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مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Issue Information

FOOD SCIENCE AND TECHNOLOGY (LWT)
Year:2008 | Volume:41 | Issue:-|Papers Count:11

Archive

Year

2024 - 1993

Volume(Issue)

Issues

Journal Article

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فارسی Version

Title:

ANTIOXIDANT PROPERTIES IN VITRO AND TOTAL PHENOLIC CONTENTS IN METHANOL EXTRACTS FROM MEDICINAL PLANTS

Author(s):

LI H.B. | WONG C.C. | CHENG K.W.

Journal:

FOOD SCIENCE AND TECHNOLOGY (LWT)

Issue Info:

Year:
2008
Volume:
41
Issue:
-
Pages:
385-390

Keywords:

Abstract:

Yearly Impact: مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Journal Article

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فارسی Version

Title:

EFFECT OF OSMOTIC DEHYDRATION AND ULTRASOUND PRETREATMENT ON CELL STRUCTURE: MELON DEHYDRATION

Author(s):

FERNANDES F.A.N. | GALLAO M.I.

Journal:

FOOD SCIENCE AND TECHNOLOGY (LWT)

Issue Info:

Year:
2008
Volume:
41
Issue:
-
Pages:
604-610

Keywords:

Abstract:

Yearly Impact: مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Citation 1 مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Journal Article

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فارسی Version

Title:

SURFACE HYDROPHOBICITY AND FUNCTIONAL PROPERTIES OF MYOFIBRILLAR PROTEINS OF MANTLE FROM FROZEN-STORED SQUID (ILLEX ARGENTINUS) CAUGHT EITHER JIGGING MACHINE OR TRAWLING

Author(s):

LORENA M.A. | CRUPKIN M. | PAREDI M.P.

Journal:

FOOD SCIENCE AND TECHNOLOGY (LWT)

Issue Info:

Year:
2008
Volume:
41
Issue:
-
Pages:
678-685

Keywords:

Abstract:

Yearly Impact: مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Journal Article

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فارسی Version

Title:

INFLUENCE OF CALCIUM FORTIFICATION ON SENSORY, PHYSICAL AND RHEOLOGICAL CHARACTERISTICS OF FRUIT YOGURT

Author(s):

SINGH G. | MUTHUKUMARAPPAN K.

Journal:

FOOD SCIENCE AND TECHNOLOGY (LWT)

Issue Info:

Year:
2008
Volume:
41
Issue:
-
Pages:
1145-1152

Keywords:

Abstract:

Yearly Impact: مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Journal Article

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فارسی Version

Title:

ACID THINNED JICAMA AND MAIZE STARCHES AS FAT SUBSTITUTE IN STIRRED YOGURT

Author(s):

AMAYA LIANO S.L. | MARTINEZ ALGERIA A.L. | ZAZUETA MORALES J.J.

Journal:

FOOD SCIENCE AND TECHNOLOGY (LWT)

Issue Info:

Year:
2008
Volume:
41
Issue:
-
Pages:
1274-1281

Keywords:

Abstract:

Yearly Impact: مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Journal Article

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فارسی Version

Title:

RHEOLOGICAL AND STRUCTURAL CHARACTERIZATION OF TOMATO PASTE AND ITS INFLUENCE ON THE QUALITY OF KETCHUP

Author(s):

BAYOD E. | WILLERS E.P. | TORNBERG E.

Journal:

FOOD SCIENCE AND TECHNOLOGY (LWT)

Issue Info:

Year:
2008
Volume:
41
Issue:
-
Pages:
1289-1300

Keywords:

Abstract:

Yearly Impact: مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Journal Article

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فارسی Version

Title:

CHARACTERIZATION OF LACTIC ACID BACTERIA ISOLATED FROM RAW COWS MILK CHEESES CURRENTLY PRODUCED IN GALICIA (NW SPAIN)

Author(s):

GARABAL I.J. | RODRIGUEZ ALONSO P. | CENTAVO J.A.

Journal:

FOOD SCIENCE AND TECHNOLOGY (LWT)

Issue Info:

Year:
2008
Volume:
41
Issue:
-
Pages:
1452-1458

Keywords:

Abstract:

Yearly Impact: مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Journal Article

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فارسی Version

Title:

EXTRACTION OPTIMIZATION OF WATER MELON SEED PROTEIN USING RESPONSE SURFACE METHODOLOGY

Author(s):

WANI A.A. | KAUR D.

Journal:

FOOD SCIENCE AND TECHNOLOGY (LWT)

Issue Info:

Year:
2008
Volume:
41
Issue:
-
Pages:
1514-1520

Keywords:

Abstract:

Yearly Impact: مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Journal Article

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فارسی Version

Title:

PREPARATION AND PROPERTIES OF RICE STRARCH-CHITOSAN BLEND BIODEGRADABLE FILM

Author(s):

BOURTOOM T. | CHINNAN M.S.

Journal:

FOOD SCIENCE AND TECHNOLOGY (LWT)

Issue Info:

Year:
2008
Volume:
41
Issue:
-
Pages:
1633-1641

Keywords:

Abstract:

Yearly Impact: مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Journal Article

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فارسی Version

Title:

STUDIES ON CAKE QUALITY MADE OF WHEAT-CHICKPEA FLOUR BLENDS

Author(s):

GOMEZ M. | OLIETE B. | ROSELL C.M.

Journal:

FOOD SCIENCE AND TECHNOLOGY (LWT)

Issue Info:

Year:
2008
Volume:
41
Issue:
-
Pages:
1701-1709

Keywords:

Abstract:

Yearly Impact: مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Journal Article

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فارسی Version

Title:

USING POLYSACCHARIDE BASED EDIBLE COATINGS TO ENHANCE QUALITY AND ANTIOXIDANT PROPERTIES OF FRESH-CUT MELON

Author(s):

OMS OLIU G. | SOLIVA FORTUNY R. | MARTINBELLOSO O.

Journal:

FOOD SCIENCE AND TECHNOLOGY (LWT)

Issue Info:

Year:
2008
Volume:
41
Issue:
-
Pages:
1862-1870

Keywords:

Abstract:

Yearly Impact: مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Scientific Information Database

ISSN: 2588-4824

Journal Issue Information

FOOD SCIENCE AND TECHNOLOGY (LWT) Year:2008 | Volume:41 | Issue:-|Papers Count:11

FOOD SCIENCE AND TECHNOLOGY (LWT)
Year:2008 | Volume:41 | Issue:-|Papers Count:11