Works matching IS 10820132 AND DT 2021 AND VI 27 AND IP 1
Results: 8
Influence of grilling pretreatment and optimization of sous vide processing parameters on the physicochemical and microbiological quality of pirarucu fillet.
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- Food Science & Technology International, 2021, v. 27, n. 1, p. 84, doi. 10.1177/1082013220934257
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- Article
Temporal dominance of sensations and check-all-that-apply analysis of restructured cooked hams elaborated with different salt content and pork quality meats.
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- Food Science & Technology International, 2021, v. 27, n. 1, p. 73, doi. 10.1177/1082013220932355
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- Article
Identification and characterization of lytic bacteriophages specific to foodborne pathogenic Escherichia coli O157:H7.
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- Food Science & Technology International, 2021, v. 27, n. 1, p. 56, doi. 10.1177/1082013220929836
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- Article
Acerola fruit as a natural antioxidant ingredient for gluten-free bread: An approach to improve bread quality.
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- Food Science & Technology International, 2021, v. 27, n. 1, p. 13, doi. 10.1177/1082013220929152
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- Article
Synergistic, bacteriostatic effect of propolis and glycerol against Listeria monocytogenes in chocolate milk under refrigerated storage.
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- Food Science & Technology International, 2021, v. 27, n. 1, p. 46, doi. 10.1177/1082013220929150
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- Article
Infrared drying of dill leaves: Drying characteristics, temperature distributions, performance analyses and colour changes.
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- Food Science & Technology International, 2021, v. 27, n. 1, p. 32, doi. 10.1177/1082013220929142
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- Article
Effect of different levels of esterification and blockiness of pectin on the functional behaviour of pea protein isolate–pectin complexes.
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- Food Science & Technology International, 2021, v. 27, n. 1, p. 3, doi. 10.1177/1082013220924888
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- Article
Methyl jasmonate alleviates chilling injury and keeps intact pericarp structure of pomegranate during low temperature storage.
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- Food Science & Technology International, 2021, v. 27, n. 1, p. 22, doi. 10.1177/1082013220921597
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- Article