Physicochemical and sensory characteristics of peanut paste stored at different temperatures
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Kiwifruit lipoxygenase: Preparation and characteristics
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Texturization of sweetened mango pulp: Optimization using response surface methodology
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Relation of quality characteristics of peaches (cv. Loring) to maturity
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Water vapor adsorption isotherms of guava, mango and pineapple
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Absorption of aroma volatiles of orange juice into laminated carton packages did not affect sensory quality
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Carbonation interactions with sweetness and sourness
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Compositional changes in brewed coffee as a function of brewing time
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Nutritional evaluation of breadfruit-containing composite flour products
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Amino acid metabolism by yeasts and lactic acid bacteria during bread dough fermentation
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Retrogradation behavior of wheat starch gels with differing molecular profiles
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Raw-starch degrading amylase(s) affect enzyme-resistant starch
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Gelling characteristics of pectin from sunflower head residues
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Extraction and physicochemical characterization of pectin from sunflower head residues
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Determination of low level trans unsaturation in fats by Fourier transform infrared spectroscopy
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Interaction of flavor compounds with microparticulated proteins
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Fatty acid composition of suspension cell cultures of Theobroma cacao are altered by culture conditions
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Agar medium for enumeration of fecal coliforms
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