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Refinado por: Nome da Publicação: Journal Of Food Science remover
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1
Physical and sensory properties of model foods supplemented with cauliflower fiber
Physical and sensory properties of model foods supplemented with cauliflower fiber
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Physical and sensory properties of model foods supplemented with cauliflower fiber

Femenia, A (Institute of Food Research, Norwich, UK.) ; Lefebvre, A.C ; Thebaudin, J.Y ; Robertson, J.A ; Bourgeois, C.M

Journal of food science, 1997-07, Vol.62 (4), p.635-639 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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2
Texture of Cheddar cheese as influenced by fat reduction
Texture of Cheddar cheese as influenced by fat reduction
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Texture of Cheddar cheese as influenced by fat reduction

Bryant, A. (Nabisco Co., East Hanover, NJ.) ; Ustunol, Z ; Steffe, J

Journal of food science, 1995-11, Vol.60 (6), p.1216-1219 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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3
Sensory property relationships to chemical data of Italian-type dry-cured ham
Sensory property relationships to chemical data of Italian-type dry-cured ham
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Sensory property relationships to chemical data of Italian-type dry-cured ham

Careri, M ; Mangia, A ; Barbieri, G ; Bolzoni, L ; Virgili, R ; Parolari, G

Journal of food science, 1993-09, Vol.58 (5), p.968-972 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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4
Sugar and fat effects on sensory properties of ice cream
Sugar and fat effects on sensory properties of ice cream
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Sugar and fat effects on sensory properties of ice cream

Guinard, J.X. (Pennsylvania State Univ., University Park, PA.) ; Zoumas-Morse, C ; Mori, L ; Uatoni, B ; Panyam, D ; Kilara, A

Journal of food science, 1997-09, Vol.62 (5), p.1087-1094 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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5
Sensory and texture quality of dry-cured ham as affected by endogenous cathepsin B activity and muscle composition
Sensory and texture quality of dry-cured ham as affected by endogenous cathepsin B activity and muscle composition
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Sensory and texture quality of dry-cured ham as affected by endogenous cathepsin B activity and muscle composition

Virgili, R. (Stazione Sperimentale per l'Industria delle Conserve Alimentari, Parma, Italy.) ; Parolari, G ; Schivazappa, C ; Soresi Bordini, C ; Borri, M

Journal of food science, 1995-11, Vol.60 (6), p.1183-1186 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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6
Shelf life of minimally processed honeydew, kiwifruit, papaya, pineapple and cantaloupe
Shelf life of minimally processed honeydew, kiwifruit, papaya, pineapple and cantaloupe
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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

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7
High-pressure treatment of milk and effects on microbiological and sensory quality of Cheddar cheese
High-pressure treatment of milk and effects on microbiological and sensory quality of Cheddar cheese
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High-pressure treatment of milk and effects on microbiological and sensory quality of Cheddar cheese

Drake, M.A. (Mississippi State University, Mississippi State, MS.) ; Harrison, S.L ; Asplund, M ; Barbosa-Canovas, G ; Swanson, B.G

Journal of food science, 1997-07, Vol.62 (4), p.843-860 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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8
Characteristics of low-fat ground beef containing texture-modifying ingredients
Characteristics of low-fat ground beef containing texture-modifying ingredients
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Characteristics of low-fat ground beef containing texture-modifying ingredients

Troutt, E.S. (W.R. Grace and Co.-Conn., Duncan, SC) ; Hunt, M.C ; Johnson, D.E ; Claus, J.R ; Kastner, C.L ; Kropf, D.H

Journal of food science, 1992-01, Vol.57 (1), p.19-24 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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9
Production and food applications of the red pigments of Monascus ruber
Production and food applications of the red pigments of Monascus ruber
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Production and food applications of the red pigments of Monascus ruber

Fabre, C.E ; Santerre, A.L ; Loret, M.O ; Baberian, R ; Pareilleux, A ; Goma, G ; Blanc, P.J

Journal of food science, 1993-09, Vol.58 (5), p.1099-1102 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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10
Predicting milk shelf-life based on artificial neural networks and headspace gas chromatographic data
Predicting milk shelf-life based on artificial neural networks and headspace gas chromatographic data
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Predicting milk shelf-life based on artificial neural networks and headspace gas chromatographic data

Vallejo-Cordoba, B. (Centro de Investigacion en Alimentacion y Desarrolo, Hermosillo, Sonora, Mexico.) ; Arteaga, G.E ; Nakai, S

Journal of food science, 1995-09, Vol.60 (5), p.885-888 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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