Lebensmittel-Wissenschaft und -Technologie,volume 34,issue 5  (08-2003)

Period of time： 2003年5期

Publisher： Academic Press

Founded in： 1968

Total resources： 63

ISSN： 0023-6438

Subject： TS Light industry ,Handicrafts

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Lebensmittel-Wissenschaft und -Technologie,volume 34,issue 5

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Application of Weibull Hazard Analysis to the Determination of the Shelf Life of Roasted and Ground Coffee

By Cardelli C.,Labuza T.P. in (2001)

Lebensmittel-Wissenschaft und -Technologie,volume 34,issue 5 , Vol. 34, Iss. 5, 2001-08 , pp. 273-278

Academic Press

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Accumulation of Free L-Glutamic Acid in Full- and Reduced-fat Cheddar Cheese Ripened at Different Time/temperature Conditions

By Rosenberg M.,Altemueller A. in (2001)

Lebensmittel-Wissenschaft und -Technologie,volume 34,issue 5 , Vol. 34, Iss. 5, 2001-08 , pp. 279-287

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The Effect of pH on the Rheological Properties of Reduced-fat Model Processed Cheese Spreads

By Lee S.K.,Klostermeyer H. in (2001)

Lebensmittel-Wissenschaft und -Technologie,volume 34,issue 5 , Vol. 34, Iss. 5, 2001-08 , pp. 288-292

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Absorption Kinetics of Sulfur Dioxide in Flint Corn during Steeping

By Haros C.M.,Aguerre R.J.,Suarez C. in (2001)

Lebensmittel-Wissenschaft und -Technologie,volume 34,issue 5 , Vol. 34, Iss. 5, 2001-08 , pp. 293-298

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Assessment of the State of Water in Reconstituted Milk Protein Dispersions by Nuclear Magnetic Resonance (NMR) and Differential Scanning Calorimetry (DSC)

By Le dean A.,Mariette F.,Lucas T.,Marin M. in (2001)

Lebensmittel-Wissenschaft und -Technologie,volume 34,issue 5 , Vol. 34, Iss. 5, 2001-08 , pp. 299-305

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Extraction and Identification of Antioxidative Components of Hsian-tsao (Mesona procumbens Hemsl.)

By Hung C-Y.,Yen G-C. in (2001)

Lebensmittel-Wissenschaft und -Technologie,volume 34,issue 5 , Vol. 34, Iss. 5, 2001-08 , pp. 306-311

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Osmotic Dehydration of Foods in a Multicomponent Solution Part I. Lowering of Solute Uptake in Agar Gels: Diffusion Considerations

By Emam-Djomeh Z.,Djelveh G.,Gros J. in (2001)

Lebensmittel-Wissenschaft und -Technologie,volume 34,issue 5 , Vol. 34, Iss. 5, 2001-08 , pp. 312-318

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Osmotic Dehydration of Foods in a Multicomponent Solution Part II. Water Loss and Solute Uptake in Agar Gels and Meat

By Djelveh G.,Gros J.,Emam-Djomeh Z. in (2001)

Lebensmittel-Wissenschaft und -Technologie,volume 34,issue 5 , Vol. 34, Iss. 5, 2001-08 , pp. 319-323

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Inhibition of Browning and Decay of Fresh-cut Radishes by Natural Compounds and their Derivatives

By González-Aguilar G.A.,Wang C.Y.,Buta J.G. in (2001)

Lebensmittel-Wissenschaft und -Technologie,volume 34,issue 5 , Vol. 34, Iss. 5, 2001-08 , pp. 324-328

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Influence of Bacterial Cell Population and pH on the Color of Nonfat Milk

By Owens S.L.,Brewer J.L.,Rankin S.A. in (2001)

Lebensmittel-Wissenschaft und -Technologie,volume 34,issue 5 , Vol. 34, Iss. 5, 2001-08 , pp. 329-333

Academic Press

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