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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An easy and fast test to compare total free radical scavenger capacity of foodstuffsSoler-Rivas, C ; Espin, J.C ; Wichers, H.JPhytochemical analysis, 2000-09, Vol.11 (5), p.330-338 [Periódico revisado por pares]Chichester, UK: John Wiley & Sons, LtdTexto completo disponível |
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2 |
Material Type: Artigo
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Plasticized whey protein edible films: water vapor permeability propertiesMcHugh, T.H ; Aujard, J.F ; Krochta, J.MJournal of food science, 1994-03, Vol.59 (2), p.416-419 [Periódico revisado por pares]Oxford, UK: Blackwell Publishing LtdTexto completo disponível |
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3 |
Material Type: Artigo
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Structure and pasting properties of oat starchZhou, M. (Charles Sturt University, Wagga Wagga, Australia.) ; Robards, K ; Glennie-Holmes, M ; Helliwell, SCereal chemistry, 1998-05, Vol.75 (3), p.273-281 [Periódico revisado por pares]St. Paul, MN: The American Association of Cereal Chemists, IncTexto completo disponível |
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4 |
Material Type: Artigo
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Equilibration of solutes in nonfermenting, brined pickling cucumbersPotts, E.A ; Fleming, H.P ; McFeeters, R.F ; Guinnup, D.EJournal of food science, , Vol.51 (2) [Periódico revisado por pares]Sem texto completo |
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5 |
Material Type: Artigo
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Minor constituents of vegetable oils during industrial processingFERRARI, R. A ; SCHULTE, E ; ESTEVES, W ; BRÜHL, L ; MUKHERJEE, K. DJournal of the American Oil Chemists' Society, 1996-05, Vol.73 (5), p.587-592 [Periódico revisado por pares]Berlin/Heidelberg: Springer-VerlagTexto completo disponível |
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6 |
Material Type: Artigo
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Microentrapment of lactobacilli in calcium alginate gelsSHEU, T. Y. ; MARSHALL, R. T.Journal of food science, 1993-05, Vol.58 (3), p.557-561 [Periódico revisado por pares]Oxford, UK: Blackwell Publishing LtdTexto completo disponível |
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7 |
Material Type: Artigo
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Effect of high pressure processing on the texture of selected fruits and vegetablesBasak, S. (McGill University, Macdonald Campus, Ste-Anne-de Bellevue, Quebec, Canada.) ; Ramaswamy, H.SJournal of texture studies, 1998-11, Vol.29 (5), p.587-601 [Periódico revisado por pares]Oxford, UK: Blackwell Publishing LtdTexto completo disponível |
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8 |
Material Type: Artigo
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Strength of protein gels prepared with microbial transglutaminase as related to reaction conditionsSakamoto, H ; Kumazawa, Y ; Motoki, MJournal of food science, 1994-07, Vol.59 (4), p.866-871 [Periódico revisado por pares]Oxford, UK: Blackwell Publishing LtdTexto completo disponível |
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9 |
Material Type: Artigo
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Integral centrifuges for olive oil extraction. The qualitative characteristics of productsRanalli, A. (Istituto Sperimentale per la Elaiotecnica, Citta S. Angelo, (PE), Italy.) ; Angerosa, FJournal of the American Oil Chemists' Society, 1996-04, Vol.73 (4), p.417-422 [Periódico revisado por pares]Berlin/Heidelberg: Springer-VerlagTexto completo disponível |
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10 |
Material Type: Artigo
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Color of minimally processed potatoes as affected by modified atmosphere packaging and antibrowning agentsGunes, G. (Cornell University, Geneva, NY.) ; Lee, C.YJournal of food science, 1997-05, Vol.62 (3), p.572-575 [Periódico revisado por pares]Oxford, UK: Blackwell Publishing LtdTexto completo disponível |