skip to main content
Idioma:
Resultados 1 2 3 4 5 next page
Mostrar Somente
Refinado por: Nome da Publicação: Journal Of Food Science remover assunto: Tecnologia De Los Alimentos remover
Result Number Material Type Add to My Shelf Action Record Details and Options
1
Shelf life of minimally processed honeydew, kiwifruit, papaya, pineapple and cantaloupe
Shelf life of minimally processed honeydew, kiwifruit, papaya, pineapple and cantaloupe
Material Type:
Artigo 		Adicionar ao Meu Espaço

Shelf life of minimally processed honeydew, kiwifruit, papaya, pineapple and cantaloupe

O'Connor-Shaw, R.E. (IFIO, Brisbane, QLD, Australia) ; Roberts, R ; Ford, A.L ; Nottingham, S.M

Journal of food science, 1994-11, Vol.59 (6), p.1202-1206 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

Texto completo disponível

Citações Citado por
2
Low-fat, high added-water bologna formulated with texture-modifying ingredients
Low-fat, high added-water bologna formulated with texture-modifying ingredients
Material Type:
Artigo 		Adicionar ao Meu Espaço

Low-fat, high added-water bologna formulated with texture-modifying ingredients

Claus, J.R. (Virginia Polytechnic Institute and State University, Blacksburg, VA) ; Hunt, M.C

Journal of food science, 1991-05, Vol.56 (3), p.643-647 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

Texto completo disponível

Citações Citado por
3
Glass transition state diagram of a baked cracker and its relationship to gluten
Glass transition state diagram of a baked cracker and its relationship to gluten
Material Type:
Artigo 		Adicionar ao Meu Espaço

Glass transition state diagram of a baked cracker and its relationship to gluten

Nikolaidis, A. (Univ. of Minnesota, St. Paul, MN.) ; Labuza, T.P

Journal of food science, 1996-07, Vol.61 (4), p.803-806 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

Texto completo disponível

Citações Citado por
4
Quality maintenance of "ready-to-eat" shredded carrots by gamma irradiation
Quality maintenance of "ready-to-eat" shredded carrots by gamma irradiation
Material Type:
Artigo 		Adicionar ao Meu Espaço

Quality maintenance of "ready-to-eat" shredded carrots by gamma irradiation

Chervin, C ; Boisseau, P

Journal of food science, 1994-03, Vol.59 (2), p.359-361 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

Texto completo disponível

Citações Citado por
5
Minimal processing and edible coating effects on composition and sensory quality of mini-peeled carrots
Minimal processing and edible coating effects on composition and sensory quality of mini-peeled carrots
Material Type:
Artigo 		Adicionar ao Meu Espaço

Minimal processing and edible coating effects on composition and sensory quality of mini-peeled carrots

Howard, L.R. (Texas A and M Univ., College Station, TX.) ; Dewi, T

Journal of food science, 1996-05, Vol.61 (3), p.643-646 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

Texto completo disponível

Citações Citado por
6
Survival of Listeria monocytogenes and Salmonella typhimurium and quality attributes of cooked pork chops and cured ham after irradiation
Survival of Listeria monocytogenes and Salmonella typhimurium and quality attributes of cooked pork chops and cured ham after irradiation
Material Type:
Artigo 		Adicionar ao Meu Espaço

Survival of Listeria monocytogenes and Salmonella typhimurium and quality attributes of cooked pork chops and cured ham after irradiation

Fu, A.H. (Iowa State University, Ames, IA.) ; Sebranek, J.G ; Murano, E.A

Journal of food science, 1995-09, Vol.60 (5), p.1001-1005 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

Texto completo disponível

Citações Citado por
7
Sensory descriptive profile relationships to shear values of deboned poultry
Sensory descriptive profile relationships to shear values of deboned poultry
Material Type:
Artigo 		Adicionar ao Meu Espaço

Sensory descriptive profile relationships to shear values of deboned poultry

Lyon, B.G. (USDA, ARS, Richard B. Russell Agricultural Research Center, Athens, GA.) ; Lyon, C.E

Journal of food science, 1997-07, Vol.62 (4), p.885-897 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

Texto completo disponível

Citações Citado por
8
Quality of electron beam irradiated strawberries
Quality of electron beam irradiated strawberries
Material Type:
Artigo 		Adicionar ao Meu Espaço

Quality of electron beam irradiated strawberries

Yu, L. (Iowa State University, Ames, IA.) ; Gleason, M.L ; Nonnecke, G.R ; Olson, D.G ; Gladon, R.J

Journal of food science, 1995-09, Vol.60 (5), p.1084-1087 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

Texto completo disponível

Citações Citado por
9
Cholesterol reduction in liquid egg yolk using beta-cyclodextrin
Cholesterol reduction in liquid egg yolk using beta-cyclodextrin
Material Type:
Artigo 		Adicionar ao Meu Espaço

Cholesterol reduction in liquid egg yolk using beta-cyclodextrin

Smith, D.M. (Michigan State University, East Lansing, MI.) ; Awad, A.C ; Bennink, M.R ; Gill, J.L

Journal of food science, 1995-07, Vol.60 (4), p.691-694 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

Texto completo disponível

Citações Citado por
10
Effect of moisture on the thermal behavior of strawberries studied using differential scanning calorimetry
Effect of moisture on the thermal behavior of strawberries studied using differential scanning calorimetry
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effect of moisture on the thermal behavior of strawberries studied using differential scanning calorimetry

Roos, Y.H

Journal of food science, 1987-01, Vol.52 (1), p.146-149 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

Sem texto completo

Citações Citado por
Resultados 1 2 3 4 5 next page

Personalize Seus Resultados

  1. Editar

Refine Search Results

Expandir Meus Resultados

  1.   

Mostrar Somente

  1. Recursos Online (38)

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

Buscando em bases de dados remotas. Favor aguardar.