págs. 513-518
Maria Buleva, Kiril Mihalev, Plamen Mollov, Ivana Petkanchin
págs. 519-524
Jafar Shooshtaripoor, Hasan Shojaei, Masoud Amiri
págs. 525-529
J.A. Mateos, Y. Moreno, J.M. Cobo, M.C. Collado, M. Hernández
págs. 530-535
Evolution of potential and free furfural compounds in milk-based infant formula during storage
Ana I. Castellote, Jorge L. Chávez Servín, M. Carmen López-Sabater
págs. 536-543
Quick dissolvable, edible and heatsealable blend films based on konjac glucomannan ¿ Gelatin
Q.G. Jiang, B. Li, J.F. Kennedy, B.J. Xie
págs. 544-549
Structural factors responsible for the permeability of water vapor through fat barrier films
M. Ollivon, S. Martini, A.G. Marangoni, D.A. Kim
págs. 550-558
Development, microbiological content and sensory analysis of a spread rich in n¿3 fatty acids
P. Wolmarans, A. Dalton, D.G. Nel, C.M. Smuts, R.C. Witthuhn
págs. 559-567
Molecular identification of Korean ginseng by amplification refractory mutation system-PCR
Min-Ju Park, Deok-Chun Yang, Jun-Gyo In, Myung Kyum Kim
págs. 568-574
Joseph A. Odumeru, H.P. Vasantha Rupasinghe, Jeanine Boulter-Bitzer, Taehyun Ahn
págs. 575-580
Antioxidant activities of five Chinese rice wines and the involvement of phenolic compounds
Fei Que, Xin Pan, Linchun Mao
págs. 581-587
Robert Schoonheydt, Herman Ramon, Romdhane Karoui, Abdul Mounem Mouazen, Josse De Baerdemaeker
págs. 588-597
Taiji Adachi, Tomoko Maeda, Tri Handoyo, Naofumi Morita, Atsuo Urisu
págs. 598-605
Sujata Jena, H. Das
págs. 606-611
Magnetic resonance relaxation measurements to determine oil and water content in fried foods
Ben Newling, Manoharan Ramesh, Paul Van Eijck, Heather Hickey, Bruce Balcom, Bryce MacMillan
págs. 612-618
A novel two-stage process for the production of enzyme-modified cheese
K.N. Kilcawley, P.F. Fox, M.G. Wilkinson
págs. 619-627
Weiguang Yi, Casimir C. Akoh, Gerard Krewer, Joan Fischer
págs. 628-638
A.C. Seydim, G. Sarikus
págs. 639-644
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