Cambios en la composición proximal de harina de maíz precocida, arroz, pastas y cereales infantiles al prepararlos en el hogar para su consumo.
- Published in:
- Anales Venezolanos de Nutrición, 2011, v. 24, n. 1, p. 27
- By:
- Publication type:
- Article
Works matching DE "PRECOOKED foods"
Results: 22
1
2
Ready Meal Technology.
- Published in:
- 2002
- By:
- Publication type:
- Book Review
3
Effect of precooking and polyphosphate treatment on the quality of microwave cooked catfish fillets.
- Published in:
- Food Science & Nutrition, 2017, v. 5, n. 3, p. 812, doi. 10.1002/fsn3.465
- By:
- Publication type:
- Article
4
Kinetics of Mass Transfer in Microwave Precooked and Deep-Fat Fried Ostrich Meat Plates.
- Published in:
- Food & Bioprocess Technology, 2012, v. 5, n. 3, p. 939, doi. 10.1007/s11947-010-0373-x
- By:
- Publication type:
- Article
5
Pre-Cooked Fiber-Enriched Wheat Flour Obtained by Extrusion: Rheological and Functional Properties.
- Published in:
- International Journal of Food Properties, 2009, v. 12, n. 1, p. 27, doi. 10.1080/10942910802227017
- By:
- Publication type:
- Article
6
Microbiological findings in ready-to-eat and precooked food distributed in public catering halls in Cagliari Province, Italy.
- Published in:
- Italian Journal of Food Safety, 2014, v. 3, n. 3, p. 1, doi. 10.4081/ijfs.2014.1733
- By:
- Publication type:
- Article
7
MONITORING BACTERIOLOGICAL QUALITY OF PRECOOKED LASAGNA.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2012, v. 24, n. 2, p. 140
- By:
- Publication type:
- Article
8
MODELING OF HEAT AND MASS TRANSFER DURING BAKING OF BISCUITS.
- Published in:
- Journal of Food Processing & Preservation, 2004, v. 28, n. 6, p. 417, doi. 10.1111/j.1745-4549.2004.23050.x
- By:
- Publication type:
- Article
9
Myths About Convenience Food Costs.
- Published in:
- Journal of Marketing, 1960, v. 24, n. 4, p. 49, doi. 10.2307/1248405
- By:
- Publication type:
- Article
10
Effect of food processing on iron availability of African pearl millet weaning foods.
- Published in:
- International Journal of Food Sciences & Nutrition, 1998, v. 49, n. 5, p. 375
- By:
- Publication type:
- Article
11
Quality preservation of reduced sodium pork patties: effects of antioxidants on colour and lipid stability.
- Published in:
- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 12, p. 2959, doi. 10.1002/jsfa.6124
- By:
- Publication type:
- Article
12
DESCRIPTIVE ANALYSIS OF PRECOOKED EGG PRODUCTS AFTER HIGH-PRESSURE PROCESSING COMBINED WITH LOW AND HIGH TEMPERATURES.
- Published in:
- Journal of Food Quality, 2006, v. 29, n. 5, p. 505, doi. 10.1111/j.1745-4557.2006.00090.x
- By:
- Publication type:
- Article
13
ENTEROTOXIN-PRODUCING STAPHYLOCOCCUS STRAINS ASSOCIATED WITH SOUTH AFRICAN BILTONG AT POINT OF SALE.
- Published in:
- Journal of Food Safety, 2010, v. 30, n. 2, p. 307, doi. 10.1111/j.1745-4565.2009.00208.x
- By:
- Publication type:
- Article
14
SAKACIN A-CONTAINING PULLULAN FILM: AN ACTIVE PACKAGING SYSTEM TO CONTROL EPIDEMIC CLONES OF LISTERIA MONOCYTOGENES IN READY-TO-EAT FOODS.
- Published in:
- Journal of Food Safety, 2010, v. 30, n. 2, p. 366, doi. 10.1111/j.1745-4565.2010.00213.x
- By:
- Publication type:
- Article
15
DETECTION AND ENUMERATION OF MICROORGANISMS IN READY-TO-EAT FOODS, READY-TO-COOK FOODS AND FRESH-CUT PRODUCE IN KOREA.
- Published in:
- Journal of Food Safety, 2010, v. 30, n. 2, p. 480, doi. 10.1111/j.1745-4565.2010.00221.x
- By:
- Publication type:
- Article
16
BARRIERS TO INSTITUTIONAL ADOPTION OF NEW PRODUCTS INNOVATION: A CASE OF PRECOOKED BEANS AMONG SCHOOLS IN RWANDA.
- Published in:
- Journal of Agribusiness & Rural Development, 2019, v. 52, n. 2, p. 139, doi. 10.17306/J.JARD.2019.01199
- By:
- Publication type:
- Article
17
Effect of Fermentation Using Lactobacillus plantarum A6 on the Physicochemical and Functional Properties of Precooked Sorghum bicolor and Voandzeia subterranea Blended Flour.
- Published in:
- International Journal of Food Science, 2020, p. 1, doi. 10.1155/2020/9234083
- By:
- Publication type:
- Article
18
Precooked Bran-Enriched Wheat Flour Using Extrusion: Dietary Fiber Profile and Sensory Characteristics.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2008, v. 73, n. 4, p. S173, doi. 10.1111/j.1750-3841.2008.00715.x
- By:
- Publication type:
- Article
19
Moisture Loss and Lipid Oxidation for Precooked Beef Patties Stored in Edible Coatings and Films.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 2, p. 300, doi. 10.1111/j.1365-2621.2000.tb15997.x
- By:
- Publication type:
- Article
20
Nutrient-based Corn and Soy Products by Twin-screw Extrusion.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 5, p. 864, doi. 10.1111/j.1365-2621.1998.tb17915.x
- By:
- Publication type:
- Article
21
Inhibition of Red Discoloration in Cooked, Vacuum Packaged Bratwurst.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1053, doi. 10.1111/j.1365-2621.1992.tb11260.x
- By:
- Publication type:
- Article
22
Effects of Trimming and Added Connective Tissue on Compositional, Physical and Sensory Properties of Restructured, Pre-cooked Beef Roasts.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 5, p. 1258, doi. 10.1111/j.1365-2621.1990.tb03910.x
- By:
- Publication type:
- Article