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Results: 1-13 |
Results: 13
PROTEIN MOLECULAR-INTERACTIONS INVOLVED IN THE FORMATION OF FRANKFURTERS - EFFECT OF FAT LEVEL AND HEATING RATE
Authors: COFRADES S JIMENEZCOLMENERO F
Citation: S. Cofrades et F. Jimenezcolmenero, PROTEIN MOLECULAR-INTERACTIONS INVOLVED IN THE FORMATION OF FRANKFURTERS - EFFECT OF FAT LEVEL AND HEATING RATE, Meat science, 49(4), 1998, pp. 411-423
HIGH PRESSURE-COOKING OF CHICKEN MEAT BATTERS WITH STARCH, EGG-WHITE,AND IOTA-CARRAGEENAN
Authors: FERNANDEZ P COFRADES S SOLAS MT CARBALLO J COLMENERO FJ
Citation: P. Fernandez et al., HIGH PRESSURE-COOKING OF CHICKEN MEAT BATTERS WITH STARCH, EGG-WHITE,AND IOTA-CARRAGEENAN, Journal of food science, 63(2), 1998, pp. 267-271
EMULSIFYING AND GELATION PROPERTIES DURING FREEZING AND FROZEN STORAGE OF HAKE, PORK, AND CHICKEN ACTOMYOSINS AS AFFECTED BY ADDITION OF FORMALDEHYDE
Authors: CARECHE M COFRADES S CARBALLO J COLMENERO FJ
Citation: M. Careche et al., EMULSIFYING AND GELATION PROPERTIES DURING FREEZING AND FROZEN STORAGE OF HAKE, PORK, AND CHICKEN ACTOMYOSINS AS AFFECTED BY ADDITION OF FORMALDEHYDE, Journal of agricultural and food chemistry, 46(3), 1998, pp. 813-819
HEATING OF CHICKEN AND PORK MEAT BATTERS UNDER PRESSURE CONDITIONS - PROTEIN INTERACTIONS
Authors: JIMENEZCOLMENERO F COFRADES S CARBALLO J FERNANDEZ P FERNANDEZMARTIN F
Citation: F. Jimenezcolmenero et al., HEATING OF CHICKEN AND PORK MEAT BATTERS UNDER PRESSURE CONDITIONS - PROTEIN INTERACTIONS, Journal of agricultural and food chemistry, 46(11), 1998, pp. 4706-4711
RETAIL CHILLED DISPLAY STORAGE OF HIGH-FAT AND REDUCED-FAT SLICED BOLOGNA
Authors: COLMENERO FJ CARBALLO J FERNANDEZ P COFRADES S CORTES E
Citation: Fj. Colmenero et al., RETAIL CHILLED DISPLAY STORAGE OF HIGH-FAT AND REDUCED-FAT SLICED BOLOGNA, Journal of food protection, 60(9), 1997, pp. 1099-1104
HEATING RATE EFFECTS ON HIGH-FAT AND LOW-FAT FRANKFURTERS WITH A HIGHCONTENT OF ADDED WATER
Authors: COFRADES S CARBALLO J JIMENEZCOLMENERO F
Citation: S. Cofrades et al., HEATING RATE EFFECTS ON HIGH-FAT AND LOW-FAT FRANKFURTERS WITH A HIGHCONTENT OF ADDED WATER, Meat science, 47(1-2), 1997, pp. 105-114
THERMAL GELATION OF CHICKEN, PORK AND HAKE (MERLUCCIUS-MERLUCCIUS, L)ACTOMYOSIN
Authors: COFRADES S CARECHE M CARBALLO J COLMENERO FJ
Citation: S. Cofrades et al., THERMAL GELATION OF CHICKEN, PORK AND HAKE (MERLUCCIUS-MERLUCCIUS, L)ACTOMYOSIN, Meat science, 47(1-2), 1997, pp. 157-166
EFFECTS OF FAT LEVEL, OAT FIBER AND CARRAGEENAN ON FRANKFURTERS FORMULATED WITH 5, 12 AND 30-PERCENT FAT
Authors: HUGHES E COFRADES S TROY DJ
Citation: E. Hughes et al., EFFECTS OF FAT LEVEL, OAT FIBER AND CARRAGEENAN ON FRANKFURTERS FORMULATED WITH 5, 12 AND 30-PERCENT FAT, Meat science, 45(3), 1997, pp. 273-281
FREEZING AND FROZEN STORAGE OF ACTOMYOSIN FROM DIFFERENT SPECIES
Authors: COFRADES S CARECHE M CARBALLO J COLMENERO FJ
Citation: S. Cofrades et al., FREEZING AND FROZEN STORAGE OF ACTOMYOSIN FROM DIFFERENT SPECIES, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 203(4), 1996, pp. 316-319
EMULSIFYING PROPERTIES OF ACTOMYOSIN FROM SEVERAL SPECIES
Authors: COFRADES S CARBALLO J CARECHE M COLMENERO FJ
Citation: S. Cofrades et al., EMULSIFYING PROPERTIES OF ACTOMYOSIN FROM SEVERAL SPECIES, Lebensmittel-Wissenschaft + Technologie, 29(4), 1996, pp. 379-383
INFLUENCE OF THERMAL-TREATMENT ON GELATION OF ACTOMYOSIN FROM DIFFERENT MYOSYSTEMS
Authors: JIMENEZCOLMENERO F CARECHE J CARBALLO J COFRADES S
Citation: F. Jimenezcolmenero et al., INFLUENCE OF THERMAL-TREATMENT ON GELATION OF ACTOMYOSIN FROM DIFFERENT MYOSYSTEMS, Journal of food science, 59(1), 1994, pp. 211
PROTEIN-CONCENTRATION, PH AND IONIC-STRENGTH AFFECT APPARENT VISCOSITY OF ACTOMYOSIN
Authors: COFRADES S CARECHE M CARBALLO J COLMENERO FJ
Citation: S. Cofrades et al., PROTEIN-CONCENTRATION, PH AND IONIC-STRENGTH AFFECT APPARENT VISCOSITY OF ACTOMYOSIN, Journal of food science, 58(6), 1993, pp. 1269-1272
INGREDIENT INTERACTION EFFECTS ON PROTEIN FUNCTIONALITY - MIXTURE DESIGN APPROACH
Authors: ARTEAGA GE LICHAN E NAKAI S COFRADES S JIMENEZCOLMENERO F
Citation: Ge. Arteaga et al., INGREDIENT INTERACTION EFFECTS ON PROTEIN FUNCTIONALITY - MIXTURE DESIGN APPROACH, Journal of food science, 58(3), 1993, pp. 656-662
Risultati: 1-13 |