Thư Viện trường Đại Học Nha Trang

Journal of Food processing and preservation, Tập 36, Số 6, 2012

Mục lục:

STT	Nội dung
1	Effect of drying methods on g-pga, isoflavone Contents and ace inhibitory activity of natto (a fermented soybean food) jfpp / Tien Man Weng and Ming Tsao Chen
2	Optimization of ginger-based ready-to-drink Appetizer by response surface methodology and Its shelf stability / D.D. Wadikar and K.S. Premavalli
3	Determination of the quality and shelf life of sous Vide packaged whiting (merlangius merlangus Euxinus, nordman, 1840) stored at cold (4c) and Temperature abuse (12c) / Suhendan Mol, Samime Ozturan and Serap Cosansu
4	Appearance and texture changes of modified Atmosphere-packed fresh-cut mangosteen after Preservative dips / Supranee Manurakchinakorn, Umaporn Chamnan and Warapa Mahakarnchanakul
5	Influence of spontaneous fermentation on the Physicochemical properties of cornstarch jfpp / M.L. Yuan, Z.H. Lu and L.T. Li
6	Nonthermal plasma technology and its potential Applications against foodborne microorganisms / Subrota Hati and others
7	Characteristics of soymilk and tofu of five varieties Of soybeans as affected by on-site storage jfpp / Zhi-Sheng Liu and Sam K.C. Chang
8	Tocol and phytosterol composition of edible oils in The egyptian market / Mohamed Fawzy Ramadan Hassanien
9	Antioxidant and antibacterial activities of various Extracts of borago officinalis flowers jfpp / Javad Aliakbarlu and Hossein Tajik
10	Influence of sugars and chlorogenic acid addition On anthocyanin content, antioxidant activity and Color of blackberry juice during storage / Mirela Kopjarm Kristijan Jakšic and Vlasta Piližota
11	Quality of white bread made from lactic acid Bacteria-enriched dough / Hui-Er Wang and others
12	Enhanced chlorine efficacy against bacterial Pathogens in wash solution with high organic loads / Yang Yang and others
13	Volatile compounds in fresh-cut pineapple heated at Different temperatures / Xiumei Zhang and others