Antioxidant potential of extracts from peels and stems of yellow‐fleshed and white cassava varieties (2020) von Ekeledo, Esther; Latif, Sajid; Müller, Joachim

Veröffentlicht in International journal of food science & technology (2020)
In Bestand: International journal of food science & technology

Colour change with longitudinal compression supports hypothesis of multilayer interference as cause for meat iridescence (2020) von Rüdt, Chiara; Gibis, Monika; Weiss, Jochen

Veröffentlicht in International journal of food science & technology (2020)
In Bestand: International journal of food science & technology

Enzymatic hydrolysis for functionalization of watermelon seed protein from ultrasound-assisted extraction in comparison to soy protein isolate (2023) von Şenol, Ezgi; Neidhart, Sybille; Leitenberger, Martin et al.

Veröffentlicht in International journal of food science & technology (2023)
In Bestand: International journal of food science & technology

In situ monitoring of the biocatalysed partial hydrolysis of cocoa butter and palm oil fraction (2019) von Stöbener, Anne; Fabuel-Ortega, Mario; Bolten, Christoph J. et al.

Veröffentlicht in International journal of food science & technology (2019)
In Bestand: International journal of food science & technology

Influence of hydrophobic and hydrophilic filler particles on therm expansion and cooking loss in meat protein gels (2021) von Katz, Felix-Alexander; Großmann, Lutz; Weiss, Jochen et al.

Veröffentlicht in International journal of food science & technology (2021)
In Bestand: International journal of food science & technology

Novel method for the detection of adulterants in coffee and the determination of a coffee's geographical origin using near infrared spectroscopy complemented by an autoencoder (2023) von Munyendo, Leah; Zhang, Yanyan; Hitzmann, Bernd

Veröffentlicht in International journal of food science & technology (2023)
In Bestand: International journal of food science & technology

Rheological evaluation of wheat dough treated with ozone and ambient air during kneading and dough formation (2022) von Moll, Sarah; Zettel, Viktoria; Hitzmann, Bernd

Veröffentlicht in International journal of food science & technology (2022)
In Bestand: International journal of food science & technology