Food science and technology international = Ciencia y tecnología de los alimentos internacional

SCIE

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1. Inactivation of Escherichia coli O157:H7 using ultraviolet light-treated bacteriophages. 3-9页

作者:J A, Hudson; C, Billington; A, Premaratne; Slw, On

2. An exposure assessment model of the prevalence of Salmonella spp. along the processing stages of Brazilian beef. 10-20页

作者:Ursula, Gonzales-Barrón; Luciana, Piza; Cristina, Xavier; Ernane, Costa; Vasco, Cadavez

3. Properties of reformulated hot dog sausage without added nitrites during chilled storage. 21-30页

作者:C, Ruiz-Capillas; A M, Herrero; S, Tahmouzi; S H, Razavi; M, Triki; L, Rodríguez-Salas; K, Samcová; F, Jiménez-Colmenero

4. Steady, dynamic, creep/recovery, and textural properties of yoghurt/molasses blends: Temperature sweep tests and applicability of Cox-Merz rule. 31-46页

作者:Ali, Eroglu; Kadir, Bayramba?; Zeynep, Eroglu; Omer S, Toker; Mustafa T, Yilmaz; Safa, Karaman; Mahmut, Dogan

5. Freshly characterization and storability of mini head lettuces at optimal and abusive temperatures. 47-57页

作者:Gabriela E, Viacava; Alejandra G, Ponce; Rosario, Goyeneche; Liliana, Carrozzi; Alejandra, Yommi; Sara I, Roura

6. Time-intensity profile of pitanga nectar (Eugenia uniflora L.) with different sweeteners: Sweetness and bitterness. 58-67页

作者:Mírian Luisa Faria, Freitas; Mariana Borges, de Lima Dutra; Helena Maria André, Bolini

7. Changes of the water-holding capacity and microstructure of panga and tilapia surimi gels using different stabilizers and processing methods. 68-78页

作者:Annamaria, Filomena-Ambrosio; María Ximena, Quintanilla-Carvajal; Isabel, Hernando; María, Hernández-Carrión; Indira, Sotelo-Díaz

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