Pascal and Francis Bibliographic Databases

Help

Search results

Your search

kw.\*:("FRUIT CONFIT")

Publication Year[py]

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Discipline (document) [di]

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Language

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Author Country

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Results 1 to 22 of 22

  • Page / 1
Export

Selection :

  • and

PRODUCTION OF CRYSTALLISED OR GLACED FRUITS. PINEAPPLE, GREENGAGES, PEARS, CHERRIES AND APRICOTS.RIEDEL HR.1976; CONFECT. PRODUCT.; G.B.; DA. 1976; VOL. 42; NO 9; PP. 412-426 (3P.)Article

LE CONFISAGE DES FRUITS ET LES SYSTEMES DMC CARLE ET MONTANARI. II.FABRY Y.1978; REV. EUROP. INDUSTRIELS CONFIS. CHOCOLAT. CONFITUR. BISCUIT. BOULANG. PATISS.; FRA; DA. 1978; VOL. 53; NO 7-8; PP. 12-15Article

DRYING AND CANDYING OF CHINESE GOOSEBERRIES.SIMMONS ID.1978; FOOD TECHNOL. AUSTRAL.; AUS; DA. 1978; VOL. 30; NO 6; PP. 236-239; BIBL. 6 REF.Article

LE CONFISAGE DES FRUITS ET LES SYSTEMES DMC CARLE ET MONTANARI.FABRY Y.1978; REV. EUROP. INDUSTRIELS CONFIS. CHOCOLAT. CONFITUR. BISCUIT. BOULANG. PATISS.; FR.; DA. 1978; VOL. 53; NO 6; PP. 4-9Article

VIENNOISERIE ET PATES LEVEES-SUCREESCALVEL R.1983; REVUE INTERNATIONALE DES FABRICANTS; ISSN 0223-1077; FRA; DA. 1983; VOL. 58; NO 7-8; PP. 13-16Article

Intensification des processus de diffusion et de chauffage solaire lors du traitement des fruits confits de Zizyphus jujubaYUSUPZHANOV, M. T; TYURIN, YU. G.Geliotehnika (Taškent). 1984, Num 2, pp 55-57, issn 0130-0997Article

Maturity standards for fruits of pickle mangoes = Normes de maturité pour les mangues confitesISMAIL, S; RAMESHWAR, A; RAO, M. N et al.Journal of food science and technology (Mysore). 1986, Vol 23, Num 2, pp 105-106, issn 0022-1155Article

Conserver les fruits grâce au sucre = Using sugar for fruits preservationLANGLEY-DANYSZ, Pernette.RIA. Revue économique et technique de l'industrie alimentaire européenne. 2001, Num 614, pp 70-71, issn 0035-4244Article

Changes in the chemical composition and organoleptic quality of citrus peel candy during preparation and storage = Modifications de la composition chimique et de la qualité organoleptique de peaux d'agrumes confites au cours de leur préparation et de leur entreposageMEHTA, U; SATINDER BAJAJ.Journal of food science and technology (Mysore). 1984, Vol 21, Num 6, pp 422-424, issn 0022-1155Article

Candied apples : A new perspectiveSHARMA, S; DHALIWAL, Y. S; KALIA, M et al.Journal of food science and technology (Mysore). 1998, Vol 35, Num 1, pp 79-82, issn 0022-1155Article

Changes in β-carotene and vitamin A contents of vitamin A-rich foods in Thailand during preservation and storage = Modifications de la teneur en β-carotène et en vitamine A dans les aliments riches en vitamine A lors de la transformation et de l'entreposageCHAVASIT, V; PISAPHAB, R; SUNGPUAG, P et al.Journal of food science. 2002, Vol 67, Num 1, pp 375-379, issn 0022-1147Article

High-tech «pepites de fruits»Food manufacture. 1989, Vol 64, Num 12, pp 38-39, issn 0015-6477, 2 p.Article

CONTRIBUTION À LA PRÉPARATION DES FRUITS SEMI-CONFITS À BASE D'ORANGEMOUAWAD, C; BASSAL, A.Annales de recherche scientifique. 2003, Num 4, pp 221-232, issn 1992-2191, 12 p.Article

Studies on fruit breadVATSALA, C. N; HARIDAS RAO, P.Journal of food science and technology (Mysore). 1992, Vol 29, Num 4, pp 213-217, issn 0022-1155Article

Différenciation par chromatographie gazeusse et microscopie de fruits de Cucurbitacées et de racines de Crucifères dans l'industrie et les produits du confisage = Differences in sterol compostion and microstructure between fruits from Cucurbitaceae and roots from Cruciferae in candying industry and productsOLLIVIER, D; TISSE, C; DORDONNAT, M et al.TISSE, C; Sciences des aliments. 1994, Vol 14, Num 2, pp 189-202, issn 0240-8813Article

Mass transfer during osmotic dehydration of pineapple ringsBERISTAIN, C. I; AZUARA, E.CORTES R; GARCIA, H. S et al.Journal of Food Technology. 1990, Vol 25, Num 5, pp 576-582, issn 0022-1163, 7 p.Article

Rehydration kinetics and soluble solids lixiviation of candied mango fruit as affected by sucrose concentrationGIRALDO, G; VAZQUEZ, R; MARTIN-ESPARZA, M. E et al.Journal of food engineering. 2006, Vol 77, Num 4, pp 825-834, issn 0260-8774, 10 p.Article

Air drying behavior of fresh and osmotically dehydrated pineappleSHAFIUR RAHMAN, M; LAMB, J.Journal of food process engineering. 1991, Vol 14, Num 3, pp 163-171, issn 0145-8876Article

Osmotic dehydration of pineappleSHAFIUR RAHMAN, M; LAMB, J.Journal of food science and technology (Mysore). 1990, Vol 27, Num 3, pp 150-152, issn 0022-1155, 3 p.Article

Optimisation of methodology for enumeration of xerophilic yeasts from foodsANDREWS, S; DE GRAAF, H; STAMATION, H et al.International journal of food microbiology. 1997, Vol 35, Num 2, pp 109-116, issn 0168-1605Article

Osmotic dehydration of cashew apples (Anacardium occidentale L.) : quality evaluation of candied cashew applesBIDAISEE, Gillian; BADRIE, Neela.International journal of food science & technology. 2001, Vol 36, Num 1, pp 71-78, issn 0950-5423Article

Development of some processed mango products from cultivar Tommy AtkinsAZEVEDO, L. C; DUTRA, P. R. S; LIMA, V et al.Acta horticulturae. 2004, pp 249-255, issn 0567-7572, isbn 90-6605-547-2, 7 p.Conference Paper

  • Page / 1