Result Number | Material Type | Add to My Shelf Action | Record Details and Options |
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1 |
Material Type: Artigo
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Stability of spray-dried encapsulated carrot carotenesWagner, L.A. (University of Minnesota, St. Paul, MN.) ; Warthesen, J.JJournal of food science, 1995-09, Vol.60 (5), p.1048-1053 [Periódico revisado por pares]Oxford, UK: Blackwell Publishing LtdTexto completo disponível |
2 |
Material Type: Artigo
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Particle size distribution in tomato concentrate and effects on rheological propertiesOuden, F.W.C. den (H.J. Heinz b.v., Elst, The Netherlands.) ; Vliet, T. vanJournal of food science, 1997-05, Vol.62 (3), p.565-567 [Periódico revisado por pares]Oxford, UK: Blackwell Publishing LtdTexto completo disponível |
3 |
Material Type: Artigo
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Optimization of carrot juice color and cloud stabilitySims, C.A ; Balaban, M.O ; Matthews, R.FJournal of food science, 1993-09, Vol.58 (5), p.1129-1131 [Periódico revisado por pares]Oxford, UK: Blackwell Publishing LtdTexto completo disponível |
4 |
Material Type: Artigo
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Carrot juice color, carotenoids, and nonstarchy polysaccharides as affected by processing conditionsBao, B. (Wayne State University, Detroit, MI.) ; Chang, K.CJournal of food science, 1994-11, Vol.59 (6), p.1155-1158 [Periódico revisado por pares]Oxford, UK: Blackwell Publishing LtdTexto completo disponível |
5 |
Material Type: Artigo
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Yield stress and relative viscosity of tomato concentrates: effect of total solids and finisher screen sizeYoo, B. (Korea Foods Industry Association, Seoul, S. Korea.) ; Rao, M.AJournal of food science, 1995-07, Vol.60 (4), p.777-779 [Periódico revisado por pares]Oxford, UK: Blackwell Publishing LtdTexto completo disponível |
6 |
Material Type: Artigo
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Fat, protein, and mineral components of added ingredients affect flavor qualities of tomato soupsRosett, T.R. (Univ. of Illinois, Urbana-Champaign, Urbana, IL.) ; Kendregan, S.L ; Klein, B.PJournal of food science, 1997-01, Vol.62 (1), p.190-193 [Periódico revisado por pares]Oxford, UK: Blackwell Publishing LtdTexto completo disponível |
7 |
Material Type: Artigo
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Factors influencing serum separation of tomato ketchupStoforos, N.G. (National Food Processors Association, Dublin, CA) ; Reid, D.SJournal of food science, 1992-05, Vol.57 (2) [Periódico revisado por pares]Texto completo disponível |
8 |
Material Type: Artigo
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Irreversible shear thinning and thickening of tomato juiceMizrahi, S. (Technion-Israel Institute of Technology, Haifa, Israel.)Journal of food processing and preservation, 1997-10, Vol.21 (4), p.267-277 [Periódico revisado por pares]Oxford, UK: Blackwell Publishing LtdTexto completo disponível |
9 |
Material Type: Artigo
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Thermal resistance of Bacillus coagulans in double concentrated tomato pasteSandoval, A.J. (Universidad Simon Bolivar, Caracas, Venezuela) ; Barreiro, J.A ; Mendoza, SJournal of food science, 1992-11, Vol.57 (6), p.1369-1370 [Periódico revisado por pares]Oxford, UK: Blackwell Publishing LtdTexto completo disponível |
10 |
Material Type: Artigo
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Oxygen requirements of Bacillus licheniformis and Bacillus subtilis in tomato juice: ability to grow in aspetic packagesRodriguez, J.H. (Purdue University, West Lafayette, IN) ; Cousin, M.A ; Nelson, P.EJournal of food science, 1992-07, Vol.57 (4) [Periódico revisado por pares]Texto completo disponível |