Thư Viện trường Đại Học Nha Trang

Food and bioprocess technology., Tập 6, Số 11, 2013

Mục lục:

Dòng	Nội dung
1	Application of Time Series Hyperspectral Imaging (TS-HSI) for Determining Water Distribution Within Beef and Spectral Kinetic Analysis During Dehydration / Di Wu and others
2	Inactivation of Escherichia coli Population on Fruit Surfaces Using Ultraviolet-C Light: Influence of Fruit Surface Characteristics / Roopesh M. Syamaladevi and others
3	Temperature Dependency of Steady, Dynamic, and Creep-Recovery Rheological Properties of Ice Cream Mix / Omer Said Toker and others
4	Physico-chemical, Biochemical and Microbiological Properties of Traditional Polish Pork Fermented Products During Ripening / Ewelina Wesierska, Marek Szołtysik & Lech Rak
5	Effect of Gaseous Ozone on Papaya Anthracnose / Mei Kying Ong and others
6	Pasteurization of Apple Juice Contaminated with Escherichia coli by a Combined UV–Mild Temperature Treatment / Elisa Gayán and others
7	Influence of Acidification Method on Composition, Texture, Psychrotrophs, and Lactic Acid Bacteria in Minas Frescal Cheese / João Luiz Andreotti Dagostin, Danielle Carpine, Maria Lucia Masson
8	Use of High-Intensity Ultrasound to Increase the Efficiency of Imazalil in Postharvest Storage of Citrus Fruits / Antonio Dore and others
9	Effects of Hot Water Treatments on Antioxidant Enzymatic System in Reducing Flesh Browning of Persimmon / Orang Khademi and others
10	Deposition of Thin Lipid Films Prepared by Electrospraying / Muhammad Kashif Iqbal Khan and others
11	Microstructural, Textural and Colour Characteristics During Ripening of Hispánico Cheese Made Using High-Pressure-Treated Ovine Milk Curd / A. Picon and others
12	Correlation Between Electrical Conductivity of the Gutted Fish Body and the Quality of Bighead Carp (Aristichthys nobilis) Heads Stored at 0 and 3 °C / Sichao Zhu and others
13	Physicochemical and Microbiological Quality of Sous-Vide-Processed Carrots and Brussels Sprouts / Massimiliano Rinaldi and others
14	Fish Oil Microcapsules from O/W Emulsions Produced by Premix Membrane Emulsification / S. Ramakrishnan and others
15	Treatments with Xylanase at High (90 %) and Low (40 %) Water Content Have Different Impacts on Physicochemical Properties of Wheat Bran / Outi K. Santala, Emilia A. Nordlund, Kaisa S. Poutanen
16	Development of a Quantitative Visualization Technique for Gluten in Dough Using Fluorescence Fingerprint Imaging / Mito Kokawa and others
17	Effect of Natamycin on Physical Properties of Starch Edible Films and Their Effect on Saccharomyces cerevisiae Activity / Carolina P. Ollé Resa, Lía N. Gerschenson, Rosa J. Jagus
18	Cellular Automata Modeling of Hesperetin Release Phenomenon from Lipid Nanocarriers / Milad Fathi and others
19	Storage Stability and Acceptance of Probiotic Beverage from Cashew Apple Juice / Ana Lúcia Fernandes Pereira and others
20	Effect of Synbiotic Interaction of Fructooligosaccharide and Probiotics on the Acidification Profile, Textural and Rheological Characteristics of Fermented Soy Milk / Shalini Mishra, H. N. Mishra
21	A Comparison Between E-Beam Irradiation and High-Pressure Treatment for Cold-Smoked Salmon Sanitation: Shelf-Life, Colour, Texture and Sensory Characteristics / Raquel Montiel and others
22	Combinatory Effect of Thermal Treatment and Blending on the Quality of Pomegranate Juices / Pedro Mena and others
23	Ohmic Tempering of Frozen Potato Puree / Nadide Seyhun and others
24	Influence of Microwave Treatment of Rapeseed on Minor Components Content and Oxidative Stability of Oil / Mei Yang and others
25	Application of Vacuum Impregnation Techniques to Improve the pH Reduction of Vegetables: Study on Carrots and Eggplants / A. Derossi, T. De Pilli, C. Severini
26	Vacuum-Belt Drying of Rabbiteye Blueberry (Vaccinium ashei) Slurries: Influence of Drying Conditions on Physical and Quality Properties of Blueberry Powder / Michelle Kim, William L. Kerr
27	Binary Mixtures of Modified Starch, Maltodextrin and Chitosan as Efficient Encapsulating Agents of Fennel Oleoresin / Charikleia Chranioti, Constantina Tzia
28	Assessment of the Bioactive Compounds, Color, and Mechanical Properties of Apricots as Affected by Drying Treatment / E. García-Martínez and others
29	Effects of Added Phenolics on the Lipid Deterioration and Antioxidant Content of Deep-Fried Potato Fritters / Dongxiao Sun-Waterhouse, Dongni Xue, Sandhya Wadhwa
30	Volatile Compounds in Red Wines Processed on an Industrial Scale by Short Pre-fermentative Cold Maceration / D. Albanese and others
31	Effect of Cooking on Moisture Sorption Isotherms of Shea Nut (Vitellaria paradoxa Gaertn.) Kernels Part II: Modelling and Properties of Sorbed Water / Divine Nde Bup and others
32	Dehulling Characteristics of Selected Flaxseed Varieties / D. Mridula, P. Barnwal, K. K. Singh
33	Protective Effect of Melanoidins from Fructose–Glutamic Acid on Polyphenol Oxidase Inactivation by Ultraviolet–Visible Irradiation / Víctor Falguera and others