CyTA - Journal of Food,volume 12,issue 2  (04-2014)

Period of time： 2014年2期

Publisher： Taylor & Francis Ltd

Founded in： 1995

Total resources： 10

ISSN： 1947-6337

Subject： TS Light industry ,Handicrafts

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CyTA - Journal of Food,volume 12,issue 2

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Flavonoid composition and antioxidant capacity of the edible flowers of Agave durangensis (Agavaceae)

By , , , , , , , in (2014)

CyTA - Journal of Food,volume 12,issue 2 , Vol. 12, Iss. 2, 2014-04 , pp. 105-114

Taylor & Francis Ltd

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Evaluation of sorghum grain hydrolysates and dried distillers grains with solubles for the production of microbial transglutaminase

By , , , , in (2014)

CyTA - Journal of Food,volume 12,issue 2 , Vol. 12, Iss. 2, 2014-04 , pp. 115-120

Taylor & Francis Ltd

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Optimization of sweetener formulation in sugar-free yoghurt using response surface methodology

By , , in (2014)

CyTA - Journal of Food,volume 12,issue 2 , Vol. 12, Iss. 2, 2014-04 , pp. 121-126

Taylor & Francis Ltd

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Enterotoxin production by Staphylococcus aureus (A, B, C, D) during the ripening of sucuk (Turkish dry-fermented sausage)

By , , , in (2014)

CyTA - Journal of Food,volume 12,issue 2 , Vol. 12, Iss. 2, 2014-04 , pp. 127-133

Taylor & Francis Ltd

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Immune-stimulated antitumor effect of different molecular weight polysaccharides from Monascus purpureus on human leukemic U937 cells

By , , , , in (2014)

CyTA - Journal of Food,volume 12,issue 2 , Vol. 12, Iss. 2, 2014-04 , pp. 134-140

Taylor & Francis Ltd

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Storage studies of bread prepared by incorporation of the banana pseudo-stem flour and the composite breads containing hydrocolloids

By , , , in (2014)

CyTA - Journal of Food,volume 12,issue 2 , Vol. 12, Iss. 2, 2014-04 , pp. 141-149

Taylor & Francis Ltd

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Using polydextrose as a prebiotic substance in milk chocolate: effects of process parameters on physical and rheological properties

By , , , in (2014)

CyTA - Journal of Food,volume 12,issue 2 , Vol. 12, Iss. 2, 2014-04 , pp. 150-159

Taylor & Francis Ltd

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Use of Micrococcaceae combined with a low proportion of Lactic Acid Bacteria as a starter culture for salami stuffed in natural casing

By , , in (2014)

CyTA - Journal of Food,volume 12,issue 2 , Vol. 12, Iss. 2, 2014-04 , pp. 160-165

Taylor & Francis Ltd

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Biochemical changes of traditional Chinese-type soy sauce produced in four seasons during processing

By , , , , in (2014)

CyTA - Journal of Food,volume 12,issue 2 , Vol. 12, Iss. 2, 2014-04 , pp. 166-175

Taylor & Francis Ltd

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Preparation, composition, and functional properties of a protein isolate from a defatted mamey sapote (Pouteria sapota) seed meal

By , , , , , , in (2014)

CyTA - Journal of Food,volume 12,issue 2 , Vol. 12, Iss. 2, 2014-04 , pp. 176-182

Taylor & Francis Ltd

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