Thư Viện trường Đại Học Nha Trang

International journal of food science and technology., Tập 41, Số 03, 2006

Mục lục:

STT	Nội dung
1	Oyster shucking technologies: past and present / Daniel E. Martin & Steven G. Hall
2	Kavut, a traditional Turkish cereal product: production method and some chemical and sensorial properties / Mehmet Murat Karaoglu & Halis Gurbuz Kotancilar
3	Effect of black tea, garlic and onion on corn oil stability and fatty acid composition under accelerated oxidation / Petra Beatriz Navas, Armando Carrasquero-Duran & Iraima Flores
4	Dry-pasteurization of egg albumen powder in a fluidized bed. I. Effect on microbiology, physical and chemical parameters / Marianne Hammershøj and others
5	Dry-pasteurization of egg albumen powder in a fluidized bed. II. Effect on functional properties: gelation and foaming / Marianne Hammershøj and others
6	Viability assessment of lactic acid bacteria in commercial dairy products stored at 4oC using LIVE/DEAD BacLight TM staining and conventional plate counts / Yolanda Moreno and others
7	Effects of cooking methods on chlorophylls, pheophytins and colour of selected green vegetables / Nihal Turkmen and others
8	Effect of extrusion process on the antioxidant activity and total phenolics in a nutritious snack food / Emir Ayse O}zer and others
9	Effect of food ingredients and selected lipids on the physical properties of extruded edible films/casings / Li Liu, John F. Kerry & Joe P. Kerry
10	Trends in the production and storage of fresh meat – the holistic approach to bacteriological meat quality / Bernhard Nowak and others
11	Characterization of blond and Star Ruby (red) Jaffa grapefruits using antioxidant and electrophoretic methods / Shela Gorinstein and others
12	Chemical and microbiological quality of Garris, Sudanese fermented camel’s milk product / Abdel Moneim El-Hadi Sulieman, Abdalla Adam Ilayan & Ahmed El-Awad El Faki
13	Effect of wheat variety, farming site, and bread-baking on total phenolics / Pierre Gelinas & Carole M. McKinnon