Changes in Aroma Principles During Industrial Processing of Ginger

Opis bibliograficzny
1. autor:	Shibu S.
Format:	Dissertation
Wydane:	TVM. CSIR 2004
Hasła przedmiotowe:	Food Science and Technology

Extraction of Oleoresin from Ginger, Zingiber Officinale,Enrichment of Gingerols in Olerosin and Isolation of Pure Gingerol and Shogaol
od: Mohammed Abdul Basheer K.T
Wydane: (2003)

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Development of nutritional whey beverage incorporated with tender coconut water (cocos nucifera) and ginger (zingiber officinale roscoe)
od: Shana T.
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Influence of Pretreatments on the Quality Attributes of Mango Slices During Deep Freezing
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Effect of Chitosan on the Quality of Restructured Fish Products during Chilled Storage
od: Ayoob K.S
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Aroma Biotechnology
od: Berger, Ralf G
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Chemical changes in food during processing /
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Principles and practices for the safe processing of foods /
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Common Chemical Indices of Spoilage of Kilimeen During Storage in Ice and at Ambient Temperature
od: Abdussalam T.V
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Effect of the Incorporation of Chitosan on Mince Based Fish Curry During Chilled Storage
od: Rafida P.M
Wydane: (2008)

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Ginger products test study
od: Operation research, Group
Wydane: (1990)

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Studies on Processing of Passion Fruit in to Concentrate, Beverage and Characterization of Antioxidant Principles
od: Saju Lazar
Wydane: (2006)

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Food processing handbook /
od: Brennan, James G.
Wydane: (2011)

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Biochemical principles of the food industry, Vol.8
od: Kretovich, V L, Ed
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Shelf Life Evaluvation of Air and Vaccum Packed Indian White Prawns During Chilled Storage Fenneropenaeus Indicus
od: Princy K.S
Wydane: (2012)

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Chemical changes in food during processing
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Thermal food processing :
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Comparative study of different cooking methods on the quality characteristics of ready to fry fish roll during chilled storage
od: Amina K.M
Wydane: (2016)

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Effect of Chitosan, Grape Seed Extract and Modified Atmosphere Packaging on the Shelf Life of Prawn During Chill Storage
od: Jasmin K.S
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Process Standardisation of Carrot Lassi
od: Shidila T.S
Wydane: (2015)

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Development of Coated Products from Anchovy Using Different Breading Materials and Quality Evaluation During Chilled Storage Anchoviella spp.
od: Jinesh V.Gopal
Wydane: (2009)

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Preservation of Coconut Water as a Fruit Syrup and Evaluation of Quality Parameters During Storage Under Normal and Refrigerated Condition
od: Praveen Prakash
Wydane: (2008)

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Studies on the Effect of Coating on the Quality and Shelf Life of Fish Ball Prepared from Red Snapper During Chilled Storage Lutjanus malabaricus
od: Afra Mohamed P.A
Wydane: (2009)

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Total Volatile Base in Nitrogen (TVBN) and Trimethylamine Nitrogen (TMAN) as Indices of Spoilage of Tilapia During Storage in Ice and at Ambient Temperature
od: Susan Thomas
Wydane: (2003)

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Studies on Comparison Between Conventional and Extruded Bread Crumbs on the Quality and Storage Stability of Coated Fish Cutlet During Frozen Storage
od: Santhi Joseph
Wydane: (2009)

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Inhibitory effect of carnosic acid containing natural antioxidants on oxidative deterioration of caranx ignobilis fish fillets during chilled storage
od: Rohini, N.
Wydane: (2011)

Changes in Aroma Principles During Industrial Processing of Ginger

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