Optimization Analysis of Sunflower Butter (Englisch)
- Neue Suche nach: Lima, I. M.
- Neue Suche nach: Guraya, H. S.
- Neue Suche nach: Lima, I. M.
- Neue Suche nach: Guraya, H. S.
In:
JOURNAL OF FOOD SCIENCE -CHICAGO-
;
70
, 6
;
S365-S370
;
2005
-
ISSN:
- Aufsatz (Zeitschrift) / Print
-
Titel:Optimization Analysis of Sunflower Butter
-
Beteiligte:Lima, I. M. ( Autor:in ) / Guraya, H. S. ( Autor:in )
-
Erschienen in:JOURNAL OF FOOD SCIENCE -CHICAGO- ; 70, 6 ; S365-S370
-
Verlag:
- Neue Suche nach: INSTITUTE OF FOOD TECHNOLOGISTS
-
Erscheinungsdatum:01.01.2005
-
Format / Umfang:S365-S370
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ISSN:
-
Medientyp:Aufsatz (Zeitschrift)
-
Format:Print
-
Sprache:Englisch
- Neue Suche nach: 664
- Weitere Informationen zu Dewey Decimal Classification
-
Klassifikation:
DDC: 664 -
Datenquelle:
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Effect of Heat‐Moisture Treatment and Acid Modification on Rheological, Textural, and Differential Scanning Calorimetry Characteristics of Sweetpotato StarchSingh, Sukhcharn / Raina, C.S. / Bawa, A.S. / Saxena, Dharmesh C. et al. | 2005
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Microstructure‐Extractability Relationships in the Extraction of Prepelletized Jalapeño Peppers with Supercritical Carbon DioxideUquiche, Edgar / Del Valle, José M. / Ihl, Mónica et al. | 2005
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Microstructure-Extractability Relationships in the Extraction of Prepelletized Jalapeno Peppers with Supercritical Carbon DioxideUquiche, E. / del Valle, J. M. / Ihl, M. et al. | 2005
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Water Vapor Permeability and Mechanical Properties of Soy Protein Isolate Edible Films Composed of Different Plasticizer CombinationsWan, Vicki Cheuk‐Hang / Kim, Moon Sook / Lee, Soo‐Yeun et al. | 2005
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Thermoultrasonication Eliminates Salmonellae from Intact Eggshells without Changing the Functional Properties of their ComponentsCabeza, Maria C. / García, Maria L. / Hoz, Lorenzo dela / Cambero, Isabel / Ordontez, Juan A. et al. | 2005
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Allyl Alcohol Is the Sole Antiyeast Compound in Heated Garlic ExtractChoi, Jong Hoon / Kyung, Kyu Hang et al. | 2005
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Use of Electrolyzed Oxidizing Water for Quality Improvement of Frozen ShrimpLoi‐Braden, Min Hui / Huang, Tung‐Shi / Kim, Jang‐H / Wei, Cheng‐i / Weese, Jean et al. | 2005
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Advances in Seed Protein Research: A Perspective on Seed AllergensSathe, Shridhar K. / Kshirsagar, Harshal H. / Roux, Kenneth H. et al. | 2005
- s355
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Retention of Ginsenosides in Dried Ginseng Root: Comparison of Drying MethodsPopovich, David G. / Hu, Chun / Durance, Timothy D. / Kitts, David D. et al. | 2005
- s359
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Effect of Amino Acids and Peptides on Mixing and Frozen Dough Properties of Wheat FlourKoh, Bong‐Kyung / Lee, Gui‐Chu / Lim, Seung‐Taik et al. | 2005
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Optimization Analysis of Sunflower ButterLima, Isabel M. / Guraya, Harmeet S. et al. | 2005
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Quality Characteristics of Spaghetti as Affected by Green and Yellow Pea, Lentil, and Chickpea FloursZhao, Yonghuan H. / Manthey, Frank A. / Chang, Sam K.C. / Hou, Home‐Jer / Yuan, Shaohong H. et al. | 2005
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Comparison of Shelf Life of Eggs Coated with Chitosans Prepared under Various Deproteinization and Demineralization TimesNo, Hong Kyoon / Prinyawiwatkul, Witoon / Meyers, Samuel P. et al. | 2005
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Effect of Pectinmethylesterase Infusion Methods and Processing Techniques on Strawberry FirmnessDuvetter, Thomas / Fraeye, Ilse / Hoang, Tuyen Van / Buggenhout, Sandy Van / Verlent, Isabel / Smout, Chantal / Loey, Ann Van / Hendrickx, Marc et al. | 2005
- s389
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Effects of Food Processing on Blueberry Antiproliferation and Antioxidant ActivitySchmidt, Barbara M. / Erdman, John W. Jr. / Lila, Mary Ann et al. | 2005
- s395
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Potato Chip Quality and Frying Oil Stability of High Oleic Acid Soybean OilWarner, Kathleen / Gupta, Monoj et al. | 2005
-
M Food Microbiology and Safety - Allyl Alcohol Is the Sole Antiyeast Compound in Heated Garlic ExtractChoi, Jong Hoon et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Effects of Food Processing on Blueberry Antiproliferation and Antioxidant ActivitySchmidt, Barbara M. et al. | 2005
-
C Food Chemistry and Toxicology - Lipase-catalyzed Transesterification of Medium-chain Triacylglycerols and a Fully Hydrogenated Soybean OilLopez-Hernandez, Arnoldo et al. | 2005
-
C Food Chemistry and Toxicology - Human Milk Banking: Influence of Different Pasteurization Temperatures on Levels of Protein Sulfur Amino Acids and Some Free Amino AcidsCarratù, Brunella et al. | 2005
-
C Food Chemistry and Toxicology - One Tangerine-Grapefruit Hybrid (Tangelo) Contains Trace Amounts of Furanocoumarins at a Level too Low to Be Associated with Grapefruit-Drug InteractionsWidmer, Wilbur et al. | 2005
-
JFS Masthead| 2005
-
S Sensory and Nutritive Qualities of Food - Comparison of Shelf Life of Eggs Coated with Chitosans Prepared under Various Deproteinization and Demineralization TimesNo, Hong Kyoon et al. | 2005
-
Industrial Application Briefs| 2005
-
C Food Chemistry and Toxicology - Rapid Determination of Spinal Cord Content in Ground Beef by Near-Infrared SpectroscopyGangidi, Rahul Reddy et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Effect of Amino Acids and Peptides on Mixing and Frozen Dough Properties of Wheat FlourKoh, Bong-Kyung et al. | 2005
-
M Food Microbiology and Safety - Hydrogen Peroxide and Calcium Chloride Added to Irrigation Water as a Strategy to Reduce Bacterial Populations and Improve Quality of Fresh MushroomsChikthimmah, Naveen et al. | 2005
-
E Food Engineering and Physical Properties - Electronic Nose Technology in Quality Assessment: Predicting Volatile Composition of Danish Blue Cheese During RipeningTrihaas, Jeorgos et al. | 2005
-
E Food Engineering and Physical Properties - Microencapsulating Properties of Trehalose and of its Blends with Sucrose and LactoseCerdeira, Marina et al. | 2005
-
M Food Microbiology and Safety - Fermentation Capabilities of Bifidobacteria Using Nondigestible Oligosaccharides, and Their Viability as Probiotics in Commercial Powder Infant FormulaPérez-Conesa, Darío et al. | 2005
-
M Food Microbiology and Safety - Use of Electrolyzed Oxidizing Water for Quality Improvement of Frozen ShrimpLoi-Braden, Min Hui et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Quality Characteristics of Spaghetti as Affected by Green and Yellow Pea, Lentil, and Chickpea FloursZhao, Yonghuan H. et al. | 2005
-
C Food Chemistry and Toxicology - Volatile Compounds and Chemical Changes in Ultrapasteurized Milk Packaged in Polyethylene Terephthalate ContainersSolano-Lopez, Claudia E. et al. | 2005
-
C Food Chemistry and Toxicology - Purification of Amylase from HoneyBabacan, Sibel et al. | 2005
-
E Food Engineering and Physical Properties - Water Vapor Permeability and Mechanical Properties of Soy Protein Isolate Edible Films Composed of Different Plasticizer CombinationsWan, Vicki Cheuk-Hang et al. | 2005
-
M Food Microbiology and Safety - Physiology and Microbiological Quality of Fresh-cut Mango Cubes as Affected by High-O2 Controlled AtmospheresPoubol, Jutatip et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Effect of Pectinmethylesterase Infusion Methods and Processing Techniques on Strawberry FirmnessDuvetter, Thomas et al. | 2005
-
C Food Chemistry and Toxicology - The Effects of Damaged Kernel Caused by Combine Harvester Settings on Milled Rice Free Fatty Acid LevelsFeliz, D.J. et al. | 2005
-
M Food Microbiology and Safety - Thermoultrasonication Eliminates Salmonellae from Intact Eggshells without Changing the Functional Properties of their ComponentsCabeza, Maria C. et al. | 2005
-
M Food Microbiology and Safety - Microbiological Characteristics of Enhancement SolutionsWicklund, S.E. et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Retention of Ginsenosides in Dried Ginseng Root: Comparison of Drying MethodsPopovich, David G. et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Optimization Analysis of Sunflower ButterLima, Isabel M. et al. | 2005
-
Author Index| 2005
-
S Sensory and Nutritive Qualities of Food - Potato Chip Quality and Frying Oil Stability of High Oleic Acid Soybean OilWarner, Kathleen et al. | 2005
-
E Food Engineering and Physical Properties - Effect of Heat-Moisture Treatment and Acid Modification on Rheological, Textural, and Differential Scanning Calorimetry Characteristics of Sweetpotato StarchSingh, Sukhcharn et al. | 2005
-
M Food Microbiology and Safety - Growth or Survival of Listeria monocytogenes in Ready-to-Eat Meat Products and Combination Deli Salads During Refrigerated StorageBurnett, Scott L. et al. | 2005
-
R Concise Reviews-Hypothese in Food Science - Advances in Seed Protein Research: A Perspective on Seed AllergensSathe, Shridhar K. et al. | 2005
-
C Food Chemistry and Toxicology - Effects of Alkaline and Acid Pretreatments on Alaska Pollock Skin Gelatin ExtractionZhou, Peng et al. | 2005
-
C Food Chemistry and Toxicology - Functional and Nutritional Properties of Red Salmon (Oncorhynchus nerka) Enzymatic HydrolysatesSathivel, Subramaniam et al. | 2005
-
Page Charge Notice| 2005
-
C Food Chemistry and Toxicology - Nonenymatic Browning, Fluorescence Development, and Formation of Pyrrole Derivatives in Phosphatidylethanolamine-Ribose-Lysine Model SystemsHidalgo, Francisco J. et al. | 2005
-
E Food Engineering and Physical Properties - Microstructure-Extractability Relationships in the Extraction of Prepelletized Jalapeño Peppers with Supercritical Carbon DioxideUquiche, Edgar et al. | 2005
-
Subject Index| 2005
-
C Food Chemistry and Toxicology - Functional and Thermal Properties of Wheat, Barley, and Soy Flours and Their Blends Treated with a Microbial TransglutaminaseAhn, H.J. et al. | 2005