High pressure processing in jam manufacture: effects on textural and colour properties

By Dervisi P.   Lamb J.   Zabetakis I.  

Food Chemistry, Vol. 73, Iss. 1, 2001-04 ,pp. : 85-91

Elsevier

Access to resources Recommend Favorite

Design and analysis of factorial sensory experiments with carry-over effects

By Durier C.   Monod H.   Bruetschy A.  

Food Quality and Preference, Vol. 8, Iss. 2, 1997-03 ,pp. : 141-149

Elsevier

Access to resources Recommend Favorite

Effects of micro-perforated film on the quality and shelf life improvements of pork loins during chilled storage

By Lee K.-T.   Choi W.-S.   Yoon C.-S.  

Meat Science, Vol. 66, Iss. 1, 2004-01 ,pp. : 77-82

Elsevier

Access to resources Recommend Favorite

An innovative approach to the determination of safety for a dietary ingredient derived from a new source: case study using a crystalline lutein product

By Kruger C.L.   Murphy M.   DeFreitas Z.   Pfannkuch F.   Heimbach J.  

Food and Chemical Toxicology, Vol. 40, Iss. 11, 2002-11 ,pp. : 1535-1549

Elsevier

Access to resources Recommend Favorite

Changes in thearubigin fractions and theaflavin levels due to variations in processing conditions and their influence on black tea liquor brightness and total colour

By Obanda M.   Owuor P.O.   Mang'oka R.   Kavoi M.M.  

Food Chemistry, Vol. 85, Iss. 2, 2004-04 ,pp. : 163-173

Elsevier

Access to resources Recommend Favorite