Sorption changes induced by osmotic preconcentration of apple slices in different osmotic media
pág. 348
Expression of anthocyanins in callus cultures of cranberry (Vaccinium macrocarpon Ait)
pág. 351
Combined stress effects on growth of Zygosaccharomyces rouxii from an intermediate moisture papaya product
pág. 356
Riboflavin-sensitized photodynamic UV spectrophotometry for ascorbic acid assay in beverages
pág. 360
Consumer age affects response to sensory characteristics of a cherry flavored beverage
pág. 364
Anthocyanin pigments of royal okanogan huckleberry juice
pág. 369
Ultrasonication, lyophilization, freezing and storage effects on fat loss during mechanical infusion of expressed human milk
pág. 375
UHT-sterilized peanut beverages: Changes in physico-chemical properties during storage
pág. 378
Flavor characteristics of lactic, malic, citric, and acetic acids at various pH levels
pág. 384
Starch related changes in stored soft sorghum porridge
pág. 389
Some antinutritional factors in Moringa peregrina (Al-Yassar or Al-Banand soybean products
pág. 395
Calcium-induced destabilization of oil-in-water emulsions stabilized by caseinate or by á-lactoglobulin
pág. 399
Free amino acid stability in reducing sugar systems
pág. 405
Direct ELISAs for sulfathiazole in milk and honey with special emphasis on enzyme conjugate preparation
pág. 409
curly epsilon-(gamma-glutamyl)lysine crosslink distribution in foods as determined by improved method
pág. 416
Transport of oleic and acetic acids from emulsions into low density polyethylene: Effects on adhesion with aluminum foil in laminated packaging
pág. 420
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