Found: 14
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The effect of oxygen pressure and the addition of KBrO<sub>3</sub> and H<sub>2</sub>O<sub>2</sub> on the oxidation of sulphydryl groups to disulphide bonds in raw and heated fish.
- Published in:
- International Journal of Food Science & Technology, 2005, v. 40, n. 7, p. 793, doi. 10.1111/j.1365-2621.2005.01021.x
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- Publication type:
- Article
Letter to the Editor.
- Published in:
- 2005
- By:
- Publication type:
- Letter
Heat shocking of Philippine green mussels, Perna viridis.
- Published in:
- International Journal of Food Science & Technology, 2005, v. 40, n. 7, p. 689, doi. 10.1111/j.1365-2621.2005.00972.x
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- Publication type:
- Article
The effects of hydrothermal processing on antinutrients, protein and starch digestibility of food legumes.
- Published in:
- International Journal of Food Science & Technology, 2005, v. 40, n. 7, p. 695, doi. 10.1111/j.1365-2621.2005.00978.x
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- Publication type:
- Article
The role of distillation on the quality of tequila.
- Published in:
- International Journal of Food Science & Technology, 2005, v. 40, n. 7, p. 701, doi. 10.1111/j.1365-2621.2005.00983.x
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- Publication type:
- Article
The identification of foods treated with γ irradiation by the use of a luminescence technique: a case study of milk powder.
- Published in:
- International Journal of Food Science & Technology, 2005, v. 40, n. 7, p. 783, doi. 10.1111/j.1365-2621.2005.01005.x
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- Publication type:
- Article
Isolation and identification of Alicyclobacillus acidocaldarius by 16S rDNA from mango juice and concentrate.
- Published in:
- International Journal of Food Science & Technology, 2005, v. 40, n. 7, p. 789, doi. 10.1111/j.1365-2621.2005.01006.x
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- Publication type:
- Article
The sensory attributes of cakes containing large numbers of low sugar raisins, as evaluated by consumers and a trained sensory panel.
- Published in:
- International Journal of Food Science & Technology, 2005, v. 40, n. 7, p. 759, doi. 10.1111/j.1365-2621.2005.01009.x
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- Publication type:
- Article
Reactions with phenolic substances can induce changes in some physico-chemical properties and activities of bromelain – the consequences for supplementary food products.
- Published in:
- International Journal of Food Science & Technology, 2005, v. 40, n. 7, p. 771, doi. 10.1111/j.1365-2621.2005.01011.x
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- Publication type:
- Article
Antioxidant Effect of Korean Traditional Lotus Liquor ( Yunyupju).
- Published in:
- International Journal of Food Science & Technology, 2005, v. 40, n. 7, p. 709, doi. 10.1111/j.1365-2621.2005.00990.x
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- Publication type:
- Article
Activities of antioxidant enzymes in rats fed with hot-smoked rainbow trout ( Oncorhynchus mykiss).
- Published in:
- International Journal of Food Science & Technology, 2005, v. 40, n. 7, p. 717, doi. 10.1111/j.1365-2621.2005.00991.x
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- Publication type:
- Article
Validation and cross-comparison of MRI temperature mapping against fibre optic thermometry for microwave heating of foods.
- Published in:
- International Journal of Food Science & Technology, 2005, v. 40, n. 7, p. 723, doi. 10.1111/j.1365-2621.2005.00992.x
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- Publication type:
- Article
Textural modification of soya bean/corn extrudates as affected by moisture content, screw speed and soya bean concentration.
- Published in:
- International Journal of Food Science & Technology, 2005, v. 40, n. 7, p. 731, doi. 10.1111/j.1365-2621.2005.00993.x
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- Publication type:
- Article
An apparatus for on-line measuring electric field intensity during microwave heating: a theoretical consideration.
- Published in:
- International Journal of Food Science & Technology, 2005, v. 40, n. 7, p. 743, doi. 10.1111/j.1365-2621.2005.00994.x
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- Publication type:
- Article