Physical pre-treatment of plums (Prunus domestica). Part 1. Modelling the kinetics of drying

By Di Matteo M.   Cinquanta L.   Galiero G.   Crescitelli S.  

Food Chemistry, Vol. 79, Iss. 2, 2002-11 ,pp. : 227-232

Elsevier

Access to resources Recommend Favorite

Modelling the kinetics of drying of a'Agen plums (Prunus domestica)

By Sabarez H.   Price W.E.   Back P.J.   Woolf L.A.  

Food Chemistry, Vol. 60, Iss. 3, 1997-11 ,pp. : 371-382

Elsevier

Access to resources Recommend Favorite

Effect of enzymatic treatment and filtration on sensory characteristics and physical stability of soymilk

By Rosenthal A.   Deliza R.   Cabral L.M.C.   Cabral L.C.   Farias C.A.A.   Domingues A.M.  

Food Control, Vol. 14, Iss. 3, 2003-04 ,pp. : 187-192

Elsevier

Access to resources Recommend Favorite

Contents of chlorophylls and carotenoids in frozen dill: effect of usable part and pre-treatment on the content of chlorophylls and carotenoids in frozen dill (Anethum graveolens L.), depending on the time and temperature of storage

By Lisiewska Z.   Kmiecik W.   Slupski J.  

Food Chemistry, Vol. 84, Iss. 4, 2004-03 ,pp. : 511-518

Elsevier

Access to resources Recommend Favorite

Antioxidant capacity of phenolic phytochemicals from various cultivars of plums

By Kim D.-O.   Jeong S.W.   Lee C.Y.  

Food Chemistry, Vol. 81, Iss. 3, 2003-06 ,pp. : 321-326

Elsevier

Access to resources Recommend Favorite