Works matching IS 10820132 AND DT 1997 AND VI 3 AND IP 3
Results: 13
News.
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- Food Science & Technology International, 1997, v. 3, n. 3, p. 221, doi. 10.1177/108201329700300313
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- Article
Book reviews : Food Lipids and Health. Editado por R.E. McDonald y D.B. Min. Publicado en 1996 por Marcel Dekker Inc., 270 Madison Avenue, Nueva York 10016. Un volumen con xii + 473 pp., ISBN 0 8247 9712 4.
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- Food Science & Technology International, 1997, v. 3, n. 3, p. 220, doi. 10.1177/108201329700300312
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- Article
Book reviews : Processing Fruits: Science and Technology. Volumen 1. Biology Principles and Applications, y Volumen 2. Major- Processed Products. Editados en 1996 por L.P. Somogyi, H.R. Ramaswamy y Y.H. Hui. Publicados en 1996 por Technomic, ...
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- Food Science & Technology International, 1997, v. 3, n. 3, p. 220, doi. 10.1177/108201329700300311
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Book reviews : Guide to Food Biotechnology. Publicado en 1996 por el Institute of Food Science & Technology (IFST), 5 Cambridge Court, 210 Shepherd's Bush Road, London W6 7NJ, UK. viii + 72 pp., ISBN 0 90536 713 8.
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- Food Science & Technology International, 1997, v. 3, n. 3, p. 219, doi. 10.1177/108201329700300310
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- Article
Nota. Cinética de pardeamiento no enzimático de zumo de pera concentrado Note./ Non-enzymatic browning kinetics of concentrated pear juice.
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- Food Science & Technology International, 1997, v. 3, n. 3, p. 213, doi. 10.1177/108201329700300309
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- Article
Efecto del almacenamiento en atmósferas bajas en oxígeno sobre la calidad e incidencia de escaldado superficial en manzanas Topred / Effect of low-oxygen atmospheres on quality and superficial scald of Topred apples.
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- Food Science & Technology International, 1997, v. 3, n. 3, p. 203, doi. 10.1177/108201329700300308
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Enzymatic browning and its inhibition in new apple cultivars slices using 4-hexylresorcinol in combination with ascorbic acid / Pardeamiento enzimático y su inhibición en rodajas de manzanas de nuevas variedades utilizando ...
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- Food Science & Technology International, 1997, v. 3, n. 3, p. 195, doi. 10.1177/108201329700300307
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A proposal for a method to measure the colour of red wines by measuring transmittance at three wavelengths / Propuesta de un método de medida del color de vinos tintos mediante la lectura de las transmitancia a tres longitudes de onda.
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- Food Science & Technology International, 1997, v. 3, n. 3, p. 189, doi. 10.1177/108201329700300306
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- Article
Microstructure of wheat flour tortillas: effects of soluble and insoluble fibres / Microestructura de tortillas de harina de trigo: éfectos de la adición de fibra soluble e insoluble.
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- Food Science & Technology International, 1997, v. 3, n. 3, p. 181, doi. 10.1177/108201329700300305
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- Article
Sensory evaluation of maize tortillas supplemented with lysine and tryptophan / Evaluación sensorial de tortillas de maíz elaboradas con la adición de lisina y triptófano.
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- Food Science & Technology International, 1997, v. 3, n. 3, p. 175, doi. 10.1177/108201329700300304
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- Article
Feasibility of utilizing sweet potato solids in extrusion cooking / Extrusión de pulpa de batata.
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- Food Science & Technology International, 1997, v. 3, n. 3, p. 171, doi. 10.1177/108201329700300303
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- Article
Microbial technologies in the production of low-lactose dairy foods / Tecnologías microbiológicas para la elaboración de productos lácteos con bajo contenido en lactosa.
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- Food Science & Technology International, 1997, v. 3, n. 3, p. 163, doi. 10.1177/108201329700300302
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- Publication type:
- Article
Tecnología del almidón resistente / Technology of resistant starch.
- Published in:
- Food Science & Technology International, 1997, v. 3, n. 3, p. 149, doi. 10.1177/108201329700300301
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- Article