NTU Trường Đại học Nha Trang
Bộ GD&ĐT
Tra cứu văn bằng
E-Learning
E-Office
Food science and technology international., Tập 21, Số 1, 2015
Mục lục:
DòngNội dung
1Tissue microstructure, physicochemical properties, and bioactive compound locations in different sweet pepper types / Marıa Hernandez-Carrion, Isabel Hernando and Amparo Quiles
2Nutritional quality changes throughout shelf-life of fresh-cut kailan-hybrid and ‘Parthenon’ broccoli as affected by temperature and atmosphere composition / Gines Benito Martınez-Hernandez and others
3Effect of barley flour on rheological characteristics of dough, organoleptic, nutritional and storage characteristics of south Indian parotta / G Koushika Maiya, BG Shwetha and D Indrani
4Effect of protein and glycerol concentration on the mechanical, optical, and water vapor barrier properties of canola protein isolate-based edible films / Chang Chang and Michael T Nickerson
5Rye flour enriched with arabinoxylans in rye bread making / Krzysztof Buksa and others
6Influence of calcium lactate and modified atmosphere on respiration rate, optical and mechanical properties of sliced persimmon / C Almela and others
7Acceptability of Aloysia citriodora-supplemented peach jams / Adriana Gambaro and others
8Antimicrobial activity of nisin, thymol, carvacrol and cymene against growth of Candida lusitaniae / Arantxa Aznar and others