ISSN 2285-1364, ISSN CD-ROM 2285-5521, ISSN ONLINE 2285-1372, ISSN-L 2285-1364
- 1. PRETREATMENT BEHAVIOR OF FROZEN STRAWBERRIES AND STRAWBERRY PUREES FOR SMOOTHIE PRODUCTION
- ... to storage it after different pretreatments such as freezing. Color, flavor, texture and physic-chemical properties of food products have an important role in correlation with taste, sensory perception ...
- Created on 22 September 2015
- 2. GENERAL ASPECTS REGARDING THE RECOGNITION OF MAIZE HAPLOID KERNELS ACCORDING TO THE SIZE AND INTENSITY OF ANTHOCYANIN COLORATION
- ... (only 2 years) as compared to the conventional system (5-7 years) and high recognition precision of the putative haploid kernels. The anthocyanin coloration of the aleurone can vary from a small patch ...
- Created on 22 September 2015
- 3. THE INFLUENCE OF CHILLING STORAGE ON COLOR, pH AND ACIDITY OF FRUIT SMOOTHIE BEVERAGES
- ... which has been shown in some studies to affect the sensorial and physic-chemical properties of these products. Color, flavor, texture and physico-chemical properties of food products have an important ...
- Created on 25 June 2014
- 4. Variability of polyphenolic composition of quality red wines depending on the origin of raw material and winemaking conditions
- ... a large amount of solvent (methanol) in strongly acidic conditions and in case of wines was used the discolouration technique with SO2. Color intensity and shade were determined at .=420 nm and .=520 nm. ...
- Created on 09 January 2013
