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Refinado por: Nome da Publicação: Journal of Food Science remover assunto: Color remover assunto: Food Science remover
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1
Phytochemicals and Antioxidant Capacities in Rice Brans of Different Color
Phytochemicals and Antioxidant Capacities in Rice Brans of Different Color
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Phytochemicals and Antioxidant Capacities in Rice Brans of Different Color

Min, Byungrok ; McClung, Anna M. ; Chen, Ming-Hsuan

Journal of food science, 2011-01, Vol.76 (1), p.C117-C126 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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2
Betalain stability and degradation--structural and chromatic aspects
Betalain stability and degradation--structural and chromatic aspects
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Betalain stability and degradation--structural and chromatic aspects

Herbach, K.M ; Stintzing, F.C ; Carle, R

Journal of food science, 2006-05, Vol.71 (4), p.R41-R50 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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3
Evaluation of the Ability of Eleutherine americana Crude Extract as Natural Food Additive in Cooked Pork
Evaluation of the Ability of Eleutherine americana Crude Extract as Natural Food Additive in Cooked Pork
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Evaluation of the Ability of Eleutherine americana Crude Extract as Natural Food Additive in Cooked Pork

Ifesan, B.O.T ; Siripongvutikorn, S ; Hutadilok-Towatana, N ; Voravuthikunchai, S.P

Journal of food science, 2009-09, Vol.74 (7), p.M352-M357 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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4
Effect of Pretreatments and Air-Frying, a Novel Technology, on Acrylamide Generation in Fried Potatoes
Effect of Pretreatments and Air-Frying, a Novel Technology, on Acrylamide Generation in Fried Potatoes
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Effect of Pretreatments and Air-Frying, a Novel Technology, on Acrylamide Generation in Fried Potatoes

Sansano, M. ; Juan-Borrás, M. ; Escriche, I. ; Andrés, A. ; Heredia, A.

Journal of food science, 2015-05, Vol.80 (5), p.T1120-T1128 [Periódico revisado por pares]

United States: Blackwell Publishing Ltd

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5
Enzymatic Hydrolysis of Blue Whiting (Micromesistius poutassou); Functional and Bioactive Properties
Enzymatic Hydrolysis of Blue Whiting (Micromesistius poutassou); Functional and Bioactive Properties
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Enzymatic Hydrolysis of Blue Whiting (Micromesistius poutassou); Functional and Bioactive Properties

Geirsdottir, Margret ; Sigurgisladottir, Sjofn ; Hamaguchi, Patricia Y. ; Thorkelsson, Gudjon ; Johannsson, Ragnar ; Kristinsson, Hordur G. ; Kristjansson, Magnus M.

Journal of food science, 2011-01, Vol.76 (1), p.C14-C20 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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6
Effect of Various Food Additives on the Levels of 4(5)-Methylimidazole in a Soy Sauce Model System
Effect of Various Food Additives on the Levels of 4(5)-Methylimidazole in a Soy Sauce Model System
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Effect of Various Food Additives on the Levels of 4(5)-Methylimidazole in a Soy Sauce Model System

Lee, Sumin ; Lee, Jung-Bin ; Hwang, Junho ; Lee, Kwang-Geun

Journal of food science, 2016-01, Vol.81 (1), p.T262-T267 [Periódico revisado por pares]

United States: Blackwell Publishing Ltd

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7
Effect of Natural Antibrowning Agents on Color and Related Enzymes in Fresh-Cut Fuji Apples as an Alternative to the Use of Ascorbic Acid
Effect of Natural Antibrowning Agents on Color and Related Enzymes in Fresh-Cut Fuji Apples as an Alternative to the Use of Ascorbic Acid
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Effect of Natural Antibrowning Agents on Color and Related Enzymes in Fresh-Cut Fuji Apples as an Alternative to the Use of Ascorbic Acid

Rojas-Graü, M.A ; Soliva-Fortuny, R ; Martín-Belloso, O

Journal of food science, 2008-08, Vol.73 (6), p.S267-S272 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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8
Effect of Natural and Synthetic Antioxidants on the Oxidative Stability of Cooked, Frozen Pork Patties
Effect of Natural and Synthetic Antioxidants on the Oxidative Stability of Cooked, Frozen Pork Patties
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Effect of Natural and Synthetic Antioxidants on the Oxidative Stability of Cooked, Frozen Pork Patties

Sasse, A ; Colindres, P ; Brewer, M.S

Journal of food science, 2009, Vol.74 (1), p.S30-S35 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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9
Absorption, Distribution and Excretion of Four Forms of Titanium Dioxide Pigment in the Rat
Absorption, Distribution and Excretion of Four Forms of Titanium Dioxide Pigment in the Rat
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Absorption, Distribution and Excretion of Four Forms of Titanium Dioxide Pigment in the Rat

Farrell, Thomas P. ; Magnuson, Berna

Journal of food science, 2017-08, Vol.82 (8), p.1985-1993 [Periódico revisado por pares]

United States: Wiley Subscription Services, Inc

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10
Effects of Different Acyl Gellan Gums on the Rheological Properties and Colloidal Stability of Blueberry Cloudy Juice
Effects of Different Acyl Gellan Gums on the Rheological Properties and Colloidal Stability of Blueberry Cloudy Juice
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Effects of Different Acyl Gellan Gums on the Rheological Properties and Colloidal Stability of Blueberry Cloudy Juice

Xu, Xue‐Jiao ; Li, Yan‐Hua ; Fang, Sheng ; Chen, Jie ; Yuan, Ying ; Gan, Jing ; Tao, Zui ; Meng, Yue‐Cheng

Journal of food science, 2018-05, Vol.83 (5), p.1215-1220 [Periódico revisado por pares]

United States: Wiley Subscription Services, Inc

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