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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The technology of paste from sugar beet obtainingMagomedov, M.G., Voronezh State Univ. of Engineering Technologies (Russian Federation)Proceedings of the Voronezh State University of Engineering Technologies, 2014 (3), p.138-141 [Periódico revisado por pares]Texto completo disponível |
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2 |
Material Type: Artigo
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Textural modification of processing tomatoesBarrett, D.M. (Quest International, Silverton, OR.) ; Garcia, E ; Wayne, J.ECritical reviews in food science and nutrition, 1998-04, Vol.38 (3), p.173-258 [Periódico revisado por pares]Colchester: TAYLOR & FRANCISTexto completo disponível |
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3 |
Material Type: Artigo
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Processing and Stability of Carotenoid Powder from Carrot Pulp WasteChen, B. H ; Tang, Y. CJournal of agricultural and food chemistry, 1998-06, Vol.46 (6), p.2312-2318 [Periódico revisado por pares]Washington, DC: American Chemical SocietyTexto completo disponível |
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4 |
Material Type: Artigo
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Effect of pH heating medium on the thermal resistance of Bacillus stearothermophilus sporesLópez, M. ; González, I. ; Condón, S. ; Bernardo, A.International journal of food microbiology, 1996, Vol.28 (3), p.405-410 [Periódico revisado por pares]Amsterdam: Elsevier B.VTexto completo disponível |
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5 |
Material Type: Artigo
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Heat Damage Evaluation during Tomato Products ProcessingHidalgo, Alyssa ; Pompei, Carlo ; Zambuto, RobertaJournal of agricultural and food chemistry, 1998-10, Vol.46 (10), p.4387-4390 [Periódico revisado por pares]Washington, DC: American Chemical SocietyTexto completo disponível |
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6 |
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 |
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7 |
Material Type: Artigo
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Lactobacillus fructivorans spoilage of tomato ketchupBjorkroth, K.J. (University of Helsinki, Finland.) ; Korkeala, H.JJournal of food protection, 1997-05, Vol.60 (5), p.505-509 [Periódico revisado por pares]Des Moines, IA: International Association of Milk, Food and Environmental SanitariansTexto completo disponível |
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8 |
Material Type: Artigo
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Capsaicinoid content of soft-flesh fruits of pepper Capsicum frutescens L. X C. annuum L. interspecific hybrids - a short reportNowaczyk, P. (University of Technology and Agriculture, Bydgoszcz (Poland). Dept. of Genetics and Plant Breeding), E-mail: warz@atr.bydgoszcz.pl ; Banach, M. (University of Technology and Agriculture, Bydgoszcz (Poland). Dept. of Environmental Chemistry) ; Siwicka, J ; Nowaczyk, L. (University of Technology and Agriculture, Bydgoszcz (Poland). Dept. of Genetics and Plant Breeding)Polish journal of food and nutrition sciences, 2006, Vol.15 (1), p.37-40 [Periódico revisado por pares]Olsztyn: Polish Academy of SciencesTexto completo disponível |
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9 |
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 |
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10 |
Material Type: Artigo
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Study on pH lowering in preserved asparagus creamDerossi, A. (Foggia Univ. (Italy). Dipartimento di Scienze degli Alimenti) ; Severini, C. (Foggia Univ. (Italy). Dipartimento di Scienze degli Alimenti) ; Palmieri, L. (Stazione Sperimentale per l'Industria delle Conserve Alimentari (SSICA), Parma (Italy)) ; Giorgi, A. De (Stazione Sperimentale per l'Industria delle Conserve Alimentari (SSICA), Parma (Italy)) ; Loiudice, R. (Stazione Sperimentale per l'Industria delle Conserve Alimentari (SSICA), Parma (Italy))Italian journal of food science, 2004, Vol.16 (4), p.457-464 [Periódico revisado por pares]Pinerolo: ChiriottiTexto completo disponível |