Thư Viện trường Đại Học Nha Trang

Journal of Food processing and preservation, Tập 36, Số 5, 2012

Mục lục:

STT	Nội dung
1	Kinetic modeling of rehydration in air-dried quinces pretreated with osmotic dehydration and ultrasonic / Mohammad Noshad, Mohebbat Mohebbi, Fakhri Shahidi and Seyed Ali Mortazvi
2	Effect of boiling treatments on biochemical constituents of vegetable-type soybean / Vineet Kumar and others
3	Experimental analysis of microwave drying kinetics and characterization of ginger rhizomes / Mahesh Ganesapillai, Pulikesi Murugan and Aruna Singh
4	Statistical optimization of blanching time and temperature of irish york cabbage using desirability function / Shilpi Gupta, Amit K. Jaiswal and Nissreen Abu-Ghannam
5	Mechanical behavior of persian walnut and its kernel under compression loading: an experimental and computational study / Seyed Mohammad Taghi Gharibzahedi and others
6	Influence of partial replacement of nacl with kcl on sensory and textural characteristics of buffalo feta-type cheese during ripening / Sanjeev Kumar and S.K. Kanawjia
7	Effects of storage on the chemical composition and food quality of yam / Bolanle O. Otegbayo, Robert Asiedu and Mpoko Bokanga
8	Effect of fermentation method, roasting and conching conditions on the aroma volatiles of dark chocolate / Margaret Owusu, Mikael Agerlin Petersen and Hanne Heimdal
9	Thin-layer drying characteristics of tiger nut (cyperus esculentus) seeds / T.Y. Tunde-Akintunde and M.O. Oke
10	Extrusion cooking of rice-groundnut-cowpea mixtures – effects of extruder characteristics on nutritive value and physico-functional properties of extrudates using response surface methodology / Emmanuel Kwasi Asare and others
11	Characterization of lactic acid bacteria and yeast isolates associated with traditional soaking of “ofada” rice / Oluwafunmilayo Adeniran and others