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Food engineering reviews, Tập 4, Số 3, 2012
Mục lục:
DòngNội dung
1Hurdle Approach to Increase the Microbial Inactivation by High Pressure Processing: Effect of Essential Oils / Elisa Gayan, J. Antonio Torres, Daniel Paredes-Sabja
2Processing Influences on Composition and Quality Attributes of Soymilk and its Powder / S. K. Giri, S. Mangaraj
3Physical Cross-linkers: Alternatives to Improve the Mechanical Properties of Fish Gelatin / Roberto S. G. da Silva, Luiz A. A. Pinto
4Functional and Technological Aspects of Sourdough Fermentation with Lactobacillus sanfranciscensis / Gamze Yazar, Sebnem Tavman