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Piper betle : a potential natural antioxidantARAMBEWELA, Lakshmi; ARAWWAWALA, Menuka; RAJAPAKSA, Damisha et al.International journal of food science & technology. 2006, Vol 41, pp 10-14, issn 0950-5423, 5 p., SUP1Article

Thermal treatment and storage condition effects on walnut paste quality associated with enzyme inactivationBO LING; LIXIA HOU; RUI LI et al.Lebensmittel - Wissenschaft + Technologie. 2014, Vol 59, Num 2, pp 786-793, issn 0023-6438, 8 p., 1Article

Pre-processed spice mix formulation and changes in its quality during storageMODI, V. K; SIDDE GOWDA, G. S; SAKHARE, P. Z et al.Lebensmittel - Wissenschaft + Technologie. 2006, Vol 39, Num 6, pp 613-620, issn 0023-6438, 8 p.Article

Significance of Antioxidants for Seafood Safety and Human HealthKULAWIK, Piotr; ÖZOGUL, Fatih; GLEW, Robert et al.Journal of agricultural and food chemistry (Print). 2013, Vol 61, Num 3, pp 475-491, issn 0021-8561, 17 p.Article

Residue from star fruit as valuable source for functional food ingredients and antioxidant nutraceuticalsGUANGHOU SHUI; LAI PENG LEONG.Food chemistry. 2006, Vol 97, Num 2, pp 277-284, issn 0308-8146, 8 p.Article

A research note. Effect of cooking method on the texture of epimysial tissue and rancidity in beef roasts = Note de recherche. Effet de la méthode de cuisson sur la texture du tissu épimysial et la rancidité des rôtis de boeufWELKE, R. A; WILLIAMS, J. C; MILLER, G. J et al.Journal of food science. 1986, Vol 51, Num 4, pp 1057-1060, issn 0022-1147Article

Studies in photooxidation of olive oil = Etude de la photooxydation de l'huile d'oliveKIRITSAKIS, A; DUGAN, L. R.Journal of the American Oil Chemists' Society. 1985, Vol 62, Num 5, pp 892-896, issn 0003-021XArticle

Ranzigwerden von Trockenflachbrot = Rancissement du craquepain = Rancidity and shelf life of crisp breadVON ZEDDELMANN, H.Getreide, Mehl und Brot (1972). 1985, Vol 39, Num 5, pp 154-155, issn 0367-4177Article

Uber den oxidativen Verderb bei Pflanzenölen = L'altération oxydative des huiles végétales = Oxidative decay of vegetable oilWIDMER, T; RUEDE, J.Fette, Seifen, Anstrichmittel. 1985, Vol 87, Num 5, pp 185-190, issn 0015-038XArticle

Enzymic and nonenzymic factors affecting lipid peroxidation in raw beef muscles = Les facteurs enzymatiques et non-enzymatiques influençant la péroxydation des lipides dans les muscles crus de boeufRHEE, K. S; SEIDEMAN, S. C; CROSS, H. R et al.Journal of agricultural and food chemistry (Print). 1986, Vol 34, Num 2, pp 308-312, issn 0021-8561Article

Cholesteryl linoleate oxidation in freeze-dried model and beef systems = Oxydation du linoléate de cholestéryle dans un système modèle lyophilisé et dans la viande de boeufSEO, C. W; KING, J. T. JR.Journal of food science. 1985, Vol 50, Num 4, pp 1045-1047, issn 0022-1147Article

Metodi rapidi per un giudizio di qualità degli oli fritti = Méthode rapide pour l'évaluation de la qualité des huiles de fritures = Rapid tests for the evaluation of fried oils qualityBOCCA, A; DEL GIOVINE, L; FABIETTI, F et al.Rivista Italiana delle Sostanze Grasse. 1984, Vol 61, Num 11, pp 629-631, issn 0035-6808Conference Paper

Sensory aroma scores and TBA values as indices of warmed-over flavor in pork = Les résultats de l'analyse sensorielle et l'indice ATB comme critères de détection du goût de «trop cuit» de la viande de porcPOSTE, L. M; WILLEMOT, C; BUTLER, G et al.Journal of food science. 1986, Vol 51, Num 4, pp 886-888, issn 0022-1147Article

Lipoxygenase activity in walnuts and almondsBURANASOMPOB, A; TANG, J; POWERS, J. R et al.Lebensmittel - Wissenschaft + Technologie. 2007, Vol 40, Num 5, pp 893-899, issn 0023-6438, 7 p.Article

Rancidity development in frozen pelagic fish : Influence of slurry ice as preliminary chilling treatmentLOSADA, Vanesa; BARROS-VELAQUEZ, Jorge; AUBOURG, Santiago P et al.Lebensmittel - Wissenschaft + Technologie. 2007, Vol 40, Num 6, pp 991-999, issn 0023-6438, 9 p.Article

Osmotic pre-treatment effect on fat intake reduction and eating quality of deep-fried plantainIKOKO, J; KURI, V.Food chemistry. 2007, Vol 102, Num 2, pp 523-531, issn 0308-8146, 9 p.Conference Paper

Changes in free fatty acid composition during storage of whole milk powderPIEZ, R; PENSEL, N; SABBAG, N et al.International journal of dairy technology. 2006, Vol 59, Num 4, pp 236-241, issn 1364-727X, 6 p.Article

By-products from herbs essential oil production as ingredient in marinade for turkey thighsMIELNIK, Maria B; SEM, Signe; EGELANDSDAL, Bjørg et al.Lebensmittel - Wissenschaft + Technologie. 2008, Vol 41, Num 1, pp 93-100, issn 0023-6438, 8 p.Article

Effect of pre-soaking whole pelagic fish in a plant extract on sensory and biochemical changes during subsequent frozen storageLUGASI, A; LOSADA, V; HOVARI, J et al.Lebensmittel - Wissenschaft + Technologie. 2007, Vol 40, Num 5, pp 930-936, issn 0023-6438, 7 p.Article

Monitoring the storage stability of RBD palm olein using the electronic noseGAN, H. L; TAN, C. P; CHE MAN, Y. B et al.Food chemistry. 2005, Vol 89, Num 2, pp 271-282, issn 0308-8146, 12 p.Article

Solubility and viscosity of herring (Clupea harengus) proteins as affected by freezing and frozen storageGEIRSDOTTIR, M; HLYNSDOTTIR, H; THORKELSSON, G et al.Journal of food science. 2007, Vol 72, Num 7, issn 0022-1147, C376-C380Article

The effect of different paprika types on the ripening process and quality of dry sausagesREVILLA, Isabel; VIVAR QUINTANA, Ana Maria.International journal of food science & technology. 2005, Vol 40, Num 4, pp 411-417, issn 0950-5423, 7 p.Article

Consumer discrimination of rancidity in pork loin chops and pork sausagesBRYHNI, E. A; HUNT, M. C; OFSTAD, R et al.Journal of food science. 2002, Vol 67, Num 9, pp 3469-3475, issn 0022-1147, 7 p.Article

Preserving sensory attributes of roasted peanuts using edible coatingsRIVEROS, Cecilia G; MESTRALLET, Marta G; QUIROGA, Patricia R et al.International journal of food science & technology. 2013, Vol 48, Num 4, pp 850-859, issn 0950-5423, 10 p.Article

Effect of previous gutting on rancidity development in horse mackerel (Trachurus trachurus) during frozen storage at -20 °CLEHMANN, Ines; AUBOURG, Santiago P.International journal of food science & technology. 2008, Vol 43, Num 2, pp 270-275, issn 0950-5423, 6 p.Article

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