Factors Affecting Separation of Low Fat Flesh from Fatty Fish by Cryo-shattering.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 6, p. 1567, doi. 10.1111/j.1365-2621.1991.tb08642.x
- By:
- Publication type:
- Article
Works by Hagura, Yoshio
Results: 15
1
2
Influence of physical properties on the taste and flavor of strawberry jam.
- Published in:
- Journal of Texture Studies, 2021, v. 52, n. 2, p. 260, doi. 10.1111/jtxs.12582
- By:
- Publication type:
- Article
3
Cover Image, Volume 49, Issue 4.
- Published in:
- Journal of Texture Studies, 2018, v. 49, n. 4, p. i, doi. 10.1111/jtxs.12355
- By:
- Publication type:
- Article
4
Relationship between sensory analysis for texture and instrument measurements in model strawberry jam.
- Published in:
- Journal of Texture Studies, 2018, v. 49, n. 4, p. 359, doi. 10.1111/jtxs.12348
- By:
- Publication type:
- Article
5
ELASTIC MODULUS of ORANGE JUICE ICE.
- Published in:
- Journal of Food Process Engineering, 1991, v. 14, n. 1, p. 1, doi. 10.1111/j.1745-4530.1991.tb00077.x
- By:
- Publication type:
- Article
6
CRYOGENIC SEPARATION of CITRUS FRUIT INTO INDIVIDUAL JUICE SACS.
- Published in:
- Journal of Food Process Engineering, 1986, v. 9, n. 3, p. 221, doi. 10.1111/j.1745-4530.1987.tb00127.x
- By:
- Publication type:
- Article
7
Freeze-concentrated glass-like transition temperature of carbohydrate–phosphate buffered saline systems and impact on collapse of freeze-dried solids.
- Published in:
- Journal of Thermal Analysis & Calorimetry, 2020, v. 142, n. 2, p. 809, doi. 10.1007/s10973-020-09626-7
- By:
- Publication type:
- Article
8
Water sorption, glass transition, and freeze-concentrated glass-like transition properties of calcium maltobionate-maltose mixtures.
- Published in:
- Journal of Thermal Analysis & Calorimetry, 2019, v. 135, n. 5, p. 2775, doi. 10.1007/s10973-018-7793-7
- By:
- Publication type:
- Article
9
Effect of water content on the glass transition and textural properties of hazelnut.
- Published in:
- Journal of Thermal Analysis & Calorimetry, 2019, v. 135, n. 5, p. 2629, doi. 10.1007/s10973-018-7672-2
- By:
- Publication type:
- Article
10
Stabilization of freeze-dried Lactobacillus paracasei subsp. paracasei JCM 8130 with the addition of disaccharides, polymers, and their mixtures.
- Published in:
- Bioscience, Biotechnology & Biochemistry, 2017, v. 81, n. 4, p. 768, doi. 10.1080/09168451.2017.1279852
- By:
- Publication type:
- Article
11
A mechanical separation method for surface ice glaze on ice-glazed shrimp.
- Published in:
- Fisheries Science, 2021, v. 87, n. 5, p. 749, doi. 10.1007/s12562-021-01539-0
- By:
- Publication type:
- Article
12
Continuously Distributed Glass Transition of Maca (Lepidium meyenii Walpers) Powder and Impact on Caking Properties.
- Published in:
- Food Biophysics, 2019, v. 14, n. 4, p. 437, doi. 10.1007/s11483-019-09593-z
- By:
- Publication type:
- Article
13
Effect of Water Content on the Glass Transition Temperature of Calcium Maltobionate and its Application to the Characterization of Non-Arrhenius Viscosity Behavior.
- Published in:
- Food Biophysics, 2016, v. 11, n. 4, p. 410, doi. 10.1007/s11483-016-9455-2
- By:
- Publication type:
- Article
14
Nondestructive determination of the rheological properties of liquid food in sealed retort pouches.
- Published in:
- Journal of Food Processing & Preservation, 2018, v. 42, n. 7, p. 1, doi. 10.1111/jfpp.13651
- By:
- Publication type:
- Article
15
Optimization of the Drying Temperature of Noodle Sheets to Reduce Energy Costs and Avoid Foaming Damage.
- Published in:
- Journal of Food Processing & Preservation, 2014, v. 38, n. 4, p. 1743, doi. 10.1111/jfpp.12137
- By:
- Publication type:
- Article