NTU Trường Đại học Nha Trang
Bộ GD&ĐT
Tra cứu văn bằng
E-Learning
E-Office
Food science and technology international., Tập 20, Số 8, 2014
Mục lục:
DòngNội dung
1Washing of cut persimmon with thyme or lemon essential oils / Celia Almela and others
2Preparation of anchovy (Engraulis japonicus) protein hydrolysates with high free radical-scavenging activity using endogenous and commercial enzymes / Silian He and others
3Effect of roasting on rheological and functional properties of sorghum flour / Veena Ranganathan, Indira Tyakal Nunjundiah, Sila Bhattacharya
4Host range and in vitro lysis of Listeria monocytogenes seafood isolates by bacteriophages / Geevika J Ganegama Arachchi and others
5Effect of processing by hydrostatic high pressure of two ready to heat vegetable meals and stability after refrigerated storage / Rosa Masegosa and others
6Influence of maltodextrin and environmental stresses on stability of whey protein concentrate/i-carrageenan stabilized sesame oil-in-water emulsions / E. Onsaard and others
7Dietary fibre concentrate from Chilean algarrobo (Prosopis chilensis (Mol.) Stuntz) pods: Purification and characterization / Ana Marıa Estevez and others