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Journal of Food processing and preservation, Tập 37, Số 4, 2013
Mục lục:
STTNội dung
1Changes in buckwheat bread during storage / Li-Yun Lin and others
2Antioxidant and antiobesity activities of seed Extract from campbell early grape as A functional ingredient / Jungmin Oh and others
3Moisture adsorption isotherms and heat of sorption Of agaricus bisporus / Xihai Wang and others
4Histamine formation and bacteriological quality in Skipjack tuna (katsuwonus pelamis): effect of Defrosting temperatur / Saeed Tahmouzi and others
5Effects of freezing pretreatment, microwave-assisted Vibro-fluidized bed drying and drying temperature on Instant rice production and quality / Jiraporn Sripinyowanich and Athapol Noomhorm
6Effect of antioxidative treatments on lipid oxidation In skinless fillet of pacific saury cololabis saira in Frozen storage / Ryusuke Tanaka and others
7Effect of preliminary and technological treatments On the content of chlorophylls and carotenoids in Kale (brassica oleracea l. Var. Acephala) / Anna Korus
8Low-temperature storage (with and without vacuum) And osmotic treatments in palm heart (elaies Guineensis) preservation / Rafidah Abd Hamid and others
9Bioactivities of pilot-scale extracted cranberry juice And pomace / Judith E. Harrison and others
10Microwave drying characteristics of assam ctc tea (camellia assamica) / D. Hatibaruah, D.C. Baruah and Sandip Sanyal
11Effects of drying temperature and extraction Solvent on the antioxidant, color and sensory Properties of angelica sinensis leaves / Tien-Tso Wu, Sy-Yu Shiau and Rei-Chu Chang