M. G. Corradini
págs. 1278-1287
Comparison of the Stability of Pelargonidin-based Anthocyanins in Strawberry Juice and Concentrate
G. A. Garzon, R. E. Wrolstad
págs. 1288-1299
J. A. Bowers, S. Vara-ubol
págs. 1300-1307
Extraction and Application of Dietary Fiber and Cellulose from Pineapple Cores
A. Nitithamyong, P. Luangpituksa, T. Prakongpan
págs. 1308-1313
Y.-H. Lin, C.-C. Cheng, D.-F. Hwang, S.-S. Chou
págs. 1314-1318
Collagen as the Major Edible Component of Sea Cucumber (Stichopus japonicus)
M. Saito, N. Kunisaki
págs. 1319-1322
Influence of Chemical Characteristics of Beef Inside and Outside Semimembranosus on Color Traits
L. M. Sammel
págs. 1323-1330
M. P. Buera, A. Gallo, M. L. Herrera
págs. 1331-1336
Pectinesterase Inhibitor in Rubbery Banana (Musa sapientum L.)
H. M. Chang, T. H. Huang, M. C. Wu, K. C. Tseng
págs. 1337-1340
págs. 1341-1347
págs. 1348-1351
C. Boniglia, E. Sanzini, B. Carratu
págs. 1352-1355
Effects of Variety and Crop Year on Tocopherols in Pecans
J. Chun, J. Lee
págs. 1356-1359
F. D. Conforti
págs. 1360-1363
L. N. Fernando, I. U. Grun, J. Ahn
págs. 1364-1369
Reduction of Carcinogenic N-Nitrosamines and Residual Nitrite in Model System Sausage by Irradiation
J. H. Kim, H. J. Ahn
págs. 1370-1373
Sealing and Storage Position Effects on Wine Evolution
J. Puig, N. Llado, A. Mas, Fernando Zamora Marín
págs. 1374-1378
Viscoelastic Behavior of Commercially Processed Soy Isolate Pastes During Heating and Cooling
P. J. Luck, T. C. Lanier, C. R. Daubert
págs. 1379-1382
págs. 1383-1387
K. Nishinari, K. Morikawa
págs. 1388-1392
J. C. O. Santos, I. M. G. dos Santos
págs. 1393-1398
J. H. Han, W. S. Choi
págs. 1399-1406
A Reliable Method of Extracting the Rheological Properties of Fruit Purees from Flow Loop Data
Y. L. Yeow, P. Perona, Y. K. Leong
págs. 1407-1411
Characterization of Soy Protein Concentrate Produced by Membrane Ultrafiltration
H. E. Shallo, A. Rao, A. P. Ericson
págs. 1412-1418
Moisture Sorption of Amorphous Sugar Products
C. M. Nowakowski
págs. 1419-1425
págs. 1426-1437
Water Vapor Uptake by Fat-Free Apple Chips Decreased by Emulsifiers
W. Plocharski, D. Konopacka
págs. 1438-1443
Characteristics of Tortillas Prepared from Dry Extruded Masa Flour Added with Maize Pericarp
V. G. Arambula, J. Gonzalez-Hernandez
págs. 1444-1448
Edible Films Prepared from Water Extract of Soybeans
K. C. Chang, Y. M. Cao
págs. 1449-1454
J. R. Medina, R. L. Garrote
págs. 1455-1461
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