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 21, Số S, 2014

Mục lục:

Dòng	Nội dung
1	Effect of combining high-pressure processing and frozen storage on the functional and sensory properties of horse mackerel (Trachurus trachurus) / J. Antonio Torres and others
2	Effects of high hydrostatic pressure on rheological and thermal properties of chickpea (Cicer arietinum L.) flour slurry and heat-induced paste / M. Dolores Alvarez and others
3	The effect of high hydrostatic pressure on themicrobiological quality and physical–chemical characteristics of Pumpkin (Cucurbita maxima Duch.) during refrigerated storage / Chun-Li Zhou and others
4	Effects of high hydrostatic pressure and high temperature short time on antioxidant activity, antioxidant compounds and color of mango nectars / Fengxia Liu and others
5	Proteolytic and milk-clotting activities of calf rennet processed by high pressure homogenization and the influence on the rheological behavior of the milk coagulation process / Bruno Ricardo de Castro Leite Júnior, Alline Artigiani Lima Tribst, Marcelo Cristianini
6	Enhanced texture, yield and safety of a ready-to-eat salted duck meat product using a high pressure-heat process / Muhammad Ammar Khan and others
7	Metal release from stainless steel electrodes of a PEF treatment chamber: Effects of electrical parameters and food composition / Gianpiero Pataro and others
8	Quantification of metal release from stainless steel electrodes during conventional and pulsed ohmic heating / Gianpiero Pataro and others
9	Neutral and acidic electrolysed water kept microbial quality and health promoting compounds of fresh-cut broccoli throughout shelf life / Javier Navarro-Rico and others
10	An innovative combined water ozonisation/O3-atmosphere storage for preserving the overall quality of two globe artichoke cultivars / Giuseppe Muratore, Giovanni Mauromicale
11	Microbiological efficacy in liquid egg products of a UV-C treatment in a coiled reactor / Poliana Mendes de Souza, Alexandra Müller, Avelina Fernández
12	UV-C irradiation effects on levels of enzymic and non-enzymic phytochemicals in tomato / Rohanie Maharaj, Joseph Arul, Paul Nadeau
13	Characterization of polylactic acid films for food packaging as affected by dielectric barrier discharge atmospheric plasma / S.K. Pankaj and others
14	Atmospheric gas plasma treatment of fresh-cut apples / Silvia Tappi and others
15	Peeling of tomatoes using novel infrared radiation heating technology / Xuan Li and others
16	Combination of homogenization and cross-flow microfiltration to remove microorganisms from industrial buttermilks with an efficient permeation of proteins and lipids / Jacques Fauquant and others
17	Hybrid artificial neural network for prediction and control of process variables in food extrusion / A. Cubeddu, C. Rauh, A. Delgado
18	Mathematical modeling and experimental validation of the mass transfer during unidirectional progressive cryoconcentration of skim milk / Alexandre Chabarov, Mohammed Aider
19	Optical properties–microstructure–texture relationships of dried apple slices: Spatially resolved diffuse reflectance spectroscopy as a novel technique for analysis and process control / Nghia Nguyen Do Trong and others
20	Characterisation of the sensory properties and market positioning of novel reduced-fat cheese / Kevin C. Deegan and others
21	Non-destructive and rapid determination of TVB-N content for freshness evaluation of grass carp (Ctenopharyngodon idella) by hyperspectral imaging / Jun-Hu Cheng and others
22	A trial of human electromyography to evaluate texture of softened foodstuffs prepared with freeze-thaw impregnation of macerating enzymes / Sayaka Nakatsu and others