Zobrazeno 1 - 10
of 465
pro vyhledávání: '"I. Arvanitoyannis"'
Publikováno v:
Journal of Food Products Marketing. 12:47-78
The European meat industry is confronted with substantial changes of consumer preferences in relation to the type and quantity of meat in everyday diet. One of the main reasons behind these changes is the public impression that meat is a “dangerous
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6dfe0674cdb256701ededa47d508f686
https://doi.org/10.1300/j038v12n02_04
https://doi.org/10.1300/j038v12n02_04
Publikováno v:
TrAC Trends in Analytical Chemistry. 23:237-251
Traceability is a key concept in environmental soil measurements, and should be linked with any soil measurement, especially long-term soil monitoring, which needs to demonstrate measurement quality. This article presents the main soil measurements o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8c9f27ca5135e1ccec993aee0430b1c0
https://doi.org/10.1016/s0165-9936(04)00317-6
https://doi.org/10.1016/s0165-9936(04)00317-6
Autor:
John M.V. Blanshard, I. Arvanitoyannis
Publikováno v:
Journal of Food Science. 59:197-205
The isothermal crystallization kinetics of glassy lactose/sucrose mixtures were studied at several storage temperatures (close to T g and T m ). The kinetic parameters implicit in the Avrami equation were determined. Activation energies for transport
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d7f5438353304f9ac1badb510a0d6d19
https://doi.org/10.1111/j.1365-2621.1994.tb06931.x
https://doi.org/10.1111/j.1365-2621.1994.tb06931.x
Publikováno v:
Journal of the Science of Food and Agriculture. 63:177-188
Glass transition temperatures (Tg) for dilute and concentrated glucose: fructose: water solutions have been determined by differential scanning calorimetry. The supplemented phase diagrams (glucose: fructose 1:4, 1:2, 1:1, 2:1, 4:1 (w/w)) are present
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7227472b80d3127548fad3a1543a058b
https://doi.org/10.1002/jsfa.2740630203
https://doi.org/10.1002/jsfa.2740630203
Publikováno v:
Food / Nahrung. 35:475-483
The influence of concentration of the main organic acids such as tartaric, malic, citric, and succinic acids on the cation content (Ca, Mg, Fe, Cu, Zn and Mn) during treatment with optimum mass of two bentonites (Calcium and Calcium-Sodium) in synthe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::13aaaf4c2f66390517350450f599d4d8
https://doi.org/10.1002/food.19910350510
https://doi.org/10.1002/food.19910350510
Publikováno v:
Food / Nahrung. 35:373-378
Der Gehalt von Wein an einigen Metallen (Zn,Cu,Ca,Fe) spielt fur dessen Qualitat eine Rolle. Es wird deshalb der Einflus der zugesetzten Menge und der Einwirkungsdauer von drei reprasentativen Proteinen (Casein, Gelatine, Blut) auf die Metallgehalte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9f6f8e3813f372f3ee5560e53e74cbe6
https://doi.org/10.1002/food.19910350416
https://doi.org/10.1002/food.19910350416
Publikováno v:
European Polymer Journal. 26:261-266
Thermoplastic statistical copolyamides from nine mixtures of octanelactam (OL) and ω-laurolactam (LL) and also the corresponding homopolymers (nylon-8 and nylon-12) were obtained in high yields by activated anionic copolymerization at 180°C, using
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c81cfd10e6f4e36a0576a9cfd507b61a
https://doi.org/10.1016/0014-3057(90)90239-z
https://doi.org/10.1016/0014-3057(90)90239-z
Autor:
I. Arvanitoyannis
Publikováno v:
Die Nahrung. 34(2)
Storage of canned foods may enrich the concentration of some metals. Because their toxic and other properties the presence of which in foods over certain limits is undesirable. Therefore we have determined the contents of Fe, Cu, Zn, Pb, Sn, Al, Cd a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ef45aed0ede09a4898227eddaddeb564
https://pubmed.ncbi.nlm.nih.gov/2366855
https://pubmed.ncbi.nlm.nih.gov/2366855
Autor:
I. Arvanitoyannis
Publikováno v:
Die Nahrung. 34(3)
The increase in the concentration of Fe, Cu, Zn, Pb, Sn, Al, Cd and Ni over a 2 year's time of strongly corrosive acidic vegetables (pickles) and weakly corrosive vegetables (peas, green beans, haricot beans, mushrooms) has been determined. The resul
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fb89bd5b547498cfbcb4a23f020a2985
https://pubmed.ncbi.nlm.nih.gov/2381462
https://pubmed.ncbi.nlm.nih.gov/2381462