State diagram of apple slices: glass transition and freezing curves
Y. Bai, M. S. Rahman, C. O. Perera
págs. 89-95
W. D. Muller, H. Yetim
págs. 97-101
Antioxidant activity of extracts from Gevuina avellana and Rosa rubiginosa defatted seeds
Jorge Sineiro Torres, Herminia Domínguez González, D. Franco, Andrés Moure Varela
págs. 103-109
B. Nikolova-Damyanova, R. Velikova, H. Vidal Muller, G. N. Jham
págs. 111-115
págs. 117-121
D. Macura, A. M. McCannel
págs. 123-125
Modification of ovalbumin with oligogalacturonic acids through the Maillard reaction
Y. Sugimoto, H. R. Ibrahim, T. Aoki, Y. Hiidome
págs. 127-132
Effects of processing conditions on the quality of vacuum fried apple chips
S. L. Shyu, L. S. Hwang
págs. 133-142
págs. 143-148
M. Wettasinghe
págs. 149-158
Recovery of used frying oils with adsorbent combinations: refrying and frequent oil replenishment
S. Lin, C. C. Akoh, A. E. Reynolds
págs. 159-166
V. An-Erl King
págs. 167-175
Angiotensin I-converting enzyme inhibitor from Grifola frondosa
H. C. Yang, H. Y. Cho, H. S. Choi
págs. 177-182
Instability of carotenoids is a reason for their promotion on lipid oxidation
N. Morita, A. Subagio
págs. 183-188
Contributions of cellular components to the rheological behaviour of kiwifruit
A. M. Rojas, Lia N. Gerschenson
págs. 189-195
págs. 197-205
B. Tovar, H. S. Garcia
págs. 207-215
C. H. Lee, J. Y. Lee, H. D. Lee
págs. 217-222
H. Wang, K. Helliwell
págs. 223-227
Some structural properties of ovalbumin heated at 80degreeC in the dry state
H. Takahashi, N. Matsudomi
págs. 229-235
Textural analysis of fat reduced vanilla ice cream products
S. D. Arntfield, L. J. Malcolmson, D. B. Aime
págs. 237-246
Effects of carrageenan on thermal stability of proteins from chicken thigh and breast muscles
D. E. Amako, Y. L. Xiong
págs. 247-253
M. A. McConnell
págs. 255-261
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