Works matching IS 10820132 AND DT 2001 AND VI 7 AND IP 5
Results: 12
Effect of Osmotic Solution Concentration, Temperature and Vacuum Impregnation Pretreatment on Osmotic Dehydration Kinetics of Apple Slices.
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- Food Science & Technology International, 2001, v. 7, n. 5, p. 451, doi. 10.1106/4L77-UPTY-KEAQ-3TIV
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- Article
Effect of Homogenization as Pretreatment for the Improvement of Autolysis Efficiency of Kluyveromyces fragilis.
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- Food Science & Technology International, 2001, v. 7, n. 5, p. 445, doi. 10.1106/3T3D-9U7E-M5AR-NWXW
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- Article
Note. Visual and Instrumental Color Evaluation in Red Wines.
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- Food Science & Technology International, 2001, v. 7, n. 5, p. 439
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- Article
Note. Occurrence of Fumonisin B1 in Spanish Corn-Based Foods for Animal and Human Consumption.
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- Food Science & Technology International, 2001, v. 7, n. 5, p. 433, doi. 10.1106/5FK9-5JCW-7MTK-RKUT
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- Article
Influence of the Addition of Peach Dietary Fiber in Composition, Physical Properties and Acceptability of Reduced-Fat Muffins.
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- Food Science & Technology International, 2001, v. 7, n. 5, p. 425, doi. 10.1106/FLLH-K91M-1G34-Y0EL
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- Article
The Effect of Padding Foam on the Compression Characteristics of Some Agglomerated Food Powders.
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- Food Science & Technology International, 2001, v. 7, n. 5, p. 417, doi. 10.1106/WC69-QFNV-VN6E-LH00
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- Article
Note. Consumer Awareness of the Main Sensory Attributes of Tepache, a Traditional Fermented Fruit Beverage.
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- Food Science & Technology International, 2001, v. 7, n. 5, p. 411, doi. 10.1106/BUHF-KMGC-AQ4M-3RXR
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- Article
Influence of Color on Perception of Sweetness and Fruit Flavor of Fruit Drinks.
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- Food Science & Technology International, 2001, v. 7, n. 5, p. 399, doi. 10.1106/JJWN-FFRQ-JBMC-LQ5R
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- Article
Effect of Water Content on the Thermal Inactivation Kinetics of Horseradish Peroxidase Freeze-Dried from Alkaline pH.
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- Food Science & Technology International, 2001, v. 7, n. 5, p. 393, doi. 10.1106/E9NW-1TB4-KU4W-8X7M
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- Article
Viscous Synergism in Carageenans (κ and λ) and Locust Bean Gum Mixtures: Influence of Adding Sodium Carboxymethylcellulose.
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- Food Science & Technology International, 2001, v. 7, n. 5, p. 383
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- Article
Review: Sources, Properties, Applications and Potential uses of Tannin Acyl Hydrolase.
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- Food Science & Technology International, 2001, v. 7, n. 5, p. 373, doi. 10.1106/69M3-B30K-CF7Q-RJ5G
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- Article
Note. Reaction of Bacteria Associated with Fish Spoilage to Chemical and Physical Stress.
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- Food Science & Technology International, 2001, v. 7, n. 5, p. 404, doi. 10.1106/XBYD-LDNF-8NGY-44HG
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- Article