Works in International Journal of Food Science & Technology, 2003, Vol 38, Issue 5
Results: 15
Effect of packaging cycle on the colour stability of six beef muscles stored in a modified atmosphere mother pack system with oxygen scavengers.
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- International Journal of Food Science & Technology, 2003, v. 38, n. 5, p. 623, doi. 10.1046/j.1365-2621.2003.00687.x
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- Article
Effect of ethanol concentration on the efficiency of extraction of ginseng saponins when using a microwave-assisted process (MAP™).
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- International Journal of Food Science & Technology, 2003, v. 38, n. 5, p. 615, doi. 10.1046/j.1365-2621.2003.00688.x
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Changes in carotenoid, physicochemical and sensory values of deep-fried carrot chips during storage.
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- International Journal of Food Science & Technology, 2003, v. 38, n. 5, p. 603, doi. 10.1046/j.1365-2621.2003.00689.x
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An analysis of water vapour diffusion in whey protein films.
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- International Journal of Food Science & Technology, 2003, v. 38, n. 5, p. 595, doi. 10.1046/j.1365-2621.2003.00690.x
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Flavour components of orange wine made from a Turkish cv. Kozan.
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- International Journal of Food Science & Technology, 2003, v. 38, n. 5, p. 587, doi. 10.1046/j.1365-2621.2003.00691.x
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The kinetic evaluation of the use of high hydrostatic pressure to destroy Lactobacillus plantarum and Lactobacillus brevis.
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- International Journal of Food Science & Technology, 2003, v. 38, n. 5, p. 579, doi. 10.1046/j.1365-2621.2003.00692.x
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Ethics in food and agriculture: views from FAO<sup>‡</sup>.
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- International Journal of Food Science & Technology, 2003, v. 38, n. 5, p. 565, doi. 10.1046/j.1365-2621.2003.00693.x
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Cryoprotection of protein by highly concentrated branched oligosaccharides.
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- International Journal of Food Science & Technology, 2003, v. 38, n. 5, p. 553, doi. 10.1046/j.1365-2621.2003.00694.x
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Shelf-life modelling of ready-to-eat coconut.
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- International Journal of Food Science & Technology, 2003, v. 38, n. 5, p. 547, doi. 10.1046/j.1365-2621.2003.00695.x
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Technological characterization of lactic acid bacteria from Tenerife cheese.
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- International Journal of Food Science & Technology, 2003, v. 38, n. 5, p. 537, doi. 10.1046/j.1365-2621.2003.00696.x
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The extension of the shelf-life of sardine which were packaged in a vacuum stored under refrigeration, and treated by δ-irradiation.
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- International Journal of Food Science & Technology, 2003, v. 38, n. 5, p. 529, doi. 10.1046/j.1365-2621.2003.00697.x
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Evaluation of nutrients and some anti-nutrients in lesser-known, underutilized oilseeds.
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- International Journal of Food Science & Technology, 2003, v. 38, n. 5, p. 525, doi. 10.1046/j.1365-2621.2003.00698.x
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Effects of CO<sub>2</sub> absorbent and high-pressure treatment on the shelf-life of packaged Kimchi products.
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- International Journal of Food Science & Technology, 2003, v. 38, n. 5, p. 519, doi. 10.1046/j.1365-2621.2003.00699.x
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Effects of extrusion conditions on quality of cassava bran/cassava starch extrudates.
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- International Journal of Food Science & Technology, 2003, v. 38, n. 5, p. 511, doi. 10.1046/j.1365-2621.2003.00700.x
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Influence of natural fermentation on physico-chemical characteristics of rice noodles.
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- International Journal of Food Science & Technology, 2003, v. 38, n. 5, p. 505, doi. 10.1046/j.1365-2621.2003.00701.x
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