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Showing papers in "Lwt - Food Science and Technology in 1978"

Journal Article•
Purification and some characteristics of two pectinesterase isoenzymes from orange

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C. Versteeg, F.M. Rombouts, W. Pilnik
01 Jan 1978-Lwt - Food Science and Technology

95 citations

Journal Article•
Sorption isotherms of sugars.

[...]

Tok Audu, M. Loncin, Weisser H
01 Jan 1978-Lwt - Food Science and Technology

33 citations

Journal Article•
Improvement of the emulsification properties of soy protein by limited pepsin hydrolysis

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F. Zakaria
01 Jan 1978-Lwt - Food Science and Technology

28 citations

Journal Article•
A comparison between four different methods of frying meat patties. i. heat transfer, yield and crust formation

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Magnus Dagerskog, P. Sörenfors
01 Jan 1978-Lwt - Food Science and Technology
TL;DR: A comparison between four different methods of frying meat patties is presented in this article, where the authors compare heat transfer, yield and crust formation, and show that three of the four methods are different.
Abstract: A comparison between four different methods of frying meat patties : 1. Heat transfer, yield and crust formation

19 citations

Journal Article•
Condition for cross-linking of sodium pectate with epichlorohydrin

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M.A. Vijayalakshmi, E. Segard, F.M. Rombouts, W. Pilnik
01 Jan 1978-Lwt - Food Science and Technology

6 citations

Journal Article•
A comparison between four different methods of frying meat patties. : 2. Sensory quality

[...]

Magnus Dagerskog, P. Sörenfors
01 Jan 1978-Lwt - Food Science and Technology

2 citations

Journal Article•
Contribution to the Study of Aroma Retention in Foodstuffs

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T. Audu, M. Loncin
01 Jan 1978-Lwt - Food Science and Technology

2 citations