Journal of food science

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  Año 1996, Vol. 61, Número 4

  • Viscoelastic Properties of Heat-Set Whey Protein-Stabilized Emulsion Gels with Added Lecithin

    págs. 811-816

    

  • Adsorption and Desorption of Cholesterol in Continuous Supercritical Fluid Processing of Anhydrous Milk Fat

    págs. 817-820

    

  • Viscoelastic Properties of Reduced-fat and Full-fat Cheddar Cheeses

    págs. 821-823

    

  • Milk Protein-based Edible Film Mechanical Strength Changes due to Ultrasound Process

    págs. 824-828

    

  • Inactivation of Escherichia coli by Carbon Dioxide under Pressure

    págs. 829-831

    

  • Assuring Microbial and Textural Stability of Fermented Cucumbers by pH Adjustment and Sodium Benzoate Addition

    págs. 832-836

    

  • Taste Properties and Synergisms of Beefy Meaty Peptide

    págs. 837-839

    

  • Flow Properties, Firmness and Stability of Double Cream Cheese Containing Whey Protein Concentrate

    págs. 840-843

    

  • Strawberry Texture and Pectin Content as Affected by Electron Beam Irradiation

    págs. 844-846

    

  • Changes in Sensory Quality of Sterile Cantaloupe Dice Stored in Controlled Atmospheres

    págs. 847-851

    

  • Optimizing Acceptability of a High Fruit-Low Sugar Peach Nectar using Aspartame and Guar Gum

    págs. 852-855

    

  • Flavor and Stability of "Horchata De Chufas"

    págs. 856-861