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Results: 1-18 |
Results: 18
CONTRASTING EFFECTS OF HIGH-PRESSURE-ASSISTED FREEZING AND CONVENTIONAL AIR-FREEZING ON EGGPLANT TISSUE MICROSTRUCTURE
Authors: OTERO L SOLAS MT SANZ PD DEELVIRA C CARRASCO JA
Citation: L. Otero et al., CONTRASTING EFFECTS OF HIGH-PRESSURE-ASSISTED FREEZING AND CONVENTIONAL AIR-FREEZING ON EGGPLANT TISSUE MICROSTRUCTURE, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 206(5), 1998, pp. 338-342
MORPHOLOGY OF STARCH IN SURIMI GELS
Authors: COUSO I ALVAREZ C SOLAS MT BARBA C TEJADA M
Citation: I. Couso et al., MORPHOLOGY OF STARCH IN SURIMI GELS, ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 206(1), 1998, pp. 38-43
QUATERNARY STRUCTURE OF CATALASE USING A BIOSKIN-IMMOBILIZED ENZYME
Authors: LEGAZ ME SOLAS MT XAVIER L VICENTE C
Citation: Me. Legaz et al., QUATERNARY STRUCTURE OF CATALASE USING A BIOSKIN-IMMOBILIZED ENZYME, Biotechnology techniques, 12(6), 1998, pp. 481-484
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
THERMALLY-INDUCED AGGREGATION OF GIANT-SQUID (DOSIDICUS-GIGAS) MANTLEPROTEINS - PHYSICOCHEMICAL CONTRIBUTION OF ADDED INGREDIENTS
Authors: GOMEZGUILLEN MC MONTERO P SOLAS MT BORDERIAS AJ
Citation: Mc. Gomezguillen et al., THERMALLY-INDUCED AGGREGATION OF GIANT-SQUID (DOSIDICUS-GIGAS) MANTLEPROTEINS - PHYSICOCHEMICAL CONTRIBUTION OF ADDED INGREDIENTS, Journal of agricultural and food chemistry, 46(9), 1998, pp. 3440-3446
CHARACTERISTICS OF LOW-FAT AND HIGH-FAT BEEF PATTIES - EFFECT OF HIGHHYDROSTATIC-PRESSURE
Authors: CARBALLO J FERNANDEZ P CARRASCOSA AV SOLAS MT COLMENERO FJ
Citation: J. Carballo et al., CHARACTERISTICS OF LOW-FAT AND HIGH-FAT BEEF PATTIES - EFFECT OF HIGHHYDROSTATIC-PRESSURE, Journal of food protection, 60(1), 1997, pp. 48-53
HIGH-PRESSURE-INDUCED CHANGES IN THE CHARACTERISTICS OF LOW-FAT AND HIGH-FAT SAUSAGES
Authors: COLMENERO FJ CARBALLO J FERNANDEZ P BARRETO G SOLAS MT
Citation: Fj. Colmenero et al., HIGH-PRESSURE-INDUCED CHANGES IN THE CHARACTERISTICS OF LOW-FAT AND HIGH-FAT SAUSAGES, Journal of the Science of Food and Agriculture, 75(1), 1997, pp. 61-66
TEXTURAL AND MICROSTRUCTURAL CHANGES IN FROZEN STORED SARDINE MINCE GELS
Authors: MONTERO P DECASTRO MAM SOLAS MT GOMEZGUILLEN MC
Citation: P. Montero et al., TEXTURAL AND MICROSTRUCTURAL CHANGES IN FROZEN STORED SARDINE MINCE GELS, Journal of food science, 62(4), 1997, pp. 838-842
ULTRASTRUCTURAL-STUDY OF THE PACINIAN CORPUSCLES IN THE NEWBORN AND ADULT DOG FOREFOOT
Authors: RICO B SOLAS MT CLEMENT J SUAREZ I FERNANDEZ B
Citation: B. Rico et al., ULTRASTRUCTURAL-STUDY OF THE PACINIAN CORPUSCLES IN THE NEWBORN AND ADULT DOG FOREFOOT, European journal of morphology, 34(4), 1996, pp. 311-320
CHARACTERISTICS OF HIGH-FAT AND LOW-FAT BOLOGNA SAUSAGES AS AFFECTED BY FINAL INTERNAL COOKING TEMPERATURE AND CHILLING STORAGE
Authors: CARBALLO J FERNANDEZ P BARRETO G SOLAS MT COLMENERO FJ
Citation: J. Carballo et al., CHARACTERISTICS OF HIGH-FAT AND LOW-FAT BOLOGNA SAUSAGES AS AFFECTED BY FINAL INTERNAL COOKING TEMPERATURE AND CHILLING STORAGE, Journal of the Science of Food and Agriculture, 72(1), 1996, pp. 40-48
MORPHOLOGY AND TEXTURE OF BOLOGNA SAUSAGE AS RELATED TO CONTENT OF FAT, STARCH AND EGG-WHITE
Authors: CARBALLO J FERNANDEZ P BARRETO G SOLAS MT COLMENERO FJ
Citation: J. Carballo et al., MORPHOLOGY AND TEXTURE OF BOLOGNA SAUSAGE AS RELATED TO CONTENT OF FAT, STARCH AND EGG-WHITE, Journal of food science, 61(3), 1996, pp. 652-655
PROTEIN EXTRACTS AND AGGREGATES FORMING IN MINCED COD (GADUS-MORHUA) DURING FROZEN STORAGE
Authors: TEJADA M CARECHE M TORREJON P DELMAZO ML SOLAS MT GARCIA ML BARBA C
Citation: M. Tejada et al., PROTEIN EXTRACTS AND AGGREGATES FORMING IN MINCED COD (GADUS-MORHUA) DURING FROZEN STORAGE, Journal of agricultural and food chemistry, 44(10), 1996, pp. 3308-3314
PRODUCTION OF RIBITOL BY ALGINATE-IMMOBILIZED CELLS OF THE LICHEN CLADONIA-VERTICILLARIS
Authors: PEREIRA EC MOLINA MDC PEDROSA MM SOLAS MT VICENTE C LEGAZ ME
Citation: Ec. Pereira et al., PRODUCTION OF RIBITOL BY ALGINATE-IMMOBILIZED CELLS OF THE LICHEN CLADONIA-VERTICILLARIS, Anales de quimica, 91(3-4), 1995, pp. 253-259
THE EFFECT OF USE OF FREEZE-THAWED PORK ON THE PROPERTIES OF BOLOGNA SAUSAGES WITH 2 FAT LEVELS
Authors: COLMENERO FJ CARBALLO J SOLAS MT
Citation: Fj. Colmenero et al., THE EFFECT OF USE OF FREEZE-THAWED PORK ON THE PROPERTIES OF BOLOGNA SAUSAGES WITH 2 FAT LEVELS, International journal of food science & technology, 30(3), 1995, pp. 335-345
INCORPORATION OF SARDINE SURIMI IN BOLOGNA SAUSAGE CONTAINING DIFFERENT FAT LEVELS
Authors: CAVESTANY M COLMENERO FJ SOLAS MT CARBALLO J
Citation: M. Cavestany et al., INCORPORATION OF SARDINE SURIMI IN BOLOGNA SAUSAGE CONTAINING DIFFERENT FAT LEVELS, Meat science, 38(1), 1994, pp. 27-37
IMMOBILIZATION OF PHYCOBIONTS CELLS ON BIOSKIN, A NATURAL PRODUCT OF MICROBIAL ORIGIN
Authors: MOLINA MD SEGOVIA M SOLAS MT VICENTE C
Citation: Md. Molina et al., IMMOBILIZATION OF PHYCOBIONTS CELLS ON BIOSKIN, A NATURAL PRODUCT OF MICROBIAL ORIGIN, Journal of biotechnology, 37(3), 1994, pp. 209-215
IONIC ADSORPTION OF CATALASE ON BIOSKIN - KINETIC AND ULTRASTRUCTURALSTUDIES
Authors: SOLAS MT VICENTE C XAVIER L LEGAZ ME
Citation: Mt. Solas et al., IONIC ADSORPTION OF CATALASE ON BIOSKIN - KINETIC AND ULTRASTRUCTURALSTUDIES, Journal of biotechnology, 33(1), 1994, pp. 63-70
EFFECTS OF DIFFERENT LEVELS OF FAT ON RHEOLOGICAL CHANGES AND MICROSTRUCTURE OF MEAT BATTERS DURING HEAT PROCESSING
Authors: CARBALLO J SOLAS MT COLMENERO FJ
Citation: J. Carballo et al., EFFECTS OF DIFFERENT LEVELS OF FAT ON RHEOLOGICAL CHANGES AND MICROSTRUCTURE OF MEAT BATTERS DURING HEAT PROCESSING, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 197(2), 1993, pp. 109-113
Risultati: 1-18 |