Works matching IS 10820132 AND DT 2016 AND VI 22 AND IP 1
Results: 8
Changes of the water-holding capacity and microstructure of panga and tilapia surimi gels using different stabilizers and processing methods.
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- Food Science & Technology International, 2016, v. 22, n. 1, p. 68, doi. 10.1177/1082013214568876
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- Article
Time–intensity profile of pitanga nectar (Eugenia uniflora L.) with different sweeteners: Sweetness and bitterness.
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- Food Science & Technology International, 2016, v. 22, n. 1, p. 58, doi. 10.1177/1082013214568795
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- Article
Freshly characterization and storability of mini head lettuces at optimal and abusive temperatures.
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- Food Science & Technology International, 2016, v. 22, n. 1, p. 47, doi. 10.1177/1082013214568465
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- Article
Steady, dynamic, creep/recovery, and textural properties of yoghurt/molasses blends: Temperature sweep tests and applicability of Cox–Merz rule.
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- Food Science & Technology International, 2016, v. 22, n. 1, p. 31, doi. 10.1177/1082013214566478
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- Article
Sourdough lactic acid bacteria as antifungal and mycotoxin-controlling agents.
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- Food Science & Technology International, 2016, v. 22, n. 1, p. 79, doi. 10.1177/1082013214565722
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- Article
Properties of reformulated hot dog sausage without added nitrites during chilled storage.
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- Food Science & Technology International, 2016, v. 22, n. 1, p. 21, doi. 10.1177/1082013214562919
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- Article
An exposure assessment model of the prevalence of Salmonella spp. along the processing stages of Brazilian beef.
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- Food Science & Technology International, 2016, v. 22, n. 1, p. 10, doi. 10.1177/1082013214560446
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- Article
Inactivation of Escherichia coli O157:H7 using ultraviolet light-treated bacteriophages.
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- Food Science & Technology International, 2016, v. 22, n. 1, p. 3, doi. 10.1177/1082013214560445
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- Article