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نمایش تعداد 1-10 از 1090

Microstructure of Fat Globules in Whole Milk after Thermosonication Treatment

نوع: Journal Paper

نویسنده : D. Bermúdez-Aguirre; R. Mawson; G.V. Barbosa-Cánovas

ناشر: Institute of Food Technologists

سال: 2008

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Krzywicki Revisited: Equations for Spectrophotometric Determination of Myoglobin Redox Forms in Aqueous Meat Extracts

نوع: Journal Paper

نویسنده : J. Tang; C. Faustman; T.A. Hoagland

ناشر: Institute of Food Technologists

سال: 2004

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The Effect of Milk Processing on the Microstructure of the Milk Fat Globule and Rennet Induced Gel Observed Using Confocal Laser Scanning Microscopy

نوع: Journal Paper

نویسنده : L. Ong; R.R. Dagastine; S.E. Kentish; S.L. Gras

ناشر: Institute of Food Technologists

سال: 2010

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TEXTURE MEASUREMENT OF INDIVIDUAL COOKED DRY BEANS BY THE PUNCTURE TEST

نوع: Journal Paper

نویسنده : MALCOLM C. BOURNE

ناشر: Institute of Food Technologists

سال: 1972

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Partial Drying of Cut Pears to Improve Freeze/Thaw Texture

نوع: Journal Paper

نویسنده : H.R. BOLIN; C.C. HUXSOLL

ناشر: Institute of Food Technologists

سال: 1993

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Functional Properties of Milk-Egg Mixtures

نوع: Journal Paper

نویسنده : E. Matringe; R. Phan Tan Luu; D. Lorient

ناشر: Institute of Food Technologists

سال: 1999

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Biomass Nutrient Profiles of Three Microalgae: Spirulina platensis, Chlorella vulgaris, and Isochrisis galbana

نوع: Journal Paper

نویسنده : Ö. Tokuşoglu; M.K. üUnal

ناشر: Institute of Food Technologists

سال: 2003

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Consideration of Selected Agricultural Products as Viscoelastic Materials

نوع: Journal Paper

نویسنده : C. T. MORROW; N. N. MOHSENIN

ناشر: Institute of Food Technologists

سال: 1966

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Functional Improvement of Alginic Acid by Conjugating with β-Lactoglobulin

نوع: Journal Paper

نویسنده : MAKOTO HATTORI; YOICHI AIBA; KOICH NAGASAWA; KOJI TAKAHASHI

ناشر: Institute of Food Technologists

سال: 1996

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Identification of Lactic Acid Bacterial Strains with High Conjugated Linoleic Acid-Producing Ability from Natural Sauerkraut Fermentations

نوع: Journal Paper

نویسنده : Z. Zeng; J. Lin; D. Gong

ناشر: Institute of Food Technologists

سال: 2009

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Microstructure of Fat Globules in Whole Milk after Thermosonication Treatment

Krzywicki Revisited: Equations for Spectrophotometric Determination of Myoglobin Redox Forms in Aqueous Meat Extracts

The Effect of Milk Processing on the Microstructure of the Milk Fat Globule and Rennet Induced Gel Observed Using Confocal Laser Scanning Microscopy

TEXTURE MEASUREMENT OF INDIVIDUAL COOKED DRY BEANS BY THE PUNCTURE TEST

Partial Drying of Cut Pears to Improve Freeze/Thaw Texture

Functional Properties of Milk-Egg Mixtures

Biomass Nutrient Profiles of Three Microalgae: Spirulina platensis, Chlorella vulgaris, and Isochrisis galbana

Consideration of Selected Agricultural Products as Viscoelastic Materials

Functional Improvement of Alginic Acid by Conjugating with β-Lactoglobulin

Identification of Lactic Acid Bacterial Strains with High Conjugated Linoleic Acid-Producing Ability from Natural Sauerkraut Fermentations

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Microstructure of Fat Globules in Whole Milk after Thermosonication Treatment

Krzywicki Revisited: Equations for Spectrophotometric Determination of Myoglobin Redox Forms in Aqueous Meat Extracts

The Effect of Milk Processing on the Microstructure of the Milk Fat Globule and Rennet Induced Gel Observed Using Confocal Laser Scanning Microscopy

TEXTURE MEASUREMENT OF INDIVIDUAL COOKED DRY BEANS BY THE PUNCTURE TEST

Partial Drying of Cut Pears to Improve Freeze/Thaw Texture

Functional Properties of Milk-Egg Mixtures

Biomass Nutrient Profiles of Three Microalgae: Spirulina platensis, Chlorella vulgaris, and Isochrisis galbana

Consideration of Selected Agricultural Products as Viscoelastic Materials

Functional Improvement of Alginic Acid by Conjugating with β-Lactoglobulin

Identification of Lactic Acid Bacterial Strains with High Conjugated Linoleic Acid-Producing Ability from Natural Sauerkraut Fermentations