Dietary fibre from vegetable products as source of functional ingredientsRODRIGUEZ, Rocio; JIMENEZ, Ana; FERNANDEZ-BOLANOS, Juan et al.Trends in food science & technology (Regular ed.). 2006, Vol 17, Num 1, pp 3-15, issn 0924-2244, 13 p.Article

Correlation between pH and composition of foods comprising mixtures of tomatoes and low-acid ingredients = Corrélations entre le pH et la composition des produits alimentaires comprenant des mélanges de tomates et d'ingrédients faiblement acidesSAPERS, G. M; PHILLIPS, J. G; DIVITO, A. M et al.Journal of food science. 1984, Vol 49, Num 1, pp 233-238, issn 0022-1147Article

A study of factors affecting the case yield of tomato products = Etude des facteurs influençant le rendement des produits à base de tomateTAKADA, Norihisa.1984, 153 pThesis

Préparations de fruits et légumes: Pallier la fragilité en améliorant les procédés = Fruit and vegetables preparationsHAXAIRE, Laurence.Process (Cesson-Sévigné). 2001, Num 1173, pp 37-38, issn 0998-6650Article

Diversification du marché des soupes : de la brique au bol, le potage industriel multiplie les formatsLOISON, M.Process (Cesson-Sévigné). 1991, Num 1065, pp 50-52, issn 0998-6650Article

Nitrates and nitrites in vegetables and vegetable-based products and their intakes by the Estonian populationTAMME, T; REINIK, M; ROASTO, M et al.Food additives and contaminants. 2006, Vol 23, Num 4, pp 355-361, issn 0265-203X, 7 p.Article

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

Colour degradation of acidified vegetable juiceLOONG, Mann-Na; GOH, Hwee-Kwang.International journal of food science & technology. 2004, Vol 39, Num 4, pp 437-441, issn 0950-5423, 5 p.Article

Valutazione del contenuto di ergosterolo nei derivati industriali del pomodoro del commercio e ipotesi di una soglia di tolleranza indice di una contaminazione fungina accettabile della materia prima utilizzata = Ergosterol content of commercial tomato products as an index of raw material fungal contamination and proposal of a tolerance valueBERTONI, P; GHIRETTI, G. P; SANDEI, L et al.Industria Conserve. 1994, Vol 69, Num 1, pp 18-25, issn 0019-7483Article

Business process reengineering of a supply chain and a traceability system : A case studyBEVILACQUA, M; CIARAPICA, F. E; GIACCHETTA, G et al.Journal of food engineering. 2009, Vol 93, Num 1, pp 13-22, issn 0260-8774, 10 p.Article

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

Fate of folates during vegetable juice processing ― Deglutamylation and interconversionCHAO WANG; RIEDL, Ken M; SCHWARTZ, Steven J et al.Food research international. 2013, Vol 53, Num 1, pp 440-448, issn 0963-9969, 9 p.Article

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

Conservazione in salamoie acide a basso contenuto salino di semilavorati vegetali destinati alla trasformazione in conserve sotto aceto e sott'olio = Storage in low-salt acid brines of semifinishes vegetable products intended for processing into preserves in vinegar and in oilTOMASICCHIO, M; VICINI, E; SCARAMUZZA, N et al.Industria Conserve. 1993, Vol 68, Num 1, pp 25-31, issn 0019-7483Article

Effetti della tecnologia di lavorazione e delle condizioni di magazzinaggio sulle reazioni d'imbrunimento non enzimatico in derivati del pomodoro = Effects of processing technology and storage conditions on nonenzymic browning in tomato productsTRIFIRO, A; GHERARDI, S; BELLOLI, S et al.Industria Conserve. 1990, Vol 65, Num 3, pp 210-215, issn 0019-7483, 6 p., SUPArticle

Overcoming issues associated with the scale-up of a continuous flow microwave system for aseptic processing of vegetable pureesKUMAR, P; CORONEL, P; TRUONG, V. D et al.Food research international. 2008, Vol 41, Num 5, pp 454-461, issn 0963-9969, 8 p.Article

Chemical and physicochemical characterisation of co-products from the vegetable food and agro industriesSERENA, A; BACH KNUDSEN, K. E.Animal feed science and technology. 2007, Vol 139, Num 1-2, pp 109-124, issn 0377-8401, 16 p.Article

Composizione e conservabilità di un nuovo prodotto a base di oli vegetali = Shelf-lifeand composition of a new vegetable oil-based food productSILIANI, S; ZANONI, B; MAITEI, A et al.Rivista Italiana delle Sostanze Grasse. 2006, Vol 83, Num 5, pp 225-229, issn 0035-6808, 5 p.Article

Salades composées : Méli-mélo d'innovations = Mixed salad : innovationsGATTEGNO, Isabelle.RIA. Revue économique et technique de l'industrie alimentaire européenne. 2003, Num 632, pp 16-17, issn 0035-4244, 2 p.Article

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