Cryoconcentration technology in the bio-food industry: Principles and applications (English)
- New search for: Aider, Mohammed
- New search for: de Halleux, Damien
- New search for: Aider, Mohammed
- New search for: de Halleux, Damien
In:
Food Science and Technology
;
42
, 3
;
679-685
;
2008
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ISSN:
- Article (Journal) / Electronic Resource
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Title:Cryoconcentration technology in the bio-food industry: Principles and applications
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Contributors:Aider, Mohammed ( author ) / de Halleux, Damien ( author )
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Published in:Food Science and Technology ; 42, 3 ; 679-685
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Publisher:
- New search for: Swiss Society of Food Science and Technology
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Publication date:2008-08-29
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Size:7 pages
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ISSN:
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DOI:
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Type of media:Article (Journal)
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Type of material:Electronic Resource
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Language:English
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Keywords:
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Source:
Table of contents – Volume 42, Issue 3
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.
- 679
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Cryoconcentration technology in the bio-food industry: Principles and applicationsAider, Mohammed / de Halleux, Damien et al. | 2008
- 686
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Potential alternative disinfection methods for organic fresh-cut industry for minimizing water consumption and environmental impactÖlmez, Hülya / Kretzschmar, Ursula et al. | 2008
- 694
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Angiotensin converting enzyme inhibitory activity of proteolytic digests of peanut (Arachis hypogaea L.) flourQuist, E. Enyonam / Phillips, R. Dixon / Saalia, Firibu K. et al. | 2008
- 700
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Ascorbic acid degradation kinetics of sonicated orange juice during storage and comparison with thermally pasteurised juiceTiwari, B.K. / O' Donnell, C.P. / Muthukumarappan, K. / Cullen, P.J. et al. | 2008
- 705
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Antioxidant activity of seed polyphenols in fifteen wild Lathyrus species from South SpainPastor-Cavada, Elena / Juan, Rocio / Pastor, Julio E. / Alaiz, Manuel / Vioque, Javier et al. | 2008
- 710
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New functional fibre in milk puddings: Effect on sensory properties and consumers' acceptabilityAres, Gastón / Baixauli, Raquel / Sanz, Teresa / Varela, Paula / Salvador, Ana et al. | 2008
- 717
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Quantitation of estragole by stable isotope dilution assaysZeller, Annette / Rychlik, Michael et al. | 2008
- 723
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Muscle changes in hard and soft shell crabs during frozen storageBenjakul, Soottawat / Sutthipan, Nuntapol et al. | 2008
- 730
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Fishmeal-based diet decreases the redness of sunshine bass (Morone chrysops×Morone saxatilis) filletsJoseph, P. / Suman, S.P. / Li, S. / Xiong, Y.L. / Webster, C.D. / Thompson, K.R. / Metts, L.S. et al. | 2008
- 730
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Fishmeal-based diet decreases the redness of sunshine bass (Morone chrysopsxMorone saxatilis) filletsJoseph, P. / Suman, S. P. / Li, S. / Xiong, Y. L. / Webster, C. D. / Thompson, K. R. / Metts, L. S. et al. | 2009
- 735
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Shelf life of whole milk processed by pulsed electric fields in combination with PEF-generated heatSepulveda, David R. / Góngora-Nieto, María M. / Guerrero, José A. / Barbosa-Cánovas, Gustavo V. et al. | 2008
- 740
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Comparison of lycopene stability in water- and oil-based food model systems under thermal- and light-irradiation treatmentsChen, Jianchu / Shi, John / Xue, Sophia Jun / Ma, Ying et al. | 2008
- 748
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Are virgin olive oils obtained below 27 deg C better than those produced at higher temperatures?Boselli, Emanuele / Lecce, Guiseppe Di / Strabbioli, Rosanna / Pieralisi, Gennaro / Frega, Natale G. et al. | 2009
- 748
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Are virgin olive oils obtained below 27degreeC better than those produced at higher temperatures?Boselli, E. / Di Lecce, G. / Strabbioli, R. / Pieralisi, G. / Frega, N. G. et al. | 2009
- 748
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Are virgin olive oils obtained below 27°C better than those produced at higher temperatures?Boselli, Emanuele / Di Lecce, Giuseppe / Strabbioli, Rosanna / Pieralisi, Gennaro / Frega, Natale G. et al. | 2008
- 758
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MAP storage of shell hen eggs, Part 1: Effect on physico-chemical characteristics of the fresh productRocculi, Pietro / Tylewicz, Urszula / Pękosławska, Agata / Romani, Santina / Sirri, Federico / Siracusa, Valentina / Rosa, Marco Dalla et al. | 2008
- 763
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Understanding potato chips crispy texture by simultaneous fracture and acoustic measurements, and sensory analysisSalvador, A. / Varela, P. / Sanz, T. / Fiszman, S.M. et al. | 2008
- 768
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Effects of sodium bicarbonate containing traces of citric acid in combination with sodium chloride on yield and some properties of white shrimp (Penaeus vannamei) frozen by shelf freezing, air-blast and cryogenic freezingLopkulkiaert, Waravichanee / Prapatsornwattana, Krisana / Rungsardthong, Vilai et al. | 2008
- 777
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Antifungal activity and chemical composition of Citrus reticulata Blanco essential oil against phytopathogens from North East IndiaChutia, M. / Deka Bhuyan, P. / Pathak, M.G. / Sarma, T.C. / Boruah, P. et al. | 2008
- 781
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Effect of extrusion conditions on physical and chemical properties of high protein glutinous rice-based snackChaiyakul, Supat / Jangchud, Kamolwan / Jangchud, Anuvat / Wuttijumnong, Phaisan / Winger, Ray et al. | 2008
- 788
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Sweetness and texture perception in mixed pectin gels with 30% sugar and a designed rheologyHolm, Karin / Wendin, Karin / Hermansson, Anne-Marie et al. | 2008
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Calendar| 2008
- IFC
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Editorial board/Aims and Scope| 2008