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1دورية أكاديمية
المؤلفون: YANG, Da-Heng, LI, Xiao-Yan, ZHAO, Yi-Fan, HOU, Qing-Min, MENG, Qing-Yao, LI, Li
المصدر: Food Science and Technology. September 2021 41(3)
مصطلحات موضوعية: blueberries, osmotic dehydration, xylitol, calcium chloride, effective diffusion coefficient
وصف الملف: text/html
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2دورية أكاديمية
المؤلفون: VIDAL, Vitor Andre Silva, PAGLARINI, Camila de Souza, FERREIRA, Alef, SANTOS, José Roberto dos, POLLONIO, Marise Aparecida Rodrigues
المصدر: Food Science and Technology. September 2020 40(3)
مصطلحات موضوعية: salted meat, sodium reduction, potassium chloride, calcium chloride
وصف الملف: text/html
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3دورية أكاديمية
المؤلفون: Da-Heng YANG, Xiao-Yan LI, Yi-Fan ZHAO, Qing-Min HOU, Qing-Yao MENG, Li LI
المصدر: Food Science and Technology, Vol 41, Iss 3, Pp 790-798 (2021)
مصطلحات موضوعية: blueberries, osmotic dehydration, xylitol, calcium chloride, effective diffusion coefficient, Nutrition. Foods and food supply, TX341-641, Technology (General), T1-995
العلاقة: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000300790&tlng=enTest; https://doaj.org/toc/1678-457XTest; https://doaj.org/article/21f2594440ab4909830d04eb877c3212Test
الإتاحة: https://doi.org/10.1590/fst.21621Test
https://doaj.org/article/21f2594440ab4909830d04eb877c3212Test -
4دورية أكاديمية
المؤلفون: VIDAL,Vitor Andre Silva, PAGLARINI,Camila de Souza, FERREIRA,Alef, SANTOS,José Roberto dos, POLLONIO,Marise Aparecida Rodrigues
المصدر: Food Science and Technology n.ahead 2019
مصطلحات موضوعية: salted meat, sodium reduction, potassium chloride, calcium chloride
وصف الملف: text/html
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5دورية أكاديمية
المؤلفون: Vitor Andre Silva VIDAL, Camila de Souza PAGLARINI, Alef FERREIRA, José Roberto dos SANTOS, Marise Aparecida Rodrigues POLLONIO
المصدر: Food Science and Technology, Vol 40, Iss 3, Pp 665-670 (2019)
مصطلحات موضوعية: salted meat, sodium reduction, potassium chloride, calcium chloride, Nutrition. Foods and food supply, TX341-641, Technology (General), T1-995
العلاقة: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000300665&tlng=enTest; http://www.scielo.br/pdf/cta/v40n3/0101-2061-cta-fst14919.pdfTest; https://doaj.org/toc/1678-457XTest; https://doaj.org/article/d491605156204c5fbdfb7ab60135b3fcTest
الإتاحة: https://doi.org/10.1590/fst.14919Test
https://doaj.org/article/d491605156204c5fbdfb7ab60135b3fcTest -
6دورية أكاديمية
المؤلفون: VASCONCELOS, Natalia Carvalho Montenegro de, SALGADO, Silvana Magalhães, LIVERA, Alda Verônica Souza, ANDRADE, Samara Alvachian Cardoso de, OLIVEIRA, Michelle Galindo de, STAMFORD, Tânia Lucia Montenegro
المصدر: Food Science and Technology. September 2015 35(3)
مصطلحات موضوعية: blanching, sodium chloride, calcium chloride, texture, glycemic index, freezing
وصف الملف: text/html
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7دورية أكاديمية
المؤلفون: Hu, Biao, Huang, Kai, Zhang, Xinlin, Zhang, Pingjun, Yu, Shujuan
المصدر: Food Science and Technology. March 2015 35(1)
مصطلحات موضوعية: sucrase, ion chromatography, potassium chloride, calcium chloride
وصف الملف: text/html
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8دورية أكاديمية
المؤلفون: Moreno, Helena María, Carballo, José, Borderías, Javier
المصدر: Food Science and Technology. March 2011 31(1)
مصطلحات موضوعية: sodium alginate, calcium chloride, calcium caseinate, calcium lactate, restructured fish product
وصف الملف: text/html
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9
المؤلفون: Qing-Yao Meng, Yi-Fan Zhao, Xiao-Yan Li, Da-Heng Yang, Qing-Min Hou, Li Li
المصدر: Food Science and Technology v.41 n.3 2021
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 11 JUN 2021
Food Science and Technology, Vol 41, Iss 3, Pp 790-798 (2021)مصطلحات موضوعية: Materials science, blueberries, Nutrition. Foods and food supply, Xylitol, medicine.disease, calcium chloride, chemistry.chemical_compound, Viscosity, xylitol, effective diffusion coefficient, chemistry, Volume (thermodynamics), Chemical engineering, Mass transfer, medicine, T1-995, TX341-641, Dehydration, osmotic dehydration, Ternary operation, Technology (General), Food Science, Biotechnology, Shrinkage, Osmotic dehydration
وصف الملف: text/html
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d37c49e0ff58c570c458b8a56630f6beTest
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000300790Test -
10دورية أكاديمية
المؤلفون: Natalia Carvalho Montenegro de VASCONCELOS, Silvana Magalhães SALGADO, Alda Verônica Souza LIVERA, Samara Alvachian Cardoso de ANDRADE, Michelle Galindo de OLIVEIRA, Tânia Lucia Montenegro STAMFORD
المصدر: Food Science and Technology, Vol 35, Iss 3, Pp 561-569 (2015)
مصطلحات موضوعية: blanching, sodium chloride, calcium chloride, texture, glycemic index, freezing, Nutrition. Foods and food supply, TX341-641, Technology (General), T1-995
العلاقة: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000300561&lng=en&tlng=enTest; https://doaj.org/toc/1678-457XTest; https://doaj.org/article/4d97dff1241c40c7b9754efe7af65b2eTest
الإتاحة: https://doi.org/10.1590/1678-457X.6685Test
https://doaj.org/article/4d97dff1241c40c7b9754efe7af65b2eTest