Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Jochen Weiss

Showing results (171-180 of 205) with videos related to

Pageof 21
Sort By:
Food & Function|February 23, 2018
Impact of food structure on the compatibility of heated WPI-pectin-complexes in meat dispersionsBenjamin Zeeb, Vanessa Schöck, Nicole Schmid, et al.
Food Chemistry|October 22, 2016
Determination of volatile marker compounds in raw ham using headspace-trap gas chromatographyRamona Bosse Née Danz, Melanie Wirth, Annette Konstanz, et al.
Journal of Agricultural and Food Chemistry|April 25, 2008
Influence of lipid physical state on the in vitro digestibility of emulsified lipidsLucile Bonnaire, Sandra Sandra, Thrandur Helgason, et al.
Journal of Food Science|January 23, 2016
Extension of the Vane Pump-Grinder Technology to Manufacture Finely Dispersed Meat BattersStefan B Irmscher, Monika Gibis, Kurt Herrmann, et al.
Journal of the Science of Food and Agriculture|February 27, 2016
Meat batter production in an extended vane pump-grinder injecting curing salt solutions to reduce energy requirements: variation of curing salt amount injected with the solutionStefan B Irmscher, Eva-Maria Terjung, Monika Gibis, et al.
International Journal of Biological Macromolecules|May 28, 2015
Modulation of collagen by addition of Hofmeister saltsAnja Maria Oechsle, Markus Landenberger, Monika Gibis, et al.
Food & Function|January 7, 2017
Mixing behaviour of WPI-pectin-complexes in meat dispersions: impact of biopolymer ratiosBenjamin Zeeb, Vanessa Schöck, Nicole Schmid, et al.
Food Research International (Ottawa, Ont.)|June 30, 2024
Effects of potential key substances in woodchips smoldering smoke on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in Frankfurter sausagesYi-Qun Cheng, Malte Leible, Marina Rigling, et al.
Critical Reviews in Food Science and Nutrition|July 30, 2016
Recent advances in cured raw ham manufactureRamona Bosse Née Danz, Anne Müller, Monika Gibis, et al.
Journal of Agricultural and Food Chemistry|February 2, 2008
Factors affecting lycopene oxidation in oil-in-water emulsionsCaitlin S Boon, Zhimin Xu, Xiaohua Yue, et al.
Pageof 21

Showing results (171-180 of 205) with videos related to

Sort By:
Pageof 21
Food & Function|February 23, 2018
Impact of food structure on the compatibility of heated WPI-pectin-complexes in meat dispersionsBenjamin Zeeb, Vanessa Schöck, Nicole Schmid, et al.
Food Chemistry|October 22, 2016
Determination of volatile marker compounds in raw ham using headspace-trap gas chromatographyRamona Bosse Née Danz, Melanie Wirth, Annette Konstanz, et al.
Journal of Agricultural and Food Chemistry|April 25, 2008
Influence of lipid physical state on the in vitro digestibility of emulsified lipidsLucile Bonnaire, Sandra Sandra, Thrandur Helgason, et al.
Journal of Food Science|January 23, 2016
Extension of the Vane Pump-Grinder Technology to Manufacture Finely Dispersed Meat BattersStefan B Irmscher, Monika Gibis, Kurt Herrmann, et al.
Journal of the Science of Food and Agriculture|February 27, 2016
Meat batter production in an extended vane pump-grinder injecting curing salt solutions to reduce energy requirements: variation of curing salt amount injected with the solutionStefan B Irmscher, Eva-Maria Terjung, Monika Gibis, et al.
International Journal of Biological Macromolecules|May 28, 2015
Modulation of collagen by addition of Hofmeister saltsAnja Maria Oechsle, Markus Landenberger, Monika Gibis, et al.
Food & Function|January 7, 2017
Mixing behaviour of WPI-pectin-complexes in meat dispersions: impact of biopolymer ratiosBenjamin Zeeb, Vanessa Schöck, Nicole Schmid, et al.
Food Research International (Ottawa, Ont.)|June 30, 2024
Effects of potential key substances in woodchips smoldering smoke on the formation of heterocyclic amines and polycyclic aromatic hydrocarbons in Frankfurter sausagesYi-Qun Cheng, Malte Leible, Marina Rigling, et al.
Critical Reviews in Food Science and Nutrition|July 30, 2016
Recent advances in cured raw ham manufactureRamona Bosse Née Danz, Anne Müller, Monika Gibis, et al.
Journal of Agricultural and Food Chemistry|February 2, 2008
Factors affecting lycopene oxidation in oil-in-water emulsionsCaitlin S Boon, Zhimin Xu, Xiaohua Yue, et al.
Pageof 21