Detarium Microcarpum Polysaccharide as a Stabilizer in Processed Fruit Products

Author： Onweluzo J.C.   Vijayalakshmi M.R.   Vijayanand P.   Eipeson W.E.  

Publisher： Academic Press

ISSN： 0023-6438

Source： Lebensmittel-Wissenschaft und -Technologie, Vol.32, Iss.8, 1999-12, pp. : 521-526

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Familiarity and purchasing intention of Belgian consumers for fresh and processed tropical fruit products

By Sabbe Sara   Verbeke Wim   Damme Patrick Van  

British Food Journal, Vol. 110, Iss. 8, 2008-08 ,pp. : 805-818

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

Application of antibodies for the identification of polysaccharide gum additives in processed foods

By Pazur J. H.   Li N.-Q.  

Food Additives and Contaminants, Vol. 21, Iss. 11, 2004-11 ,pp. : 1027-1034

Taylor & Francis Ltd

Access to resources Recommend Favorite

Occurrence of fumonisin in processed and low processed corn-based products in Turkey

By Arici M.   Daglioglu O.   Gumus T.   Daglioglu F.  

Acta Alimentaria, Vol. 33, Iss. 3, 2004-09 ,pp. : 325-328

American Association for Laboratory Animal Science

Access to resources Recommend Favorite

Substitution of Saturated Fat in Processed Meat Products: A Review

By Ospina-E J. C.  

Critical Reviews in Food Science and Nutrition, Vol. 52, Iss. 2, 2012-02 ,pp. : 113-122

Taylor & Francis Ltd

Access to resources Recommend Favorite

Stability of Fumonisins in Thermally Processed Corn Products

By Castelo Mauricio M.   Sumner Susan S.   Bullerman Lloyd B.  

Journal of Food Protection, Vol. 61, Iss. 8, 1998-08 ,pp. : 1030-1033

International Association for Food Protection

Access to resources Recommend Favorite