Maintaining quality of minimally processed pomegranate arils by honey treatments

By Ergun Muharrem   Ergun Nazan  

British Food Journal, Vol. 111, Iss. 4, 2009-04 ,pp. : 396-406

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

Effects of Antioxidants and Packing on Cholesterol Oxidation in Processed Anchovy during Storage

By Shozen K.I.   Ohshima T.   Ushio H.   Takiguchi A.   Koizumi C.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 30, Iss. 1, 1997-02 ,pp. : 2-8

Academic Press

Access to resources Recommend Favorite

Evaluation of Chemical and Physical (High-Pressure and Temperature) Treatments To Improve the Safety of Minimally Processed Mung Bean Sprouts during Refrigerated Storage

By Muñoz Marina   De Ancos Begoña   Sánchez-Moreno Concepción   Cano M. Pilar  

Journal of Food Protection, Vol. 69, Iss. 10, 2006-10 ,pp. : 2395-2402

International Association for Food Protection

Access to resources Recommend Favorite

Combined Effects of Coating, Modified Atmosphere Packaging, and Gamma Irradiation on Quality Maintenance of Ready-to-Use Carrots (Daucus carota)

By Lafortune R.   Caillet S.   Lacroix M.  

Journal of Food Protection, Vol. 68, Iss. 2, 2005-02 ,pp. : 353-359

International Association for Food Protection

Access to resources Recommend Favorite

Effects of cold maceration on red wine quality from Tuscan Sangiovese grape

By Parenti A.   Spugnoli P.   Calamai L.   Ferrari S.   Gori C.  

European Food Research and Technology A, Vol. 218, Iss. 4, 2004-03 ,pp. : 360-366

Springer Publishing Company

Access to resources Recommend Favorite