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Economics, Business and Industry: products and commodities > agricultural products > foods > food paste × 81 items, grouped by Economics, Business and Industry (view ungrouped items) fish paste (11)    (Click to View) Biogenic amine contents of commercially processed traditional fish products originating from European countries and Turkey European food research and technology (Click to View) Effects of fish hydrolysate (CPSP®) on growth and digestive gland lipid composition of Octopus vulgaris (Cuvier, 1797) juveniles Aquaculture nutrition (Click to View) Effects of amidated low methoxyl pectin on healthy restructured fish food from mexican flounder (cyclopsetta chittendeni) Journal of food process engineering (Click to View) Effect of meat washing on the development of impact odorants in fish miso prepared from spotted mackerel Journal of the science of food and agriculture (Click to View) Biogenic amines and potential histamine - Forming bacteria in Rihaakuru (a cooked fish paste) Food chemistry (Click to View) Shelflife of fishmeal, paste and cake of tilapia niloticus and supplementation of conventional fishmeal with tilapia fishmeal in the diet of clarias gariepinus fingerlings Journal of food processing and preservation (Click to View) Effect of pH-shift processing and surimi processing on Atlantic croaker (Micropogonias undulates) muscle proteins Journal of food science (Click to View) Rheological properties of selected fish paste at selected temperature pertaining to shaping of surimi-based products Journal of food engineering (Click to View) Hydrolysis of surimi paste from walleye pollock (Theragra chalcogramma) by cysteine proteinase cathepsin L and effect of the proteinase inhibitor (E-64) on gelation Food chemistry (Click to View) Changes in textural and rheological properties of gels from tilapia muscle proteins induced by high pressure and setting Food chemistry (Click to View) Studies on Fish and Pork Paste Gelation by Dynamic Rheology and Circular Dichroism Journal of food science meat paste (7)    (Click to View) The fusion of lipid droplets is involved in fat loss during cooking of duck “foie gras” Meat science (Click to View) Microbiological quality of sous vide cook-chill preserved food at different shelf life Journal of food processing and preservation (Click to View) Effect of setting conditions using microbial transglutaminase during obtention of beef gels Journal of food process engineering (Click to View) Classification of some heat-treated liver pastes according to container type, using heavy metals content and manufacturer's data, by principal components analysis and potential curves Meat science (Click to View) Studies on Fish and Pork Paste Gelation by Dynamic Rheology and Circular Dichroism Journal of food science (Click to View) Determination of added fat in meat paste using microwave and millimetre wave techniques Meat science (Click to View) Determination of mycophenolic acid in meat products using mixed mode reversed phase-anion exchange clean-up and liquid chromatography-high-resolution mass spectrometry Journal of chromatography tomato paste (28)    (Click to View) A lexicon for texture and flavor characteristics of fresh and processed tomatoes Journal of sensory studies (Click to View) The volatile fraction profiling of fresh tomatoes and triple concentrate tomato pastes as parameter for the determination of geographical origin Food research international (Click to View) Viscometric Behavior of Reconstituted Tomato Concentrate Food and bioprocess technology (Click to View) Toroid cans – An experimental and computational study for process innovation Journal of food engineering (Click to View) Effects of industrial tomato paste processing on ascorbic acid, flavonoids and carotenoids and their stability over one‐year storage Journal of the science of food and agriculture (Click to View) THE Study of kinetic inhibition of copper (ii)-induced oxidation of low-density lipoprotein by lycopene Journal of food biochemistry (Click to View) Microstructure of highly concentrated tomato suspensions on homogenisation and subsequent shearing Food research international (Click to View) The impact of industrial processing on health-beneficial tomato microconstituents Food chemistry (Click to View) Estimation of uncertainties of the method to determine the concentrations of Cd, Cu, Fe, Pb, Sn and Zn in tomato paste samples analysed by high resolution ICP-MS Food chemistry (Click to View) Efficiency of anacardic acid as preservative in tomato products Journal of food processing and preservation (Click to View) Antioxidant protection of high-pressure processed minced chicken meat by industrial tomato products Food and bioproducts processing (Click to View) Color compensation in nitrite‐reduced meat batters incorporating paprika or tomato paste Journal of the science of food and agriculture (Click to View) Effect of the addition of tomato paste on the nutritional and sensory properties of mortadella Meat science (Click to View) Simultaneous pre-concentration of Pb and Sn in food samples and determination by atomic absorption spectrometry European food research and technology (Click to View) Specific volume and compressibility measurements of tomato paste at moderately high pressure as a function of temperature Journal of food engineering (Click to View) Development and Validation of an ETAAS Method for the Determination of Tin in Canned Tomato Paste Samples Food analytical methods (Click to View) Effect of tomato industrial processing on phenolic profile and hydrophilic antioxidant capacity Lebensmittel-Wissenschaft (Click to View) Relationship between the bostwick measurement and fluid properties Journal of texture studies (Click to View) IN-LINE MONITORING OF TOMATO CONCENTRATE PHYSICAL PROPERTIES DURING EVAPORATION Journal of food process engineering (Click to View) Monitoring the rheological properties and solid content of selected food materials contained in cylindrical cans using audio frequency sound waves Journal of food engineering (Click to View) A continuous plant for food preservation by high pressure CO2 Journal of food engineering (Click to View) Modification of Bostwick method to determine tomato concentrate consistency Journal of food engineering (Click to View) Effect of some hydrocolloids on the serum separation of different formulated ketchups Journal of food engineering (Click to View) The market factor in the processing of tomato (Lycopersicon esculentum) in Ghana Journal of food, agriculture and environment (Click to View) Isolation of all-trans lycopene by high-speed counter-current chromatography using a temperature-controlled solvent system Journal of chromatography (Click to View) Changes in Antioxidant and Metabolite Profiles during Production of Tomato Paste Journal of agricultural and food chemistry (Click to View) Optimum design and operating conditions of multiple effect evaporators: Tomato paste Journal of food engineering (Click to View) Changes in Pectins and Product Consistency during the Concentration of Tomato Juice to Paste Journal of agricultural and food chemistry  (others) (36)    (Click to View) Improving Knowledge of Garlic Paste Greening through the Design of an Experimental Strategy Journal of agricultural and food chemistry (Click to View) Effect of moisture, sugar and tertiary butylhydroquinone on color, texture and microstructure of peanut paste Journal of food quality (Click to View) Improving antioxidant activity and nutritional components of Philippine salt-fermented shrimp paste through prolonged fermentation Food chemistry (Click to View) In-Mouth Amylase Activity Can Reduce Perception of Saltiness in Starch-Thickened Foods Journal of agricultural and food chemistry all 36 items...