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Mannitol accumulation during fermentation of KimchiJONG WON YUN; SUN CHUL KANG; SEUNG KOO SONG et al.Journal of fermentation and bioengineering. 1996, Vol 81, Num 3, pp 279-280, issn 0922-338XArticle

Préparation de légumes : Une dynamisation des produits laitiers ? = Vegetable products : application to dairy productsHERVE, M.Process (Cesson-Sévigné). 1996, Num 1119, pp 48-49, issn 0998-6650Article

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Extracellular enzyme activities of the lactic acid bacteria isolated from kimchiCHOI, S.-Y; JUNG, B.-M; KIM, H.-J et al.San'oeb misaengmul haghoeji. 2000, Vol 28, Num 1, pp 59-61, issn 0257-2389Article

A laboratory scraped surface drying chamber for spray drying of tomato pasteKARATAS, S; ESIN, A.Lebensmittel - Wissenschaft + Technologie. 1990, Vol 23, Num 4, pp 354-357, issn 0023-6438, 4 p.Article

Produits dérivés des fruits et légumes. Jus de fruits. 2ème édition. Recueil de normes françaises AFNOR1986, 343 p., isbn 2-12-190521-9Book

Contenuto di ergosterolo nei derivati industriali del pomodoro come indice di contaminazione microbica della materia prima utilizzata e ricerca di una eventuale correlazione con il valore howard = Ergosterol content in commercial tomato products as an index of raw-material microbial contamination and search for a correlation with the tomato mold countGRASSELLI, C; LEONI, C; SANDEI, L et al.Industria Conserve. 1993, Vol 68, Num 1, pp 3-10, issn 0019-7483Article

Identification and quantification of Coumarin, phthalide, and sesquiterpene compliance markers in an umbelliferous vegetable beverageWEINBERG, D. S; MANIER, M. L; RICHARDSON, M. D et al.Journal of agricultural and food chemistry (Print). 1993, Vol 41, Num 1, pp 48-51, issn 0021-8561Article

Gel-strength in restructured potato products affects oil uptake during deep-fat fryingPINTHUS, E. J; WEINBERG, P; ISRAEL SAM SAGUY et al.Journal of food science. 1992, Vol 57, Num 6, pp 1359-1360, issn 0022-1147Article

L'utilisation des fibres dans les boissons non alcooliséesENGELBRECHT, J.Bios (Paris). 1991, Vol 22, Num 3, pp 41-46, issn 0366-2284Article

V° gamme : stérilisée ou pasteurisée = «Cinquième gamme»: sterilized or pasteurizedRevue pratique du froid et du conditionnement d'air. 1990, Num 704, pp 32-33, issn 0370-6699, 2 p.Article

Rat growth promoting effect on the Yu fraction recovered from Tofu processing. III, Studies on Yu fraction as sub-product on Tofu processingOKUBO, K; SONE, K; KOSUGI, T et al.Nippon Shokuhin Kogyo Gakkai-Shi. 1990, Vol 37, Num 11, pp 849-855, issn 0029-0394Article

Capacità de sviluppo di enterobatteri inderivati del pomodoro a diversa concentrazione = Ability of entero bacteria to growth in tomato products of various concentrationVICINI, E; SCARAMUZZA, N.Industria Conserve. 1993, Vol 68, Num 1, pp 20-24, issn 0019-7483Article

Bacteriological investigation of an outbreak of Clostridium perfringens food poisoning caused by Japanese food without animal proteinMIWA, N; MASUDA, T; TERAI, K et al.International journal of food microbiology. 1999, Vol 49, Num 1-2, pp 103-106, issn 0168-1605Article

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Decreasing of calorie of potato chips by ethanol treatmentBEPPU, M; KATAHIRA, R.Nippon Shokuhin Kogyo Gakkai-Shi. 1997, Vol 44, Num 10, pp 731-737, issn 0029-0394Article

Determintion of residual pectin methylesterase activity in food productsGIOVANE, A; LARATTA, B; LOIUDICE, R et al.Biotechnology and applied biochemistry. 1996, Vol 23, Num 2, pp 181-184, issn 0885-4513Article

Carboxymethylcellulose and hydroxypropylmethylcellulose as additives in reduction of oil content in batter based deep-fat fried boondisPRIYA, R; SINGHAL, R. S; KULKARNI, P. R et al.Carbohydrate polymers. 1996, Vol 29, Num 4, pp 333-335, issn 0144-8617Article

Studies on reduction on oil content in deep-fat fried legume based snack using carboxymethyl starch (CMS)BHATTACHARYYA, D; CHHAYA, P. N; SINGHAL, R. S et al.Fett (Weinheim). 1995, Vol 97, Num 11, pp 432-434, issn 0931-5985Article

Obohatenie strukovinových pást bifidobaktériami = The enrichment of vegetable spreads with bifidobacteriaPOLIVKA, L; GLONCAKOVA, B; GALIS, O et al.Potravinářské vědy. 1994, Vol 12, Num 2, pp 93-103, issn 0862-8653Article

Future prospects for processed fruit and vegetable productsDOUGHERTY, R. H.Food technology (Chicago). 1990, Vol 44, Num 5, pp 124-126, issn 0015-6639, 2 p.Article

Screening for Clostridium botulinum type A, B, and E in cooked chilled foods containing vegetables and raw material using polymerase chain reaction and molecular probesBRACONNIER, Agnès; BROUSSOLLE, Véronique; PERELLE, Sylvie et al.Journal of food protection. 2001, Vol 64, Num 2, pp 201-207, issn 0362-028XArticle