Formation and stability of citric acid-sodium citrate solid solutions (Unknown)
- New search for: Porzio, M.
- New search for: Porzio, M.
In:
JOURNAL OF FOOD SCIENCE -CHICAGO-
;
59
, 6
;
1341
;
1994
-
ISSN:
- Article (Journal) / Print
-
Title:Formation and stability of citric acid-sodium citrate solid solutions
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Contributors:Porzio, M. ( author )
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Published in:JOURNAL OF FOOD SCIENCE -CHICAGO- ; 59, 6 ; 1341
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Publisher:
- New search for: INSTITUTE OF FOOD TECHNOLOGISTS
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Publication date:1994-01-01
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Size:1341 pages
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ISSN:
-
Type of media:Article (Journal)
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Type of material:Print
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Language:Unknown
- New search for: 664
- Further information on Dewey Decimal Classification
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Classification:
DDC: 664 -
Source:
© Metadata Copyright the British Library Board and other contributors. All rights reserved.
Table of contents – Volume 59, Issue 6
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 1153
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Beet pulp and isolated pectin physicochemical properties as related to freezingWang, C.C.H. et al. | 1994
- 1155
-
Carrot juice color, carotenoids, and nonstarchy polysaccharides as affected by processing conditionsBao, B. et al. | 1994
- 1159
-
Carrot pulp chemical composition, color, and water-holding capacity as affected by blanchingBao, B. et al. | 1994
- 1162
-
Texture and histological structure of carrots frozen at a programmed rate and thawed in an electrostatic fieldFuchigami, M. et al. | 1994
- 1168
-
High pressure and freezing pretreatment effects on drying, rehydration, texture and color of green beans, carrots and potatoesEshtiaghi, M.N. et al. | 1994
- 1171
-
Packaging influenced total chlorophyll, soluble protein, fatty acid composition and lipoxygenase activity in broccoli floretsZhuang, H. et al. | 1994
- 1175
-
Physical and sensory properties of sweetpotato puree texturized with cellulose derivatesTruong, V.D. et al. | 1994
- 1175
-
Physical and sensory properties of sweetpotato puree texturized with cellulose derivativesTruong, V. D. / Walter, W. M. et al. | 1994
- 1181
-
Low temperature blanching affects firmness and rehydration of dried cauliflower floretsGarcia-Reverter, I. et al. | 1994
- 1184
-
Firmness and cell wall characteristics of pasteurized Jalapeno pepper rings affected by calcium chloride and acetic acidHoward, L.R. et al. | 1994
- 1187
-
Thermal Effects on in vitro protein quality of red kidney bean (Phaseolus vulgaris L.)Wu, W. et al. | 1994
- 1192
-
Cell wall composition of olivesJimenez, A. et al. | 1994
- 1197
-
Lactobacillus plantarum survival in aerobic, directly brined olivesDuran, M.C. et al. | 1994
- 1202
-
Shelf life of minimally processed honeydew, kiwifruit, papaya, pineapple and cantaloupeO'Connor-Shaw, R.E. et al. | 1994
- 1207
-
Sunflower head residue pectins extraction as affected by physical conditionsChang, K.C. et al. | 1994
- 1211
-
Alpha-tomatine purification and quantification in tomatoes by HPLCKozukue, N. et al. | 1994
- 1213
-
Unrefined, dried apple pomace as a potential foodCarson, K.J. et al. | 1994
- 1216
-
Degradation kinetics of anthocyanins in sour cherry juice and concentrateCemeroglu, B. et al. | 1994
- 1219
-
Anthocyanin pigments: Comparison of extract stabilityBaublis, A. et al. | 1994
- 1222
-
Frozen dessert attribute changes with increased amounts of unsaturated fatty acidsIm, J.S. et al. | 1994
- 1227
-
Modeling ice crystal coarsening in concentrated disperse food systemsSutton, R.L. et al. | 1994
- 1234
-
Oxidative stability in raw and roasted pecans: Chemical, physical and sensory measurementsErickson, M.C. et al. | 1994
- 1239
-
Sensory characteristics of milk chocolate with lactose from spray-dried milk powderAguilar, C.A. et al. | 1994
- 1244
-
Wheat gluten and glutenin thermal conductivity and diffusivity at extruder temperaturesStrecker, T.D. et al. | 1994
- 1247
-
Extrudate characterization by image processingTan, J. et al. | 1994
- 1251
-
Enzymes increase loaf volume of bread supplemented with starch tailings and insoluble pentosansKrishnarau, L. et al. | 1994
- 1252
-
In situ preparation of fatty acid methyl esters for analysis of fatty acid composition in foodsPark, P.W. et al. | 1994
- 1255
-
Acid-hydrolyzed starch tailings effects on cookie spreadKrishnarau, L. et al. | 1994
- 1258
-
Enhanced inhibition of Listeria monocytogenes by glycerol monolaurate with organic acidsOh, D.H. et al. | 1994
- 1267
-
Capillary zone electrophoresis of fish muscle sarcoplasmic proteinsLeBlanc, E.L. et al. | 1994
- 1271
-
Energy catabolism in rabbit muscle as affected by brine injection: ^3^1P NMR studiesBielicki, G. / Benderbous, S. / Foucat, L. / Donnat, J. P. et al. | 1994
- 1275
-
Dynamics of crust formation and kinetics of quality changes during frying of meatballsAteba, P. / Mittal, G. S. et al. | 1994
- 1279
-
Hemoglobin, myoglobin, and total pigments in beef and chicken muscles: Chromatographic determinationHan, D. / McMillin, K. W. / Godber, J. S. et al. | 1994
- 1283
-
Pink color development in turkey meat as affected by nicotinnamide, cooking temperature, chilling rate, and storage timeClaus, J. R. / Shaw, D. E. / Marcy, J. A. et al. | 1994
- 1286
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Spray-dried soymilk used in reduced fat pork sausage pattiesRahardjo, R. / Wilson, L. A. / Sebranek, J. G. et al. | 1994
- 1291
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Water concentration/activity and loss of vitamins B~1 and E in pork due to gamma radiationFox, J. B. / Lakritz, L. / Kohout, K. M. / Thayer, D. W. et al. | 1994
- 1296
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Static, controlled (CO~2) atmosphere packaging of retail ready porkHolley, R. A. / Cariepy, C. / Delaquis, P. / Doyon, G. et al. | 1994
- 1302
-
Draw pH and storage affect rheological properties of Mozzarella cheeseYun, J. J. / Hsieh, Y. L. / Barbano, D. M. / Kindstedt, P. S. et al. | 1994
- 1305
-
Modified atmosphere packaging to maintain direct-set cottage cheese qualityManiar, A. B. / Marcy, J. E. / Bishop, J. R. / Duncan, S. E. et al. | 1994
- 1309
-
Dynamic headspace analyses of volatile compounds of Cheddar and Swiss cheese during ripeningYang, W. T. / Min, D. B. et al. | 1994
- 1313
-
Aflatoxin M~1 in Parmesan cheese: HPLC determinationBarbieri, G. / Bergamini, C. / Ori, E. / Resca, P. et al. | 1994
- 1314
-
Residence time distribution of multiple particles in non-Newtonian holding tube flow: Statistical analysisSandeep, K. P. / Zuritz, C. A. et al. | 1994
- 1318
-
Perception of taste and viscosity of oil-in-water and water-in-oil emulsionsBarylko-Pikielna, N. / Martin, A. / Mela, D. J. et al. | 1994
- 1322
-
Magnitude estimation of food acceptanceLavenka, N. / Kamen, J. et al. | 1994
- 1325
-
Structure and cohesive energy density of fats and their sorption by polymer filmsArora, A. P. / Halek, G. W. et al. | 1994
- 1328
-
Food packaging polymer films as aroma vapor barriers at different relative humiditiesJohansson, F. / Leufven, A. et al. | 1994
- 1332
-
Enzymatic treatments and thermal effects on edible soy protein filmsStuchell, Y. M. / Krochta, J. M. et al. | 1994
- 1338
-
Gingerol decreases after processing and storage of gingerZhang, X. / Iwaoka, W. T. / Huang, A. S. / Nakamoto, S. T. et al. | 1994
- 1341
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Formation and stability of citric acid-sodium citrate solid solutionsPorzio, M. et al. | 1994