338 results on '"Dalla Rosa M."'
Search Results
52. Quality assessment of pasta cooked using an innovative microwave oven
53. Caratteristiche qualitative della pasta cotta mediante innovativo forno a microonde
54. Effect of vacuum impregnation on salt diffusion and quality in traditional meat ripened products
55. Effect of vacuum impregnation on salt diffusion and quality of traditional meat ripened products
56. Valutazione di alcune caratteristiche qualitative di pasta alimentare sottoposta a cottura mediante innovativo forno a microonde
57. Effect of solvent and method of analysis on the antioxidant activity of fruit extracts and natural compounds
58. Effects of extrusion temperature and feed composition on the functional, physical and sensory properties of chestnut and rice flour based snack like products
59. Aspetti tecnologici di derivati di frutta trasformati 'al minimo' (IV gamma)
60. Flavonoid and antioxidant capacity changes of broccoli, and onion as affected by drying processes
61. Risultati sperimentali sull’influenza di alcune variabili di processo sui fenomeni di imbrunimento di fette di mela lavorate 'al minimo'
62. La trasformazione delle castagne: situazione attuale e possibili prospettive
63. Caratterizzazione tecnologica di antiche varietà di melo del Friuli Venezia Giulia di potenziale impiego nella produzione di nettari ad alto impatto funzionale
64. Physical, chemical,textural and sensorial changes of portioned Parmigiano Reggiano cheese
65. Physical, chemical, textural and sensory modification of portioned Parmigiano Reggiano cheese packed under different conditions
66. Combined techniques to improve the quality of processed berry fruit to be used as ingredients in complex foods
67. Microbial aspect on short-time osmotic treatment of Kiwifruit
68. Microbial aspect on short-time osmotic dehydration of kiwifruit. A preliminary study on MP Kiwifruit slices
69. La trasformazione industriale del kiwifruit (Actinidia deliciosa): quali vie praticabili per l'utilizzo alternativo dei frutti?
70. Stabilità in conservazione del Parmigiano Reggiano confezionato in porzioni
71. Uso di ingredienti funzionali diversi e caratteristiche qualitative di prodotti carnei emulsionati (würstel)
72. Trattamenti osmotici: Processi di scambio e caratteristiche chimico-fisiche dei prodotti ricostituiti
73. Preparazione e conservazione di succo crioconcentrato di actinidia
74. Selezione delle famiglie per un consumer test sulla carne ovina. (1) Il questionario
75. Selezione delle famiglie per un consumer test sulla carne ovina. (3) Effetto della provenienza dei consumatori sulla valutazione sensoriale di diverse tipologie di carne ovina
76. Evaluation of pasta stickiness and rheological measurements
77. The potential role of isothermal calorimetry in studies of the stability of fresh-cut fruits
78. Evoluzione di alcune caratteristiche fisiche del caffè durante la torrefazione
79. Kinetics of physico-chemical and rheological modifications of different pasta products during cooking process
80. Uso di trattamenti ad alta pressione per la stabilizzazione di actinidia in fette in sciroppo zuccherino
81. Diversificazione di alcune proprietà funzionali di frutta disidratata mediante ricostituzione con soluzioni zuccherine a diversa concentrazione
82. Application of microwaves dielectric spectroscopy for controlling osmotic dehydration of kiwifruit (Actinidia deliciosa cv Hayward)
83. Influence of water activity on head space concentration of volatiles over model and food systems
84. Influence of frying conditions on acrylamide content and other quality characteristics of French fries
85. Safe cooking optimisation by F-value computation in a semi-automatic oven
86. INFLUENCE OF PRE-TREATMENTS ON METABOLISM AND WOUNDING RESPONSE OF FRESH CUT POTATOES EVALUATED WITH ISOTHERMAL CALORIMETRY
87. INFLUENCE OF OZONATED WATER ON THE STRUCTURE AND SOME QUALITY PARAMETERS OF WHOLE STRAWBERRIES IN MODIFIED ATMOSPHERE PACKAGING (MAP)
88. Dough thermo-mechanical properties: influence of sodium chloride, mixing time and equipment
89. Physical, Chemical, Textural and Sensorial Changes of Portioned Parmigiano Reggiano Cheese Packed under Different Conditions
90. Carcinome bronchique non à petites cellules. Analyse de la survie selon le traitement
91. Textural Changes of Coffee Beans as Affected by Roasting Conditions
92. Freeze-dried strawberries rehydrated in sugar solutions: mass transfers and characteristics of final products
93. EVALUATION OF MASS TRANSFER KINETICS IN KIWIFRUIT SLICES DURING OSMOTIC DEHYDRATION UNDER HIGH PRESSURE TREATMENTS
94. USE OF DIRECT OSMOSIS TREATMENT TO PRODUCE MINIMALLY PROCESSED KIWIFRUIT SLICES IN A CONTINUOUS PILOT PLANT
95. UTILISATION OF REJECT KIWIFRUIT FRUIT FOR ALCOHOLIC AND NON-ALCOHOLIC BEVERAGES
96. Effect of diet and breed on milk composition and rennet coagulation properties
97. STUDIES ON QUALITY MAINTENANCE OF KIWIPULP UNDER DIFFERENT CONDITIONS
98. Shelf life evaluation of refrigerated kiwifruit nectar obtained from frozen pulp
99. KIWIFRUIT PROCESSING : 2. PRODUCTION OF KIWIFRUIT CONCENTRATE BY REVERSE OSMOSIS PROCESS
100. KIWIFRUIT PROCESSING : SOME CONSIDERATIONS
Catalog
Books, media, physical & digital resources
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.