Works matching IS 10820132 AND DT 2014 AND VI 20 AND IP 6
Results: 7
Image analysis and green tea color change kinetics during thin-layer drying.
- Published in:
- Food Science & Technology International, 2014, v. 20, n. 6, p. 465, doi. 10.1177/1082013213492524
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- Article
Influence of malting conditions on sorghum (Sorghum bicolor (L.) Moench) as a raw material for fermented beverages.
- Published in:
- Food Science & Technology International, 2014, v. 20, n. 6, p. 453, doi. 10.1177/1082013213490710
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- Article
A comparison of composition and emulsifying properties of MFGM materials prepared from different dairy sources by microfiltration.
- Published in:
- Food Science & Technology International, 2014, v. 20, n. 6, p. 441, doi. 10.1177/1082013213489566
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- Article
Specific phenolic compounds and sensory properties of a new dealcoholized red wine with pomegranate (Punica granatum L.) extract.
- Published in:
- Food Science & Technology International, 2014, v. 20, n. 6, p. 421, doi. 10.1177/1082013213489128
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- Article
The effect of combined traditional and novel treatments on oxidative status of dolphinfish (Coryphaena hippurus) and sardine (Sardina pilchardus) muscle lipids.
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- Food Science & Technology International, 2014, v. 20, n. 6, p. 431, doi. 10.1177/1082013213489307
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- Article
Multi-plate freeze concentration: Recovery of solutes occluded in the ice and determination of thawing time.
- Published in:
- Food Science & Technology International, 2014, v. 20, n. 6, p. 405, doi. 10.1177/1082013213489127
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- Article
Effects of encapsulation on the viability of potential probiotic Lactobacillus plantarum exposed to high acidity condition and presence of bile salts.
- Published in:
- Food Science & Technology International, 2014, v. 20, n. 6, p. 399, doi. 10.1177/1082013213488775
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- Article