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Results: 1-11 |
Results: 11
VISCOELASTIC CHARACTERIZATION OF SOLID FOODS FROM CREEP COMPLIANCE DATA - APPLICATION TO POTATO TISSUES
Authors: ALVAREZ MD CANET W CUESTA F LAMUA M
Citation: Md. Alvarez et al., VISCOELASTIC CHARACTERIZATION OF SOLID FOODS FROM CREEP COMPLIANCE DATA - APPLICATION TO POTATO TISSUES, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 207(5), 1998, pp. 356-362
RHEOLOGICAL CHARACTERIZATION OF FRESH AND COOKED POTATO TISSUES (CV MONALISA)
Authors: ALVAREZ MD CANET W
Citation: Md. Alvarez et W. Canet, RHEOLOGICAL CHARACTERIZATION OF FRESH AND COOKED POTATO TISSUES (CV MONALISA), ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 207(1), 1998, pp. 55-65
EFFECT OF TEMPERATURE-FLUCTUATIONS DURING FROZEN STORAGE ON THE QUALITY OF POTATO TISSUE (CV MONALISA)
Authors: ALVAREZ MD CANET W
Citation: Md. Alvarez et W. Canet, EFFECT OF TEMPERATURE-FLUCTUATIONS DURING FROZEN STORAGE ON THE QUALITY OF POTATO TISSUE (CV MONALISA), ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 206(1), 1998, pp. 52-57
EFFECT OF PRECOOLING AND FREEZING RATE ON MECHANICAL STRENGTH OF POTATO TISSUES (CV MONALISA) AT FREEZING TEMPERATURES
Authors: ALVAREZ MD CANET W
Citation: Md. Alvarez et W. Canet, EFFECT OF PRECOOLING AND FREEZING RATE ON MECHANICAL STRENGTH OF POTATO TISSUES (CV MONALISA) AT FREEZING TEMPERATURES, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 205(4), 1997, pp. 282-289
EFFECT OF FREEZING RATE AND PROGRAMMED FREEZING ON RHEOLOGICAL PARAMETERS AND TISSUE STRUCTURE OF POTATO (CV MONALISA)
Authors: ALVAREZ MD CANET W TORTOSA ME
Citation: Md. Alvarez et al., EFFECT OF FREEZING RATE AND PROGRAMMED FREEZING ON RHEOLOGICAL PARAMETERS AND TISSUE STRUCTURE OF POTATO (CV MONALISA), ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 204(5), 1997, pp. 356-364
PURIFICATION AND CHARACTERIZATION OF 2 PECTINMETHYLESTERASE FROM PERSIMMON (DIOSPYROS-KAKI)
Authors: ALONSO J HOWELL NL CANET W
Citation: J. Alonso et al., PURIFICATION AND CHARACTERIZATION OF 2 PECTINMETHYLESTERASE FROM PERSIMMON (DIOSPYROS-KAKI), Journal of the Science of Food and Agriculture, 75(3), 1997, pp. 352-358
THERMAL AND CALCIUM PRETREATMENT AFFECTS TEXTURE, PECTINESTERASE AND PECTIC SUBSTANCES OF FROZEN SWEET CHERRIES
Authors: ALONSO J CANET W RODRIGUEZ T
Citation: J. Alonso et al., THERMAL AND CALCIUM PRETREATMENT AFFECTS TEXTURE, PECTINESTERASE AND PECTIC SUBSTANCES OF FROZEN SWEET CHERRIES, Journal of food science, 62(3), 1997, pp. 511-515
PURIFICATION AND CHARACTERIZATION OF 4 PECTINESTERASES FROM SWEET CHERRY (PRUNUS-AVIUM L)
Authors: ALONSO J RODRIGUEZ MT CANET W
Citation: J. Alonso et al., PURIFICATION AND CHARACTERIZATION OF 4 PECTINESTERASES FROM SWEET CHERRY (PRUNUS-AVIUM L), Journal of agricultural and food chemistry, 44(11), 1996, pp. 3416-3422
DETECTION OF PECTINESTERASE IN POLYACRYLAMIDE GELS
Authors: ALONSO J RODRIGUEZ MT CANET W
Citation: J. Alonso et al., DETECTION OF PECTINESTERASE IN POLYACRYLAMIDE GELS, Electrophoresis, 16(1), 1995, pp. 39-42
EFFECT OF CALCIUM PRETREATMENTS ON THE TEXTURE OF FROZEN CHERRIES - ROLE OF PECTINESTERASE IN THE CHANGES IN THE PECTIC MATERIALS
Authors: ALONSO J RODRIGUEZ T CANET W
Citation: J. Alonso et al., EFFECT OF CALCIUM PRETREATMENTS ON THE TEXTURE OF FROZEN CHERRIES - ROLE OF PECTINESTERASE IN THE CHANGES IN THE PECTIC MATERIALS, Journal of agricultural and food chemistry, 43(4), 1995, pp. 1011-1016
MECHANICAL ASSESSMENT OF TEXTURE OF SWEET CHERRIES - EFFECTS OF FREEZING
Authors: ALONSO J CANET W RODRIGUEZ MT
Citation: J. Alonso et al., MECHANICAL ASSESSMENT OF TEXTURE OF SWEET CHERRIES - EFFECTS OF FREEZING, Journal of the Science of Food and Agriculture, 66(1), 1994, pp. 1-7
Risultati: 1-11 |