Programmed freezing affects texture, pectic composition and electron microscopic structures of carrots
pág. 137
Sensory, microbiological and chemical quality of minipeeled carrots as affected by edible coating treatment
pág. 142
Sensory attributes and instrumental analysis relationships for strained processed carrot flavor
pág. 145
Phytate reduction in brown beans (Phaseolus vulgaris L.)
pág. 149
Texture and pectic composition differences in raw, cooked and frozen-thawed Chinese cabbages due to leaf position
pág. 153
1-Cyano-2,3-epithiopropane as the primary sinigrin hydrolysis product of fresh cabbage
pág. 157
Modification of crude canola lecithin for food use
pág. 160
Biologically active components inactivation and protein insolubilization during heat processing of soybeans
pág. 164
Wheat flour protein concentrate characterization by biochemical, physicochemical and baking tests
pág. 169
Near infrared analysis potential for grading raisin quality and moisture
pág. 176
Optimization of vapor induced puffing in apple dehydration
pág. 181
Limonoid glucosides in fruit, juice and processing by-products of Satsuma Mandarin (Citrus unshiu Marcov.)
pág. 186
Lemon juice aroma concentration by reverse osmosis
pág. 190
Spray drying of Lactococcus lactis spp. lactis C2 and cellular injury
pág. 195
Biosensors for analysis of ethanol in foods
pág. 201
Permeability and diffusivity of D-limonene vapor in polymeric sealant films
pág. 205
Policies for the preparation and review of papers reporting sensory evaluation data
pág. 210
Guidelines for the preparation and review of papers reporting sensory evaluation data
pág. 211
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