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 23, Số S, 2014

Mục lục:

STT	Nội dung
1	Influence of high pressure and heating treatments on physical parameters of water-in-oil-in-water emulsions / Ricard Bou, Susana Cofrades, Francisco Jiménez-Colmenero
2	High hydrostatic pressure processing of beef patties: Effects of pressure level and sodium tripolyphosphate and sodium chloride concentrations on thermal and aggregative properties of proteins / F. Speroni, N. Szerman, S.R. Vaudagna
3	Effect of high-pressure pre-treatments on enzymatic activities of Atlantic mackerel (Scomber scombrus) during frozen storage / Liliana G. Fidalgo, Jorge A. Saraiva, Santiago P. Aubourg
4	Effect of high pressure processing and modified atmosphere packaging on the safety and quality of sliced ready-to-eat “lacón”, a cured–cooked pork meat product / Ana del Olmo, Javier Calzada, Manuel Nuñez
5	Effect of high-pressure short-time processing on the physicochemical properties of abalone (Haliotis discus hannai) during refrigerated storage / Yeon-Ji Jo and others
6	Delamination onset and design criteria of multilayer flexible packaging under high pressure treatments / Massimiliano Fraldi and others
7	Combined use of modified atmosphere packaging and high pressure to extend the shelf-life of raw poultry sausage / M. Lerasle and others
8	Comparing product stability of probiotic beverages using litchi juice treated by high hydrostatic pressure and heat as substrates / Xin Zheng and others
9	Changes in the activity, dissociation, aggregation, and the secondary and tertiary structures of a thaumatin-like protein with a high polyphenol oxidase activity induced by high pressure CO2 / Renjie Li and others
10	Pulsed electric fields pre-treatment of carrot purees to enhance their polyacetylene and sugar contents / I. Aguiló-Aguayo and others
11	Effect of pulsed electric fields on microbial inactivation and gelling properties of porcine blood plasma / Annika Boulaaba and others
12	A microbiological, biochemical and sensory characterisation of bovine milk treated by heat and ultraviolet (UV) light for manufacturing Cheddar cheese / Frans Pieter Cilliers and others
13	Inactivation kinetics and photoreactivation of vegetable oxidative enzymes after combined UV-C and thermal processing / Fernando Sampedro, Xuetong Fan
14	Effect of repetitive ultraviolet irradiation on the physico-chemical properties and microbial stability of pineapple juice / Rosnah Shamsudin and others
15	The ohmic heating of meat ball: Modeling and quality determination / Wassama Engchuan, Weerachet Jittanit, Wunwiboon Garnjanagoonchorn
16	Physicochemical and emulsifying properties of protein extracted from soybean meal assisted by steam flash-explosion / Yanpeng Zhang and others
17	Thermodynamic approach of meat freezing process / M. Castro-Giráldez and others
18	Low-temperature drying of salted cod (Gadus morhua) assisted by high power ultrasound: Kinetics and physical properties / César Ozuna and others
19	Heat transfer analysis of pasteurization of bottled beer in a tunnel pasteurizer using computational fluid dynamics / E. Bhuvaneswari, C. Anandharamakrishnan
20	Followed extraction of β-glucan and mannoprotein from spent brewer's yeast (Saccharomyces uvarum) and application of the obtained mannoprotein as a stabilizer in mayonnaise / Vilma Barbosa da Silva Araújo and others
21	Antimicrobial and antioxidant properties of pullulan film containing sweet basil extract and an evaluation of coating effectiveness in the prolongation of the shelf life of apples stored in refrigeration conditions / Alicja Synowiec and others
22	Barrier properties and storage stability of edible coatings prepared with electrospraying / Muhammad Kashif Iqbal Khan and others
23	Degradation of chitosan by swirling cavitation / Yu Wu and others
24	Consumer rejection threshold for strawberry radiation doses / Tarcísio Lima Filho and others