Thư Viện trường Đại Học Nha Trang

Innovative food science & emerging technologies : IFSET : the official scientific journal of the European Federation of Food Science and Technology., Tập 16, Số S, 2012

Mục lục:

Dòng	Nội dung
1	Dietary fibre and phytochemical characteristics of fruit and vegetable by-products and their recent applications as novel ingredients in food products / Norah O'Shea, Elke K. Arendt, Eimear Gallagher
2	Chitosan powder coating, a novel simple technique for enhancement of shelf life quality of carrot shreds stored in macro perforated LDPE packs / R. Pushkala, K.R. Parvathy, N. Srividya
3	Increasing fungi amyloglucosidase activity by high pressure homogenization / Alline Artigiani Lima Tribst, Marcelo Cristianini
4	Combined effect of high pressure treatments and the lactoperoxidase system on the inactivation of Listeria monocytogenes in cold-smoked salmon / Raquel Montiel and others
5	Effect of hypotonic and hypertonic solutions on impregnation of curcuminoids in coconut slices / Ashwini N. Bellary, Navin K. Rastogi
6	The mechanism of high pressure-induced gels of rabbit myosin / Yingying Cao and others
7	High intensity pulsed electric fields or thermal treatments effects on the amino acid profile of a fruit juice-soymilk beverage during refrigeration storage / L. Salvia-Trujillo
8	Highly isoxanthohumol enriched hop extract obtained by pressurized hot water extraction (PHWE). Chemical and functional characterization / Alicia Gil-Ramírez, José Antonio Mendiola, Elena Arranz
9	Observation of the location and form of anthocyanin in purple potato using time-resolved fluorescence / M. Adília Lemos, Maryam M. Aliyu, Graham Hungerford
10	Effect of l-ascorbic acid addition on the quality attributes of micro-filtered coconut water stored at 4°C / Manashi Das Purkayastha, Dipankar Kalita, Nikhil Kr. Mahnot
11	A novel in-situ enhanced blasting extrusion technique — Extrudate analysis and optimization of processing conditions with okara / Huiqin Li and others
12	The impact of fast drying (QDS process®) and high pressure on food safety of NaCl-free processed dry fermented sausages / Katharina Stollewerk and others
13	Bacillus spp. spores produced at lower temperatures are more resistant to high pressure thermal processes but mineralization does not predict relative resistance / S.A. Olivier, M.K. Bull, B. Chapman
14	Effect of pulsed light combined with an antibrowning pretreatment on quality of fresh cut apple / A. García-Loredo, A. Nieto, D.M. Salvatori
15	Novel contact ultrasound system for the accelerated freeze-drying of vegetables / Katharina Schössler, Henry Jäger, Dietrich Knorr
16	Stability of avocado paste carotenoids as affected by high hydrostatic pressure processing and storage / Daniel A. Jacobo-Velázquez, Carmen Hernández-Brenes
17	Scale-up of high voltage electrical discharges for polyphenols extraction from grape pomace: Effect of the dynamic shock waves / N. Boussetta and others
18	Physicochemical and sensory properties of apple juice concentrated by reverse osmosis and osmotic evaporation / Izabella B. Aguiar
19	A novel technology for production of instant tea powder from the existing black tea manufacturing process / Ch. Someswararao, P.P. Srivastav
20	Effect of modified starch or maltodextrin incorporation on the barrier and mechanical properties, moisture sensitivity and appearance of soy protein isolate-based edible films / Sabina Galus and others
21	Effect of high pressure on solubility and aggregability of calcium-added soybean proteins / M.C. Añón, M. de Lamballerie, F. Speroni
22	Lactulose synthesis by electro-isomerization of lactose: Effect of lactose concentration and electric current density / Mohammed Aider, Marc Gimenez-Vidal
23	Shelf life definition for Italian anchovies inoculated with Lactobacillus plantarum and Bifidobacterium animalis subsp. lactis / Barbara Speranza and others
24	Changes of quality of high hydrostatic pressure processed cloudy and clear strawberry juices during storage / Xiamin Cao and others
25	High hydrostatic pressure treatment combined with enzymes increases the extractability and bioactivity of fermented rice bran / Dongyeop Kim, Gi Dong Han
26	Effects of high-gravity field on Fenjiu maturation / Hua Qiao
27	Evaluation of the immersion vacuum cooling of cooked beef joints—mathematical simulation of variations in beef size and porosity and pressure reduction rates / Liana Drummond, Da-Wen Sun
28	Oxygen scavenging polyolefin nanocomposite films containing an iron modified kaolinite of interest in active food packaging applications / Maria A. Busolo, Jose M. Lagaron
29	Non-destructive prediction and visualization of chemical composition in lamb meat using NIR hyperspectral imaging and multivariate regression / Mohammed Kamruzzaman and others
30	Κ-carrageenan/chitosan nanolayered coating for controlled release of a model bioactive compound / Ana C. Pinheiro and others
31	Ultrasound tests in a stirred vessel to evaluate the reconstitution ability of dairy powders / Bruno Richard
32	Effects of high hydrostatic pressure (HHP) on the rheological properties of Aloe vera suspensions (Aloe barbadensis Miller) / Mauricio Opazo-Navarrete and others
33	Akalya Shanmugam, Jayani Chandrapala, Muthupandian Ashokkumar / Akalya Shanmugam, Jayani Chandrapala, Muthupandian Ashokkumar
34	High pressure pasteurization of apple pieces in syrup: Microbiological shelf-life and quality evolution during refrigerated storage / Anne Vercammen and others
35	Mechanical properties of softened foodstuffs processed by freeze–thaw infusion of macerating enzyme / Sayaka Nakatsu and others
36	Synergistic combination of essential oils from Morocco and physical treatments for microbial inactivation / Abdenour Ait-Ouazzou
37	Effect of pressure-assisted thermal sterilization on conjugated linoleic acid (CLA) content in CLA-enriched milk / Sergio I. Martínez-Monteagudo and others
38	Technological development and functional properties of an apple snack rich in flavonoid from mandarin juice / E. Betoret and others
39	Modeling the high pressure inactivation kinetics of Listeria monocytogenes on RTE cooked meat products / A. Hereu and others
40	Potential of hyperspectral imaging and pattern recognition for categorization and authentication of red meat / Mohammed Kamruzzaman and others
41	Comparison of high hydrostatic pressure and high temperature short time processing on quality of purple sweet potato nectar / Yongtao Wang and others
42	High pressure processing of dry-cured ham: Ultrastructural and molecular changes affecting sodium and water dynamics / Pierre A. Picouet and others
43	The effect of molecular weights on the survivability of casein-derived antioxidant peptides after the simulated gastrointestinal digestion / Min Chen, Bo Li
44	Effect of molecular patch modification on the stability of dynamic high‐pressure microfluidization treated trypsin / Wei Liu
45	Changes in commercial glucose oxidase activity by high pressure homogenization / Alline Artigiani Lima Tribst, Marcelo Cristianini
46	Application of long-wave near infrared hyperspectral imaging for measurement of color distribution in salmon fillet / Di Wu, Da-Wen Sun, Yong He
47	Combined use of high pressure and salt or sodium nitrite to control the growth of endogenous microflora in raw pork meat / Frédérique Duranton and others
48	Indirect plasma treatment of fresh pork: Decontamination efficiency and effects on quality attributes / A. Fröhling and others
49	Effect of ultrasound alone or ultrasound coupled with CO2 on the chemical composition, cheese-making properties and sensory traits of raw milk / Giorgio Marchesini and others
50	Analysis of membrane fouling during cross-flow microfiltration of wine / Youssef El Rayess and others
51	Effects of high hydrostatic pressure processing on the physicochemical and sensorial properties of a red wine / Yang Tao and others
52	Automated identification and visualization of food defects using RGB imaging: Application to the detection of red skin defect of raw hams / Luisa Antonella Volpelli, Domenico Pietro Lo Fiego
53	Continuous-flow ultrasonic washing system for fresh produce surface decontamination / Bin Zhou, Hao Feng, Arne J. Pearlstein