Related content

Amino acid profile and Maillard compounds of sun-dried pears. Relation with the reddish brown colour of the dried fruits

By Coimbra Manuel   Nunes Cláudia   Cunha Pedro   Guiné Raquel  

European Food Research and Technology A, Vol. 233, Iss. 4, 2011-10 ,pp. : 637-646

Springer Publishing Company

Access to resources Recommend Favorite

Vacuum Frying: An Alternative to Obtain High-Quality Dried Products

By Andrés-Bello A.  

Food Engineering Reviews, Vol. 3, Iss. 2, 2011-06 ,pp. : 63-78

Springer Publishing Company

Access to resources Recommend Favorite

Variation of bioactive compounds in dried seaweed Himanthalia elongata subjected to different culinary processes

By      

CyTA - Journal of Food, Vol. 12, Iss. 4, 2014-10 ,pp. : 336-339

Taylor & Francis Ltd

Access to resources Recommend Favorite

Solid-phase microextraction method for the determination of hexanal in hazelnuts as an indicator of the interaction of active packaging materials with food aroma compounds

By Pastorelli S.   Valzacchi S.   Rodriguez A.   Simoneau C.  

Food Additives and Contaminants, Vol. 23, Iss. 11, 2006-11 ,pp. : 1236-1241

Taylor & Francis Ltd

Access to resources Recommend Favorite

Survival of Salmonella on Dried Fruits and in Aqueous Dried Fruit Homogenates as Affected by Temperature

By Beuchat Larry R.   Mann David A.  

Journal of Food Protection, Vol. 77, Iss. 7, 2014-07 ,pp. : 1102-1109

International Association for Food Protection

Access to resources Recommend Favorite