CHANGES IN AMINO ACID CONTENT OF ACIDIFIED SWEET POTATO PUREE = MODIFICATIONS DES TENEURS EN ACIDES AMINES DE LA PUREE ACIDIFIEE DE PATATE DOUCECREAMER G; YOUNG CT; HAMANN DD et al.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 2; PP. 382-388; BIBL. 24 REF.; 5 FIG./3 TABL.Article

A NEW CONSISTENCY METHOD FOR TOMATO PRODUCTS : THE PRECIPITATE WEIGHT RATIO = UNE NOUVELLE METHODE POUR L'EVALUATION DE LA CONSISTANCE DES PRODUITS A BASE DE TOMATE : MESURE DU POIDS DU PRECIPITETAKADA N; NELSON PE.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 5; PP. 1460-1462; BIBL. 17 REF.; 4 FIG.Article

DETERMINATION OF GEOTRICHUM MOLD IN COMMINUTED FRUITS AND VEGETABLES : COLLABORATIVE STUDY. = NUMERATION DE LA MOISISSURE GEOTRICHUM DANS LES FRUITS ET LEGUMES BROYES : ETUDE INTERLABORATOIRES.CICHOWICZ SM; BANDLER R.1982; JOURNAL - ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS.; ISSN 0004-5756; USA; DA. 1982; VOL. 65; NO 5; PP. 1095-1096; 1 TABL.Article

A RESEARCH NOTE. HEAT-INDUCED CHANGES IN FREE AMINO ACIDS ON MANUFACTURING HEATED PULPS, PUREES AND PASTES FROM TOMATOES = NOTE DE RECHERCHE. MODIFICATIONS, INDUITES PAR LA CHALEUR, DES ACIDES AMINES LIBRES LORS DE LA FABRICATION DES PULPES, DES PUREES ET DES PATES DE TOMATEOKITANI A; KIM SY; HAYASE F et al.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 4; PP. 1366-1367; BIBL. 7 REF.; 1 FIG./1 TABL.Article

CHLOROPHYLL DEGRADATION IN A SPINACH SYSTEM AT LOW AND INTERMEDIATE WATER ACTIVITIES. = LA DEGRADATION DE LA CHLOROPHYLLE DANS UN SYSTEME A BASE D'EPINARDS, POUR DES ACTIVITES DE L'EAU FAIBLE ET INTERMEDIAIRE.LAJOLO FM; LANFER MARQUEZ UM.1982; J. FOOD SCI., JOURNAL OF FOOD SCIENCE.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 6; PP. 1995-2003; 5 P.; BIBL. 25 REF.; 4 FIG./5 TABL.Article

THE EXERGY BALANCE : A DIAGNOSTIC TOOL FOR ENERGY OPTIMIZATION = LE BILAN DE L'EXERGIE : UNE METHODE DE DIAGNOSTIC POUR L'OPTIMISATION DE L'ENERGIEROTSTEIN E.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 3; PP. 945-950; BIBL. 22 REF.; 3 FIG./5 TABL.Article

A RESEARCH NOTE. METHOD OF PREPARATION AND SENSORY EVALUATION OF SWEET POTATO PATTIES = NOTE DE RECHERCHE. METHODE DE PREPARATION ET ANALYSE SENSORIELLE DES PATES DE PATATES DOUCESHOOVER MW; WALTER WM JR; GIESBRECHT FG et al.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 5; PP. 1568-1569; BIBL. 6 REF.; 2 TABL.Article

EFFECT OF SAMPLE PREPARATION ON THE APPARENT MEALINESS OF FRESH COOKED POTATOESRIDLEY SC; LINDSAY RC; HARGETT SM et al.1981; LEBENSM.-WISS.+TECHNOL.; CHE; DA. 1981; VOL. 14; NO 3; PP. 131-133; BIBL. 21 REF.Article

PECTIN-PROTEIN INTERACTION IN TOMATO PRODUCTS = INTERACTIONS PECTINE-PROTEINES DANS LES PRODUITS A BASE DE TOMATETAKADA N; NELSON PE.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 5; PP. 1408-1411; BIBL. 23 REF.; 6 FIG./2 TABL.Article

APPLICABILITY OF FLOW MODELS WITH YIELD FOR TOMATO CONCENTRATES = APPLICATION DES MODELES DE VISCOSITE ET DE RENDEMENT AUX CONCENTRES DE TOMATERAO MA; COOLEY HJ.1983; JOURNAL OF FOOD PROCESS ENGINEERING; ISSN 0145-8876; USA; DA. 1983; VOL. 6; NO 3; PP. 159-173; BIBL. 17 REF.; 5 FIG./8 TABL.Article

PECTIN CHANGES IN THE PRE-COOKING STEP OF DEHYDRATED MASKED POTATO PRODUCTIONMOLEDINA KH; HAYDAR M; OORAIKUL B et al.1981; J. SCI. FOOD AGRIC.; ISSN 0022-5142; GBR; DA. 1981; VOL. 32; NO 11; PP. 1091-1102; BIBL. 26 REF.Article

THE EFFECT OF GLUTATHIONE ON THE COHESIVENESS OF POUNDED CASSAVA, COCOYAM, GARI AND YAM = EFFET DU GLUTATHION SUR LA COHESIVITE DES PUREES DE MANIOC, DE CHOU CARAIBE, DE GARI ET D'IGNAMEOSUJI GO.1983; JOURNAL OF FOOD TECHNOLOGY; ISSN 0022-1163; GBR; DA. 1983; VOL. 18; NO 3; PP. 265-270; BIBL. 17 REF.; 3 FIG.Article

THE TEXTURE OF MASHED POTATO IN CATERING. I: THE BACKGROUND. THE CONTRIBUTION OF HEDONIC TEXTURE TO OVERALL PREFERENCENOVAIS A; HANSON SW; RYLEY J et al.1982; LEBENSM.-WISS.+TECHNOL.; ISSN 0023-6438; CHE; DA. 1982; VOL. 15; NO 5; PP. 295-302; BIBL. 28 REF.Article

IMPROVED ASEPTICALLY FILLED SWEET POTATO PUREESSMITH DA; MCCASKEY TA; HARRIS H et al.1982; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 4; PP. 1130-1142; 4 P.; BIBL. 13 REF.Article

Ruggedness testing of the official method for rot fragments in comminuted tomato products = Evaluation des imperfections de la méthode officielle utilisée pour détecter les fragments de pourriture dans les produits à base de purée de tomateRUSSELL, G. E.Journal - Association of official analytical chemists. 1985, Vol 68, Num 5, pp 896-898, issn 0004-5756Conference Paper

Rheological matching of puree type fruit and vegetable products with model suspensions = Etude rhéologique de produits de type purée de fruit ou de légume à l'aide de suspensions modèlesDE CINDIO, B; COZZOLINO, G; SKIERKOWSKI, K et al.Chimica oggi. 1986, Num 4, pp 21-25, issn 0392-839XArticle

EFFECTS OF PH, ENZYMES, AND STORAGE TIME ON THE RHEOLOGY OF SWEET POTATO PUREEICE JR; HAMANN DD; PURCELL AE et al.1980; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1980; VOL. 45; NO 6; PP. 1614-1618; BIBL. 13 REF.Article

RELACION ENTRE LA ESTRUCTURA Y LAS PROPIEDADES REOLOGICAS DE LOS ZUMOS Y PURIS DE FRUTAS Y HORTALIZAS = RELATIONS ENTRE LA STRUCTURE ET LES PROPRIETES RHEOLOGIQUES DES JUS OU PUREES DE FRUITS OU LEGUMESGARCIA TERESA R; BURON ARIAS I.1980; REV. AGROQUIM. TECNOL. ALIMENT.; ISSN 0034-7698; ESP; DA. 1980; VOL. 20; NO 1; PP. 70-78; ABS. ENG; BIBL. 25 REF.Article

VOLATILE COMPONENTS OF RIPE TOMATOES AND THEIR JUICES, PUREES AND PASTES = COMPOSES VOLATILS DE TOMATES MURES, DES JUS, DES PUREES ET DES PATES DERIVEESCHUNG TY; HAYASE F; KATO H et al.1983; AGRICULTURAL AND BIOLOGICAL CHEMISTRY; JPN; DA. 1983; VOL. 47; NO 2; PP. 343-351; BIBL. 24 REF.; 3 FIG./2 TABL.Article

A research note. Particle size of water insoluble tomato solids measured by laser instrumentation = Note de recherche. Mesure au laser, de la dimension des particules solides non hydrosolubles dans les tomatesGETCHELL, R. N; SCHLIMME, D. V.Journal of food science. 1985, Vol 50, Num 5, pp 1495-1496, issn 0022-1147Article

A research note. Digitizer aided determination of yield stress in semi-liquid foods = Note de recherche. Détermination, au moyen d'un convertisseur analogique-numérique, de la résistance à l'écoulement des produits alimentaires semi-liquidesKALETUNC-GENCER, G; PELEG, M.Journal of food science. 1984, Vol 49, Num 6, pp 1620-1621, issn 0022-1147Conference Paper

Effect of pre-processing storage conditions on the composition, microstructure, and acceptance of sweet potato patties = Effet des conditions de stockage, avant transformation, sur la composition, la microstructure et l'acceptabilité des pâtés de patate douceWALTER, W. M. JR; HOOVER, M. W.Journal of food science. 1984, Vol 49, Num 5, pp 1258-1261, issn 0022-1147Article

Efficacy of enterocin AS-48 against bacilli in ready-to-eat vegetable soups and pureesGRANDE, Maria J; ABRIOUEL, Hikmate; LOPEZ, Rosario Lucas et al.Journal of food protection. 2007, Vol 70, Num 10, pp 2339-2345, issn 0362-028X, 7 p.Article

Viscoelastic and thermal characteristics of vegetable puree-based baby foodsAHMED, Jasim; RAMASWAMY, Hosahalli S.Journal of food process engineering. 2006, Vol 29, Num 3, pp 219-233, issn 0145-8876, 15 p.Article

Parajkrém gyártóvonal takarithatóságának elo″zetes vizsgálatai = Spinach puree manifacutring line view of suitability to cleaningTELEKI, J.HűtŰipar. 1990, Vol 36, Num 3, pp 75-79, issn 0018-8085, 5 p.Article