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Results: 1-12 |
Results: 12
SIZE AND LOCATION OF ICE CRYSTALS IN PORK FROZEN BY HIGH-PRESSURE-ASSISTED FREEZING AS COMPARED TO CLASSICAL METHODS
Authors: MARTINO MN OTERO L SANZ PD ZARITZKY NE
Citation: Mn. Martino et al., SIZE AND LOCATION OF ICE CRYSTALS IN PORK FROZEN BY HIGH-PRESSURE-ASSISTED FREEZING AS COMPARED TO CLASSICAL METHODS, Meat science, 50(3), 1998, pp. 303-313
STARCH-BASED COATINGS - EFFECT ON REFRIGERATED STRAWBERRY (FRAGARIA-ANANASSA) QUALITY
Authors: GARCIA MA MARTINO MN ZARITZKY NE
Citation: Ma. Garcia et al., STARCH-BASED COATINGS - EFFECT ON REFRIGERATED STRAWBERRY (FRAGARIA-ANANASSA) QUALITY, Journal of the Science of Food and Agriculture, 76(3), 1998, pp. 411-420
PLASTICIZED STARCH-BASED COATINGS TO IMPROVE STRAWBERRY (FRAGARIA X ANANASSA) QUALITY AND STABILITY
Authors: GARCIA MA MARTINO MN ZARITZKY NE
Citation: Ma. Garcia et al., PLASTICIZED STARCH-BASED COATINGS TO IMPROVE STRAWBERRY (FRAGARIA X ANANASSA) QUALITY AND STABILITY, Journal of agricultural and food chemistry, 46(9), 1998, pp. 3758-3767
VISCOELASTIC PROPERTIES OF FROZEN STARCH-TRIGLYCERIDES SYSTEMS
Authors: NAVARRO AS MARTINO MN ZARITZKY NE
Citation: As. Navarro et al., VISCOELASTIC PROPERTIES OF FROZEN STARCH-TRIGLYCERIDES SYSTEMS, Journal of food engineering, 34(4), 1997, pp. 411-427
CORRELATION BETWEEN TRANSIENT ROTATIONAL VISCOMETRY AND A DYNAMIC OSCILLATORY TEST FOR VISCOELASTIC STARCH-BASED SYSTEMS
Authors: NAVARRO AS MARTINO MN ZARITZKY NE
Citation: As. Navarro et al., CORRELATION BETWEEN TRANSIENT ROTATIONAL VISCOMETRY AND A DYNAMIC OSCILLATORY TEST FOR VISCOELASTIC STARCH-BASED SYSTEMS, Journal of texture studies, 28(4), 1997, pp. 365-385
EFFECT OF HYDROCOLLOIDS ON STARCH THERMAL TRANSITIONS, AS MEASURED BYDSC
Authors: FERRERO C MARTINO MN ZARITZKY NE
Citation: C. Ferrero et al., EFFECT OF HYDROCOLLOIDS ON STARCH THERMAL TRANSITIONS, AS MEASURED BYDSC, Journal of thermal analysis, 47(5), 1996, pp. 1247-1266
MODELING OF RHEOLOGICAL BEHAVIOR IN STARCH-LIPID SYSTEMS
Authors: NAVARRO AS MARTINO MN ZARITZKY NE
Citation: As. Navarro et al., MODELING OF RHEOLOGICAL BEHAVIOR IN STARCH-LIPID SYSTEMS, Lebensmittel-Wissenschaft + Technologie, 29(7), 1996, pp. 632-639
EFFECT OF FREEZING RATE ON THE RHEOLOGICAL BEHAVIOR OF SYSTEMS BASED ON STARCH AND LIPID PHASE
Authors: NAVARRO AS MARTINO MN ZARITZKY NE
Citation: As. Navarro et al., EFFECT OF FREEZING RATE ON THE RHEOLOGICAL BEHAVIOR OF SYSTEMS BASED ON STARCH AND LIPID PHASE, Journal of food engineering, 26(4), 1995, pp. 481-495
COMPARISON OF AMYLOSE ENRICHMENT PROCEDURES FOR FOOD APPLICATIONS
Authors: GARCIA MA MARTINO MN ZARITZKY NE
Citation: Ma. Garcia et al., COMPARISON OF AMYLOSE ENRICHMENT PROCEDURES FOR FOOD APPLICATIONS, Cereal chemistry, 72(6), 1995, pp. 552-558
CORN STARCH XANTHAN GUM INTERACTION AND ITS EFFECT ON THE STABILITY DURING STORAGE OF FROZEN GELATINIZED SUSPENSIONS
Authors: FERRERO C MARTINO MN ZARITZKY NE
Citation: C. Ferrero et al., CORN STARCH XANTHAN GUM INTERACTION AND ITS EFFECT ON THE STABILITY DURING STORAGE OF FROZEN GELATINIZED SUSPENSIONS, Starke, 46(8), 1994, pp. 300-308
EFFECT OF FREEZING RATE AND XANTHAN GUM ON THE PROPERTIES OF CORN STARCH AND WHEAT-FLOUR PASTES
Authors: FERRERO C MARTINO MN ZARITZKY NE
Citation: C. Ferrero et al., EFFECT OF FREEZING RATE AND XANTHAN GUM ON THE PROPERTIES OF CORN STARCH AND WHEAT-FLOUR PASTES, International journal of food science & technology, 28(5), 1993, pp. 481-498
STABILITY OF FROZEN STARCH PASTES - EFFECT OF FREEZING, STORAGE AND XANTHAN GUM ADDITION
Authors: FERRERO C MARTINO MN ZARITZKY NE
Citation: C. Ferrero et al., STABILITY OF FROZEN STARCH PASTES - EFFECT OF FREEZING, STORAGE AND XANTHAN GUM ADDITION, Journal of food processing and preservation, 17(3), 1993, pp. 191-211
Risultati: 1-12 |