To use all functions of this page, please activate cookies in your browser.
My watch list
my.chemeurope.com
my.chemeurope.com
With an accout for my.chemeurope.com you can always see everything at a glance – and you can configure your own website and individual newsletter.
- My watch list
- My saved searches
- My saved topics
- My newsletter
519 Newest Publications in european food research and technology
rss
Influence of the range of molecular weight distribution of beer components on the intensity of palate fullness
02-11-2012 | Heinrich Rübsam, Martina Gastl, Thomas Becker, European Food Research and Technology, 2012
The effect of the molecular weight distribution (MWD) of the beer components on the intensity of palate fullness was studied. The range of MWD for different types of maltodextrin and for nine commercial pilsner beers was determined using AF4/MALLS/RI. Sensory analysis (DIN 10952, DIN ISO 4120 ...
Monitoring of chemical parameters of oxygen-treated musts during alcoholic fermentation and subsequent bottle storage of the resulting wines
02-11-2012 | M. J. Cejudo-Bastante, I. Hermosín-Gutiérrez, M. S. Pérez-Coello, European Food Research and Technology, 2012
The effect of hyper-oxygenation of Airén white wines on color characteristics, phenolic composition, and volatile profile has been evaluated in different processing steps, not previously reported in conjunction: musts, musts during the alcoholic fermentation, resulting young wines and after 1 ...
Pulsed electric field, ultrasound, and thermal pretreatments for better phenolic extraction during red fermentation
29-10-2012 | Nada El Darra, Nabil Grimi, Richard G. Maroun, Nicolas Louka, Eugène Vorobiev, European Food Research and Technology, 2012
The moderate thermal (MT), ultrasound (US), and pulsed electric field (PEF) pretreatments are studied to enhance the phenolics extraction from Cabernet Franc (CF) grapes. The next pretreatment conditions are investigated: MT (50 °C, 15 min, 125 kJ/kg), US1 (24 kHz, 5 min, 121 kJ/kg), US2 (24 ...
Calcium-binding peptides derived from tilapia (Oreochromis niloticus) protein hydrolysate
29-10-2012 | Narin Charoenphun, Benjamas Cheirsilp, Nualpun Sirinupong, Wirote Youravong, European Food Research and Technology, 2012
Calcium-binding peptide was derived from protein hydrolysates. In this study, tilapia protein at a concentration of 2 % (w/v) was hydrolyzed using various proteases including Alcalase 2.4 L, Flavourzyme 1,000L, Protease GN, and papain at 50 °C, pH 8 for 6 h. It was found that the degree of ...
Physiological features of Schizosaccharomyces pombe of interest in making of white wines
28-10-2012 | S. Benito, F. Palomero, A. Morata, F. Calderón, D. Palmero, J. A. Suárez-Lepe, European Food Research and Technology, 2012
This work studies the physiology of Schizosaccharomyces pombe strain 938 in the production of white wine with high malic acid levels as the sole fermentative yeast, as well as in mixed and sequential fermentations with Saccharomyces cerevisiae Cru Blanc. The induction of controlled ...
A new fading spectrophotometric assay of chitosan with chromotrope 2B
28-10-2012 | Weixing Ma, Xiaodong Ma, Yinghong Liu, Ou Sha, European Food Research and Technology, 2012
Taking advantage of the reaction between chitosan and chromotrope 2B in Clark-Lubs buffer medium which shows a decrease in absorbance at the maximum absorption peak of 516 nm, a fairly new, simple and sensitive fading spectrophotometric method for the determination of chitosan was developed. ...
A biochemical system of rapidly detecting bacteria based on ATP bioluminescence technology
28-10-2012 | Chunxing Wang, Bin Zhang, Xiaomei Zhuang, European Food Research and Technology, 2012
A biochemical detection system based on ATP bioluminescence which can detect bacteria and microorganisms automatically and rapidly is proposed. Meanwhile, reagent formulations are optimized. In the detecting system, weak fluorescence loss is calibrated, and receiving efficiency of the ...
Analysis of seven folates in food by LC–MS/MS to improve accuracy of total folate data
22-10-2012 | Christiane Ringling, Michael Rychlik, European Food Research and Technology, 2012
An LC–MS/MS method for analyzing seven folates in food was developed and validated. 5-Methyltetrahydrofolate, 5-formyltetrahydrofolate, 10-formylfolic acid, tetrahydrofolate and folic acid were quantified using a stable isotope dilution assay (SIDA) with deuterated analogues as internal ...
Effects on intestinal microbiota of probiotic fermented milk used for prevention of antibiotic-associated diarrhoea
19-10-2012 | R. Tabasco, M. Velasco, A. Delgado-Iribarren, C. Guijarro, J. Valverde, J. Fontecha, C. Pelaez, T. Requena, European Food Research and Technology, 2012
Probiotic administration could prevent antibiotic-associated diarrhoea due to the restoration of an intestinal microbiota imbalance caused by antibiotics. The effect of the probiotics Lactobacillus acidophilus LA-5, Lactobacillus casei subsp. casei LC-01 and Bifidobacterium animalis subsp. ...
Evolution of flavonols in berry skins of different grape cultivars during ripening and a comparison of two vintages
19-10-2012 | Na-Na Liang, Fei He, He-Qiong Bi, Chang-Qing Duan, Malcolm J. Reeves, Jun Wang, European Food Research and Technology, 2012
Evolution of flavonols from the onset of ripening to commercial harvest was compared in seven grape cultivars (Vitis vinifera L.) in Qilian region of Gansu Province in northwest China for two consecutive years. The cultivars were three white-skinned (Chardonnay, Semillon, Italian Riesling), ...
Netmeeting
