-03, Vol.12 (3-4), p.94-102

2001

Volltextzugriff (PDF)

Pectin influences the kinetics of in vitro lipid digestion in oil-in-water emulsions

Food chemistry, 2018-10, Vol.262, p.150-161

2018

Volltextzugriff (PDF)

Impact of pretreatment and freezing conditions on the microstructure of frozen carrots: Quantification and relation to texture loss

European food research & technology, 2006-03, Vol.222 (5-6), p.543-553

2006

Volltextzugriff (PDF)

Structural and emulsion stabilizing properties of pectin rich extracts obtained from different botanical sources

Food research international, 2021-03, Vol.141, p.110087-110087, Article 110087

2021

Volltextzugriff (PDF)

Mild-Heat and High-Pressure Inactivation of Carrot Pectin Methylesterase: A Kinetic Study

Journal of food science, 2003-05, Vol.68 (4), p.1377-1383

2003

Volltextzugriff (PDF)

Digestion kinetics of lipids and proteins in plant-based shakes: Impact of processing conditions and resulting structural properties

Food chemistry, 2022-07, Vol.382, p.132306-132306, Article 132306

2022

Volltextzugriff (PDF)

Effects of Combined Pressure and Temperature on Enzymes Related to Quality of Fruits and Vegetables: From Kinetic Information to Process Engineering Aspects

Critical reviews in food science and nutrition, 2003-01, Vol.43 (5), p.527-586

2003

Volltextzugriff (PDF)

Effect of high-pressure induced ice I/ice III-transition on the texture and microstructure of fresh and pretreated carrots and strawberries

Food research international, 2007-12, Vol.40 (10), p.1276-1285

2007

Volltextzugriff (PDF)

Rheological properties of tomato-based products after thermal and high-pressure treatment

Journal of food science, 2006-04, Vol.71 (3), p.S243-S248

2006

Volltextzugriff (PDF)

Structure/processing relation of vacuum infused strawberry tissue frozen under different conditions

European food research & technology, 2008-01, Vol.226 (3), p.437-448

2008

Volltextzugriff (PDF)

Thermal and High-Pressure Inactivation of Tomato Polygalacturonase: A Kinetic Study

Journal of food science, 2002-06, Vol.67 (5), p.1610-1615

2002

Volltextzugriff (PDF)

Pressure and temperature stability of water-soluble antioxidants in orange and carrot juice: a kinetic study

European food research & technology, 2004-07, Vol.219 (2), p.161-166

2004

Volltextzugriff (PDF)

Rapid HPLC method to screen pectins for heterogeneity in methyl-esterification and amidation

Food hydrocolloids, 2007, Vol.21 (1), p.85-91

2007

Volltextzugriff (PDF)

Kinetics of Chlorophyll Degradation and Color Loss in Heated Broccoli Juice

Journal of agricultural and food chemistry, 1999-06, Vol.47 (6), p.2404-2409

1999

Volltextzugriff (PDF)

High Pressure Thermal Inactivation Kinetics of a Plasmin System

Journal of dairy science, 2004-08, Vol.87 (8), p.2351-2358

2004

Volltextzugriff (PDF)

L-ascorbic acid improves the serum folate response to an oral dose of [6S]-5-methyltetrahydrofolic acid in healthy men

European journal of clinical nutrition, 2008-10, Vol.62 (10), p.1224-1230

2008

Volltextzugriff (PDF)

1 – 25 von 639

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(551)
Mit Volltextzugriff
(593)

Publikationsform

1 weiteren anzeigen...

Weniger anzeigen...

Sprache

Erscheinungsjahr

n.n

Thema

Science & Technology
(505)
Life Sciences & Biomedicine
(495)
Food Science & Technology
(395)
Biological And Medical Sciences
(224)
Fundamental And Applied Biological Sciences. Psychology
(199)
Chemistry
(174)
Food Industries
(173)
Physical Sciences
(152)
Chemistry, Applied
(149)
Kinetics
(124)
Fruit And Vegetable Industries
(104)
Temperature
(97)
Heat Treatment
(87)
Humans
(87)
General Aspects
(79)
Agriculture
(76)
Pressure
(70)
Food Science
(68)
Nutrition & Dietetics
(68)
Burns
(67)

15 weitere anzeigen...

Weniger anzeigen...

Neu hinzugefügt

... seit 90 Tagen
(4)

Menü

Weitere Dienste

Einstellungen

Pectins in Processed Fruits and Vegetables: Part II—Structure–Function Relationships

Pectins in Processed Fruits and Vegetables: Part III—Texture Engineering

Kinetics of the Stability of Broccoli (Brassica oleracea Cv. Italica) Myrosinase and Isothiocyanates in Broccoli Juice during Pressure/Temperature Treatments

Non-enzymatic depolymerization of carrot pectin: toward a better understanding of carrot texture during thermal processing

Lipid digestion, micelle formation and carotenoid bioaccessibility kinetics: Influence of emulsion droplet size

Influence of pressure/temperature treatments on glucosinolate conversion in broccoli ( Brassica oleraceae L. cv Italica) heads

Pectins in Processed Fruit and Vegetables: Part I—Stability and Catalytic Activity of Pectinases

Temperature and pressure stability of mustard seed ( Sinapis alba L.) myrosinase

Emulsion stability during gastrointestinal conditions effects lipid digestion kinetics

Effects of high electric field pulses on enzymes

Pectin influences the kinetics of in vitro lipid digestion in oil-in-water emulsions

Impact of pretreatment and freezing conditions on the microstructure of frozen carrots: Quantification and relation to texture loss

Structural and emulsion stabilizing properties of pectin rich extracts obtained from different botanical sources

Mild-Heat and High-Pressure Inactivation of Carrot Pectin Methylesterase: A Kinetic Study

Digestion kinetics of lipids and proteins in plant-based shakes: Impact of processing conditions and resulting structural properties

Effects of Combined Pressure and Temperature on Enzymes Related to Quality of Fruits and Vegetables: From Kinetic Information to Process Engineering Aspects

Effect of high-pressure induced ice I/ice III-transition on the texture and microstructure of fresh and pretreated carrots and strawberries

Rheological properties of tomato-based products after thermal and high-pressure treatment

Structure/processing relation of vacuum infused strawberry tissue frozen under different conditions

Thermal and High-Pressure Inactivation of Tomato Polygalacturonase: A Kinetic Study

Pressure and temperature stability of water-soluble antioxidants in orange and carrot juice: a kinetic study

Rapid HPLC method to screen pectins for heterogeneity in methyl-esterification and amidation

Kinetics of Chlorophyll Degradation and Color Loss in Heated Broccoli Juice

High Pressure Thermal Inactivation Kinetics of a Plasmin System

L-ascorbic acid improves the serum folate response to an oral dose of [6S]-5-methyltetrahydrofolic acid in healthy men

Suchergebnisse filtern