Works matching IS 10820132 AND DT 2016 AND VI 22 AND IP 7
Results: 8
Property and structure changes of myofibril protein in pork treated by high pressure combined with heat.
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- Food Science & Technology International, 2016, v. 22, n. 7, p. 647, doi. 10.1177/1082013216642610
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- Article
Real-time color change monitoring of apple slices using image processing during intermittent microwave convective drying.
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- Food Science & Technology International, 2016, v. 22, n. 7, p. 634, doi. 10.1177/1082013216636263
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- Article
Techno-functional and nutritional performance of commercial breads available in Europe.
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- Food Science & Technology International, 2016, v. 22, n. 7, p. 621, doi. 10.1177/1082013216637724
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- Article
Rheological properties of lactose-free dairy desserts.
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- Food Science & Technology International, 2016, v. 22, n. 7, p. 609, doi. 10.1177/1082013216636262
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- Article
Use of organic acids for prevention and removal of Bacillus subtilis biofilms on food contact surfaces.
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- Food Science & Technology International, 2016, v. 22, n. 7, p. 587, doi. 10.1177/1082013216633545
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- Article
Protective effect of cyclodextrins on the quality parameters of roast preserved pepper.
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- Food Science & Technology International, 2016, v. 22, n. 7, p. 565, doi. 10.1177/1082013216631143
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- Article
Physicochemical, sensory, and nutritional quality of fresh-cut “Rojo Brillante” persimmon affected by maturity stage and antibrowning agents.
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- Food Science & Technology International, 2016, v. 22, n. 7, p. 574, doi. 10.1177/1082013216629262
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- Article
The evaluation of kefir pure culture starter: Liquid-core capsule entrapping microorganisms isolated from kefir grains.
- Published in:
- Food Science & Technology International, 2016, v. 22, n. 7, p. 598, doi. 10.1177/1082013216628311
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- Publication type:
- Article