UB Paderborn / Katalog / Suche / in CDI

Sortiert nach

Einfacher Volltextzugriff von (fast) überall

Installieren Sie die LibKey Nomad-Browsererweiterung und erhalten Sie von vielen Webseiten einfachen Zugriff auf lizenzierte Volltexte oder Open Access Publikationen. Mehr erfahren...

Peanut protein film as affected by drying temperature and pH of film forming solution

Journal of food science, 1999, Vol.64 (1), p.153-157

1999

Volltextzugriff (PDF)

Quality Evaluation of Edible Film-Coated Chicken Strips and Frying Oils

Journal of food science, 2000-09, Vol.65 (6), p.1087-1090

2000

Volltextzugriff (PDF)

Properties of Peanut Protein Film: Sorption Isotherm and Plasticizer Effect

Food science & technology, 1999-03, Vol.32 (2), p.89-94

1999

Volltextzugriff (PDF)

Pink Color Defect in Poultry White Meat as Affected by Endogenous Conditions

Journal of food science, 2003-04, Vol.68 (3), p.742-747

2003

Volltextzugriff (PDF)

Release of nisin from various heat-pressed and cast films

Food science & technology, 2003-01, Vol.36 (2), p.209-213

2003

Volltextzugriff (PDF)

Functionality of Palm Oil as a Stabilizer in Peanut Butter

Journal of food science, 2003-05, Vol.68 (4), p.1301-1307

2003

Volltextzugriff (PDF)

Consumer acceptance of fresh-cut iceberg lettuce treated with 2% hydrogen peroxide and mild heat

Journal of food protection, 2002-08, Vol.65 (8), p.1221-1226

2002

Volltextzugriff (PDF)

Cooked chicken breast meat conditions related to simulated pink defect

Journal of food science, 2004-04, Vol.69 (3), p.FCT194-FCT199

2004

Volltextzugriff (PDF)

Recovery and characterization of proteins precipitated from surimi wash-water

Food science & technology, 2009-03, Vol.42 (2), p.599-605

2009

Volltextzugriff (PDF)

Particle-size distribution of cowpea flours affects quality of akara (fried cowpea paste)

Journal of food science, 2004-09, Vol.69 (7), p.243-249

2004

Volltextzugriff (PDF)

Improvement of Water Barrier Property of Rice Starch-chitosan Composite Film Incorporated with Lipids

Food science and technology international, 2009-04, Vol.15 (2), p.149-158

2009

Volltextzugriff (PDF)

Pasting characteristics of wheat flour-based batters containing cellulose ethers

Food science & technology, 2004-01, Vol.37 (4), p.489-495

2004

Volltextzugriff (PDF)

Finite Element Modeling of Heat and Mass Transfer During Steaming of Cowpea Seeds

Journal of food science, 2003-06, Vol.68 (5), p.1702-1712

2003

Volltextzugriff (PDF)

Edible Coatings for Deep-fat Frying of Starchy Products

Food science & technology, 1997-01, Vol.30 (7), p.709-714

1997

Volltextzugriff (PDF)

Kinetics of cowpea starch gelatinization and modeling of starch gelatinization during steaming of intact cowpea seed

Food science & technology, 2004-01, Vol.37 (3), p.345-354

2004

Volltextzugriff (PDF)

Active Treatment of Frying Oil for Enhanced Fry-life

Journal of food science, 2002-05, Vol.67 (4), p.1478-1484

2002

Volltextzugriff (PDF)

Evaluation of induced color changes in chicken breast meat during simulation of pink color defect

Poultry science, 2003-06, Vol.82 (6), p.1049-1059

2003

Volltextzugriff (PDF)

Functional, Nutritional, Mycological, and Akara-making Properties of Stored Cowpea Meal

Journal of food science, 2002-08, Vol.67 (6), p.2229-2234

2002

Volltextzugriff (PDF)

Optimization of a chocolate-flavored, peanut–soy beverage using response surface methodology (RSM) as applied to consumer acceptability data

Food science & technology, 2008-01, Vol.41 (8), p.1485-1492

2008

Volltextzugriff (PDF)

Detection of color changes in green vegetables

Journal of food science, 1992-01, Vol.57 (1), p.149-154

1992

Volltextzugriff (PDF)

Effect of saponins on the physical characteristics, composition and quality of akara (fried cowpea paste) made from non-decorticated cream cowpeas

Food science & technology, 2006-01, Vol.39 (3), p.275-284

2006

Volltextzugriff (PDF)

Effect of cellulose ethers on the microstructure of fried wheat flour-based batters

Food science & technology, 2008, Vol.41 (1), p.109-118

2008

Volltextzugriff (PDF)

Physical properties of directly expanded extrudates formulated from partially defatted peanut flour and different types of starch

Food research international, 1997-10, Vol.30 (8), p.575-583

1997

Volltextzugriff (PDF)

Relating induced in situ conditions of raw chicken breast meat to pinking

Poultry science, 2004-01, Vol.83 (1), p.109-118

2004

Volltextzugriff (PDF)

Inactivation of Salmonella montevideo on tomatoes by applying cellulose-based edible films

Journal of food protection, 1996-08, Vol.59 (8), p.808-812

1996

Volltextzugriff (PDF)

1 – 25 von 138

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(111)
Mit Volltextzugriff
(111)

Publikationsform

Sprache

Englisch
(138)
Japanisch
(1)

Erscheinungsjahr

n.n

Thema

Science & Technology
(100)
Life Sciences & Biomedicine
(96)
Biological And Medical Sciences
(77)
Fundamental And Applied Biological Sciences. Psychology
(76)
Food Science & Technology
(75)
Food Industries
(73)
Fruit And Vegetable Industries
(24)
Agriculture
(20)
Color
(19)
General Aspects
(18)
Temperature
(16)
Food Science
(14)
Physical Sciences
(13)
Alimentos
(12)
Cowpeas
(12)
Produit Alimentaire
(12)
Chemistry
(11)
Humans
(10)
Chemistry, Applied
(9)
Handling, Storage, Packaging, Transport
(9)

15 weitere anzeigen...

Weniger anzeigen...

Menü

Weitere Dienste

Einstellungen

Peanut protein film as affected by drying temperature and pH of film forming solution

Quality Evaluation of Edible Film-Coated Chicken Strips and Frying Oils

Properties of Peanut Protein Film: Sorption Isotherm and Plasticizer Effect

Pink Color Defect in Poultry White Meat as Affected by Endogenous Conditions

Release of nisin from various heat-pressed and cast films

Functionality of Palm Oil as a Stabilizer in Peanut Butter

Consumer acceptance of fresh-cut iceberg lettuce treated with 2% hydrogen peroxide and mild heat

Cooked chicken breast meat conditions related to simulated pink defect

Recovery and characterization of proteins precipitated from surimi wash-water

Particle-size distribution of cowpea flours affects quality of akara (fried cowpea paste)

Improvement of Water Barrier Property of Rice Starch-chitosan Composite Film Incorporated with Lipids

Pasting characteristics of wheat flour-based batters containing cellulose ethers

Finite Element Modeling of Heat and Mass Transfer During Steaming of Cowpea Seeds

Edible Coatings for Deep-fat Frying of Starchy Products

Kinetics of cowpea starch gelatinization and modeling of starch gelatinization during steaming of intact cowpea seed

Active Treatment of Frying Oil for Enhanced Fry-life

Evaluation of induced color changes in chicken breast meat during simulation of pink color defect

Functional, Nutritional, Mycological, and Akara-making Properties of Stored Cowpea Meal

Optimization of a chocolate-flavored, peanut–soy beverage using response surface methodology (RSM) as applied to consumer acceptability data

Detection of color changes in green vegetables

Effect of saponins on the physical characteristics, composition and quality of akara (fried cowpea paste) made from non-decorticated cream cowpeas

Effect of cellulose ethers on the microstructure of fried wheat flour-based batters

Physical properties of directly expanded extrudates formulated from partially defatted peanut flour and different types of starch

Relating induced in situ conditions of raw chicken breast meat to pinking

Inactivation of Salmonella montevideo on tomatoes by applying cellulose-based edible films

Suchergebnisse filtern