Works matching IS 10820132 AND DT 2002 AND VI 8 AND IP 4

Results: 9

Menthol as the Flavour Quality Indicator for Tablets Containing Peppermint Oil.
Published in:
Food Science & Technology International, 2002, v. 8, n. 4, p. 249, doi. 10.1106/108201302028117
By:
- Lo, Y. Martin;
- Fermin, Brenda C.;
- Weiss, Lori V.;
- Golt, C.M.;
- Yang, M.L.;
- Kuo, C.-F.
Publication type:
Article
Note. Effect of Metabisulphite Treatments and Freezing on Melanosis Inhibition in Rose Shrimp Aristeus antennatus (Risso, 1816).
Published in:
Food Science & Technology International, 2002, v. 8, n. 4, p. 243, doi. 10.1177/1082013202008004084
By:
- Rotllant, G.;
- Arnau, F.;
- Garcia, J.A.;
- Garcia, N.;
- Rodriguez, M.;
- Sarda, F.
Publication type:
Article
Some Changes in Potato Chips During Frying Observed by Confocal Laser Scanning Microscopy (CLSM).
Published in:
Food Science & Technology International, 2002, v. 8, n. 4, p. 197, doi. 10.1177/1082013202008004931
By:
- Pedreschi, F.;
- Aguilera, J.M.
Publication type:
Article
Chromatic Characterisation of Moroccan Honeys by Diffuse Reflectance and Tristimulus Colorimetry -- Non-uniform and Uniform Colour Spaces.
Published in:
Food Science & Technology International, 2002, v. 8, n. 4, p. 189, doi. 10.1177/1082013202008004556
By:
- Terrab, A.;
- Diez, M.J.;
- Heredia, F.J.
Publication type:
Article
Monitoring of Weight Losses in Meat Products during Freezing and Frozen Storage.
Published in:
Food Science & Technology International, 2002, v. 8, n. 4, p. 229, doi. 10.1177/1082013202008004555
By:
- Campanone, L.A.;
- Roche, L.A.;
- Salvadori, V.O.;
- Mascheroni, R.H.
Publication type:
Article
Note. Vinegar Decolourization by Re-Activated Carbon.
Published in:
Food Science & Technology International, 2002, v. 8, n. 4, p. 239, doi. 10.1177/1082013202008004932
By:
- Achaerandio, I.;
- Guell, C.;
- Medina, F.;
- Lamuela-Raventos, R.;
- Lopez, F.
Publication type:
Article
Physical, Chemical, Textural and Sensorial Changes of Portioned Parmigiano Reggiano Cheese Packed under Different Conditions.
Published in:
Food Science & Technology International, 2002, v. 8, n. 4, p. 203, doi. 10.1177/1082013202008004118
By:
- Romani, S.;
- Sacchetti, G.;
- Pittia, P.;
- Pinnavaia, G.G.;
- Rosa, M. Dalla
Publication type:
Article
Effects of Simultaneous Heat and Reducing Treatments on Some Structural Characteristics of Soy Isolates Obtained at Pilot Plant Scale.
Published in:
Food Science & Technology International, 2002, v. 8, n. 4, p. 223, doi. 10.1177/1082013202008004553
By:
- Remondetto, G.E.;
- Gonzalez, R.J.;
- Anon, M.C.
Publication type:
Article
Effect of Salt on the Rheological Properties of Low-in-Fat O/W Emulsions Stabilised with Polysaccharides.
Published in:
Food Science & Technology International, 2002, v. 8, n. 4, p. 213, doi. 10.1177/1082013202008004554
By:
- Quintana, J.M.;
- Califano, A.N.;
- Zaritzky, N.E.;
- Partal, P.
Publication type:
Article