Журнал пищевой промышленности и технологий

исследовательская статья

Effects of Medium-Chain Triacylglycerols (MCT) On the Maillard Reaction

• Toshiyuki Toyosaki, Yasuhide Sakane and Michio Kasai

исследовательская статья

Euterpe Oleracea Mart. Berries as Raw Material in Agro-Processes and Consumers Expectancies in French Guiana

• Robinson JC, Bereau D and Fahrasmane L

исследовательская статья

Characterization of Determinate Tomato Hybrids: Search for Better Processing Qualities

• Arup Chattopadhyay, IVI Chakraborty and Wasim Siddique

исследовательская статья

Effect of Partially De-Oiled Maize Germ Cake Flour on Physico-Chemical and Organoleptic Properties of Biscuits

• Barnwal P, Purushottam Kore and Alka Sharma

Обзорная статья

Studies on the Osmotic Dehydration and Rehydration Characteristics of Pineapple Slices

• Fasogbon BM, Gbadamosi SO and Taiwo KA

исследовательская статья

Texture and Chemistry of Iranian White Cheese as Influenced by Brine Treatments

• Jamshid Rahimi, Asghar Khosrowshahi, Mehdi Mohammad Moradi, Hamid Mohamadi, Habib Abbasi and Ashkan Madadlou

исследовательская статья

Influence of the Milk Bactofugation and Natural Whey Culture on the Microbiological and Physico-Chemical Characteristics of Mozzarella Cheese

• Michele Faccia, Marianna Mastromatteo, Amalia Conte and Matteo Alessandro Del Nobile

исследовательская статья

Studies on Respiration Rates in Coccinia grandis (Ivy Gourd) at Different Temperatures

• T. Sushma Rani, C. V. Kavitha Abirami and K. Alagusundaram