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Results 1 to 25 of 666

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Functionality Effects of Nonthermal Processes on FoodsCLARK, J. Peter.Food technology (Chicago). 2011, Vol 65, Num 1, issn 0015-6639, 77-78, 81 [3 p.]Article

STUDY ON FOOD PROCESS MONITORING BY SOLENOID SENSORKITAMURA, Yutaka; SUN, Jian-Feng; GAUTZ, Loren et al.Journal of food process engineering. 2008, Vol 31, Num 5, pp 658-670, issn 0145-8876, 13 p.Article

Understanding and controlling the behaviour of aroma compounds in thermally processed foodsDE ROOS, Kris B.Trends in food science & technology (Regular ed.). 2006, Vol 17, Num 5, pp 236-243, issn 0924-2244, 8 p.Conference Paper

Modelling of food and food processesTRYSTRAM, Gilles.Journal of food engineering. 2012, Vol 110, Num 2, pp 269-277, issn 0260-8774, 9 p.Conference Paper

Dietary Protein quality For Humans : The absorption and metabolism of modified amino acids in processed foodsFINOT, Paul-Andre.Journal of AOAC International. 2005, Vol 88, Num 3, pp 894-903, issn 1060-3271, 10 p.Article

Flame photometric determination of salinity in processed foodsCHEN, Min-Jane; HSIEH, Ya-Ting; WENG, Yih-Ming et al.Food chemistry. 2005, Vol 91, Num 4, pp 765-770, issn 0308-8146, 6 p.Article

Nutraceuticals and functional foods: whole versus processed foodsSHAHIDI, Fereidoon.Trends in food science & technology (Regular ed.). 2009, Vol 20, Num 9, pp 376-387, issn 0924-2244, 12 p.Conference Paper

New oils reduce saturated and trans fats in processed foods : Snack & breakfast foodsDZISIAK, D.Cereal foods world. 2004, Vol 49, Num 6, pp 331-333, issn 0146-6283, 3 p.Article

Determination of D- and L-pipecolic acid in food samples including processed foodsFUJITA, Toru; FUJITA, Manabu; KODAMA, Taku et al.Annals of nutrition and metabolism. 2003, Vol 47, Num 3-4, pp 165-169, issn 0250-6807, 5 p.Article

Category-based food ordering processesWURDEMANN, Helge A; AMINZADEH, Vahid; DAI, Jian S et al.Trends in food science & technology (Regular ed.). 2011, Vol 22, Num 1, pp 14-20, issn 0924-2244, 7 p.Article

A systematic survey of the sodium contents of processed foodsWEBSTER, Jacqueline L; DUNFORD, Elizabeth K; NEAL, Bruce C et al.The American journal of clinical nutrition. 2010, Vol 91, Num 2, pp 413-420, issn 0002-9165, 8 p.Article

Optimising food process and formulation on internet : The SYM'PREVIUS experienceCONVERT, O; THUAULT, D; CARLIN, F et al.Acta horticulturae. 2005, pp 397-400, issn 0567-7572, isbn 90-6605-618-5, 4 p.Conference Paper

Determination of Furosine in Thermally Processed Foods by Hydrophilic Interaction Liquid ChromatographyGÖKMEN, Vural; SERPEN, Arda; MORALES, Francisco J et al.Journal of AOAC International. 2009, Vol 92, Num 5, pp 1460-1463, issn 1060-3271, 4 p.Article

Set point determination from sensory evaluations for food process controlKUPONGSAK, S; TAN, J; HATEM, I et al.Journal of food process engineering. 2004, Vol 27, Num 2, pp 87-102, issn 0145-8876, 16 p.Article

Modifications biochimiques des constituants alimentaires = Biochemical modifications of food componentsLORIENT, Denis.Techniques de l'ingénieur. Bioprocédés. 1998, Vol BIO1, Num F3400, issn 1961-5906, F3400.1-F3400.20, DocF3400Article

Terahertz time domain spectroscopy and imaging: Emerging techniques for food process monitoring and quality controlGOWEN, A. A; O'SULLIVAN, C; O'DONNELL, C. P et al.Trends in food science & technology (Regular ed.). 2012, Vol 25, Num 1, pp 40-46, issn 0924-2244, 7 p.Article

Geometric modelling of heterogeneous and complex foodsGONI, Sandro M; PURLIS, Emmanuel.Journal of food engineering. 2010, Vol 97, Num 4, pp 547-554, issn 0260-8774, 8 p.Article

Fabrication de produits alimentaires par fermentation : les ferments = Fermented foodBRANGER, Alain.Techniques de l'ingénieur. Agroalimentaire. 2004, Vol F2, Num F3500, pp F3500.1-F3500.16, issn 1282-9064Article

Potential use of 3-dimensional scanners for food process modelingUYAR, Rahmi; ERDOGDU, Ferruh.Journal of food engineering. 2009, Vol 93, Num 3, pp 337-343, issn 0260-8774, 7 p.Article

Absolute quantification of dehydroacetic acid in processed foods using quantitative 1H NMROHTSUKI, Takashi; SATO, Kyoko; FURUSHO, Noriko et al.Food chemistry. 2013, Vol 141, Num 2, pp 1322-1327, issn 0308-8146, 6 p.Article

Potential of Conceptual Design Methodology for Food Process InnovationHADIYANTO, H; VAN STRATEN, G; BOOM, R et al.Food science and technology international. 2008, Vol 14, Num 2, pp 139-149, issn 1082-0132, 11 p.Article

Efecto del picado sobre las coordenadas de color en carnes y productos carnicos = Mince effect on colour coordenates in meat and meat productsFEMANDEZ-GINES, J. M; ALESON, L. F; FEMANDEZ-LOPEZ, J et al.Alimentaria. 2001, Num 327, pp 45-50, issn 0300-5755Article

Processed foods and dietary guidelinesROGERS, J.Food Australia. 1995, Vol 47, Num 12, pp 564-566, issn 1032-5298Article

An in vitro method for estimating biologically available vitamin B6 in processed foodsEKANAYAKE, A; NELSON, P. E.British journal of nutrition. 1986, Vol 55, Num 2, pp 235-244, issn 0007-1145Article

Ethyl carbamate in fermented foods and beverages: dietary exposure of the Hong Kong population in 2007―2008TANG, A. S. P; CHUNG, S. W. C; KWONG, K et al.Food additives & contaminants. Part B, Surveillance (Print). 2011, Vol 4, Num 3, pp 195-204, issn 1939-3210, 10 p.Article

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