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Results: 1-14 |
Results: 14
HIGH-PRESSURE PROCESSING AND PRESERVATION OF FOOD
Authors: THAKUR BR NELSON PE
Citation: Br. Thakur et Pe. Nelson, HIGH-PRESSURE PROCESSING AND PRESERVATION OF FOOD, Food reviews international, 14(4), 1998, pp. 427-447
CHEMISTRY AND USES OF PECTIN - A REVIEW
Authors: THAKUR BR SINGH RK HANDA AK
Citation: Br. Thakur et al., CHEMISTRY AND USES OF PECTIN - A REVIEW, Critical reviews in food science and nutrition, 37(1), 1997, pp. 47-73
EFFECT OF PH AND SOLUBLE SOLIDS ON THE SERUM VISCOSITY AND SERUM COLOR OF TOMATO JUICE AT ELEVATED-TEMPERATURES
Authors: THAKUR BR SINGH RK NELSON PE
Citation: Br. Thakur et al., EFFECT OF PH AND SOLUBLE SOLIDS ON THE SERUM VISCOSITY AND SERUM COLOR OF TOMATO JUICE AT ELEVATED-TEMPERATURES, Journal of food quality, 20(6), 1997, pp. 495-500
INACTIVATION OF LIPOXYGENASE IN WHOLE SOY FLOUR SUSPENSION BY ULTRASONIC CAVITATION
Authors: THAKUR BR NELSON PE
Citation: Br. Thakur et Pe. Nelson, INACTIVATION OF LIPOXYGENASE IN WHOLE SOY FLOUR SUSPENSION BY ULTRASONIC CAVITATION, Die Nahrung, 41(5), 1997, pp. 299-301
QUALITY ATTRIBUTES OF PROCESSED TOMATO PRODUCTS - A REVIEW
Authors: THAKUR BR SINGH RK NELSON PE
Citation: Br. Thakur et al., QUALITY ATTRIBUTES OF PROCESSED TOMATO PRODUCTS - A REVIEW, Food reviews international, 12(3), 1996, pp. 375-401
EFFECT OF ADDED SOY PROTEIN ON THE QUALITY OF TOMATO SAUCE
Authors: THAKUR BR SINGH RK HANDA AK
Citation: Br. Thakur et al., EFFECT OF ADDED SOY PROTEIN ON THE QUALITY OF TOMATO SAUCE, Journal of food processing and preservation, 20(2), 1996, pp. 169-176
TOMATO PRODUCT QUALITY FROM TRANSGENIC FRUITS WITH REDUCED PECTIN METHYLESTERASE
Authors: THAKUR BR SINGH RK TIEMAN DM HANDA AK
Citation: Br. Thakur et al., TOMATO PRODUCT QUALITY FROM TRANSGENIC FRUITS WITH REDUCED PECTIN METHYLESTERASE, Journal of food science, 61(1), 1996, pp. 85
EFFECT OF AN ANTISENSE PECTIN METHYLESTERASE GENE ON THE CHEMISTRY OFPECTIN IN TOMATO (LYCOPERSICON-ESCULENTUM) JUICE
Authors: THAKUR BR SINGH RK HANDA AK
Citation: Br. Thakur et al., EFFECT OF AN ANTISENSE PECTIN METHYLESTERASE GENE ON THE CHEMISTRY OFPECTIN IN TOMATO (LYCOPERSICON-ESCULENTUM) JUICE, Journal of agricultural and food chemistry, 44(2), 1996, pp. 628-630
COMBINATION PROCESSES IN FOOD IRRADIATION
Authors: THAKUR BR SINGH RK
Citation: Br. Thakur et Rk. Singh, COMBINATION PROCESSES IN FOOD IRRADIATION, Trends in food science & technology, 6(1), 1995, pp. 7-11
EFFECT OF HOMOGENIZATION PRESSURE ON CONSISTENCY OF TOMATO JUICE
Authors: THAKUR BR SINGH RK HANDA AK
Citation: Br. Thakur et al., EFFECT OF HOMOGENIZATION PRESSURE ON CONSISTENCY OF TOMATO JUICE, Journal of food quality, 18(5), 1995, pp. 389-396
FOOD IRRADIATION - CHEMISTRY AND APPLICATIONS
Authors: THAKUR BR SINGH RK
Citation: Br. Thakur et Rk. Singh, FOOD IRRADIATION - CHEMISTRY AND APPLICATIONS, Food reviews international, 10(4), 1994, pp. 437-473
CHEMISTRY OF SORBATES - A BASIC PERSPECTIVE
Authors: THAKUR BR SINGH RK ARYA SS
Citation: Br. Thakur et al., CHEMISTRY OF SORBATES - A BASIC PERSPECTIVE, Food reviews international, 10(1), 1994, pp. 71-91
SORBATES IN FISH AND FISH PRODUCTS A REVIEW
Authors: THAKUR BR PATEL TR
Citation: Br. Thakur et Tr. Patel, SORBATES IN FISH AND FISH PRODUCTS A REVIEW, Food reviews international, 10(1), 1994, pp. 93-107
EFFECT OF SORBIC ACID ON IRRADIATION-INDUCED SENSORY AND CHEMICAL-CHANGES IN SWEETENED ORANGE JUICE AND MANGO PULP
Authors: THAKUR BR ARYA SS
Citation: Br. Thakur et Ss. Arya, EFFECT OF SORBIC ACID ON IRRADIATION-INDUCED SENSORY AND CHEMICAL-CHANGES IN SWEETENED ORANGE JUICE AND MANGO PULP, International journal of food science & technology, 28(4), 1993, pp. 371-376
Risultati: 1-14 |