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1
المؤلفون: Alexandra Knauss, Reinhold Carle, Sybille Neidhart, Angelika R. Hirsch
المصدر: European Food Research and Technology. 232:71-81
مصطلحات موضوعية: Heat processing, food.ingredient, Pectin, biology, Chemistry, General Chemistry, Orange (colour), CITRUS JUICE, Shelf life, Biochemistry, Industrial and Manufacturing Engineering, food, Point of delivery, biology.protein, Food science, Citrus × sinensis, Food Science, Biotechnology, Peroxidase
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::cd79dce5075f9f57e0898d1400d614eeTest
https://doi.org/10.1007/s00217-010-1357-9Test -
2
المؤلفون: C. Ferrer, Dolores Rodrigo, G. Klein, Antonio Martínez, Wedleys Tejedor, M. Rodrigo
المصدر: European Food Research and Technology. 224:153-157
مصطلحات موضوعية: Heat processing, Chemistry, Monte Carlo method, Mean value, Thermodynamics, General Chemistry, Biochemistry, Industrial and Manufacturing Engineering, Spore, Distribution function, Treatment study, Heating time, Independent data, Food Science, Biotechnology
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::d9e15cae31688b5109ed5fdf6cc4cb43Test
https://doi.org/10.1007/s00217-006-0307-zTest -
3
المؤلفون: G.S.V. Raghavan, Uma Shanker Shivhare, Jasim Ahmed
المصدر: European Food Research and Technology. 218:525-528
مصطلحات موضوعية: Heat processing, Degradation kinetics, Chemistry, Kinetics, General Chemistry, Biochemistry, Industrial and Manufacturing Engineering, Chemical kinetics, chemistry.chemical_compound, Pigment, Linear relationship, Anthocyanin, visual_art, Botany, visual_art.visual_art_medium, Food science, Food Science, Biotechnology
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::c496c61fb0531998968c4158ca74c73cTest
https://doi.org/10.1007/s00217-004-0906-5Test