المؤلفون: Janette McDonald, Sarana Rose Sommano, Nola Caffin, Ruth Cocksedge

المصدر: Food Research International. 50:557-561

مصطلحات موضوعية: Heat processing, food.ingredient, business.industry, Bush tomato, Biology, Ascorbic acid, biology.organism_classification, Lycopene, chemistry.chemical_compound, food, chemistry, beta-Carotene, Food products, Food processing, Food science, business, KAKADU PLUM, Food Science

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::e09798fdbc44e22a93755cba62e2fe0dTest
https://doi.org/10.1016/j.foodres.2011.03.008Test

المؤلفون: Nissreen Abu-Ghannam, Shilpi Gupta, Amalia G.M. Scannell

المساهمون: Strand III, Irish Government

المصدر: Articles

مصطلحات موضوعية: Laminaria, biology, Fermentation, Lactic acid, Edible brown seaweed, Heat processing, Mathematical modelling, General Chemical Engineering, food and beverages, Food Processing, biology.organism_classification, Laminaria digitata, Biochemistry, Acetic acid, chemistry.chemical_compound, Food Biotechnology, chemistry, Himanthalia elongata, Food Microbiology, Food science, Sugar, Lactobacillus plantarum, Food Science, Biotechnology

وصف الملف: application/pdf

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c9ad8a6ca52522f57dbade242ef34787Test
https://doi.org/10.1016/j.fbp.2010.10.001Test

المؤلفون: Regina Célia Della Modesta, Emanuelle Araújo de Oliveira, Soraia Vilela Borges, Ronoel Luis de Oliveira Godoy, Ângela Aparecida Lemos Furtado

المصدر: Food Science and Technology v.31 n.4 2011
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 31, Iss 4, Pp 923-928 (2011)

مصطلحات موضوعية: Heat processing, Mineralogy, lcsh:TX341-641, engineering.material, food quality, qualidade do alimento, physical properties, sensory analysis, Spondias tuberosa, análise sensorial, lcsh:Technology (General), food processing, chemical composition, Food science, biology, Chemistry, Pulp (paper), propriedades físicas, processamento de alimentos, Factorial experiment, fruit, biology.organism_classification, fruta, Reference sample, engineering, composição química, lcsh:T1-995, lcsh:Nutrition. Foods and food supply, Food Science, Biotechnology

وصف الملف: text/html

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::10425204c6807f34fbf8c7ebdbbb9a7eTest
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000400015Test

المؤلفون: Riina Tolvanen, Janne Lundén, Riikka Keto-Timonen, Hannu Korkeala

المساهمون: Department of Food and Environmental Hygiene, Faculty of Veterinary Medicine, University of Helsinki, Elintarvike- ja ympäristöhygienian laitos, Livsmedels- och miljöhygien, Institutionen för

المصدر: University of Helsinki

مصطلحات موضوعية: quality controls, quality assurance, medicine.disease_cause, amplified fragment length polymorphism, Persistence (computer science), prokaryotes, Cheese, Environmental Microbiology, chilling, genetic polymorphism, Food science, bacteria, 2. Zero hunger, 0303 health sciences, biology, food and beverages, genetic diversity, Compartment (chemistry), Contamination, Cold Temperature, stains, Lactobacillaceae, Polymorphism, Restriction Fragment Length, Quality Control, Meat, Listeria, Firmicutes, Food Contamination, Microbiology, 03 medical and health sciences, Listeria monocytogenes, medicine, Animals, Food-Processing Industry, 030304 developmental biology, heat processing, heat treatment, 030306 microbiology, business.industry, Gene Amplification, biology.organism_classification, Food processing, Food Microbiology, Equipment Contamination, Amplified fragment length polymorphism, food contaminants, business, Bacteria, Food Science

الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::534cab1bd1cd5b874ffba1bfe52706b4Test
https://pubmed.ncbi.nlm.nih.gov/17803143Test