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Journal of Food processing and preservation, Tập 37, Số 3, 2013
Mục lục:
STTNội dung
1Improving food thermal processing: a death-time Study on processed meat products jfpp / C. Aguilar and others
2Effect of long-time storage on the content of Polyphenols and ascorbic acid in osmo-convectively Dried and osmo-freeze-dried fruits / E. Piasecka and others
3Physicochemical and flow properties of low-fat Yogurt fortified with calcium and fiber jfpp / Jorge F. Velez-Ruiz, Paola Hernandez-Carranza and Maria Sosa-Morales
4Effect of waxing and wrapping on phenolic content And antioxidant activity of citrus during storage jfpp / Yan Shen and others
5Effects of the amount of chinese steamed bun starter Dough (csb-sd) and the activation time on dough and Bread properties jfpp / Suwimon Keeratipibul and others
6Optimization of limited hydrolysis of proteins in rice Residue and characterization of the functional Properties of the products / Xingfeng Guo and others
7Quality loss assessment of crisp grass carp (ctenopharyngodon idellus c. Et v) fillets during Ice storage / Zhiwei Zhu and others
8Physicochemical changes on pumpkin/pepper sauces During refrigerated storage / Carola Andrea Sosa, Sonia Cecilia Sgroppo and Alicia Eva Bevilacqua
9The effects of different concentrations of rosemary (rosmarinus officinalis) extract on the shelf life of Hot-smoked and vacuum-packed luciobarbus Esocinus fillet / Özlem Emir Çoban and Emine Özpolat
10Effect of end point temperature on cooking losses, Shear force, color, protein solubility and Microstructure of goat meat / Fang Liu and others