Innovative Food Science and Emerging Technologies,volume 4,issue 4  (12-2003)

Period of time： 2003年4期

Publisher： Elsevier

Founded in： 2000

Total resources： 4

ISSN： 1466-8564

Subject： R1 Preventive Medicine , Health

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Innovative Food Science and Emerging Technologies,volume 4,issue 4

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By in (2003)

Innovative Food Science and Emerging Technologies,volume 4,issue 4 , Vol. 4, Iss. 4, 2003-12 , pp. 2-2

Elsevier

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High pressure-induced changes in the creaming properties of bovine milk

By Huppertz T., Fox P.F., Kelly A.L. in (2003)

Innovative Food Science and Emerging Technologies,volume 4,issue 4 , Vol. 4, Iss. 4, 2003-12 , pp. 349-359

Elsevier

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High pressure calorimetry at sub-zero temperature: evaluation of the latent heat and frozen water ratio of gelatin gels

By Chevalier-Lucia D., Le Bail A., Ghoul M., Chourot J.-M. in (2003)

Innovative Food Science and Emerging Technologies,volume 4,issue 4 , Vol. 4, Iss. 4, 2003-12 , pp. 361-366

Elsevier

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High pressure microfluidization treatment of heat denatured whey proteins for improved functionality

By Iordache M., Jelen P. in (2003)

Innovative Food Science and Emerging Technologies,volume 4,issue 4 , Vol. 4, Iss. 4, 2003-12 , pp. 367-376

Elsevier

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Combined high-pressure and thermal treatments for processing of tomato puree: evaluation of microbial inactivation and quality parameters

By Krebbers B., Matser A.M., Hoogerwerf S.W., Moezelaar R., Tomassen M.M.M., van den Berg R.W. in (2003)

Innovative Food Science and Emerging Technologies,volume 4,issue 4 , Vol. 4, Iss. 4, 2003-12 , pp. 377-385

Elsevier

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Effects of combination treatments of nisin and high-intensity ultrasound with high pressure on the microbial inactivation in liquid whole egg

By Lee D.U., Heinz V., Knorr D. in (2003)

Innovative Food Science and Emerging Technologies,volume 4,issue 4 , Vol. 4, Iss. 4, 2003-12 , pp. 387-393

Elsevier

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Characterizing asymptotic D-values for Salmonella spp. subjected to different heating rates in sous-vide cooked beef

By Juneja V.K., Marks H.M. in (2003)

Innovative Food Science and Emerging Technologies,volume 4,issue 4 , Vol. 4, Iss. 4, 2003-12 , pp. 395-402

Elsevier

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Fragmentation of chitosan by microfluidization process

By Kasaai M.R., Charlet G., Paquin P., Arul J. in (2003)

Innovative Food Science and Emerging Technologies,volume 4,issue 4 , Vol. 4, Iss. 4, 2003-12 , pp. 403-413

Elsevier

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Process for the recovery of a carotene-rich functional food ingredient from carrot pomace by enzymatic liquefaction

By Stoll T., Schweiggert U., Schieber A., Carle R. in (2003)

Innovative Food Science and Emerging Technologies,volume 4,issue 4 , Vol. 4, Iss. 4, 2003-12 , pp. 415-423

Elsevier

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Burlat cherry quality after long range transport: optimisation of packaging conditions

By Remon S., Eugenia Venturini M., Lopez-Buesa P., Oria R. in (2003)

Innovative Food Science and Emerging Technologies,volume 4,issue 4 , Vol. 4, Iss. 4, 2003-12 , pp. 425-434

Elsevier

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