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There are 15639 results for: content related to: Changes in Amino Acid Content of Acidified Sweet Potato Puree

  1. Effect of Hydrostatic High Pressure and Thermal Treatments on Two Types of Pumpkin Purée and Changes during Refrigerated Storage

    Journal of Food Processing and Preservation

    Volume 38, Issue 2, April 2014, Pages: 704–712, Rebeca Contador, Francisco González-Cebrino, Jesús García-Parra, Mercedes Lozano and Rosario Ramírez

    Version of Record online : 4 OCT 2012, DOI: 10.1111/jfpp.12021

  2. Comparison of high pressure treatment and thermal pasteurization effects on the quality and shelf life of guava puree

    International Journal of Food Science & Technology

    Volume 31, Issue 2, April 1996, Pages: 205–213, Gow-Chin Yen and Hsin-Tang Lin

    Version of Record online : 22 DEC 2003, DOI: 10.1111/j.1365-2621.1996.331-32.x

  3. Effects of Electrical Pretreatments on the Yield and Quality Characteristics of Red Bell Pepper Puree

    Journal of Food Quality

    Volume 38, Issue 6, December 2015, Pages: 396–404, Ahsen Rayman Ergün, Hamza Bozkir, Özge Taştan and Taner Baysal

    Version of Record online : 2 SEP 2015, DOI: 10.1111/jfq.12156

  4. Aseptically Packaged Papaya and Guava Puree: Changes in Chemical and Sensory Quality During Processing and Storage

    Journal of Food Science

    Volume 47, Issue 4, July 1982, Pages: 1164–1169, HARVEY T. CHAN JR. and CATHERINE G. CAVALETTO

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1982.tb07641.x

  5. Effect of Combining Mechanically Harvested Green and Ripe Puree and Sliced Fruit, Processing Methodology and Frozen Storage on Quality of Strawberries

    Journal of Food Science

    Volume 48, Issue 6, November 1983, Pages: 1609–1612, W. A. SISTRUNK, R. C. WANG and J. R. MORRIS

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1983.tb05043.x

  6. ACTIVITY AND STABILITY OF α- AND β-AMYLASE AT TEMPERATURES FROM .4° TO -23°C

    Journal of Food Science

    Volume 41, Issue 1, January 1976, Pages: 138–144, SUPANIT HIRANPRADIT and ANTHONY LOPEZ

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1976.tb01120.x

  7. Effect of Chitosan Nanoparticles and Pectin Content on Mechanical Properties and Water Vapor Permeability of Banana Puree Films

    Journal of Food Science

    Volume 78, Issue 1, January 2013, Pages: N98–N104, Milena R. Martelli, Taís T. Barros, Márcia R. de Moura, Luiz H. C. Mattoso and Odilio B. G. Assis

    Version of Record online : 20 DEC 2012, DOI: 10.1111/j.1750-3841.2012.03006.x

  8. EFFECTS OF PASTEURIZATION OR SODIUM BENZOATE ON LONG-TERM STORAGE STABILITY OF PEACH PUREE

    Journal of Food Quality

    Volume 17, Issue 4, August 1994, Pages: 299–310, Y. BIAN, A. R. GONZALEZ and J. M. ASELAGE

    Version of Record online : 31 MAY 2007, DOI: 10.1111/j.1745-4557.1994.tb00152.x

  9. EFFECTS OF PUREE PROCESSING METHODS ON THE TEXTURAL CHARACTERISTICS OF AN ALGINATE- TEXTURIZED SWEET POTATO PRODUCT

    Journal of Food Quality

    Volume 22, Issue 6, December 1999, Pages: 631–640, W.M. WALTER JR., V.D. TRUONG and K.R. ESPINEL

    Version of Record online : 31 MAY 2007, DOI: 10.1111/j.1745-4557.1999.tb00276.x

  10. Permeability Properties of Fruit Puree Edible Films

    Journal of Food Science

    Volume 61, Issue 1, January 1996, Pages: 88–91, T.H. McHUGH, C.C. HUXSOLL and J.M. KROCHTA

    Version of Record online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1996.tb14732.x

  11. Comparison of Oligo- and Polysaccharides Formed from Starch During Processing of Sweet Potato Puree by Endogenous and Exogenous Enzyme Treatments

    Journal of Food Science

    Volume 53, Issue 4, July 1988, Pages: 1144–1149, P.L. CHANG-RUPP and S.J. SCHWARTZ

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1988.tb13549.x

  12. Comparison of Anthocyanin Concentration in Blueberries Processed Using Hydrothermodynamic Technology and Conventional Processing Technologies

    Journal of Food Process Engineering

    Volume 37, Issue 6, December 2014, Pages: 609–618, V. Satanina, W. Kalt, T. Astatkie, P. Havard and A. Martynenko

    Version of Record online : 13 JUL 2014, DOI: 10.1111/jfpe.12117

  13. COLOR, POLYPHENOLOXIDASE, AND SENSORY CHANGES IN BANANA JUICE AS AFFECTED BY HEAT AND ULTRAFILTRATION

    Journal of Food Quality

    Volume 17, Issue 5, October 1994, Pages: 371–379, CHARLES A. SIMS, ROBERT P. BATES and ANA G. ARREOLA

    Version of Record online : 31 MAY 2007, DOI: 10.1111/j.1745-4557.1994.tb00158.x

  14. Controlled Alpha Amylase Process for Improved Sweet Potato Puree

    Journal of Food Science

    Volume 51, Issue 2, March 1986, Pages: 360–363, R. J. SZYPERSKI, D. D. HAMANN and W. M. WALTER JR.

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1986.tb11130.x

  15. EFFECTS OF pH, ENZYMES, AND STORAGE TIME ON THE RHEOLOGY OF SWEET POTATO PUREE

    Journal of Food Science

    Volume 45, Issue 6, September 1980, Pages: 1614–1618, J. R. ICE, D. D. HAMANN and A. E. PURCELL

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1980.tb07574.x

  16. Sweetened Mango Purees Preserved by Canning and Freezing

    Journal of Food Science

    Volume 48, Issue 2, March 1983, Pages: 406–410, R. J. AVENA and B. S. LUH

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1983.tb10753.x

  17. FUNDAMENTAL RHEOLOGY AND QUALITY CHARACTERISTICS OF SOUS-VIDE PROCESSED APPLE PUREES CONTAINING APPLE OR BLACKCURRANT POMACE INCLUSIONS

    Journal of Food Quality

    Volume 35, Issue 2, April 2012, Pages: 93–107, DEREK F. KEENAN, NIGEL P. BRUNTON, RONAN GORMLEY and FRANCIS BUTLER

    Version of Record online : 9 JAN 2012, DOI: 10.1111/j.1745-4557.2011.00431.x

  18. Combined Effects of γ-Irradiation and Ascorbic Acid on the Physicochemical Properties, Microbial Stability and Aroma Profile of Onion Puree During Storage

    Journal of Food Processing and Preservation

    Volume 39, Issue 6, December 2015, Pages: 645–652, N. Sadoughi, R. Karim, D.M. Hashim, A. Zainuri and H.M. Ghazali

    Version of Record online : 9 MAY 2014, DOI: 10.1111/jfpp.12272

  19. Physical–Chemical Characterization of Fruit Purees and Relationship with Sensory Analysis Carried out by Infants (12 to 24 mo)

    Journal of Food Science

    Volume 80, Issue 5, May 2015, Pages: E1005–E1011, A.M. Inarejos-García, V. Mancebo-Campos, P. Cañizares and J. Llanos

    Version of Record online : 6 APR 2015, DOI: 10.1111/1750-3841.12860

  20. Specific Heat of Strawberry and Raspberry Puree

    Journal of Food Processing and Preservation

    Volume 38, Issue 6, December 2014, Pages: 2240–2245, Sandra Budžaki and Bernarda Šeruga

    Version of Record online : 16 OCT 2014, DOI: 10.1111/jfpp.12397