Effects of different heat treatments on the furosine content in fresh filled pasta
Stefania Di Fresco, Marco Dalla Rosa, Stefano Zardetto
págs. 877-883
E. Bosquez-Molina, I. Guerrero-Legarreta, E.J. Vernon-Carter
págs. 885-893
C.G. Vinderola, J.A. Reinheimer
págs. 895-904
Pressurized solvent extraction of wheat germ oil
Minquan Zhang, Nurhan Turgut Dunford
págs. 905-909
Non-linear viscoelasticity modeling of tomato paste products
A. Ciruelos, M.C. Sánchez, Jose María Madiedo Gil, Concepción Valencia Barragán, A. Latorre, Críspulo Gallegos Montes
págs. 911-919
Edible coating materials¿their properties and use in the fortification of rice with folic acid
Jayashree Arcot, Ashok K. Shrestha, Janet L. Paterson
págs. 921-928
The effects of postmortem product handling and aging time on beef palatability
L.E. Jeremiah, L.L. Gibson
págs. 929-941
L.L. Gibson, L.E. Jeremiah
págs. 943-948
Hua-Ming Chen, Hui-Chun Wu, Chyuan-Yuan Shiau
págs. 949-957
Nisin release from films is affected by both protein type and film-forming method
J.C. Acton, P.L. Dawson, J.R. Rieck, D.E. Hirt, A. Sotthibandhu
págs. 959-968
Bacterial growth on chicken eggs in various storage environments
J.F.R. Lues, H. Theron, P. Venter
págs. 969-975
M.A.M. Khraisheh, W.A.M. McMinn, T.R.A. Magee
págs. 977-983
Ioannis S. Patrikios, Philippos C. Patsalis
págs. 985-990
Pressure-induced thermotolerance of Lactobacillus rhamnosus GG
Dietrich Knorr, Edwin Ananta
págs. 991-997
Effect of fruit blanching on phenolics and radical scavenging activity of highbush blueberry juice
Danila Torreggiani, Renato C. Nani, Roberto Lo Scalzo, Roberto Morelli, Elena Giussani, Margherita Rossi
págs. 999-1005
Micha Peleg, Maria G. Corradini
págs. 1007-1013
E. Anthony Hunter, Rex M. Brennan, D. Donald Muir
págs. 1015-1020
Heat-activated proteolysis in lizardfish (Saurida tumbil) muscle
Jiravadee Tueksuban, Soottawat Benjakul, Wonnop Visessanguan
págs. 1021-1028
Y. Ochiai, S. Watabe
págs. 1029-1035
Andrzej Orlowski, Kaarel Adamberg, Toomas Paalme, Peter L. Møller, Finn K. Vogensen, Signe Kask, Ylva Ardö
págs. 1037-1046
Lard uptake and its detection in selected food products deep-fried in lard
J.M.N. Marikkar, O.M. Lai, K. Long, H.M. Ghazali
págs. 1047-1060
High pressure treatment decelerates the lipolysis in a caprine cheese
Buenaventura Guamis López, Peter Butz, J. Saldo, Bernhard Tauscher, Esther Sendra, Avelina Fernández García
págs. 1061-1068
Ni catalyst promotion of a Cis-selective Pd catalyst for canola oil hydrogenation
A. Wong, A.J. Wright, L.L. Diosady
págs. 1069-1072
Mustafa Polat, Mustafa Korkmaz
págs. 1073-1080
Impact of sorbitol on the thermostability and heat-induced gelation of bovine serum albumin
Stefan K. Baier, D. Julian McClements
págs. 1081-1087
págs. 1089-1090
págs. 1090-1092
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