Works matching IS 10820132 AND DT 2018 AND VI 24 AND IP 1

Results: 8

Stainless steel and polyethylene surfaces functionalized with silver nanoparticles.
Published in:
Food Science & Technology International, 2018, v. 24, n. 1, p. 87, doi. 10.1177/1082013217731414
By:
- Fialho, José F. Q.;
- Naves, Emiliane A. A.;
- Bernardes, Patrícia C.;
- Ferreira, Deusmaque C.;
- dos Anjos, Letícia D.;
- Gelamo, Rogério V.;
- de Sá, João P. N.;
- de Andrade, Nélio J.
Publication type:
Article
Physical and functional properties of spray-dried powders from blackcurrant juice and extracts obtained from the waste of juice processing.
Published in:
Food Science & Technology International, 2018, v. 24, n. 1, p. 78, doi. 10.1177/1082013217729601
By:
- Archaina, Diego;
- Leiva, Graciela;
- Salvatori, Daniela;
- Schebor, Carolina
Publication type:
Article
Characterization of volatile compounds produced by Lactobacillus helveticus strains in a hard cheese model.
Published in:
Food Science & Technology International, 2018, v. 24, n. 1, p. 67, doi. 10.1177/1082013217728628
By:
- Cuffia, Facundo;
- Bergamini, Carina V.;
- Wolf, Irma V.;
- Hynes, Erica R.;
- Perotti, María C.
Publication type:
Article
Effects of high hydrostatic pressure on the functional and rheological properties of the protein fraction extracted from pine nuts.
Published in:
Food Science & Technology International, 2018, v. 24, n. 1, p. 53, doi. 10.1177/1082013217726883
By:
- Cao, Baiying;
- Fang, Li;
- Liu, Chunlei;
- Min, Weihong;
- Liu, Jingsheng
Publication type:
Article
Inactivation of Vibrio parahaemolyticus in shucked raw oyster (Grassostrea gigas) and clam (Venerupis phillippinarum) by using a combination of NaClO and gamma irradiation.
Published in:
Food Science & Technology International, 2018, v. 24, n. 1, p. 43, doi. 10.1177/1082013217726634
By:
- Park, Shin Young;
- Ha, Sang-Do
Publication type:
Article
Salt microspheres and potassium chloride usage for sodium reduction: Case study with sushi.
Published in:
Food Science & Technology International, 2018, v. 24, n. 1, p. 3, doi. 10.1177/1082013217718965
By:
- Đorđević, Đani;
- Buchtová, Hana;
- Macharáčková, Blanka
Publication type:
Article
Use of whey as a culture medium for Bacillus clausii for the production of protein hydrolysates with antimicrobial and antioxidant activity.
Published in:
Food Science & Technology International, 2018, v. 24, n. 1, p. 35, doi. 10.1177/1082013217724705
By:
- Rochín-Medina, Jesús J.;
- Ramírez-Medina, Hilda K.;
- Rangel-Peraza, Jesús G.;
- Pineda-Hidalgo, Karen V.;
- Iribe-Arellano, Pablo
Publication type:
Article
Comparative analysis of thermal-assisted high pressure and thermally processed mango pulp: Influence of processing, packaging, and storage.
Published in:
Food Science & Technology International, 2018, v. 24, n. 1, p. 15, doi. 10.1177/1082013217724578
By:
- Kaushik, Neelima;
- Rao, P. Srinivasa;
- Mishra, H. N.
Publication type:
Article