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British Library Conference Proceedings   Auswahl aufheben
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issn:(0022-1147)

  1. 1-MCP Preserves the Firmness of Stored Persimmon `Rojo Brillante'

    Salvador, A. / Cuquerella, J. / Martinez-Javega, J. M. et al. | British Library Conference Proceedings | 2004

  2. Effect of 1-Methylcyclopropene Treatment and Edible Coatings on the Quality of Minimally Processed Lettuce

    Tay, S. L. / Perera, C. O. / Institute of Food Technologists et al. | British Library Conference Proceedings | 2004

  3. Effect of Processing and Storage on Antioxidant Capacity of Honey

    Wang, X.-H. / Gheldof, N. / Engeseth, N. J. et al. | British Library Conference Proceedings | 2004

  4. Selection and Use of Postharvest Technologies as a Component of the Food Chain

    Bourne, M. C. / Institute of Food Technologists / International Union of Food Science and Technology | British Library Conference Proceedings | 2004

  5. Creative Fermentation Technology for the Future

    Lee, C.-H. / Institute of Food Technologists / International Union of Food Science and Technology | British Library Conference Proceedings | 2004

  6. Effect of Cell Wall Degrading Enzymes on In Vitro Carotene Accessibility in Lactic Acid Fermented Carrot Beverage

    Diaz, V. / Hedren, E. / Ruales, J. et al. | British Library Conference Proceedings | 2004

  7. Whey Protein Isolate and alpha-Lactalbumin Recovery from Lactic Acid Whey Using Cation-Exchange Chromatography

    Turhan, K. N. / Etzel, M. R. / Institute of Food Technologists et al. | British Library Conference Proceedings | 2004

  8. Preparation and Characterization of Protein Isolate from Cowpea (Vigna unguiculata L. Walp.)

    Horax, R. / Hettiarachchy, N. S. / Chen, P. et al. | British Library Conference Proceedings | 2004

  9. Agrosecurity: The Role of the Agricultural Experiment Stations

    Nipp, T. / Institute of Food Technologists / International Union of Food Science and Technology | British Library Conference Proceedings | 2004

  10. Quality Characteristics of Ostrich Liver Pate

    Fernandez-Lopez, J. / Sayas-Barbera, E. / Sendra, E. et al. | British Library Conference Proceedings | 2004

  11. Internal Premature Browning in Cooked Steaks from Enhanced Beef Round Muscles Packaged in High-oxygen and Ultra-low Oxygen Modified Atmospheres

    Seyfert, M. / Hunt, M. C. / Mancini, R. A. et al. | British Library Conference Proceedings | 2004

  12. Symposium 1 Part 2: The Food Chain-Soils for Sustaining Global Food Production

    Blum, W. E. H. / Eswaran, H. / Institute of Food Technologists et al. | British Library Conference Proceedings | 2004

  13. Comments on Fermentation Technology: Creative Fermentation Technology for the Future

    Adler-Nissen, J. / Institute of Food Technologists / International Union of Food Science and Technology | British Library Conference Proceedings | 2004

  14. Physicochemical and Volatile Characterization of Structured Lipids from Olive Oil Produced in a Stirred-tank Batch Reactor

    Lee, J. H. / Kim, M. R. / Kim, I. H. et al. | British Library Conference Proceedings | 2004

  15. Water: The World's Most Precious Resource

    Bidlack, W. R. / Wang, W. / Clemens, R. et al. | British Library Conference Proceedings | 2004

  16. Comments on Fermentation Technology: Creative Fermentation Technology for the Future

    Nout, R. / Institute of Food Technologists / International Union of Food Science and Technology | British Library Conference Proceedings | 2004

  17. Sensory Acceptability of Foods Containing Australian Sweet Lupin (Lupinus angustifolius) Flour

    Hall, R. S. / Johnson, S. K. / Institute of Food Technologists et al. | British Library Conference Proceedings | 2004

  18. Numerical Simulation and Experimental Investigation of Conjugate Heat Transfer between a Turbulent Hot Air Jet Impinging on a Cookie-shaped Object

    Nitin, N. / Karwe, M. V. / Institute of Food Technologists et al. | British Library Conference Proceedings | 2004

  19. Relationships among Headspace Oxygen, Peroxide Value, and Conjugated Diene Content of Soybean Oil Oxidation

    Chung, H. J. / Colakoglu, A. S. / Min, D. B. et al. | British Library Conference Proceedings | 2004

  20. Terrorism and the Nation's Food Supply Perspectives of the Food Industry: Where We Are, What We Have, and What We Need

    Applebaum, R. S. / Institute of Food Technologists / International Union of Food Science and Technology | British Library Conference Proceedings | 2004

  21. Shelf Life of Leafy Vegetables Treated with Natural Essential Oils

    Ponce, A. G. / del Valle, C. / Roura, S. I. et al. | British Library Conference Proceedings | 2004

  22. Improvement of Fish-sauce Odor by Treatment with Bacteria Isolated from the Fish-sauce Mush (Moromi) Made from Frigate Mackerel

    Fukami, K. / Funatsu, Y. / Kawasaki, K. et al. | British Library Conference Proceedings | 2004

  23. Effect of Sweet Humectants on Stability and Antimicrobial Action of Sorbates

    Gliemmo, M. F. / Campos, C. A. / Gerschenson, L. N. et al. | British Library Conference Proceedings | 2004

  24. Ohmic Cooking of Processed Meats and its Effects on Product Quality

    Piette, G. / Buteau, M. L. / de Halleux, D. et al. | British Library Conference Proceedings | 2004

  25. Damage Inhibition During Frozen Storage of Horse Mackerel (Trachurus trachurus) Fillets by a Previous Plant Extract Treatment

    Aubourg, S. / Lugasi, A. / Hovari, J. et al. | British Library Conference Proceedings | 2004

  26. Roundtable 7: Agroterrorism-Agroterrorism: Issues of Reality

    Zink, D. L. / Institute of Food Technologists / International Union of Food Science and Technology | British Library Conference Proceedings | 2004

  27. Methylmercury Concentrations Found in Wild and Farm-raised Paddlefish

    Dasgupta, S. / Onders, R. J. / Gunderson, D. T. et al. | British Library Conference Proceedings | 2004

  28. Functional Properties of Protein Isolate from Cowpea (Vigna unguiculata L. Walp.)

    Horax, R. / Hettiarachchy, N. S. / Chen, P. et al. | British Library Conference Proceedings | 2004

  29. Ability of Cyclodextrins to Entrap Volatile Beany Flavor Compounds in Soymilk

    Suratman, L. L. I. / Jeon, I. J. / Schmidt, K. A. et al. | British Library Conference Proceedings | 2004

  30. Plenary Discussion Session-Panelist: Joon-Shick Rhee, Korea Advanced Institute of Science and Technology, Daejeon, Korea

    Institute of Food Technologists / International Union of Food Science and Technology | British Library Conference Proceedings | 2004

  31. Internet Discussion: Fermentation Technology

    Institute of Food Technologists / International Union of Food Science and Technology | British Library Conference Proceedings | 2004

  32. Sensory Evaluation of Canned Peach Halves Acidified with Clarified Lemon Juice

    Saura, D. / Marti, N. / Laencina, J. et al. | British Library Conference Proceedings | 2004

  33. Storage Effects on Lipase Activity in Fresh-cut Cantaloupe Melon

    Lamikanra, O. / Watson, M. A. / Institute of Food Technologists et al. | British Library Conference Proceedings | 2004

  34. Antioxidant Properties of Phosphates and Other Additives During the Storage of Raw Mackerel and Lake Trout

    Weilmeier, D. M. / Regenstein, J. M. / Institute of Food Technologists et al. | British Library Conference Proceedings | 2004

  35. Nutritional and Safety Assessments of Foods and Feeds Nutritionally Improved through Biotechnology: An Executive Summary

    International Life Sciences Institute / Institute of Food Technologists / International Union of Food Science and Technology | British Library Conference Proceedings | 2004

  36. Summary of Invited Lee Paper and Responses to Fermentation Technology: Creative Fermentation Technology for the Future

    Tom, P. / Lund, D. / Institute of Food Technologists et al. | British Library Conference Proceedings | 2004

  37. Comments on Fermentation Technology: Creative Fermentation Technology for the Future

    Rolle, R. / Institute of Food Technologists / International Union of Food Science and Technology | British Library Conference Proceedings | 2004
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