Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Jozef Linssen"'
Autor:
Kathia Broce, Jozef Linssen
Publikováno v:
Revista de I + D Tecnológico, Vol 11, Iss 2, Pp 18-28 (2016)
las salchichas fermentadas semi secas tipo Holandesas fueron preparadas con aceites encapsulados de linaza, alga, y pescado, como sustitutos de la grasa dorsal del cerdo, y para aumentar los niveles de ácidos grasos poliinsaturados (especialmente lo
Externí odkaz:
https://doaj.org/article/1efb7099eaff4af8b9ea8e2cab37a1d4
Publikováno v:
Journal of the Science of Food and Agriculture
BACKGROUND Oyster refinement using land‐based pond systems is a new activity in the Dutch oyster sector. It increases the oyster's tissue weight and changes its sensorial properties. However, the response of Dutch consumers towards refined oysters
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::4072e98b52325c7a8d400db0ccfb4bd3
https://pubmed.ncbi.nlm.nih.gov/29781152
https://pubmed.ncbi.nlm.nih.gov/29781152
Publikováno v:
Infrared Physics & Technology 36 (1995)
Infrared Physics & Technology, 36, 617-622
Infrared Physics & Technology, 36, 617-622
A photothermal beam deflection spectrometer comprising a novel sample cell, CO 2 laser (pump source) and a diode laser (probe beam) in a transverse (crossed) configuration was constructed and used to study triglycerides in diet oil. Prospects of this
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d9fc3ca41f5105d824c5c71608f389e5
https://research.wur.nl/en/publications/study-of-saturated-triglycerides-in-oil-based-on-the-cw-transvers
https://research.wur.nl/en/publications/study-of-saturated-triglycerides-in-oil-based-on-the-cw-transvers
Publikováno v:
European Food Research & Technology; Sep2007, Vol. 225 Issue 5/6, p929-935, 7p
Autor:
Wil van Loon, Jozef Linssen, Aagje Legger, Ruud Heijmans, Henk van Deventer, Maurits Burgering, Bas van Drooge, Alphons Voragen
Publikováno v:
European Food Research & Technology; Nov2005, Vol. 221 Issue 6, p779-786, 8p
Autor:
Knol, J.J.
Acrylamide can be formed in foods that have undergone a high temperature treatment (>120 °C) such as French fries, crisps, coffee and bread, due to the Maillard reaction. The evidence of acrylamide in foods posing a risk for different types of cance
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::1be7f22938361386b64ed10baa6e9f6f
https://research.wur.nl/en/publications/kinetic-modeling-of-acrylamide-formation-in-aqueous-reaction-syst
https://research.wur.nl/en/publications/kinetic-modeling-of-acrylamide-formation-in-aqueous-reaction-syst
Autor:
Pukalskas, A.
Food products are susceptible to oxidation processes. Oxidation of lipids (fat) is the major cause of food deterioration however also proteins and carbohydrates can be affected. To prevent or retard this process, antioxidants are used. With regard to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::00274e0e1ff3866e8814b47e611e77d4
https://research.wur.nl/en/publications/isolation-identification-and-activity-of-natural-antioxidants-fro
https://research.wur.nl/en/publications/isolation-identification-and-activity-of-natural-antioxidants-fro
Autor:
Koleva, I.
This thesis describes the rapid and robust evaluation of antioxidant activity of complex mixtures such as plant extracts. The study was directed to establish the best screening and isolation procedures for components with antioxidative properties to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::67c818b09dcd2cdaa55199c778ba730a
https://research.wur.nl/en/publications/new-methods-for-the-screening-of-antioxidants-in-three-sideritis-
https://research.wur.nl/en/publications/new-methods-for-the-screening-of-antioxidants-in-three-sideritis-
Autor:
Miliauskas, G.
Food molecules (lipids, proteins, carbohydrates) can be widely involved in oxidation reactions. These reactions, caused by so called reactive oxygen species (ROS) are a major cause of food deterioration. In the case of lipid containing foods this pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::7936ed3a5fa8c95269a2a17276f2d5df
https://research.wur.nl/en/publications/screening-isolation-and-evaluation-of-antioxidative-compounds-fro
https://research.wur.nl/en/publications/screening-isolation-and-evaluation-of-antioxidative-compounds-fro
Autor:
Loon, W.A.M.
The development and evaluation of a new production process for French fries is described. Superheated steam was used to replace pre-drying in hot air and par-frying in oil, and vacuum cooling was used for cooling and freezing. Finish-frying was still
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::c47c9fba44bf9ff424ab14f96b70c415
https://research.wur.nl/en/publications/process-innovation-and-quality-aspects-of-french-fries
https://research.wur.nl/en/publications/process-innovation-and-quality-aspects-of-french-fries