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Results: 26-50/57
Authors:
BEVERIDGE T
TAIT V
Citation: T. Beveridge et V. Tait, STRUCTURE AND COMPOSITION OF APPLE JUICE HAZE, Food structure, 12(2), 1993, pp. 195-198
Authors:
SHILTON NC
NIRANJAN K
Citation: Nc. Shilton et K. Niranjan, FLUIDIZATION AND ITS APPLICATIONS TO FOOD-PROCESSING, Food structure, 12(2), 1993, pp. 199-215
Authors:
KACZYNSKA B
AUTIO K
FORNAL J
Citation: B. Kaczynska et al., HEAT-INDUCED STRUCTURAL-CHANGES IN FABA BEAN STARCH PASTE - THE EFFECT OF STEAMING OF FABA BEAN-SEEDS, Food structure, 12(2), 1993, pp. 217-224
Authors:
FALDT P
BERGENSTAHL B
CARLSSON G
Citation: P. Faldt et al., THE SURFACE COVERAGE OF FAT ON FOOD POWDERS ANALYZED BY ESCA (ELECTRON-SPECTROSCOPY FOR CHEMICAL-ANALYSIS), Food structure, 12(2), 1993, pp. 225-234
Authors:
FARRELL HM
BROWN EM
KUMOSINSKI TF
Citation: Hm. Farrell et al., 3-DIMENSIONAL MOLECULAR MODELING OF BOVINE CASEINS, Food structure, 12(2), 1993, pp. 235-250
Authors:
OBERG CJ
MCMANUS WR
MCMAHON DJ
Citation: Cj. Oberg et al., MICROSTRUCTURE OF MOZZARELLA CHEESE DURING MANUFACTURE, Food structure, 12(2), 1993, pp. 251-258
Authors:
MISTRY VV
ANDERSON DL
Citation: Vv. Mistry et Dl. Anderson, COMPOSITION AND MICROSTRUCTURE OF COMMERCIAL FULL-FAT AND LOW-FAT CHEESES, Food structure, 12(2), 1993, pp. 259-266
Authors:
ROSENBERG M
LEE SL
Citation: M. Rosenberg et Sl. Lee, MICROSTRUCTURE OF WHEY-PROTEIN ANHYDROUS MILKFAT EMULSIONS, Food structure, 12(2), 1993, pp. 267-274
Authors:
LUCASSENREYNDERS EH
WASAN DT
Citation: Eh. Lucassenreynders et Dt. Wasan, INTERFACIAL VISCOELASTICITY IN EMULSIONS AND FOAMS, Food structure, 12(1), 1993, pp. 1-12
Authors:
KIELY LJ
KINDSTEDT PS
HENDRICKS GM
LEVIS JE
YUN JJ
BARBANO DM
GOFF HD
OBERG CJ
ROSENBERG M
KALAB M
Citation: Lj. Kiely et al., AGE-RELATED-CHANGES IN THE MICROSTRUCTURE OF MOZZARELLA CHEESE, Food structure, 12(1), 1993, pp. 13-20
Authors:
ALLEYNE MC
MCMAHON DJ
YOUSSEF NN
HEKMAT S
ROSENBERG M
ARMBRUSTER BL
GOFF HD
Citation: Mc. Alleyne et al., AN APPARATUS FOR A NEW MICROCUBE ENCAPSULATION OF FLUID MILK IN PREPARATION FOR TRANSMISSION ELECTRON-MICROSCOPY, Food structure, 12(1), 1993, pp. 21-30
Authors:
ROSENBERG M
YOUNG SL
BROOKER BE
COLOMBO VE
Citation: M. Rosenberg et al., WHEY PROTEINS AS MICROENCAPSULATING AGENTS - MICROENCAPSULATION OF ANHYDROUS MILKFAT - STRUCTURE EVALUATION, Food structure, 12(1), 1993, pp. 31-41
Authors:
AGUILAR CA
ZIEGLER GR
Citation: Ca. Aguilar et Gr. Ziegler, LACTOSE CRYSTALLIZATION IN SPRAY-DRIED MILK POWDERS EXPOSED TO ISOBUTANOL, Food structure, 12(1), 1993, pp. 43-50
Authors:
LIU K
HUNG YC
PHILLIPS RD
VARIANOMARSTON E
WOLF WJ
Citation: K. Liu et al., MECHANISM OF HARD-TO-COOK DEFECT IN COWPEAS - VERIFICATION VIA MICROSTRUCTURE EXAMINATION, Food structure, 12(1), 1993, pp. 51-58
Authors:
YOUNG CT
SCHADEL WE
HEERTJE I
Citation: Ct. Young et al., A COMPARISON OF THE EFFECTS OF OVEN ROASTING AND OIL COOKING ON THE MICROSTRUCTURE OF PEANUT (ARACHIS-HYPOGAEA L CV FLORIGIANT) COTYLEDON, Food structure, 12(1), 1993, pp. 59-66
Authors:
KELEMEN G
KERESZTES A
BACSY E
FEHER M
FODOR P
PAIS I
VETO LJ
ERNST WHO
VERLOO M
Citation: G. Kelemen et al., DISTRIBUTION AND INTRACELLULAR-LOCALIZATION OF TITANIUM IN PLANTS AFTER TITANIUM TREATMENT, Food structure, 12(1), 1993, pp. 67-72
Authors:
LAROCQUE G
YANG AF
VETO LJ
Citation: G. Larocque et al., CRITICAL-POINT DRIER AS A SOURCE OF CONTAMINATION IN FOOD SAMPLES PREPARED FOR SCANNING ELECTRON-MICROSCOPY, Food structure, 12(1), 1993, pp. 73-74
Authors:
BEVERIDGE T
ESCHER FE
Citation: T. Beveridge et Fe. Escher, INTRODUCTION TO THE FOOD MICROSTRUCTURE SYMPOSIUM AT THE 8TH WORLD CONGRESS OF FOOD-SCIENCE AND TECHNOLOGY TORONTO, SEPTEMBER 29 OCTOBER 4,1991, Food structure, 12(1), 1993, pp. 75-76
Authors:
HEERTJE I
Citation: I. Heertje, MICROSTRUCTURAL STUDIES IN FAT RESEARCH, Food structure, 12(1), 1993, pp. 77-94
Authors:
KALAB M
Citation: M. Kalab, PRACTICAL ASPECTS OF ELECTRON-MICROSCOPY IN DAIRY RESEARCH, Food structure, 12(1), 1993, pp. 95-114
Authors:
BROOKER BE
Citation: Be. Brooker, THE STABILIZATION OF AIR IN FOODS CONTAINING FAT - A REVIEW, Food structure, 12(1), 1993, pp. 115-122
Authors:
YIU SH
Citation: Sh. Yiu, FOOD MICROSCOPY AND THE NUTRITIONAL QUALITY OF CEREAL FOODS, Food structure, 12(1), 1993, pp. 123-133
Authors:
AMEND T
BELITZ HD
MOSS R
RESMINI P
Citation: T. Amend et al., MICROSTRUCTURAL STUDIES OF GLUTEN AND A HYPOTHESIS ON DOUGH FORMATION, Food structure, 10(4), 1991, pp. 277-288
Authors:
HUANG S
MOSS R
RESMINI P
GALLANT DJ
Citation: S. Huang et al., LIGHT-MICROSCOPY OBSERVATIONS ON THE MECHANISM OF DOUGH DEVELOPMENT IN CHINESE STEAMED BREAD PRODUCTION, Food structure, 10(4), 1991, pp. 289-293
Authors:
SZEKELY JG
CHELACK WS
DELANEY S
MARQUARDT RR
FROHLICH AA
Citation: Jg. Szekely et al., SCANNING ELECTRON-MICROSCOPE OBSERVATIONS OF GROWTH AND OCHRATOXIN-A PRODUCTION OF ASPERGILLUS-ALUTACEUS VARIETY ALUTACEUS (FORMERLY A OCHRACEUS) ON GAMMA-IRRADIATED BARLEY, Food structure, 10(4), 1991, pp. 295-302