Pascal and Francis Bibliographic Databases

Help

Search results

Your search

ct.\*:(%22Fat industries%22)

Filter

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

Document Type [dt]

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

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

Origin

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

Results 1 to 25 of 328797

  • Page / 13152
Export

Selection :

  • and

Lemongrass essential oil incorporated into alginate-based edible coating for shelf-life extension and quality retention of fresh-cut pineappleAZARAKHSH, Nima; OSMAN, Azizah; HASANAH MOHD GHAZALI et al.Postharvest biology and technology. 2014, Vol 88, pp 1-7, issn 0925-5214, 7 p.Article

Changes in extended shelf life of cassava roots during storage in ambient conditionsSANCHEZ, T; DUFOUR, D; MORENO, J. L et al.Postharvest biology and technology. 2013, Vol 86, pp 520-528, issn 0925-5214, 9 p.Article

Characterization of alcohol-containing dairy emulsions: Pseudo-ternary phase diagrams of sodium caseinate solution-oil-ethanol systemsESPINOSA, G. P; SCANLON, M. G.Food research international. 2013, Vol 53, Num 1, pp 49-55, issn 0963-9969, 7 p.Article

Comparison of spectrophotometric and HPLC methods for determination of carotenoids in foodsLUTEROTTI, Svjetlana; MARKOVIC, Ksenija; FRANKO, Mladen et al.Food chemistry. 2013, Vol 140, Num 1-2, pp 390-397, issn 0308-8146, 8 p.Article

Composition and textural properties of Mozzarella cheese naturally-enriched in polyunsaturated fatty acidsCAROPRESE, Mariangela; SEVI, Agostino; MARINO, Rosaria et al.Journal of dairy research. 2013, Vol 80, Num 3, pp 276-282, issn 0022-0299, 7 p.Article

Determination of seven synthetic dyes in animal feeds and meat by high performance liquid chromatography with diode array and tandem mass detectorsTINGTING ZOU; PINGLI HE; YASEN, Amangul et al.Food chemistry. 2013, Vol 138, Num 2-3, pp 1742-1748, issn 0308-8146, 7 p.Article

Effect of extrusion conditions on the structural properties of corn extrudates enriched with dehydrated vegetablesBISHARAT, G. I; OIKONOMOPOULOU, V. P; PANAGIOTOU, N. M et al.Food research international. 2013, Vol 53, Num 1, pp 1-14, issn 0963-9969, 14 p.Article

Enrichment of sn-2 position of hazelnut oil with palmitic acid: Optimization by response surface methodologyTURAN, Dilek; SAHIN YESILCUBUK, Neşe; AKOH, Casimir C et al.Lebensmittel - Wissenschaft + Technologie. 2013, Vol 50, Num 2, pp 766-772, issn 0023-6438, 7 p.Article

Genotype by Environment Interaction Effects on Starch Content and Digestibility in Potato (Solanum tuberosum L.)BACH, Stephanie; YADA, Rickey Y; BIZIMUNGU, Benoit et al.Journal of agricultural and food chemistry (Print). 2013, Vol 61, Num 16, pp 3941-3948, issn 0021-8561, 8 p.Article

Isomerisation of carrot β-carotene in presence of oil during thermal and combined thermal/high pressure processingKNOCKAERT, Griet; PULISSERY, Sudheer K; LEMMENS, Lien et al.Food chemistry. 2013, Vol 138, Num 2-3, pp 1515-1520, issn 0308-8146, 6 p.Article

Lentil (Lens culinaris L.): A prebiotic-rich whole food legumeJOHNSON, Casey R; THAVARAJAH, Dil; COMBS, Gerald F et al.Food research international. 2013, Vol 51, Num 1, pp 107-113, issn 0963-9969, 7 p.Article

Medium chain and behenic acid incorporated structured lipids from sal, mango and kokum fats by lipase acidolysisBEBARTA, Biranchi; JHANSI, M; KOTASTHANE, Pranitha et al.Food chemistry. 2013, Vol 136, Num 2, pp 889-894, issn 0308-8146, 6 p.Article

Oxidative stability of O/W and W/O/W emulsions: Effect of lipid composition and antioxidant polarityPOYATO, Candelaria; NAVARRO-BLASCO, Inigo; CALVO, Maria Isabel et al.Food research international. 2013, Vol 51, Num 1, pp 132-140, issn 0963-9969, 9 p.Article

Physicochemical and mechanical properties of extruded laminates from native and oxidized banana starch during storageGARCIA-TEJEDA, Yunia Veronica; LOPEZ-GONZALEZ, Carlos; PEREZ-OROZCO, Juan Pablo et al.Lebensmittel - Wissenschaft + Technologie. 2013, Vol 54, Num 2, pp 447-455, issn 0023-6438, 9 p.Article

Prevalence of helminth eggs in raw vegetables consumed in Burdur, TurkeyADANIR, Ramazan; TASCI, Fulya.Food control. 2013, Vol 31, Num 2, pp 482-484, issn 0956-7135, 3 p.Article

Products of vegetable origin: A new alternative for the consumption of probiotic bacteriaFURTADO MARTINS, Eliane M; MOTA RAMOS, Afonso; LAGO VANZELA, Ellen Silva et al.Food research international. 2013, Vol 51, Num 2, pp 764-770, issn 0963-9969, 7 p.Article

Properties of Chitosan-Microencapsulated Orange Oil Prepared by Spray-Drying and Its Stability to DetergentsYUE LI; LIANZHONG AI; YOKOYAMA, Wallace et al.Journal of agricultural and food chemistry (Print). 2013, Vol 61, Num 13, pp 3311-3319, issn 0021-8561, 9 p.Article

Structural, physico-chemical, thermal and pasting properties of potato (Solanum tuberosum L.) flour: Study of different cultivars and granulometriesLEIVAS, Carolina Lopes; DA COSTA, Fernanda Janaína Oliveira Gomes; DE ALMEIDA, Rafael Ramirez et al.Journal of thermal analysis and calorimetry. 2013, Vol 111, Num 3, pp 2211-2216, issn 1388-6150, 6 p.Article

Synergistic Antioxidant Activity of Milk Sphingomyeline and Its Sphingoid Base with α-Tocopherol on Fish Oil TriacylglycerolSHIMAJIRI, Junki; SHIOTA, Makoto; HOSOKAWA, Masashi et al.Journal of agricultural and food chemistry (Print). 2013, Vol 61, Num 33, pp 7969-7975, issn 0021-8561, 7 p.Article

Characterization of Edible Coatings Consisting of Pea Starch, Whey Protein Isolate, and Carnauba Wax and their Effects on Oil Rancidity and Sensory Properties of Walnuts and Pine NutsMEHYAR, Ghadeer F; AL-ISMAIL, Khalid; HAN, Jung H et al.Journal of food science. 2012, Vol 77, Num 1-3, issn 0022-1147, E52-E59Article

Development of a Hull-Less Pumpkin (Cucurbita pepo L.) Seed Oil Press-Cake SpreadRADOCAJ, Olga; DIMIC, Etelka; VUJASINOVIC, Vesna et al.Journal of food science. 2012, Vol 77, Num 7-9, issn 0022-1147, C1011-C1017Article

Evaporation Front Compared with Crust Thickness in Potato Deep-Fat FryingLIOUMBAS, John S; KARAPANTSIOS, Thodoris D.Journal of food science. 2012, Vol 77, Num 1-3, issn 0022-1147, E17-E25Article

Iron―Lactoferrin Complex Reduces Iron-Catalyzed Off-flavor Formation in Powdered Milk with Added Fish OilUENO, Hiroshi M; SHIOTA, Makoto; UEDA, Noriko et al.Journal of food science. 2012, Vol 77, Num 7-9, issn 0022-1147, C853-C858Article

Analysis of Ceramides in Soy Sauce OilYAMAGUCHI, Hitomi; OGAWA, Yoshihiro.Journal of the American Oil Chemists' Society. 2012, Vol 89, Num 11, pp 2091-2102, issn 0003-021X, 12 p.Article

Antioxidant protection of high-pressure processed minced chicken meat by industrial tomato productsALVES, A. B; BRAGAGNOLO, N; DA SILVA, M. G et al.Food and bioproducts processing. 2012, Vol 90, Num 3, pp 499-505, issn 0960-3085, 7 p.Article

  • Page / 13152