Acrylamide formation in low-fat potato snacks and its correlation with colour development

By Majcher Małgorzata   Jelen Henryk  

Food Additives and Contaminants, Vol. 24, Iss. 4, 2007-04 ,pp. : 337-342

Taylor & Francis Ltd

Access to resources Recommend Favorite

Effects of type of packaging material on shelf-life of fresh broccoli by means of changes in weight, colour and texture

By Jacobsson Annelie   Nielsen Tim   Sjöholm Ingegerd  

European Food Research and Technology A, Vol. 218, Iss. 2, 2004-01 ,pp. : 157-163

Springer Publishing Company

Access to resources Recommend Favorite

Influence of Different Packaging Materials on Lipid Oxidation in Potato Crisps Exposed to Fluorescent Light

By Lennersten M.   Lingnert H.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 31, Iss. 2, 1998-02 ,pp. : 162-168

Academic Press

Access to resources Recommend Favorite

Aging-Induced Changes in Populations of Lactococci, Lactobacilli, and Aerobic Microorganisms in Low-Fat and Full-Fat Cheddar Cheese

By Haque Z. U.   Kucukoner E.   Aryana K. J.  

Journal of Food Protection, Vol. 60, Iss. 9, 1997-09 ,pp. : 1095-1098

International Association for Food Protection

Access to resources Recommend Favorite

Recent advances in the development of low-fat cheeses

By Rodrguez J.  

Trends in Food Science and Technology, Vol. 9, Iss. 6, 1998-06 ,pp. : 249-254

Elsevier

Access to resources Recommend Favorite