Thư Viện trường Đại Học Nha Trang

Journal of Food processing and preservation, Tập 36, Số 3, 2012

Mục lục:

STT	Nội dung
1	Effects of tomato and garlic extracts on oxidative stability in marinated anchovy / Nalan Gokoglu, Pinar Yerlikaya And Osman Kadir Topuz
2	Formation of aroma compounds during longan juice fermentation by williopsis saturnus var. Saturnus with the addition of selected amino acids / Thi-Thanh-Tam Trinh and others
3	Stability of iron-fortified gari during storage in different packaging materials / S.A. Sanni
4	Glucosinolate composition of brassica is affected by postharvest, food processing and myrosinase activity / A. Aires, R. Carvalho and E. Rosa
5	Optimizing the best concentration of additive flavors to corn chips by evaluating the physicochemical and sensory properties / Taha M. Rababah and others
6	Physicochemical characteristics and bacteriostatic ability of modified lysozyme from lactic acid-induced gelled egg white powder / Shiang-Liang Chen and others
7	Effect of pretreatments and storage on the amino acid content of canned mushrooms / G. Jaworska, E. Bernas and A. Biernacka
8	Effects of edible surface coatings (sodium carboxymethyl cellulose, sodium caseinate and glycerol) on storage quality of berangan banana (musa sapientum cv. Berangan) using response surface methodology / Hoda Jafarizadeh Malmiri and others
9	The variation of mineral profiles from grape juice to monovarietal cabernet sauvignon wine in the vinification process / Jiangfeng Cheng and Chengwei Liang
10	Carotenoid content, antioxidant activity and sensory evaluation of low-calorie nopal (opuntia ficus-indica) marmalade / González-Cruz Leopoldo and others
11	Effects of wheat bran, corn bran, rice bran and oat bran supplementation on the properties of pide / Munir Anil