Found: 9
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Effect of pulsed electric fields on mass transfer and quality of osmotically dehydrated kiwifruit.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2016, v. 100, n. Part B, p. 535, doi. 10.1016/j.fbp.2016.08.009
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- Article
Kinetic Assessment of High Pressure Inactivation of Different Plant Origin Pectinmethylesterase Enzymes.
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- Food Engineering Reviews, 2017, v. 9, n. 3, p. 170, doi. 10.1007/s12393-016-9153-3
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- Article
Application of High Pressure for Selective Activity Regulation of Starter Cultures Aminopeptidases Involved in Ripening of Brined Cheeses.
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- Food & Bioprocess Technology, 2016, v. 9, n. 12, p. 1991, doi. 10.1007/s11947-016-1781-3
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- Article
Comparative Structural Changes and Inactivation Kinetics of Pectin Methylesterases from Different Orange Cultivars Processed by High Pressure.
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- Food & Bioprocess Technology, 2014, v. 7, n. 3, p. 853, doi. 10.1007/s11947-013-1087-7
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- Article
Kinetic Study of the Combined Effect of High Hydrostatic Pressure and Temperature on the Activity of Lactobacillus delbrueckii ssp. bulgaricus Aminopeptidases.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 5, p. E219, doi. 10.1111/j.1750-3841.2009.01148.x
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- Article
The kinetic evaluation of the use of high hydrostatic pressure to destroy Lactobacillus plantarum and Lactobacillus brevis.
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- International Journal of Food Science & Technology, 2003, v. 38, n. 5, p. 579, doi. 10.1046/j.1365-2621.2003.00692.x
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- Article
Mathematical modeling of microwave thawing by the modified isotherm migration method
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 2, p. 455
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- Article
Optimization of Virgin Olive Oil Yield and Quality Applying Nonthermal Processing.
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- Food & Bioprocess Technology, 2022, v. 15, n. 4, p. 891, doi. 10.1007/s11947-022-02788-2
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- Article
Pulsed Electric Fields-Assisted Drying and Frying of Fresh Zucchini.
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- Food & Bioprocess Technology, 2021, v. 14, n. 11, p. 2091, doi. 10.1007/s11947-021-02705-z
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- Article