Optimization of Enzymatic Production of Fructo-oligosaccharides from Sucrose

By Hang Y.D.   Woodams E.E.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 29, Iss. 5, 1996-05 ,pp. : 578-580

Academic Press

Access to resources Recommend Favorite

Obtaining fruit segments from a traditional orange variety (Citrus sinensis (L.) Osbeck cv. Sangrina) by enzymatic peeling

By Pretel M.   Botella M.   Amorós Asunción   Serrano María   Egea Isabel   Romojaro Felix  

European Food Research and Technology A, Vol. 225, Iss. 5-6, 2007-09 ,pp. : 783-788

Springer Publishing Company

Access to resources Recommend Favorite

Enzymatic Synthesis of Ascorbyl Palmitate in Organic Solvents: Process Optimization and Kinetic Evaluation

By Lerin Lindomar  

Food and Bioprocess Technology, Vol. 5, Iss. 3, 2012-04 ,pp. : 1068-1076

Springer Publishing Company

Access to resources Recommend Favorite

Succulent, Hydrocolloid-Based, Texturized Grapefruit Products

By Weiner G.   Nussinovitch A.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 27, Iss. 4, 1994-08 ,pp. : 394-399

Academic Press

Access to resources Recommend Favorite

Fate of Salmonellae in Orange and Grapefruit Concentrates during Cold Storage

By Parish Mickey E.   Goodrich René E   Miller William  

Journal of Food Protection, Vol. 67, Iss. 12, 2004-12 ,pp. : 2671-2674

International Association for Food Protection

Access to resources Recommend Favorite