Oil Distribution in Fried Potatoes Monitored by Infrared Microspectroscopy
P. Bouchon, D. L. Pyle, M. Pearson, M. J. Tobin, P. Hollins
págs. 918-925
Effects of pH on Caramelization and Maillard Reaction Kinetics in Fructose-Lysine Model Systems
E. H. Ajandouz, L. S. Tchiakpe
págs. 926-931
págs. 932-935
Prediction of Rice Starch Quality Parameters by Near-Infrared Reflectance Spectroscopy
J. S. Bao, Y. Z. Cai
págs. 936-939
Texture and other Physicochemical Properties of Whole Rice Bread
R. S. Kadan, D. P. Thibodeaux, M. G. Robinson
págs. 940-944
págs. 945-953
N. Goldberg, M. Kozempel, E. R. Radewonuk
págs. 954-959
J. H. Hong, K. C. Gross
págs. 960-965
Continuous Production of Pectic Oligosaccharides in an Enzyme Membrane Reactor
K. C. Mountzouris, Estibaliz Olano Martín
págs. 966-971
Prediction of Inverted Cane Sugar Adulteration of Honey by Fourier Transform Infrared Spectroscopy
J. Irudayaraj, S. Sivakesava
págs. 972-978
Drying and Crystallization of Sucrose Solutions in Thin Films at Elevated Temperatures
R. Hartel, T. Howell
págs. 979-984
Z. Ustunol, S.-J. Kim
págs. 985-990
Kinetic Study of Thermally Induced Inulin Gel
S. S. Wang, Y. Kim
págs. 991-997
Temperature Profiles in a Cylindrical Model Food During Pulsed Microwave Heating
S. Gunasekaran, H. W. Yang
págs. 998-1005
M. E. Janes, S. Ko, N. S. Hettiarachchy
págs. 1006-1011
E. R. Radewonuk, M. F. Kozempel, D. L. Marshall
págs. 1012-1017
F. Korel, D. A. Luzuriaga
págs. 1018-1024
págs. 1025-1029
págs. 1030-1032
págs. 1033-1038
Evaluation of Some Binders and Fat Substitutes in Low-fat Frankfurters
J. T. Keeton, S. L. Beilken, A. Yang
págs. 1039-1046
Nutritional Quality of Rabbit Meat as Affected by Cooking Procedure and Dietary Vitamin E
A. D. Bosco, M. Bernardini, C. Castellini
págs. 1047-1051
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