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 18, Số S, 2013

Mục lục:

STT	Nội dung
1	Formation and stability of amylose ligand complexes formed by high pressure treatment / Patricia Le Bail and others
2	High pressure processing controls microbial growth and minimally alters the levels of health promoting compounds in grapefruit (Citrus paradisi Macfad) juice / Ram M. Uckoo and others
3	Functionality of pork meat proteins: Impact of sodium chloride and phosphates under high-pressure processing / G. Villamonte and others
4	Lipid hydrolysis and oxidation development in frozen mackerel (Scomber scombrus): Effect of a high hydrostatic pressure pre-treatment / Manuel Vázquez, J. Antonio Torres, José M. Gallardo
5	Comparing thermal and high pressure processing of carrots at different processing intensities by headspace fingerprinting / Liesbeth Vervoort and others
6	High pressure inactivation of a virulent Enterococcus faecalis on dry-cured ham: Modeling the effect of processing parameters / N. Belletti and others
7	High pressure processing of fruit juice mixture sweetened with Stevia rebaudiana Bertoni: Optimal retention of physical and nutritional quality / Juana M. Carbonell-Capella and others
8	Shucking of bay scallop (Argopecten irradians) using high hydrostatic pressure and its effect on microbiological and physical quality of adductor muscle / Junjie Yi and others
9	Effect of high pressure processing on avocado slices / Allan B. Woolf and others
10	Comparative study of enzymes, phenolics, carotenoids and color of apricot nectars treated by high hydrostatic pressure and high temperature short time / Wenshu Huang and others
11	Multi-pass high pressure homogenization of commercial enzymes: Effect on the activities of glucose oxidase, neutral protease and amyloglucosidase at different temperatures / Alline A.L. Tribst, Pedro E.D. Augusto, Marcelo Cristianini
12	Inﬂuence of ultra high pressure homogenization processing on bioactive compounds and antioxidant activity of orange juice / R.M. Velázquez-Estrada
13	Comparing characteristic of banana juices from banana pulp treated by high pressure carbon dioxide and mild heat / Yuanshan Yu and others
14	Sterol enriched fractions obtained from Agaricus bisporus fruiting bodies and by-products by compressed ﬂuid technologies (PLE and SFE) / Alicia Gil-Ramírez, Laila Aldars-García, Marimuthu Palanisamy
15	Inactivation of enzymes and Lactobacillus fructivorans in unpasteurized sake by a two-stage method with low-pressure CO2 microbubbles and quality of the treated sake / Fumiyuki Kobayashi and others
16	Effect of apparent density of sliced food particles on the efﬁciency of pulsed electric ﬁeld treatment / H. Mhemdi and others
17	Effects of power ultrasound on immersion freezing parameters of potatoes / P. Comandini
18	Effect of ultrasound irradiation on ice crystal size distribution in frozen agar gel samples / Hossein Kiani, Zhihang Zhang, Da-Wen Sun
19	Disruption and protein release by ultrasonication of yeast cells / Dan Liu and others
20	Ultrasound-assisted freezing of Lactobacillus plantarum subsp. plantarum: The freezing process and cell viability / Hossein Kiani and others
21	Evaluation of key parameters during construction and operation of an ohmic heating apparatus / Júlia Ribeiro Sarkis and others
22	Role of distributed heating on enhancement of thermal mixing for liquid food processing with heat flow visualization method / Ram Satish Kaluri, Tanmay Basak
23	Microscopic studies providing insight into the mechanisms of mass transfer in vacuum impregnation / Valentina Panarese, Petr Dejmek, Pietro Rocculi
24	Separation process for very concentrated emulsions and suspensions in the food industry / A.M.C. van Dinther, C.G.P.H. Schroën, R.M. Boom
25	Effect of pulsed light on selected properties of egg white / Lara Manzocco , Agnese Panozzo, Maria Cristina Nicoli
26	Pulsed light treatment as new method to maintain physical and nutritional quality of fresh-cut mangoes / Florence Charles
27	Immobilization and microencapsulation of Lactobacillus plantarum: Performances and in vivo applications / Maria Rosaria Corbo and others
28	Microstructure–texture relationships of aerated sugar gels: Novel measurement techniques for analysis and control / Els Herremans
29	Identification of a novel angiotensin-I converting enzyme inhibitory peptide from ostrich egg white and studying its interactions with the enzyme / Hamid Tanzadehpanah and others
30	On-line estimation of eggshell strength based on acoustic impulse response analysis / Li Sun and others
31	NIR hyperspectral imaging as non-destructive evaluation tool for the recognition of fresh and frozen–thawed porcine longissimus dorsi muscles / Douglas F. Barbin, Da-Wen Sun, Chao Su
32	Non-destructive and rapid analysis of moisture distribution in farmed Atlantic salmon (Salmo salar) fillets using visible and near-infrared hyperspectral imaging / Hong-Ju He, Di Wu, Da-Wen Sun
33	Ideal skills for European food scientists and technologists: Identifying the most desired knowledge, skills and competencies / Katherine Flynn and others
34	Use of the voltammetric tongue in fresh cod (Gadus morhua) quality assessment / María Ruiz-Rico, Ana Fuentes, Rafael Masot