Innovative Food Science and Emerging Technologies
Die Inhaltsverzeichnisse werden automatisch erzeugt und basieren auf den im Index des TIB-Portals verfügbaren Einzelnachweisen der enthaltenen Beiträge. Die Anzeige der Inhaltsverzeichnisse kann daher unvollständig oder lückenhaft sein.
Inhaltsverzeichnis
- 257
-
Low-frequency dielectric changes in cellular food material from ohmic heating: Effect of end point temperatureKulshrestha, Suzanne A. / Sastry, Sudhir K. et al. | 2006
- 263
-
Identification of cohesive and adhesive effects in the cleaning of food fouling depositsLiu, W. / Fryer, P.J. / Zhang, Z. et al. | 2006
- 270
-
Studies of ovalbumin gelation in the presence of carrageenans and after manothermosonication treatmentsSánchez-Gimeno, A. Cristina / Vercet, Antonio / López-Buesa, Pascual et al. | 2006
- 275
-
Evaluation of different methods for the production of juice concentrates and fruit powders from cactus pearMoßhammer, Markus R. / Stintzing, Florian C. / Carle, Reinhold et al. | 2006
- 288
-
Ultrasonic cutting of foods: Effects of excitation magnitude and cutting velocity on the reduction of cutting workZahn, Susann / Schneider, Yvonne / Rohm, Harald et al. | 2006
- 294
-
Indigenous microorganisms from iceberg lettuce with adherence and antagonistic potential for use as protective cultureWei, Hua / Wolf, Gudrun / Hammes, Walter Peter et al. | 2006
- 302
-
Application of Kubelka–Munk analysis to the study of translucency in fresh-cut tomatoLana, M.M. / Hogenkamp, M. / Koehorst, R.B.M. et al. | 2006
- 309
-
Dietary fiber from coconut flour: A functional foodTrinidad, Trinidad P. / Mallillin, Aida C. / Valdez, Divinagracia H. et al. | 2004
- CO2
-
Editorial Board| 2006