Physical Properties of Gelatin Films Plasticized by Blends of Glycerol and Sorbitol (Englisch)
- Neue Suche nach: Thomazine, M.
- Neue Suche nach: Carvalho, R. A.
- Neue Suche nach: Sobral, P. J. A.
- Neue Suche nach: Thomazine, M.
- Neue Suche nach: Carvalho, R. A.
- Neue Suche nach: Sobral, P. J. A.
In:
JOURNAL OF FOOD SCIENCE -CHICAGO-
;
70
, 3
;
E172-E176
;
2005
-
ISSN:
- Aufsatz (Zeitschrift) / Print
-
Titel:Physical Properties of Gelatin Films Plasticized by Blends of Glycerol and Sorbitol
-
Beteiligte:
-
Erschienen in:JOURNAL OF FOOD SCIENCE -CHICAGO- ; 70, 3 ; E172-E176
-
Verlag:
- Neue Suche nach: INSTITUTE OF FOOD TECHNOLOGISTS
-
Erscheinungsdatum:01.01.2005
-
Format / Umfang:E172-E176
-
ISSN:
-
Medientyp:Aufsatz (Zeitschrift)
-
Format:Print
-
Sprache:Englisch
- Neue Suche nach: 664
- Weitere Informationen zu Dewey Decimal Classification
-
Klassifikation:
DDC: 664 -
Datenquelle:
© Metadata Copyright the British Library Board and other contributors. All rights reserved.
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Thermal Kinetic Parameters of Thiamin in Wheat Flour at Temperatures Higher than 100 ^oCSuparno, M. / Dolan, K. D. / Ng, P. K. W. et al. | 2005
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Reduction of Levels of Volatile Components Associated with the “Beany” Flavor in Soymilk by Lactobacilli and StreptococciBlagden, Trenna D. / Gilliland, Stanley E. et al. | 2005
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-
C Food Chemistry and Toxicology - Dough and Hearth Bread Characteristics Influenced by Protein Composition, Protein Content, DATEM, and Their InteractionsAamodt, Anette et al. | 2005
-
E Food Engineering and Physical Properties - Physical Properties of Gelatin Films Plasticized by Blends of Glycerol and SorbitolThomazine, Maira et al. | 2005
-
E Food Engineering and Physical Properties - Effect of Sucrose Addition and Heat Treatment on Egg Albumen Protein GelationChrist, Divair et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Effect of Combining Proteolysis and Lactic Acid Bacterial Fermentation on the Characteristics of Minced MackerelYin, Li-Jung et al. | 2005
-
C Food Chemistry and Toxicology - Influence of pH-Induced Unfolding and Refolding of Egg Albumen on Its Foaming PropertiesLiang, Yong et al. | 2005
-
E Food Engineering and Physical Properties - Spray Drying of High-sucrose Dairy Emulsions: Feasibility and Physicochemical PropertiesVega, Cesar et al. | 2005
-
M Food Microbiology and Safety - Reduction of Levels of Volatile Components Associated with the "Beany" Flavor in Soymilk by Lactobacilli and StreptococciBlagden, Trenna D. et al. | 2005
-
S Sensory and Nutritive Qualities of Food - A Study of Cider Distillates Using Sensory and Chromatographic Data and Chemometric AnalysisLobo, A.Picinelli et al. | 2005
-
Industrial Application Briefs| 2005
-
E Food Engineering and Physical Properties - Adhesion of Dry Seasoning Particles onto Tortilla ChipEnggalhardjo, Merysia et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Sensory Evaluation of Fresh Strawberries (Fragaria ananassa) Coated with Chitosan-based Edible CoatingsHan, Chunran et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Chemopreventive Potential of Wild Lowbush Blueberry Fruits in Multiple Stages of CarcinogenesisKraft, Tristan F.Burns et al. | 2005
-
C Food Chemistry and Toxicology - Anthocyanin Pigment Composition of BlackberriesFan-Chiang, Ho-Ju et al. | 2005
-
M Food Microbiology and Safety - Effects of Hot Rehydration in the Presence of Hydrogen Peroxide on Microbial Quality, Texture, Color, and Antioxidant Activity of Cold-stored Intermediate-moisture Sun-dried FigsDemirbüker, Dilek et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Mortadella Sausage Formulations with Partial and Total Replacement of Beef and Pork Backfat with Mechanically Separated Meat from Spent Layer HensTrindade, Marco A. et al. | 2005
-
Subject Index| 2005
-
E Food Engineering and Physical Properties - Flow Behavior of Milk Chocolate Melt and the Application to Coating FlowWichchukit, Sukanya et al. | 2005
-
E Food Engineering and Physical Properties - Physical Properties, Sensory Attributes, and Consumer Preference of Pear Fruit LeatherHuang, Xuguang et al. | 2005
-
JFS Masthead| 2005
-
Letters to the Editor| 2005
-
E Food Engineering and Physical Properties - A Novel Noninvasive Ultrasonic Method to Assess Avocado RipeningGaete-Garretón, Luis et al. | 2005
-
E Food Engineering and Physical Properties - Thermal Kinetic Parameters of Thiamin in Wheat Flour at Temperatures Higher than 100 (degree)CSuparno, Maria et al. | 2005
-
E Food Engineering and Physical Properties - Structural Characterization of Amaranth Protein GelsAvanza, Maria V. et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Bioavailability of Elemental Iron Powders in Bread Assessed with an In vitro Digestion-Caco-2 Cell Culture ModelYeung, Chi Kong et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Cultivar Effects on Quality of Fresh Cut Apple Slices from 1-Methylcyclopropene (1-MCP)-Treated Apple FruitCalderon-Lopez, Beatriz et al. | 2005
-
R Concise Reviews-Hypotheses in Food Science - Protein Stabilization of Emulsions and FoamsDamodaran, Srinivasan et al. | 2005
-
M Food Microbiology and Safety - Incorporation and Survival of Probiotic Bacteria in Whey Cheese MatricesMadureira, Ana R. et al. | 2005
-
S Sensory and Nutritive Qualities of Food - In Vitro and In Vivo Digestibility of Recrystallized Amylose and Its Application for Low Glycemic FoodsMorita, Tatsuya et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Variation of Fructooligosaccharides and their Metabolizing Enzymes in Onion Bulb (Allium cepa L. cv. Tenshin) During Long-term StorageBenkeblia, Noureddine et al. | 2005
-
C Food Chemistry and Toxicology - Identification of Ellagic Acid in Blackberry Juice SedimentSiriwoharn, Thanyaporn et al. | 2005
-
E Food Engineering and Physical Properties - Effects of Mica, Carnauba Wax, Glycerol, and Sodium Caseinate Concentrations on Water Vapor Barrier and Mechanical Properties of Coated PaperKhwaldia, Khaoula et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Comparative Study on Flavor Preference between Japanese and Chinese for Dried Bonito Stock and Chicken BouillonKohno, Kazuyo et al. | 2005
-
Page Charge Notice| 2005
-
C Food Chemistry and Toxicology - Use of Hydration, Germination, and a-Galactosidase Treatments to Reduce Oligosaccharides in Dry BeansMatella, N.J. et al. | 2005
-
C Food Chemistry and Toxicology - Radical Scavenging Capacity and Antioxidant Activity of the E Vitamer Fraction in Rice BranKim, Joo-Shin et al. | 2005
-
C Food Chemistry and Toxicology - Stabilization and Partial Purification of a Protease from Ginger Rhizome (Zingiber offinale Roscoe)Adulyatham, Pitaya et al. | 2005
-
E Food Engineering and Physical Properties - Frozen State Transitions of Sucrose-Protein-Cornstarch MixturesSingh, Kawal Jit et al. | 2005
-
E Food Engineering and Physical Properties - Plasticizing Effects of Beeswax and Carnauba Wax on Tensile and Water Vapor Permeability Properties of Whey Protein FilmsTalens, Pau et al. | 2005
-
M Food Microbiology and Safety - Improvement of the Functionality of Minced Mackerel by Hydrolysis and Subsequent Lactic Acid Bacterial FermentationYin, Li-Jung et al. | 2005
-
Author Index| 2005
-
M Food Microbiology and Safety - A Functional Chitosan-Enriched Fish Sausage Treated by High PressureLópez-Caballero, M.E. et al. | 2005
-
M Food Microbiology and Safety - Effect of Sequential Treatment of Warm Water Dip and Low-dose Gamma Irradiation on the Quality of Fresh-cut Green OnionsKim, Hyun Jung et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Effect of Lactic Acid Fermentation on Enrichment of Antioxidant Properties and Bioactive Isoflavones in SoybeanPyo, Young-Hee et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Aging and Enhancement Effects on Quality Characteristics of Beef Strip SteaksWicklund, Sarah E. et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Pressing Effects on Yield, Quality, and Nutraceutical Content of Juice, Seeds, and Skins from Black Beauty and Sunbelt GrapesThrelfall, Renee T. et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Sensory Evaluation of Irradiated and Nonirradiated Poultry Breast Meat Infused with Plant ExtractsRababah, Taha et al. | 2005