-
2
-
-
84986439484
-
Perception of taste and viscosity of oil-in-water and water-in-oil emulsions
-
BARYLKO-PIKIELNA, N.; A. MARTIN und D. J. MELA (1994) : Perception of taste and viscosity of oil-in-water and water-in-oil emulsions. J. Food Sci. 59, 1318-1321.
-
(1994)
J. Food Sci.
, vol.59
, pp. 1318-1321
-
-
Barylko-Pikielna, N.1
Martin, A.2
Mela, D.J.3
-
3
-
-
3142516165
-
Eiweißreich und fettarm
-
BRINKMANN, M. (1986): Eiweißreich und fettarm. Die Fleischerei 12, 1138-1143.
-
(1986)
Die Fleischerei
, vol.12
, pp. 1138-1143
-
-
Brinkmann, M.1
-
4
-
-
3142628224
-
-
39. ICoMST
-
DECKER, E. A.; A. D. CRUM; K. M. CHAN; L. MEI und J. T. CALVERT (1993): Die Fähigkeit von Carnosine, ein Skelettmuskeldipeptid, die Fettoxidation in Fleisch zu hemmen. 39. ICoMST.
-
(1993)
Die Fähigkeit von Carnosine, ein Skelettmuskeldipeptid, die Fettoxidation in Fleisch zu Hemmen
-
-
Decker, E.A.1
Crum, A.D.2
Chan, K.M.3
Mei, L.4
Calvert, J.T.5
-
5
-
-
3142630138
-
Dampfrauch zur Heiß- und Kalträucherung
-
FESSMANN, G. und K. D. FESSMANN (1979): Dampfrauch zur Heiß- und Kalträucherung. Die Fleischerei 12, 1000-1008.
-
(1979)
Die Fleischerei
, vol.12
, pp. 1000-1008
-
-
Fessmann, G.1
Fessmann, K.D.2
-
6
-
-
85018423025
-
German-style products
-
FISCHER, A. (1993): German-style products. Meat and Poultry 39 (6), 28-30, 32, 36, 40, 44 und 46.
-
(1993)
Meat and Poultry
, vol.39
, Issue.6
, pp. 28-30
-
-
Fischer, A.1
-
7
-
-
3142626490
-
Brühwürste; Hauptbericht über die DLG-Qualitätsprüfung 1994
-
FISCHER, A. und R. STEINMANN (1994) : Brühwürste; Hauptbericht über die DLG-Qualitätsprüfung 1994; Fleischwirtsch. 74, 1128-1134.
-
(1994)
Fleischwirtsch.
, vol.74
, pp. 1128-1134
-
-
Fischer, A.1
Steinmann, R.2
-
8
-
-
84985187827
-
Stability of glutamic acid and monosodium glutamate under model system conditions : Influence of physical and technological factors
-
GAYTE-SORBIER, A.; CH. B. AIRANDO und P. ARMAND (1985) : Stability of glutamic acid and monosodium glutamate under model system conditions : Influence of physical and technological factors. J. Food Sci. 50, 350-352, 360.
-
(1985)
J. Food Sci.
, vol.50
, pp. 350-352
-
-
Gayte-Sorbier, A.1
Airando, Ch.B.2
Armand, P.3
-
9
-
-
84985180831
-
Microstructure of frankfurters extended with wheat germ protein
-
GHANA SAMBANDAM, R. und J. F. ZAYAS (1994): Microstructure of frankfurters extended with wheat germ protein. J. Food Sci. 59, 474 - 477, 483.
-
(1994)
J. Food Sci.
, vol.59
, pp. 474-477
-
-
Ghana Sambandam, R.1
Zayas, J.F.2
-
10
-
-
3142548919
-
Zur Geschmacksbeurteilung von Glutamat
-
GERHARDT, U und SCHULTZ (1986): Zur Geschmacksbeurteilung von Glutamat. Die Fleischerei 4, 326-329.
-
(1986)
Die Fleischerei
, vol.4
, pp. 326-329
-
-
Gerhardt, U.1
Schultz2
-
11
-
-
3142512553
-
-
London, Leonard Hill [Book] Limited, 9 Eden Str., N.W. 1
-
GERRARD, F. (1960): Sausage and small goods. London, Leonard Hill [Book] Limited, 9 Eden Str., N.W. 1.
-
(1960)
Sausage and Small Goods
-
-
Gerrard, F.1
-
12
-
-
0002096824
-
Developing low-fat meat products
-
GIESE, J. (1992): Developing low-fat meat products. Food Technol. 55, 100-108.
-
(1992)
Food Technol.
, vol.55
, pp. 100-108
-
-
Giese, J.1
-
13
-
-
0001909262
-
Flavour effect of sodium chloride
-
GILLETTE, M. (1985): Flavour effect of sodium chloride. Food Technol. 48, 47-52, 57.
-
(1985)
Food Technol.
, vol.48
, pp. 47-52
-
-
Gillette, M.1
-
15
-
-
3142559663
-
Glutaminsäuregehalt in Gewürzen und damit in gewürztem Fleisch
-
HENNING, W. (1990) : Glutaminsäuregehalt in Gewürzen und damit in gewürztem Fleisch Die Fleischerei 3, 171-173.
-
(1990)
Die Fleischerei
, vol.3
, pp. 171-173
-
-
Henning, W.1
-
16
-
-
0027138408
-
Sensitivity of Listeria monocytogenes to selected spices
-
HEFNAWY, Y. A.; S. I. MOUSTAFA und E. H. MARTHA (1993) : Sensitivity of Listeria monocytogenes to selected spices. J. Food Prot. 56, 876-878.
-
(1993)
J. Food Prot.
, vol.56
, pp. 876-878
-
-
Hefnawy, Y.A.1
Moustafa, S.I.2
Martha, E.H.3
-
17
-
-
3142557845
-
Low-fat and low cholesterol sausages
-
DMV Campina, bv., Veghel, The Netherlands
-
HOOGENKAMP, H. W. (1989). Low-fat and low cholesterol sausages. Milk Protein - The Complete Guide to Meat, Poultry and Seafood. DMV Campina, bv., Veghel, The Netherlands.
-
(1989)
Milk Protein - The Complete Guide to Meat, Poultry and Seafood
-
-
Hoogenkamp, H.W.1
-
18
-
-
3142624634
-
Monosodium glutamate (MSG). A scientific status summary by the Institute of Food Technologist's Expert Panel on food safety & nutrition
-
IFT (INSTITUTE OF FOOD TECHNOLOGISTS) (1987) : Monosodium glutamate (MSG). A scientific status summary by the Institute of Food Technologist's Expert Panel on food safety & nutrition. Food Technol. 50.
-
(1987)
Food Technol.
, vol.50
-
-
-
19
-
-
3142512552
-
-
Institute of Meat Pakking; The University of Chicago Illinois, USA
-
INSTITUTE OF AMERICAN MEAT PACKERS (1938) : Sausage and ready-to-serve meats, Institute of Meat Pakking; The University of Chicago Illinois, USA.
-
(1938)
Sausage and Ready-to-serve Meats
-
-
-
20
-
-
84985278868
-
Flavour modification by sodium chloride and monosodium glutamate
-
KEMP, S. E. und G. K. BEAUCHAMP (1994): Flavour modification by sodium chloride and monosodium glutamate. J. Food Sci. 59, 682-686.
-
(1994)
J. Food Sci.
, vol.59
, pp. 682-686
-
-
Kemp, S.E.1
Beauchamp, G.K.2
-
21
-
-
0016466935
-
Phenols in smoked cured meats. Phenolic Composition of Commercial Liquid Smoke Preparations and Derived Bacon
-
KNOWLES, M. E.; J. GILBERT und D. J. MC WEENY (1975) : Phenols in smoked cured meats. Phenolic Composition of Commercial Liquid Smoke Preparations and Derived Bacon. J. Sci. Food Agric. 20, 189.
-
(1975)
J. Sci. Food Agric.
, vol.20
, pp. 189
-
-
Knowles, M.E.1
Gilbert, J.2
Mc Weeny, D.J.3
-
23
-
-
0009806444
-
-
AVI Publishing Company Inc., Westport, Connecticut, USA
-
KRAMLICH, W. E.; A. M. PEARSON und F. W. TAUBER (1975) : Processed meats. Second Edition, AVI Publishing Company Inc., Westport, Connecticut, USA.
-
(1975)
Processed Meats. Second Edition
-
-
Kramlich, W.E.1
Pearson, A.M.2
Tauber, F.W.3
-
24
-
-
0013637393
-
Tenderization of meat with ginger rhizome protease
-
LEE, Y. B.; D. J. SEHNERT und C. R. ASHMORE (1986) : Tenderization of meat with ginger rhizome protease. J. Food Sci. 51, 1558-1559.
-
(1986)
J. Food Sci.
, vol.51
, pp. 1558-1559
-
-
Lee, Y.B.1
Sehnert, D.J.2
Ashmore, C.R.3
-
25
-
-
0002596055
-
Time-intensity: The temporal aspects of sensory evaluation
-
LEE, W. E. und R.-M. PANGBORN (1986): Time-intensity: The temporal aspects of sensory evaluation J. Food Technol. 40, 71-78, 82.
-
(1986)
J. Food Technol.
, vol.40
, pp. 71-78
-
-
Lee, W.E.1
Pangborn, R.-M.2
-
26
-
-
0004756585
-
In search of the salty taste
-
LYNCH, N.M. (1987) : In search of the salty taste. J. Food Technol. 41, 82-86.
-
(1987)
J. Food Technol.
, vol.41
, pp. 82-86
-
-
Lynch, N.M.1
-
27
-
-
84893309151
-
Cure levels, processing methods, and meatsource effects in low-fat frankfurters
-
MARTIN, J. W. und R. W. ROGERS (1993): Cure levels, processing methods, and meatsource effects in low-fat frankfurters. J. Food Sci. 58, 60-61.
-
(1993)
J. Food Sci.
, vol.58
, pp. 60-61
-
-
Martin, J.W.1
Rogers, R.W.2
-
28
-
-
3142547162
-
Geschmacksverstärker
-
OBERDIECK, R. (1981): Geschmacksverstärker. Fleischwirtsch. 61, 216-223.
-
(1981)
Fleischwirtsch.
, vol.61
, pp. 216-223
-
-
Oberdieck, R.1
-
29
-
-
84987306776
-
Effect of heat treatment and modification on conformation and flavour binding by ß-lactoglobulin
-
O'NEIL, T. und J. E. KINSELLE (1988): Effect of heat treatment and modification on conformation and flavour binding by ß-lactoglobulin. J. Food Sci. 53, 906-909.
-
(1988)
J. Food Sci.
, vol.53
, pp. 906-909
-
-
O'Neil, T.1
Kinselle, J.E.2
-
30
-
-
0042948125
-
Untersuchungen über die Wirkung von Naturgewürzen, Gewürzextrakten, ätherischen Ölen, Extraktionsrückständen und synthetischen Antioxydantien auf den Abbau von Schweinfett und Modell-Lipiden
-
PAUTZSCH, A.; H. SCHULZ; F. METZL und H. BAAS (1969) : Untersuchungen über die Wirkung von Naturgewürzen, Gewürzextrakten, ätherischen Ölen, Extraktionsrückständen und synthetischen Antioxydantien auf den Abbau von Schweinfett und Modell-Lipiden. Fleischwirtsch. 49, 1349-1354.
-
(1969)
Fleischwirtsch.
, vol.49
, pp. 1349-1354
-
-
Pautzsch, A.1
Schulz, H.2
Metzl, F.3
Baas, H.4
-
31
-
-
3142517910
-
Verfahren des Räucherns und ihr Einfluß auf den Gehalt an Benzpyren und anderen Inhaltsstaffen des Räucherrauches in geräucherten Fleischerzeugnissen
-
POTTHAST, K. (1978): Verfahren des Räucherns und ihr Einfluß auf den Gehalt an Benzpyren und anderen Inhaltsstaffen des Räucherrauches in geräucherten Fleischerzeugnissen. Fleischwirtsch. 58, 340.
-
(1978)
Fleischwirtsch.
, vol.58
, pp. 340
-
-
Potthast, K.1
-
33
-
-
84958902728
-
Restructured mutton roast quality
-
PRASSAD, V. S., R. A. FIELD; G J. MILLER; J. C. WILLIAMS und M. L. RILEY (1987) : Restructured mutton roast quality. J. Food Sci. 52, 282-285.
-
(1987)
J. Food Sci.
, vol.52
, pp. 282-285
-
-
Prassad, V.S.1
Field, R.A.2
Miller, G.J.3
Williams, J.C.4
Riley, M.L.5
-
35
-
-
84985268951
-
Sensory quality of selected sweeteners : Aqueous and lipid model systems
-
REDLINGER, A. P. und C. SETSER (1987): Sensory quality of selected sweeteners : Aqueous and lipid model systems. J, Food Sci. 52, 810. -
-
(1987)
J, Food Sci.
, vol.52
, pp. 810
-
-
Redlinger, A.P.1
Setser, C.2
-
36
-
-
84985222572
-
23Na nuclear magnetic resonance spectroscopy influences perception of saltness in gum solutions
-
23Na nuclear magnetic resonance spectroscopy influences perception of saltness in gum solutions. J. Food Sci. 59, 206-210.
-
(1994)
J. Food Sci.
, vol.59
, pp. 206-210
-
-
Rosett, T.R.1
Sherly, L.2
Schmidt, S.T.3
Klein, B.R.4
-
37
-
-
3142512551
-
Chorizo pampolona - Correlation between sensory parameters and parameters related to nitrogen fractions in Spanish dry sausage
-
SANTAMARIA, I.; T. LIZZARAGA; J. IRIARTE; I. ASTIASARAN und J. BELLO (1994) : Chorizo pampolona - Correlation between sensory parameters and parameters related to nitrogen fractions in Spanish dry sausage. Fleischwirtsch. 74, 901-902.
-
(1994)
Fleischwirtsch.
, vol.74
, pp. 901-902
-
-
Santamaria, I.1
Lizzaraga, T.2
Iriarte, J.3
Astiasaran, I.4
Bello, J.5
-
39
-
-
84985181027
-
Flavor interactions with fat replacers : Effect of oil level
-
SHIRLE-KELLER, J. P; G. A. REINECCIUS und L. C. HATCHWELL (1994) : Flavor interactions with fat replacers : Effect of oil level. J. Food Sci. 59, 813 - 815, 875 .
-
(1994)
J. Food Sci.
, vol.59
, pp. 813-815
-
-
Shirle-Keller, J.P.1
Reineccius, G.A.2
Hatchwell, L.C.3
-
40
-
-
3142552482
-
Hydrolytic stability at intermediate pHs of the common purin nucleotides in foods, lnosine-5′ Monophosphate, Guanosine-5′ Monophosphate and Adenosine-5′ Monophosphate
-
SHAOUL, O. und P. SPORNS (1987) : Hydrolytic stability at intermediate pHs of the common purin nucleotides in foods, lnosine-5′ Monophosphate, Guanosine-5′ Monophosphate and Adenosine-5′ Monophosphate. J. Food Sci. 52, 810-812.
-
(1987)
J. Food Sci.
, vol.52
, pp. 810-812
-
-
Shaoul, O.1
Sporns, P.2
-
43
-
-
84987378215
-
Decomposition of the flavour enhancers Monosodium Glutamate, Inosine-5,-Monophosphate and Guanosine-5,-Monophosphate during Canning
-
THANH NGUYEN, T. und P. SPORNS (1985) : Decomposition of the flavour enhancers Monosodium Glutamate, Inosine-5,-Monophosphate and Guanosine-5,-Monophosphate during Canning. J. Food Sci. 50, 812-814, 822.
-
(1985)
J. Food Sci.
, vol.50
, pp. 812-814
-
-
Thanh Nguyen, T.1
Sporns, P.2
-
44
-
-
84987368845
-
Ginger rhizome: A new source of proteolytic enzyme
-
cited from LEE et al., 1986
-
THOMPSON E. H.; I. D. WOLF AND C. E. ALLEN (1973) : Ginger rhizome: a new source of proteolytic enzyme. J. Food Sci. 38, 652 (cited from LEE et al., 1986 ).
-
(1973)
J. Food Sci.
, vol.38
, pp. 652
-
-
Thompson, E.H.1
Wolf, I.D.2
Allen, C.E.3
-
46
-
-
23544455109
-
The properties of low-sodium frankfurter-type sausages after processing in the cutter whilst cooling with liquid nitrogen
-
VÖSGEN, W. und N. MARTON (1990) : The properties of low-sodium frankfurter-type sausages after processing in the cutter whilst cooling with liquid nitrogen. Fleischwirtsch., 70, 301-305.
-
(1990)
Fleischwirtsch.
, vol.70
, pp. 301-305
-
-
Vösgen, W.1
Marton, N.2
-
47
-
-
0042889843
-
Traditionelle Fleischerzeugnisse von China und deren Optimierung durch Hürdentechnologie
-
WEI WANG und L. LEISTNER (1994) :Traditionelle Fleischerzeugnisse von China und deren Optimierung durch Hürdentechnologie. Fleischwirtsch. 74, 11, 1135-1145.
-
(1994)
Fleischwirtsch.
, vol.74
, Issue.11
, pp. 1135-1145
-
-
Wang, W.1
Leistner, L.2
-
48
-
-
0000351097
-
Technologies for making fat-reduced meat products
-
WIRTH, F. (1988) : Technologies for making fat-reduced meat products. Fleischwirtsch. 68, 1153-1156.
-
(1988)
Fleischwirtsch.
, vol.68
, pp. 1153-1156
-
-
Wirth, F.1
-
49
-
-
84985201003
-
Interactions of monosodium glutamate and sodium chloride on saltness and palatability of a clear soup
-
SHIZUKO Y. und C. TAKANASHI (1984) : Interactions of monosodium glutamate and sodium chloride on saltness and palatability of a clear soup J. Food Sci. 49, 82-85.
-
(1984)
J. Food Sci.
, vol.49
, pp. 82-85
-
-
Shizuko, Y.1
Takanashi, C.2
-
50
-
-
84987313398
-
Effect of spices and salt on fermentation of lebanon-bologna-type sausages
-
ZAIKA, L. L.; T E. ZELL; S. A. PALUMBO und L SMITH (1978) : Effect of spices and salt on fermentation of lebanon-bologna-type sausages. J. Food Sci. 43, 186-189.
-
(1978)
J. Food Sci.
, vol.43
, pp. 186-189
-
-
Zaika, L.L.1
Zell, T.E.2
Palumbo, S.A.3
Smith, L.4
-
51
-
-
84986450089
-
Gingerol decreases after processing and storage of ginger
-
ZHANG, X.; W. T. IWAOKA; A. S. HUANG; S. T. NAKAMOTO und R. WONG (1994) : Gingerol decreases after processing and storage of ginger. J. Food Sci. 59, 1338-1340, 1343.
-
(1994)
J. Food Sci.
, vol.59
, pp. 1338-1340
-
-
Zhang, X.1
Iwaoka, W.T.2
Huang, A.S.3
Nakamoto, S.T.4
Wong, R.5
|