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Effect of к-carrageenan and NaCl on thermal properties of frozen surimi prepared from Adriatic pilchard

Acta Alimentaria
Volume/Issue:
Volume 30: Issue 4
DOI:
https://doi.org/10.1556/aalim.30.2001.4.7
Authors: D. Kovačević and Z. Kurtanjek

. W. (1970): Theory. -in: MacKenzie, R. C. (Ed) Differential thermal analysis. (Vol. I) . Academic Press, London-New York, pp. 59-62. Differential thermal analysis. (Vol. I) 59

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EFFECT OF k -CARRAGEENAN AND NaCl ON INITIAL FREEZING POINT OF EGG AND SURIMI

Acta Alimentaria
Volume/Issue:
Volume 29: Issue 4
DOI:
https://doi.org/10.1556/aalim.29.2000.4.3
Authors: D. Kovačević and Ž. Kurtianjek

Kovačević, D. & Kurtanjek, Ž. (1993): Odredivanje entalpije smrznutog iskoštenog ribljeg mesa (surimija) diferencijalnom termickom analizom. (Enthalpy determination of frozen surimi by differential thermal

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Synthesis, characterization and catalytic activity of partially substituted La1−xBaxCoO3 (x ≥ 0.1 ≤ 0.4) nano catalysts for potential soot oxidation in diesel particulate filters in diesel engines

International Review of Applied Sciences and Engineering
Volume/Issue:
Volume 11: Issue 1
DOI:
https://doi.org/10.1556/1848.2020.00007
Authors: Kayode Akinlolu, Bamgboye Omolara, Tripathi Shailendra, Akinsiku Abimbola, and Ogunniran Kehinde

characterization techniques such as the X-ray analysis (XRD), ICP-AES, EDAX, Brunauer–Emmett–Teller (BET), Thermogravimetric/Differential Thermal Analysis (TGA/DTA), while catalytic evaluation for soot oxidation was performed using the TGA method. The results

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A chromatographic procedure for the determination of carotenoids and chlorophylls in vegetable products

Acta Alimentaria
Volume/Issue:
Volume 30: Issue 4
DOI:
https://doi.org/10.1556/aalim.30.2001.4.8
Authors: F. De Sio, L. Servillo, R. Loiuduce, and D. Castaldo

Cunninham, A. D. & Wilburn, F. W. (1970): Theory. -in: MacKenzie, R. C. (Ed) Differential thermal analysis. (Vol. I) . Academic Press, London-New York, pp. 59

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