Heat transfer coefficients to canned green peas during end-over-end sterilisation.
- Published in:
- International Journal of Food Science & Technology, 2006, v. 41, n. 9, p. 1016, doi. 10.1111/j.1365-2621.2006.01158.x
- By:
- Publication type:
- Article
Works matching DE "CANNED vegetables"
Results: 21
1
2
Establishing processing conditions for canning cowpea seeds in tomato sauce.
- Published in:
- International Journal of Food Science & Technology, 1997, v. 32, n. 4, p. 313, doi. 10.1046/j.1365-2621.1997.00406.x
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- Publication type:
- Article
3
Antioxidants and Canning.
- Published in:
- Medical Update, 2004, v. 30, n. 1, p. 7
- Publication type:
- Article
4
Changes in vegetable microbiological quality introduced by processing methods.
- Published in:
- International Journal of Food Science & Technology, 2008, v. 43, n. 4, p. 603, doi. 10.1111/j.1365-2621.2006.01494.x
- By:
- Publication type:
- Article
5
Awareness on Various Synthetic Colors and Additives Used in Fast Food Among South Indian Population- A Survey.
- Published in:
- International Journal of Pharmaceutical Research (09752366), 2020, p. 2053, doi. 10.31838/ijpr/2020.SP2.220
- By:
- Publication type:
- Article
6
QUALITY CONTROL OF SOME RAW MATERIALS FOR STERILIZED CANNED VEGETABLES.
- Published in:
- Analele Universitatii din Craiova. Seria Biologie, Horticultura, Tehnologia Prelucrarii Produselor Agricole, Ingineria Mediului, 2016, v. 21, p. 295
- By:
- Publication type:
- Article
7
10. International Marketing.
- Published in:
- 1969
- By:
- Publication type:
- Abstract
8
STUDY ON pH LOWERING IN PRESERVED ASPARAGUS CREAM.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2004, v. 16, n. 4, p. 457
- By:
- Publication type:
- Article
9
Determining adulteration of canned products using SNIF-NMR and IRMS: detection of undeclared addition of synthetic acetic acid.
- Published in:
- European Food Research & Technology, 2014, v. 239, n. 1, p. 169, doi. 10.1007/s00217-014-2209-9
- By:
- Publication type:
- Article
10
THE CONSUMER MARKET FOR CANNED VEGETABLES, FRUITS, AND JUICES.
- Published in:
- Journal of Marketing, 1946, v. 11, n. 1, p. 44, doi. 10.2307/1246805
- By:
- Publication type:
- Article
11
Control of disinfection by-products in canned vegetables caused by water used in their processing.
- Published in:
- Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2017, v. 34, n. 1, p. 10, doi. 10.1080/19440049.2016.1241897
- By:
- Publication type:
- Article
12
Effect of reciprocating agitation thermal processing (RA-TP) on quality of canned tomato ( Solanum lycopersicum) puree.
- Published in:
- Journal of the Science of Food & Agriculture, 2017, v. 97, n. 8, p. 2411, doi. 10.1002/jsfa.8054
- By:
- Publication type:
- Article
13
A voltammetric approach to an estimate of metal release from tinplate promoted by ligands present in canned vegetables.
- Published in:
- Journal of Applied Electrochemistry, 2009, v. 39, n. 7, p. 979, doi. 10.1007/s10800-008-9741-x
- By:
- Publication type:
- Article
14
EXTRACTION AND CHARACTERIZATION OF PECTIN FROM FRESH GLOBE ARTICHOKE AND CANNED ARTICHOKE WASTE.
- Published in:
- GIDA: The Journal of Food, 2017, v. 42, n. 5, p. 568, doi. 10.15237/gida.GD17015
- By:
- Publication type:
- Article
15
A Starch, a Meat, a Vegetable, a History.
- Published in:
- Ninth Letter, 2017, v. 14, n. 2, p. 22
- By:
- Publication type:
- Article
16
Tin Content Determination in Canned Fruits and Vegetables by Hydride Generation Inductively Coupled Plasma Optical Emission Spectrometry.
- Published in:
- International Journal of Analytical Chemistry, 2012, p. 1, doi. 10.1155/2012/376381
- By:
- Publication type:
- Article
17
Quality Evaluation of Pinto Beans and Green Beans Canned in Two Large Reusable Containers.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 2102, doi. 10.1111/j.1365-2621.2003.tb07026.x
- By:
- Publication type:
- Article
18
Modified Spore Inoculation Method for Thermal-Process Verification of Pinto Beans and Green Beans Canned in Two Large Reusable Containers.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 988, doi. 10.1111/j.1365-2621.2003.tb08275.x
- By:
- Publication type:
- Article
19
Nonstarch Polysaccharide Fractions of Raw, Processed and Cooked Carrots.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 6, p. 1593, doi. 10.1111/j.1365-2621.1991.tb08648.x
- By:
- Publication type:
- Article
20
Furan in Commercially Processed Foods: Four-Year Field Monitoring and Risk Assessment Study in Korea.
- Published in:
- Journal of Toxicology & Environmental Health: Part A, 2009, v. 72, n. 21/22, p. 1304, doi. 10.1080/15287390903212378
- By:
- Publication type:
- Article
21
Lactic Acid Bacteria from Argentinean Fermented Foods: Isolation and Characterization for their Potential Use as Starters for Fermentation of Vegetables.
- Published in:
- Food Technology & Biotechnology, 2018, v. 56, n. 3, p. 398, doi. 10.17113/ftb.56.03.18.5631
- By:
- Publication type:
- Article