Rheological behaviour of fresh and frozen potato puree in steady and dynamic shear at different temperatures.
- Published in:
- European Food Research & Technology, 2004, v. 218, n. 6, p. 544
- By:
- Publication type:
- Article
Works in European Food Research & Technology, 2004, Vol 218, Issue 6
Results: 18
1
2
Flavour compounds in backslop fermented uji (an East African sour porridge).
- Published in:
- European Food Research & Technology, 2004, v. 218, n. 6, p. 579
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- Publication type:
- Article
3
Differentiation of heat-treated pork liver pastes according to their metal content using multivariate data analysis.
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- European Food Research & Technology, 2004, v. 218, n. 6, p. 584
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- Publication type:
- Article
4
Influence of edible coating on shelf life and quality of "Picota" sweet cherries.
- Published in:
- European Food Research & Technology, 2004, v. 218, n. 6, p. 535
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- Publication type:
- Article
5
Control of postharvest Rhizopus rot of peach by microwave treatment and yeast antagonist.
- Published in:
- European Food Research & Technology, 2004, v. 218, n. 6, p. 568
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- Publication type:
- Article
6
Gas chromatographic-olfactometric characterization of aroma active compounds in sun-dried and vacuum-dried tarhana.
- Published in:
- European Food Research & Technology, 2004, v. 218, n. 6, p. 573
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- Publication type:
- Article
7
Optimization of the process variables for the preparation of processed paneer using response surface methodology.
- Published in:
- European Food Research & Technology, 2004, v. 218, n. 6, p. 529
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- Publication type:
- Article
8
Thermal degradation kinetics of anthocyanin and visual colour of plum puree.
- Published in:
- European Food Research & Technology, 2004, v. 218, n. 6, p. 525
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- Publication type:
- Article
9
Adaption of a vane tool for the viscosity determination of flavoured yoghurt.
- Published in:
- European Food Research & Technology, 2004, v. 218, n. 6, p. 598
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- Publication type:
- Article
10
Effect of additives on the quality and microstructure of vermicelli made from Triticum aestivum.
- Published in:
- European Food Research & Technology, 2004, v. 218, n. 6, p. 557
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- Publication type:
- Article
11
Pro-oxidant activities of carnosine, rutin and quercetin in a beef model system and their effects on the metmyoglobin-reducing activity.
- Published in:
- European Food Research & Technology, 2004, v. 218, n. 6, p. 507
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- Publication type:
- Article
12
Formation of 3-chloropropane-1,2-diol in systems simulating processed foods.
- Published in:
- European Food Research & Technology, 2004, v. 218, n. 6, p. 501
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- Publication type:
- Article
13
Two-step mass spectrometric approach for the identification of diketopiperazines in chicken essence.
- Published in:
- European Food Research & Technology, 2004, v. 218, n. 6, p. 589
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- Publication type:
- Article
14
Adsorption isotherm and heat of sorption of osmotically pretreated and air-dried pineapple slices.
- Published in:
- European Food Research & Technology, 2004, v. 218, n. 6, p. 540
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- Publication type:
- Article
15
Antioxidant effect of dittany ( Origanum dictamnus) in pre-cooked chicken meat balls during chill-storage in comparison to rosemary ( Rosmarinus officinalis).
- Published in:
- European Food Research & Technology, 2004, v. 218, n. 6, p. 521
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- Publication type:
- Article
16
Dietary fiber from coconut residue: effects of different treatments and particle size on the hydration properties.
- Published in:
- European Food Research & Technology, 2004, v. 218, n. 6, p. 563
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- Publication type:
- Article
17
Sourdough-isolated Lactobacillus fermentum as a potent anti-mould preservative of a traditional Iranian bread.
- Published in:
- European Food Research & Technology, 2004, v. 218, n. 6, p. 554
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- Publication type:
- Article
18
Peroxyl radical scavenging activity of melanoidins in aqueous systems.
- Published in:
- European Food Research & Technology, 2004, v. 218, n. 6, p. 515
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- Publication type:
- Article