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Journal of Food processing and preservation, Tập 37, Số 1, 2013
Mục lục:
STTNội dung
1Effects of buckwheat (fagopyrum esculentum Moench) milling products, transglutaminase and Sodium stearoyl-2-lactylate on bread properties / Mahmut Hayali Atalay and others
2Particle size and temperature effects on antioxidant By-product isolated from leaf gum extract of mesona Procumbens hemsl / Toong Long Jeng and others
3Study of enzyme inactivation using steam in yacon (smallanthus sonchifolius) roots jfpp / L. Fante and others
4Quality changes and anthocyanin and vitamin c Decay rates of frozen acerola purée during Long-term storag / Luciana Siqueira Oliveira and others
5Quality changes of donuts as influenced by Leavening agent and hydrocolloid coatings jfpp / Zahra Sadat Zolfaghari and others
6Modified atmosphere packaging of tofu: headspace Gas profiles and microflora during storage / Leen Van Campenhout, Peggy Maes and Johan Claes
7Effects of blanching and vacuum impregnation on Physicochemical and sensory properties of indian Gooseberry (phyllanthus emblica l.) / Ninnart Chinprahast and others
8Effect of coatings over the quality and shelf life of Mango (mangifera indica l.) Fruit / Musa Kaleem Baloch, Farzana Bibi and Muhammad Saleem Jilani
9Effect of temperature on rehydration kinetics, Functional properties, texture and antioxidant Activity of red pepper var. Hungarian (capsicum annuum l. / Liliana Zura-Bravo and others
10Synergism of combined vitamin b 1 and naocl Treatment for the reduction of microbiological Contamination in head lettuce / Ji-Hyoung Ha and others