Found: 23
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Effect of Processing Variables and Enzymatic Activity on Wheat Flour Dough Extruded Under Different Operating Conditions.
- Published in:
- Food Technology & Biotechnology, 2009, v. 47, n. 4, p. 404
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- Article
IMPROVING FATTY EXTRUDATE STRUCTURE WITH AMYLASE AND PROTEASE.
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- Journal of Food Biochemistry, 2004, v. 28, n. 5, p. 387, doi. 10.1111/j.1745-4514.2004.04403.x
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- Article
Ultrasound-assisted extraction to improve the recovery of phenols and antioxidants from spent espresso coffee ground: a study by response surface methodology and desirability approach.
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- European Food Research & Technology, 2017, v. 243, n. 5, p. 835, doi. 10.1007/s00217-016-2797-7
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- Article
The electronic nose system: study on the global aromatic profile of espresso coffee prepared with two types of coffee filter holders.
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- European Food Research & Technology, 2016, v. 242, n. 12, p. 2083, doi. 10.1007/s00217-016-2705-1
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- Article
How grinding level and brewing method (Espresso, American, Turkish) could affect the antioxidant activity and bioactive compounds in a coffee cup.
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- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 8, p. 3198, doi. 10.1002/jsfa.8826
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- Article
How the variance of some extraction variables may affect the quality of espresso coffees served in coffee shops.
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- Journal of the Science of Food & Agriculture, 2016, v. 96, n. 9, p. 3023, doi. 10.1002/jsfa.7472
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- Article
STUDY ON INTERACTION AMONG EXTRUSION-COOKING PROCESS VARIABLES AND ENZYME ACTIVITY: EVALUATION OF EXTRUDATE STRUCTURE.
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- Journal of Food Process Engineering, 2010, v. 33, n. 1, p. 65, doi. 10.1111/j.1745-4530.2008.00260.x
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- Article
Effects of Drying Processing Conditions on the Quality of Uncooked and Cooked Pasta Made Up of Nonconventional Raw Material.
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- Cereal Chemistry, 2015, v. 92, n. 4, p. 350, doi. 10.1094/CCHEM-08-14-0174-R
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- Article
Effect of proteins on the formation of starch-lipid complexes during extrusion cooking of wheat flour with the addition of oleic acid.
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- International Journal of Food Science & Technology, 2015, v. 50, n. 2, p. 515, doi. 10.1111/ijfs.12698
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- Article
Cooking quality characterisation of 'spaghetti' based on soft wheat flour enriched with oat flour.
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- International Journal of Food Science & Technology, 2013, v. 48, n. 11, p. 2348, doi. 10.1111/ijfs.12224
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- Article
Use of humectants for the stabilization of pesto sauce.
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- International Journal of Food Science & Technology, 2008, v. 43, n. 6, p. 1041, doi. 10.1111/j.1365-2621.2007.01560.x
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- Article
Effects of operating conditions on oil loss and structure of almond snacks.
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- International Journal of Food Science & Technology, 2008, v. 43, n. 3, p. 430, doi. 10.1111/j.1365-2621.2006.01460.x
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- Article
Acidifying-blanching of ‘Cicorino’ leaves: effects of recycling of processing solution on product pH.
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- International Journal of Food Science & Technology, 2004, v. 39, n. 7, p. 811, doi. 10.1111/j.1365-2621.2004.00832.x
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- Article
Comparison of different combined processes of preservation on the nutritional and sensory changes of "ready to eat" mackerel fillets.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 3, p. N.PAG, doi. 10.1111/jfpp.13886
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- Article
STUDY ON OPERATING CONDITIONS OF ORANGE DRYING PROCESSING: COMPARISON BETWEEN CONVENTIONAL AND COMBINED TREATMENT.
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- Journal of Food Processing & Preservation, 2008, v. 32, n. 5, p. 751, doi. 10.1111/j.1745-4549.2008.00212.x
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- Article
MICROWAVE BLANCHING OF CUBED POTATOES.
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- Journal of Food Processing & Preservation, 2003, v. 27, n. 6, p. 475, doi. 10.1111/j.1745-4549.2003.tb00531.x
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- Article
AUTOXIDATION OF PACKED ROASTED ALMONDS AS AFFECTED BY TWO PACKAGING FILMS.
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- Journal of Food Processing & Preservation, 2003, v. 27, n. 4, p. 321, doi. 10.1111/j.1745-4549.2003.tb00520.x
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- Article
Effects of Microwave Drying on Lipid Oxidation of Stuffed Pasta.
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- Journal of the American Oil Chemists' Society (JAOCS), 2008, v. 85, n. 9, p. 827, doi. 10.1007/s11746-008-1271-5
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- Article
Effects of Herbs on Hydrolytic and Oxidative Degradation of Olive Oil in Canned Tomatoes.
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- Journal of the American Oil Chemists' Society (JAOCS), 2005, v. 82, n. 10, p. 759, doi. 10.1007/s11746-005-1140-z
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- Article
Could 3D food printing help to improve the food supply chain resilience against disruptions such as caused by pandemic crises?
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- International Journal of Food Science & Technology, 2021, v. 56, n. 9, p. 4338, doi. 10.1111/ijfs.15258
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- Article
Personalized, digitally designed 3D printed food towards the reshaping of food manufacturing and consumption.
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- NPJ Science of Food, 2024, v. 8, n. 1, p. 1, doi. 10.1038/s41538-024-00296-5
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- Article
Novel Gluten-Free Breakfast Cereals Produced by Extrusion Cooking from Rice and Teff: Effects on Microstructural, Physical and Nutritional Properties.
- Published in:
- Foods, 2023, v. 12, n. 3, p. 609, doi. 10.3390/foods12030609
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- Article
Characterizing the Rheological and Bread-Making Properties of Wheat Flour Treated by "Gluten Friendly TM " Technology.
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- Foods, 2021, v. 10, n. 4, p. 751, doi. 10.3390/foods10040751
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- Article