Connecting you to content on EBSCOhost

Works matching IS 18667910 AND DT 2013 AND VI 5 AND IP 3

Results: 4

1

Kinetics of Cholesterol Oxidation in Model Systems and Foods: Current Status.

Published in:

Food Engineering Reviews, 2013, v. 5, n. 3, p. 171, doi. 10.1007/s12393-013-9069-0

By:

Medina-Meza, Ilce;
Barnaba, Carlo

Publication type:

Article

2

An Overview of Ultrasound-Assisted Food-Grade Nanoemulsions.

Published in:

Food Engineering Reviews, 2013, v. 5, n. 3, p. 139, doi. 10.1007/s12393-013-9066-3

By:

Abbas, Shabbar;
Hayat, Khizar;
Karangwa, Eric;
Bashari, Mohanad;
Zhang, Xiaoming

Publication type:

Article

3

On Estimating the Time to the First and Between Successive Accidental Mishaps from Quality Control Records.

Published in:

Food Engineering Reviews, 2013, v. 5, n. 3, p. 123, doi. 10.1007/s12393-013-9068-1

By:

Peleg, Micha;
Normand, Mark

Publication type:

Article

4

Effect of pH on Color and Texture of Food Products.

Published in:

Food Engineering Reviews, 2013, v. 5, n. 3, p. 158, doi. 10.1007/s12393-013-9067-2

By:

Andrés-Bello, A.;
Barreto-Palacios, V.;
García-Segovia, P.;
Mir-Bel, J.;
Martínez-Monzó, J.

Publication type:

Article