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Comparison of Headspace GC and Electronic Sensor Techniques for Classification of Processed Orange Juices

By Shaw P.E.,Rouseff R.L.,Goodner K.L.,Bazemore R.,Nordby H.E.,Widmer W.W. in (2000)

Academic Press

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Further Studies on the Heat-induced, pH-dependent Dissociation of Casein from the Micelles in Reconstituted Skim Milk

By Anema S.G.,Li Y. in (2000)

Academic Press

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A Possibility for Elimination of the Interference from the Peel in Nondestructive Determination of the Internal Quality of Fruit and Vegetables by VIS/NIR Spectroscopy

By Krivoshiev G.P.,Chalucova R.P.,Moukarev M.I. in (2000)

Academic Press

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Formulation of Extruded Snack Food (Gum Based Cereal–Pulse Blend): Optimization of Ingredients Levels Using Response Surface Methodology

By Thakur S.,Saxena D.C. in (2000)

Academic Press

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Influence of pH on the Thermal Inactivation Kinetics of Horseradish Peroxidase in Aqueous Solution

By Lemos M.A.,Oliveira J.C.,Saraiva J.A. in (2000)

Academic Press

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A Comparison of Two Methods and the Effect of Cooking Time on the Extractability of Pectin from the Cell Walls of Cooking Banana

By Qi B.,Moore K.G.,Orchard J. in (2000)

Academic Press

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Quantitative Sensory Profiling of Cooked Oatmeal

By Lapveteläinen A.,Rannikko H. in (2000)

Academic Press

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Fractionation of Potato Proteins: Solubility, Thermal Coagulation and Emulsifying Properties

By Ralet M-C.,Guéguen J. in (2000)

Academic Press

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Rheological Properties of Pastes and Gels made from Starch Separated from Different Potato Cultivars

By Hopkins S.,Gormley R. in (2000)

Academic Press

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A Mineralization Procedure for Determining Magnesium in Milk

By Moreno-Torres R.,Navarro M.,Ruíz-López M.D.,Artacho R.,López C. in (2000)

Academic Press

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