Electronic irradiation of foods: an introduction to the technology. A Springer Food Engineering series publication (Unknown)
- New search for: Brennan, Charles
- New search for: Brennan, Charles
In:
International journal of food science & technology
;
41
, 9
; 1110
;
2006
-
ISSN:
- Article (Journal) / Print
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Title:Electronic irradiation of foods: an introduction to the technology. A Springer Food Engineering series publication
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Contributors:Brennan, Charles ( author )
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Published in:International journal of food science & technology ; 41, 9 ; 1110
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Publisher:
- New search for: Blackwell
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Place of publication:Oxford
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Publication date:2006
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ISSN:
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ZDBID:
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Type of media:Article (Journal)
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Type of material:Print
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Language:Unknown
- New search for: 275/5800
- New search for: 58.34 / 44.21
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Classification:
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Source:
Table of contents – Volume 41, Issue 9
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.
- 991
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The influence of pH and digestion with commercial enzymes on calcium adsorption in casabeNavas, Petra Beatriz / Carrasquero‐Durán, Armando et al. | 2006
- 997
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Yeast application for desalting fibersol‐2Bangoura, Aboubacar Oumar / Jian, Tang / He, Qian et al. | 2006
- 1002
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Effect of water washing on the functional and rheological properties of proteins from threadfin bream (Nemipterus japonicus) meatKarthikeyan, M. / Dileep, A.O. / Shamasundar, B.A. et al. | 2006
- 1011
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Phenolic composition of European cranberrybush (Viburnum opulus L.) berries and astringency removal of its commercial juiceSedat Velioglu, Y. / Ekici, Lutfiye / Poyrazoglu, Ender S. et al. | 2006
- 1016
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Heat transfer coefficients to canned green peas during end‐over‐end sterilisationGarrote, Raúl L. / Silva, Enrique R. / Roa, Rubén D. / Bertone, Ricardo A. et al. | 2006
- 1023
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Proximate composition and mineral contents of the blue crab (Callinectes sapidus) breast meat, claw meat and hepatopancreasKüçükgülmez, Aygül / Çelik, Mehmet / Yanar, Yasemen / Ersoy, Beyza / Çikrikçi, Mustafa et al. | 2006
- 1027
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Lipase‐catalysed acidolysis of lard with caprylic acid to produce structured lipidZhao, Haizhen / Lu, Zhaoxin / Lu, Fengxia / Bie, Xiaomei / Liu, Zhanmin / Zeng, Xiaoxiong et al. | 2006
- 1033
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Changes in the volatile flavour components of Jinhua ham during the traditional ageing processZhang, Jianhao / Wang, Li / Liu, Yuan / Zhu, Jianhui / Zhou, Guanghong et al. | 2006
- 1040
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Rehydration properties of dried plant tissuesWitrowa‐Rajchert, Dorota / Lewicki, Piotr P. et al. | 2006
- 1047
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Drying characteristics of textured soy proteinCassini, Aline S. / Marczak, Ligia D. F. / Noreña, Caciano P. Z. et al. | 2006
- 1054
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Improvement of the functionality of a potential fruit insoluble fibre by micron technologyChau, Chi‐Fai / Wen, Yu‐Ling / Wang, Yi‐Ting et al. | 2006
- 1061
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Evaluation of the integrity of aseptic packages containing various filling productsHsu, Chuan‐Liang / Chang, Ku‐Shang et al. | 2006
- 1067
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Effects of different pre‐freezing blanching procedures on the physicochemical properties of Brassica rapa leaves (Turnip Greens, Grelos)Mondragón‐Portocarrero, Alicia del Carmen / Pena‐Martínez, Belén / Fernández‐Fernández, Encarnación / Romero‐Rodríguez, Angeles / Vázquez‐Odériz, Lourdes et al. | 2006
- 1073
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Effect of Calcium Lactate, 4‐Hexyl Resorcinol and Vacuum Packing on Physico‐chemical, Sensory and Microbiological Qualities of Minimally Processed Litchi (Litchi chinensis Sonn.)Shah, Narendra Singh / Nath, Nirankar et al. | 2006
- 1082
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Optimising enzymatic maceration in pretreatment of carrot juice concentrate by response surface methodologySun, Ying / Wang, Zhengfu / Wu, Jihong / Chen, Fang / Liao, Xiaojun / Hu, Xiaosong et al. | 2006
- 1090
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Partial purification and characterisation of polyphenol oxidase from celery root (Apium graveolens L.) and the investigation of the effects on the enzyme activity of some inhibitorsAydemir, Tülin / Akkanlı, Gülay et al. | 2006
- 1099
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Evaluation of electrolysed water as an agent for reducing methamidophos and dimethoate concentrations in vegetablesLin, Chyi‐Shen / Tsai, Pi‐Jen / Wu, Christ / Yeh, Jui‐Yueh / Saalia, Firibu K. et al. | 2006
- 1105
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Low‐dose irradiation as a measure to improve microbiological quality of Turkish raw meat ball (cig kofte)Vural, Aydın / Aksu, Harun / Erkan, Mehmet E. et al. | 2006
- 1108
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Introduction to Wine Laboratory Practices and ProceduresBrennan, Charles et al. | 2006
- 1108
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Advances in Food MycologyTosun, Berat Nursal et al. | 2006
- 1110
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Electronic irradiation of foods: an introduction to the technology. A Springer Food Engineering series publicationBrennan, Charles et al. | 2006
- 1111
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Improving the safety of fresh meatArvanitoyannis, I.S. et al. | 2006
- 1114
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Fruit and Vegetables – Harvesting, Handling and Storage, 2nd edn.Tosun, Berat Nursal et al. | 2006