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Effects of high pressure processing on the physicochemical and microbiological parameters, bioactive compounds, and antioxidant activity of a lemongrass-lime mixed beverage.
- Published in:
- Journal of Food Science & Technology, 2019, v. 56, n. 1, p. 409, doi. 10.1007/s13197-018-3502-6
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- Publication type:
- Article
COMPOSITION PROPERTIES, PHYSICOCHEMICAL CHARACTERISTICS AND SHELF LIFE OF WHOLE MILK AFTER THERMAL AND THERMO-SONICATION TREATMENTS.
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- Journal of Food Quality, 2009, v. 32, n. 3, p. 283, doi. 10.1111/j.1745-4557.2009.00250.x
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- Publication type:
- Article
DESCRIPTIVE ANALYSIS OF PRECOOKED EGG PRODUCTS AFTER HIGH-PRESSURE PROCESSING COMBINED WITH LOW AND HIGH TEMPERATURES.
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- Journal of Food Quality, 2006, v. 29, n. 5, p. 505, doi. 10.1111/j.1745-4557.2006.00090.x
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- Publication type:
- Article
SHELF LIFE OF HHP-PROCESSED PEACH PUREE WITH ANTIBROWNING AGENTS.
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- Journal of Food Quality, 2005, v. 28, n. 5/6, p. 479, doi. 10.1111/j.1745-4557.2005.00050.x
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- Publication type:
- Article
Lessening polygalacturonase activity in a commercial enzyme preparation by exposure to pulsed electric fields.
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- European Food Research & Technology, 2003, v. 217, n. 1, p. 43
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- Publication type:
- Article
Nonthermal Processing Technologies for Stabilization and Enhancement of Bioactive Compounds in Foods.
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- Food Engineering Reviews, 2022, v. 14, n. 1, p. 63, doi. 10.1007/s12393-021-09295-8
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- Publication type:
- Article
Changes in Quality Characteristics of Strawberry Juice After Equivalent High Pressure, Ultrasound, and Pulsed Electric Fields Processes.
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- Food Engineering Reviews, 2021, v. 13, n. 3, p. 601, doi. 10.1007/s12393-020-09250-z
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- Publication type:
- Article
Food Engineering Reviews Special Issue Based on the 2019 IFT-NPD/EFFoST Nonthermal Processing of Food Workshop at Tecnológico de Monterrey, Mexico.
- Published in:
- 2021
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- Publication type:
- Editorial
Food Engineering Reviews Special Issue based on the 13th International Congress on Engineering and Food – (ICEF 13).
- Published in:
- 2021
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- Publication type:
- Editorial
HIGH HYDROSTATIC PRESSURE EFFECT ON SACCHAROMYCES CEREVISIAE, ESCHERICHIA COLI AND LISTERIA INNOCUA IN PEAR NECTAR.
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- Journal of Food Quality, 2011, v. 34, n. 6, p. 371, doi. 10.1111/j.1745-4557.2011.00413.x
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- Publication type:
- Article
Texture and Water Retention Improvement in High-pressure Thermally Treated Scrambled Egg Patties.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 2, p. E52, doi. 10.1111/j.1365-2621.2006.tb08897.x
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- Publication type:
- Article
MICROWAVE-ASSISTED DEHYDRATION FOR ELECTRON MICROSCOPY SAMPLE PREPARATION IN THE STUDY OF THERMO-SONICATED YOGURT.
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- Journal of Food Process Engineering, 2012, v. 35, n. 6, p. 923, doi. 10.1111/j.1745-4530.2011.00642.x
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- Publication type:
- Article
ULTRAVIOLET-C LIGHT PROCESSING OF GRAPE, CRANBERRY AND GRAPEFRUIT JUICES TO INACTIVATE SACCHAROMYCES CEREVISIAE.
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- Journal of Food Process Engineering, 2009, v. 32, n. 6, p. 916, doi. 10.1111/j.1745-4530.2008.00253.x
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- Publication type:
- Article
PACKAGING EVALUATION FOR HIGH-PRESSURE HIGH-TEMPERATURE STERILIZATION OF SHELF-STABLE FOODS.
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- Journal of Food Process Engineering, 2010, v. 33, n. 6, p. 1097, doi. 10.1111/j.1745-4530.2008.00328.x
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- Publication type:
- Article
REDUCTION OF SACCHAROMYCES CEREVISIAE, ESCHERICHIA COLI AND LISTERIA INNOCUA IN APPLE JUICE BY ULTRAVIOLET LIGHT.
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- Journal of Food Process Engineering, 2005, v. 28, n. 5, p. 437, doi. 10.1111/j.1745-4530.2005.00040.x
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- Publication type:
- Article
INACTIVATION of SACCHAROMYCES CEREVISIAE IN APPLE JUICE BY SQUARE-WAVE and EXPONENTIAL-DECAY PULSED ELECTRIC FIELDS.
- Published in:
- Journal of Food Process Engineering, 1994, v. 17, n. 4, p. 469, doi. 10.1111/j.1745-4530.1994.tb00350.x
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- Publication type:
- Article
Changes on colour parameters caused by high-pressure processing of apple juice made from six different varieties.
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- International Journal of Food Science & Technology, 2012, v. 47, n. 10, p. 2158, doi. 10.1111/j.1365-2621.2012.03083.x
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- Publication type:
- Article
Effect of membrane pore size on quality of ultrafiltered apple juice.
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- International Journal of Food Science & Technology, 2001, v. 36, n. 6, p. 663, doi. 10.1046/j.1365-2621.2001.00500.x
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- Publication type:
- Article
High‐pressure pasteurization of low‐acid chilled ready‐to‐eat food.
- Published in:
- Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 6, p. 4939, doi. 10.1111/1541-4337.13058
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- Publication type:
- Article
Feeding the World Today and Tomorrow: The Importance of Food Science and Technology.
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- Comprehensive Reviews in Food Science & Food Safety, 2010, v. 9, n. 5, p. 572, doi. 10.1111/j.1541-4337.2010.00127.x
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- Publication type:
- Article
The influence of elevated temperatures and composition on the water activity of egg powders.
- Published in:
- Journal of Food Processing & Preservation, 2021, v. 45, n. 4, p. 1, doi. 10.1111/jfpp.15269
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- Publication type:
- Article
STUDY OF POSSIBLE MECHANISMS OF INACTIVATION OF LISTERIA INNOCUA IN THERMO-SONICATED MILK USING SCANNING ELECTRON MICROSCOPY AND TRANSMISSION ELECTRON MICROSCOPY.
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- Journal of Food Processing & Preservation, 2011, v. 35, n. 6, p. 767, doi. 10.1111/j.1745-4549.2011.00527.x
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- Publication type:
- Article
INACTIVATION KINETICS OF LIPOXYGENASE IN PRESSURIZED RAW SOYMILK AND SOYMILK FROM HIGH-PRESSURE TREATED SOYBEANS.
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- Journal of Food Processing & Preservation, 2009, v. 33, n. 2, p. 143, doi. 10.1111/j.1745-4549.2008.00234.x
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- Publication type:
- Article
EFFECT OF HIGH HYDROSTATIC PRESSURE ON SPORES OF GEOBACILLUS STEAROTHERMOPHILUS SUSPENDED IN SOYMILK.
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- Journal of Food Processing & Preservation, 2007, v. 31, n. 5, p. 546, doi. 10.1111/j.1745-4549.2007.00141.x
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- Publication type:
- Article
EFFECT OF pH AND ASCORBIC ACID ON HIGH HYDROSTATIC PRESSURE-PROCESSED MANGO PUREE.
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- Journal of Food Processing & Preservation, 2006, v. 30, n. 5, p. 582, doi. 10.1111/j.1745-4549.2006.00090.x
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- Publication type:
- Article
THE COMBINED EFFECT OF PULSED ELECTRIC FIELDS AND CONVENTIONAL HEATING ON THE MICROBIAL QUALITY AND SHELF LIFE OF SKIM MILK.
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- Journal of Food Processing & Preservation, 2005, v. 29, n. 5/6, p. 390, doi. 10.1111/j.1745-4549.2005.00036.x
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- Publication type:
- Article
HIGH HYDROSTATIC PRESSURE PROCESSING OF PEACH PUREE WITH AND WITHOUT ANTIBROWNING AGENTS.
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- Journal of Food Processing & Preservation, 2004, v. 28, n. 1, p. 69, doi. 10.1111/j.1745-4549.2004.tb00538.x
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- Publication type:
- Article
EDIBLE COATINGS COMPOSED OF METHYLCELLULOSE, STEARIC ACID, AND ADDITIVES TO PRESERVE QUALITY OF PEAR WEDGES.
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- Journal of Food Processing & Preservation, 2003, v. 27, n. 4, p. 299, doi. 10.1111/j.1745-4549.2003.tb00519.x
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- Publication type:
- Article
INACTIVATION of E. COLI FOR FOOD PASTEURIZATION BY HIGH-STRENGTH PULSED ELECTRIC FIELDS.
- Published in:
- Journal of Food Processing & Preservation, 1995, v. 19, n. 2, p. 103, doi. 10.1111/j.1745-4549.1995.tb00281.x
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- Publication type:
- Article
MICROBIAL INACTIVATION of FOODS BY PULSED ELECTRIC FIELDS.
- Published in:
- Journal of Food Processing & Preservation, 1993, v. 17, n. 1, p. 47, doi. 10.1111/j.1745-4549.1993.tb00225.x
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- Publication type:
- Article
The impact of microwave-assisted thermal sterilization on the morphology, free volume, and gas barrier properties of multilayer polymeric films.
- Published in:
- Journal of Applied Polymer Science, 2014, v. 131, n. 12, p. n/a, doi. 10.1002/app.40376
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- Publication type:
- Article
Role of package headspace on multilayer films subjected to high hydrostatic pressure.
- Published in:
- Packaging Technology & Science, 2019, v. 32, n. 5, p. 247, doi. 10.1002/pts.2432
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- Publication type:
- Article
Qualities of High Pressure and Microwave-Assisted Thermally Pasteurized Ready-to-Eat Green Beans During Refrigerated Storage at 2 and 7 °C.
- Published in:
- Food & Bioprocess Technology, 2022, v. 15, n. 1, p. 105, doi. 10.1007/s11947-021-02736-6
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- Publication type:
- Article
Influence of low water activity on the thermal resistance of Salmonella Enteritidis PT30 and Enterococcus faecium as its surrogate in egg powders.
- Published in:
- Food Science & Technology International, 2021, v. 27, n. 2, p. 184, doi. 10.1177/1082013220937872
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- Publication type:
- Article
Introduction.
- Published in:
- Food Science & Technology International, 2008, v. 14, n. 5, p. 403, doi. 10.1177/1082013208102119
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- Publication type:
- Article
Executive Summary.
- Published in:
- Food Science & Technology International, 2008, v. 14, n. 5, p. 459, doi. 10.1177/1082013208100189
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- Publication type:
- Article