Works matching IS 10820132 AND DT 2016 AND VI 22 AND IP 3
Results: 9
Gel properties of sutchi catfish (Pangasius hypophthalmus) surimi as affected by selected washing process and number of washing cycles.
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- Food Science & Technology International, 2016, v. 22, n. 3, p. 266, doi. 10.1177/1082013215597086
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- Article
Effect of heat-moisture treatment on the structural, physicochemical, and rheological characteristics of arrowroot starch.
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- Food Science & Technology International, 2016, v. 22, n. 3, p. 256, doi. 10.1177/1082013215595147
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- Article
Effect of micronization on the physicochemical properties of insoluble dietary fiber from citrus (Citrus junos Sieb. ex Tanaka) pomace.
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- Food Science & Technology International, 2016, v. 22, n. 3, p. 246, doi. 10.1177/1082013215593394
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- Article
Impact of high pressure processing on color, bioactive compounds, polyphenol oxidase activity, and microbiological attributes of pumpkin purée.
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- Food Science & Technology International, 2016, v. 22, n. 3, p. 235, doi. 10.1177/1082013215592732
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- Article
Use of tocopherol extract and different nitrite sources and starter cultures in the production of organic botifarra catalana, a cooked cured sausage.
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- Food Science & Technology International, 2016, v. 22, n. 3, p. 221, doi. 10.1177/1082013215586915
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- Article
Effect of UV-C light on the microbial and sensory quality of seasoned dried seafood.
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- Food Science & Technology International, 2016, v. 22, n. 3, p. 213, doi. 10.1177/1082013215586293
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- Article
Stability of micronutrients and phytochemicals of grapefruit jam as affected by the obtention process.
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- Food Science & Technology International, 2016, v. 22, n. 3, p. 203, doi. 10.1177/1082013215585417
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- Article
Rheological, physical and sensorial evaluation of cookies supplemented with dairy powders.
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- Food Science & Technology International, 2016, v. 22, n. 3, p. 196, doi. 10.1177/1082013215583149
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- Article
Development of a convenience and safety chilled sous vide fish dish: Diversification of aquacultural products.
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- Food Science & Technology International, 2016, v. 22, n. 3, p. 185, doi. 10.1177/1082013215582275
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- Article