Thư Viện trường Đại Học Nha Trang

International journal of food science and technology., Tập 41, Số 05, 2006

Mục lục:

STT	Nội dung
1	Potential uses and applications of treated wine waste: a review / Ioannis S. Arvanitoyannis, Demetrios Ladas & Athanasios Mavromatis
2	The resistance of packed beds of moth gram (Vigna aconitifolius) to airﬂow / Prabhakar M. Nimkar & Bhagyoday V. Khobragade
3	Studies on the stability of an edible film and its use for the preservation of carrot (Daucus carota) / Jambur H. Jagannath and others
4	Influence of the glass transition and storage temperature of frozen peas on the loss of quality attributes / Miang Lim and others
5	Effectiveness of ozone for inactivation of Escherichia coli and Bacillus cereus in pistachios / Meltem Yesilcimen Akbas & Murat Ozdemir
6	Properties of soluble protein powders from Alaska pollock (Theragra chalcogramma) / Subramaniam Sathivel & Peter J. Bechtel
7	Proteolysis and lipolysis in White cheeses manufactured by two different production methods / Tulay Cinbas & Meral Kilic
8	Relationship between gluten strength and pasta firmness in Indian durum wheats / Manoj D. Oak and others
9	The impact of sulphur dioxide and oxygen on the behaviour of 2-furaldehyde in beer: an industrial approach / Jose Ricardo Carneiro and others
10	Rheological and physical evaluation of jet-cooked oat bran in low calorie cookies / Suyong Lee & George E. Inglett
11	Compositional and physical properties of yogurts manufactured from milk and whey cheese concentrated by ultrafiltration / Renata B. Magenis and others
12	Factors affecting wafer sheet quality / Ismail S. Dogan
13	The effect of low-temperature blanching on the quality of fresh and frozen/thawed mashed potatoes / Cristina Fernandez, M. Dolores Alvarez & Wenceslao Canet
14	Effect of stone-milled semolina granulation on the quality of bran-rich pasta made from khorasan (Kamut) and durum wheat / Julie Gauthier, Pierre Gelinas & Robert Beauchemin