Swiss Agricultural Research – Archive of the Online Journal

Food 1998

Künsch U., Schärer H., Hurter J., Konrad P., Kressebuch B., Jelmini G., Chettrini S.

A daily supply of 800 to 1200 mg Calcium in adolescence is crucial to prevent osteoporosis in the adult. Vegetarians are dependent on calcium rich vegetables. Recent research data indicate that the bioavailability of calcium from broccoli and kale is almost identical to that of milk. In our experiments broccoli and kale were grown in…

Food 1998

Bachmann H.-P.

Propionibacteria are playing a key role in the lipolysis of Swiss-type cheeses. The statistical evaluation of datas collected from 30 commercial Emmental cheeses produced with two different propionibacteria cultures allowed to show, that lipolysis increases the intensity of the flavour. It was concluded that the weaker lipolysis in the cheeses with one of the two…

Food 1998

Bachmann H.-P.

The statistical evaluation of datas collected from 30 commercial Emmental cheeses showed, that the deamination of aspartate to succinate by propionibacteria (aspartate metabolism) increases the risk of late fermentation in Swiss-type cheeses. It is not only the additional carbondioxide which is released during aspartate metabolism which reduces the potential time of storage, but it is…

Food 1997

Mediavilla V., Derungs R., Känzig A., Mägert A.

Food 1997

Pfister K., Imhof R.

Food 1997

Häni J.-P.

Food 1997

Eyer H.

Food 1997

Eberhard P., Strahm W., Gallmann P.U.

Food 1997

Collomb M., Spahni M.

Food 1997

Bosset J.O., Bütikofer U., Sieber R., Dafflon O., Koch H., Scheurer L.

Food 1997

Bogdanov S.

Food 1997

Bachmann H.-P.

Food 1997

Trautwein E.A.

Food 1997

Gasser F., Höhn E.

Food 1997

Höhn E.

Food 1997

Bosset J.O., Bütikofer U., Gauch R., Mariaca R., Pauchard J.-P., Sieber R., Jeangros B., Troxler J., Conod D., Scehovic J.

Food 1997

Gysi Ch., von Allmen F., Duerr P.

Food 1996

Viviani-Nauer A., Hoffmann-Boller P., Gafner J.

Food 1996

Rose-Sallin Ch., Bosset J.O., Sieber R., Tabacchi R.

Food 1996

Luginbühl W.

Food 1996

Höhn E., Gasser F., Dätwyler D., Jampen M.

Food 1996

Gafner J., Hoffmann P., Iselin F., Schütz M., Viviani-Nauer A.

Food 1996

Bachmann H.-P.

Food 1996

Eyer H.

Food 1995

Bachmann H.-P.

Food 1995

Eberhard P., Lavanchy P., Bühler-Moor U.

Food 1995

Bachmann H.-P.

Food 1995

Zehnder H.-J.

Food 1995

Chaubert C.

Food 1995

Maag W.

Archive

Calcium content of broccoli and kale: influence of the production method

Lipolysis in cheese: not too much – not too little

Fermentation of aspartate by propionibacteria increases the risk of second fermentation in Swiss type cheese

Seed hemp oil: composition of some Swiss samples

Listeria and assurance quality

Salt diffusion in Gruyere cheese

Processing of cream products – New regulations

Milk for consumption and EU directives

Determination of oxidation of milkfat

Occurence of polycyclic aromatic hydrocarbons in cheese with and without a smoke flavour

Characterisation of Swiss unifloral honeys

Inhibition of the microflora on smear-ripened cheeses in cellars with a high ammonia content

Nutritional qualities of rapeseed oil

Dehydration of decidous fruits – cherries and pears

Quality of plant based foods

Study on the relationship between characteristics of grass and those of milk, cream and L`Etivaz or Gruyère cheese: Project presentation

Sensorical differences of tomatoes cultivated in greenhouses and field-grown

Hefecharakterisierung und -identifizierung

Oxicholesterine in Milchprodukten

Teigbeschaffenheit von Käse – instrumentell beurteilt

Ernte, Lagerung und Nachreifung von Tafelbirnen

Die Hefeflora im Rebberg und während der Weinbereitung

Schnellere Käsereifung in Kellern mit hohem Ammoniakgehalt

Rapsextraktionsschrot – Einfluss auf Milchqualität

Buttersäuregärung im Käse: eine Literaturzusammenfassung

Joghurtdegustation an der OLMA 1994

Propionsäurebakterienkultur mit natürlichen Wild-Stämmen

Lebensmittelbestrahlung – eine Auslegeordnung

Die Nebenprodukte der Lebensmittelherstellung

Kühllagerung von Kartoffeln für Backprodukte