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Journal of Food processing and preservation, Tập 36, Số 2, 2012
Mục lục:
STTNội dung
1Effect of heat treatment on a-galactoside content of red gram seeds (cajanus cajan,l) / S. Devindra and others
2Effect of nanocomposite packaging containing ag and zno on reducing pasteurization temperature of orange juice / Aryou Emamifar and others
3High-pressure destruction kinetics of spoilage and pathogenic microorganisms in mango juice / Nikhil D. Hiremath and Hosahalli S. Ramaswamy
4Extraction of lipid from abalone (haliotis discus hannai ino) gonad by supercritical carbon dioxide and enzyme-assisted organic solvent methods / Da-Yong Zhou and others
5Effect of antibrowning agents on color and related enzymes in fresh-cut apples during cold storage / V. Chiabrando and G. Giacalone
6Extending the shelf life of fresh-cut tomato using by-product from cheese industry / L. Ahmed and others
7The combined effect of irradiation and antioxidant packaging on shelf life extension of goat fish (parupeneus indicus): microbial, chemical and epr spectral assessment / Alagesan Paari and others
8Air-drying characteristics, effective moisture diffusivity and activation energy of grape leaves / Ibrahim Doymaz
9Investigation of the relationship of malt protein and beer haze by proteome analysis / Bei Jin and others
10Effect of thermal processes on roselle anthocyanins encapsulated in different polymer matrices / Zuhaili Idham and others
11Microencapsulation of lycopene by gelatin–pectin complex coacervation / D.F. Silva and others