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Results: 1-12 |
Results: 12
EFFECT OF ROASTING TIME AND TEMPERATURE ON VOLATILE COMPONENT PROFILES DURING NIB ROASTING OF COCOA BEANS (THEOBROMA-CACAO)
Authors: JINAP S ROSLI WIW RUSSLY AR NORDIN LM
Citation: S. Jinap et al., EFFECT OF ROASTING TIME AND TEMPERATURE ON VOLATILE COMPONENT PROFILES DURING NIB ROASTING OF COCOA BEANS (THEOBROMA-CACAO), Journal of the Science of Food and Agriculture, 77(4), 1998, pp. 441-448
EFFECTS OF TYPE OF PACKAGING MATERIALS ON PHYSICOCHEMICAL, MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF DURIAN FRUIT LEATHER DURING STORAGE
Authors: IRWANDI J MAN YBC YUSOF S JINAP S SUGISAWA H
Citation: J. Irwandi et al., EFFECTS OF TYPE OF PACKAGING MATERIALS ON PHYSICOCHEMICAL, MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF DURIAN FRUIT LEATHER DURING STORAGE, Journal of the Science of Food and Agriculture, 76(3), 1998, pp. 427-434
PROTEOLYTIC ACTIVITY (ASPARTIC ENDOPROTEINASE AND CARBOXYPEPTIDASE) OF COCOA BEAN DURING FERMENTATION
Authors: AMIN I JINAP S JAMILAH B
Citation: I. Amin et al., PROTEOLYTIC ACTIVITY (ASPARTIC ENDOPROTEINASE AND CARBOXYPEPTIDASE) OF COCOA BEAN DURING FERMENTATION, Journal of the Science of Food and Agriculture, 76(1), 1998, pp. 123-128
VICILIN-CLASS GLOBULINS AND THEIR DEGRADATION DURING COCOA FERMENTATION
Authors: AMIN I JINAP S JAMILAH B
Citation: I. Amin et al., VICILIN-CLASS GLOBULINS AND THEIR DEGRADATION DURING COCOA FERMENTATION, Food chemistry, 59(1), 1997, pp. 1-5
FLAVOR EVALUATION OF CHOCOLATE FORMULATED FROM COCOA BEANS FROM DIFFERENT COUNTRIES
Authors: JINAP S DIMICK PS HOLLENDER R
Citation: S. Jinap et al., FLAVOR EVALUATION OF CHOCOLATE FORMULATED FROM COCOA BEANS FROM DIFFERENT COUNTRIES, Food control, 6(2), 1995, pp. 105-110
STABILITY STUDIES OF PAPAYA PECTINESTERASE
Authors: FAYYAZ A ASBI BA GHAZALI HM MAN YBC JINAP S
Citation: A. Fayyaz et al., STABILITY STUDIES OF PAPAYA PECTINESTERASE, Food chemistry, 53(4), 1995, pp. 391-396
KINETICS OF PAPAYA PECTINESTERASE
Authors: FAYYAZ A ASBI BA GHAZALI HM MAN YBC JINAP S
Citation: A. Fayyaz et al., KINETICS OF PAPAYA PECTINESTERASE, Food chemistry, 53(2), 1995, pp. 129-135
INFLUENCE OF ORGANIC-ACIDS ON FLAVOR PERCEPTION OF MALAYSIAN AND GHANAIAN COCOA-BEANS
Authors: JINAP S ZESLINDA A
Citation: S. Jinap et A. Zeslinda, INFLUENCE OF ORGANIC-ACIDS ON FLAVOR PERCEPTION OF MALAYSIAN AND GHANAIAN COCOA-BEANS, Journal of Food Science and Technology, 32(2), 1995, pp. 153-155
PURIFICATION AND MOLECULAR-PROPERTIES OF PAPAYA PECTINESTERASE
Authors: FAYYAZ A ASBI BA GHAZALI HM MAN YBC JINAP S
Citation: A. Fayyaz et al., PURIFICATION AND MOLECULAR-PROPERTIES OF PAPAYA PECTINESTERASE, Food chemistry, 49(4), 1994, pp. 373-378
EFFECT OF DRYING ON ACIDITY AND VOLATILE FATTY-ACIDS CONTENT OF COCOABEANS
Authors: JINAP S THIEN J YAP TN
Citation: S. Jinap et al., EFFECT OF DRYING ON ACIDITY AND VOLATILE FATTY-ACIDS CONTENT OF COCOABEANS, Journal of the Science of Food and Agriculture, 65(1), 1994, pp. 67-75
A NEW METHOD FOR ISOLATION OF PROTEASES FROM COCOA BEANS BY AMMONIUM-SULFATE PRECIPITATION
Authors: SEOW TK JINAP S LEE KH LEE PM
Citation: Tk. Seow et al., A NEW METHOD FOR ISOLATION OF PROTEASES FROM COCOA BEANS BY AMMONIUM-SULFATE PRECIPITATION, Journal of Food Science and Technology, 31(6), 1994, pp. 511-513
PECTINESTERASE EXTRACTION FROM PAPAYA
Authors: FAYYAZ A ASBI BA GHAZALI HM MAN YBC JINAP S
Citation: A. Fayyaz et al., PECTINESTERASE EXTRACTION FROM PAPAYA, Food chemistry, 47(2), 1993, pp. 183-185
Risultati: 1-12 |