Food bioscience., Tập 7, Số S, 2013 Mục lục: Dòng Nội dung 1 Biochemical characterisation of the soluble proteins, protein isolates and hydrolysates from oil palm (Elaeis guineensis) kernel / Sui Kiat Chang and others 2 Processing, characterization and bread-making potential of malted yellow peas / Martin Mondor, Evelyne Gue´vremont, Se´bastien Villeneuve 3 Functional properties and growth promotion of bifidobacteria and lactic acid bacteria strains by protein hydrolysates using a statistical mixture design / Ruann Janser Soares de Castro, He´lia Harumi Sato 4 Carotenoid production by Rhodotorula glutinis YB-252 in solid-state fermentation / Ayerim Hernandez-Almanza and others 5 Optical, mechanical and sensory properties of based-isomaltulose gummy confections / A. Periche and others 6 Physicochemical, functional and sensory properties of mellorine enriched with different vegetable juices and TOPSIS approach to determine optimum juice concentration / Gokturk Ozturk, Mahmut Dogan, Omer Said Toker 7 Improved production of natural food preservative ε-poly- L -lysine using a novel producer Bacillus cereus / Anuj H. Chheda, Madhavi R. Vernekar 8 The use of FTIR spectroscopy in combination with chemometrics for the authentication of red fruit (Pandanus conoideus Lam) oil from sunflower and palm oils / Abdul Rohman and others 9 Antioxidative and antimicrobial activities of liquid smoke nanocapsules using chitosan and maltodextrin and its application on tuna fish preservation / Satrijo Saloko and others 10 Chemical composition, antibacterial and antioxidant activity of essential oil of Eupatorium adenophorum Spreng. from Eastern Uttar Pradesh, India / Abhay K. Pandey and others 11 Moisture sorption isotherms and isosteric heat of sorption of dry persimmon leaves / R. Martı´nez-Las Heras and others 12 Effect of oxidized kiam wood and cashew bark extracts on gel properties of gelatin from cuttlefish skins / Wattana Temdee, Soottawat Benjakul

Tìm nhanh Nhan đề Tác giả Chủ đề Điểm truy cập chính Tóm tắt Mọi trường Toàn văn