| Título: | JOURNAL OF FOOD SCIENCE, Vol. 63 Nro. 2 - mar.-abr.1998 |
| Tipo de documento: | Serial check-in : texto impreso |
| Fecha de aparición: | 01/03/1998 |
| Fecha de publicación: | 1998 |
| Nota general: | ISSN: 0022-1147 |
| Langues: | Inglés |
| Nota de contenido: | Institute of Food Technologists 221N. LaSalle Street, Suite 300, Chicago, IL 60601 USA |
Artículos
Article : texto impreso
Nondestructive Kossel diffraction technique based on the principle of backlight scattering to characterize the structure formation in concentrated model food emulsions.
Palabras Clave: particle structure, emulsion stability, ligth scattering, [...]
Article : texto impreso
Isothermal Differential Scanning Calorimetry (DSC) was used to study the crystallization
kinetics of frezze-dried samples of lactose and sucrose at several temperatures between Tg and Tm.
Palabras Clave: DSC, lactose, sucrose, crystalization, [...]
Article : texto impreso
CAMERON, RANDALL G., Autor ;
GROHMANN, KAREL, Autor ;
BAKER, ROBERT A., Autor
|
Heparin chromatography of a dialysis supernatant fraction from total salt extractable proteins of citrus sinesis (L.) Obs. var. Valencia fruit peel (flavedo plus albedo) resolved
four peaks of pectinmethylesterase activity (PME 1-4).
Palabras [...]
Article : texto impreso
BERGHOFER, E., Autor ;
ILO, S., Autor
|
To determine the kinetics of thiamin loss in extrusion cooking of low moisture foods, at concentration levels that could be used in the vitamin fortification of foods
Palabras Clave: thiamin destruction, kinetics, estrusion cooking
Article : texto impreso
A continuous extrusion process to provide instant corn flour for tortillas was evaluated.
Palabras Clave: corn tortilla, corn flour, extrusion, milling
