H. Anger

Maracujá: um alimento funcional?

Beyond water activity: Recent advances based on an alternative approach to the assessment of food quality and safety

The formation and permeability of drugs across free pectin and chitosan films prepared by a spraying method

On the Molecular Characteristics, Compositional Properties, and Structural-Functional Mechanisms of Maltodextrins: A Review

Oxidative stress and its effects during dehydration

A Food Polymer Science Approach to Structure-Property Relationships in Aqueous Food Systems: Non-Equilibrium Behavior of Carbohydrate-Water Systems

Xylanases from fungi: properties and industrial applications

The effect of microwave heating of fresh orange peels on the fruit tissue and quality of extracted pectin

Yellow Passion Fruit RindA Potential Source of Low-Methoxyl Pectin

Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review

Nutritional Value of Rice Bran Fermented by Bacillus <i>amyloliquefaciens</i> and Humic Substances and Its Utilization as a Feed Ingredient for Broiler Chickens

Recent advances in extraction of nutraceuticals from plants

Stimuli-reponsive polymers and their bioconjugates

Desiccation tolerance of prokaryotes

The Effect of Supplementation of Micro Nutrient on Nutrient Rice Bran Which Fermented by Bacillus amyloliquefaciens

Cell Wall Polysaccharides from Chalkumra (Benincasa hispida) Fruit. Part I. Isolation and Characterization of Pectins

Recovery of high added-value components from food wastes: Conventional, emerging technologies and commercialized applications

Isolation and structural characterization of a pectin homo and ramnogalacturonan

The intrinsic viscosity of biological macromolecules. Progress in measurement, interpretation and application to structure in dilute solution

Flavour encapsulation and controlled release – a review

Cereal arabinoxylans: advances in structure and physicochemical properties

Possibilities for application of laser ablation in food technologies

Purification, composition analysis and antioxidant activity of a polysaccharide from the fruiting bodies of Ganoderma atrum

Hydrodynamic properties of carbohydrate-coated dendrimers

Hot air and freeze-drying of high-value foods: a review

Moisture Sorption Isotherm Characteristics of Food Products: A Review

Chitosan Chemistry and Pharmaceutical Perspectives

Thermoreversible Gelation of Aqueous Mixtures of Pectin and Chitosan. Rheology

Streulichtphotometrische und viskosimetrische Untersuchungen an Pektinen in wäßrigen Lösungen zur Molmassenbestimmung

Rice. Herausgegeben von B. S. Luh. Vol. I. Production. 2. Aufl. 439 Seiten. Vol. II. Utilization. 2. Aufl. 413 Seiten. AVI Van Nostrand Reinhold, New York 1991. Preis: Band I 123,50 £; Band II 72,50 £

Polymer‐Water Interaction of Maltodextrins. Part I: Water Vapour Sorption and Desorption of Maltodextrin Powders

Gel permeation chromatography and the Mark-Houwink relation for pectins with different degrees of esterification

Charakterisierung mechanolytisch abgebauter Pektinpräparate

Untersuchungen zur Molmasse und Grenzviskosität von Arabinoxylan (Pentosan) aus Roggen (Secale cereale) zur Aufstellung der Mark‐Houwink‐Beziehung (Wissenschaftlicher Kurzbericht)