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Thermal inactivation of foodborne pathogens and the USDA pathogen modeling program.
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- Journal of Thermal Analysis & Calorimetry, 2011, v. 106, n. 1, p. 191, doi. 10.1007/s10973-011-1453-5
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- Article
Physicochemical Characteristics and Aroma Analysis of Passion Fruit Juice and Guava Juice Concentrated by a Novel Evaporation Concept.
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- CET Journal - Chemical Engineering Transactions, 2019, v. 75, p. 43, doi. 10.3303/CET1975008
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- Article
Effects of microwave and conventional heating on the oxidative stability of corn oil enriched with different antioxidants.
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- Grasas y Aceites, 2019, v. 70, n. 4, p. 1, doi. 10.3989/gya.1044182
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- Article
Investigation of a tunnel pasteurizer for "Nocellara del Belice" table olives processed according to the "Castelvetrano method".
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- Grasas y Aceites, 2014, v. 65, n. 4, p. 1, doi. 10.3989/gya.0578141
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- Article
GIDALARDA AKRİLAMİD RİSK DEĞERLENDİRME ÇALIŞMALARI.
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- GIDA: The Journal of Food, 2012, v. 37, n. 5, p. 287
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- Article
SÜTE FARKLI ISIL İŞLEM UYGULAMALARININ AYRAN KALİTESİNE ETKİSİ.
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- GIDA: The Journal of Food, 2010, v. 35, n. 5, p. 355
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- Article
Threat of attacks of Ixodes ricinus ticks (Ixodida: Ixodidae) and Lyme borreliosis within urban heat islands in south-western Poland.
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- Parasites & Vectors, 2014, v. 7, n. 1, p. 279, doi. 10.1186/s13071-014-0562-y
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- Article
Thermodynamic Approach to Osmo-dehydration.
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- Food Biophysics, 2010, v. 5, n. 3, p. 177, doi. 10.1007/s11483-010-9157-0
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- Article
Direct Measurement of Thermal Effusivity of Avian Eggs and Their Constituents: A Photopyroelectric Study.
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- Food Technology & Biotechnology, 2012, v. 50, n. 3, p. 350
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- Article
CHANGES IN APPARENT VISCOSITY AND VITAMIN C RETENTION DURING THERMAL TREATMENT OF BUTTERNUT SQUASH ( CUCURBITA MOSCHATA DUCH) PULP: EFFECT OF RIPENING STAGE.
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- Journal of Food Quality, 2007, v. 30, n. 4, p. 538, doi. 10.1111/j.1745-4557.2007.00141.x
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- Article
Examination of the correlation of butter spreadability and its fat conformation by DSC.
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- Journal of Thermal Analysis & Calorimetry, 2006, v. 84, n. 2, p. 425, doi. 10.1007/s10973-005-6895-1
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- Article
Investigation of the use of ultrasonication followed by heat for spore inactivation.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2017, v. 104, p. 32, doi. 10.1016/j.fbp.2017.04.005
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- Article
Changes in physico-chemical and functional properties during convective drying of aloe vera (Aloe barbadensis) leaves.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2010, v. 88, n. 2/3, p. 161, doi. 10.1016/j.fbp.2009.09.001
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- Article
Effect of temperature on structural properties of Aloe vera (Aloe barbadensis Miller) gel and Weibull distribution for modelling drying process.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2010, v. 88, n. 2/3, p. 138, doi. 10.1016/j.fbp.2009.06.001
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- Article
Effect of extraction conditions on yield and degree of esterification of durian rind pectin: An experimental design.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2010, v. 88, n. 2/3, p. 209, doi. 10.1016/j.fbp.2010.01.010
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- Article
Effect of different drying conditions on the vitamin C (ascorbic acid) content of Hayward kiwifruits (Actinidia deliciosa Planch).
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2010, v. 88, n. 2/3, p. 165, doi. 10.1016/j.fbp.2008.12.001
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- Article
A new physical pretreatment of plum for drying.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2010, v. 88, n. 2/3, p. 133, doi. 10.1016/j.fbp.2009.06.002
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- Article
Effect of citric acid and blanching pre-treatments on drying and rehydration of Amasya red apples.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2010, v. 88, n. 2/3, p. 124, doi. 10.1016/j.fbp.2009.09.003
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- Article
Convective drying of onion: Kinetics and nutritional evaluation.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2010, v. 88, n. 2/3, p. 115, doi. 10.1016/j.fbp.2009.09.004
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- Article
Experimental determination of effective moisture diffusivities of whole- and cut-rosehips in convective drying.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2010, v. 88, n. 2/3, p. 99, doi. 10.1016/j.fbp.2010.01.007
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- Article
Rheological behaviour of fresh and frozen potato puree in steady and dynamic shear at different temperatures.
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- European Food Research & Technology, 2004, v. 218, n. 6, p. 544
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- Article
MODELLING OF THE PROCESS OF MICROMYCETUS SURVIVAL IN FRUIT AND BERRY SYRUPS.
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- Food Science & Technology (2073-8684), 2017, v. 11, n. 2, p. 56, doi. 10.15673/fst.v11i2.514
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- Article
Radiation, Heat Generation and Viscous Dissipation Effects on MHD Boundary Layer Flow for the Blasius and Sakiadis Flows with a Convective Surface Boundary Condition.
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- Journal of Applied Fluid Mechanics, 2015, v. 8, n. 3, p. 559
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- Article
Combined Effect of UV-C Light and Mild Heat on Microbial Quality and Antioxidant Capacity of Grapefruit Juice by Flow Continuous Reactor.
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- Food & Bioprocess Technology, 2019, v. 12, n. 4, p. 645, doi. 10.1007/s11947-019-2239-1
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- Article
Quality-Based Thermokinetic Optimization of Ready-to-Eat Whole Edible Crab (Cancer pagurus) Pasteurisation Treatments.
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- Food & Bioprocess Technology, 2019, v. 12, n. 3, p. 436, doi. 10.1007/s11947-018-2222-2
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- Article
A New Chemical Marker-Model Food System for Heating Pattern Determination of Microwave-Assisted Pasteurization Processes.
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- Food & Bioprocess Technology, 2018, v. 11, n. 7, p. 1274, doi. 10.1007/s11947-018-2097-2
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- Article
Investigations on Sweet Cherry Phenolic Degradation During Thermal Treatment Based on Fluorescence Spectroscopy and Inactivation Kinetics.
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- Food & Bioprocess Technology, 2016, v. 9, n. 10, p. 1706, doi. 10.1007/s11947-016-1753-7
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- Article
Dielectric Properties of Cloudy Apple Juices Relevant to Microwave Pasteurization.
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- Food & Bioprocess Technology, 2016, v. 9, n. 8, p. 1345, doi. 10.1007/s11947-016-1723-0
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- Article
Kinetics of Food Quality Changes During Thermal Processing: a Review.
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- Food & Bioprocess Technology, 2015, v. 8, n. 2, p. 343, doi. 10.1007/s11947-014-1398-3
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- Article
Properties of Bio-nanocomposite Films from Tilapia Skin Gelatin as Affected by Different Nanoclays and Homogenising Conditions.
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- Food & Bioprocess Technology, 2014, v. 7, n. 11, p. 3269, doi. 10.1007/s11947-014-1319-5
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- Article
Evaluation of Structural Shrinkage on Freeze-Dried Fruits by Image Analysis: Effect of Relative Humidity and Heat Treatment.
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- Food & Bioprocess Technology, 2014, v. 7, n. 9, p. 2618, doi. 10.1007/s11947-013-1242-1
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- Article
The Effect of Endogenous Pectinases on the Consistency of Tomato-Carrot Purée Mixes.
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- Food & Bioprocess Technology, 2014, v. 7, n. 9, p. 2570, doi. 10.1007/s11947-014-1284-z
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- Article
Reduction of Furan Formation by High-Pressure High-Temperature Treatment of Individual Vegetable Purées.
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- Food & Bioprocess Technology, 2014, v. 7, n. 9, p. 2679, doi. 10.1007/s11947-014-1300-3
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- Article
Application of Transglutaminase-Crosslinked Whey Protein/Pectin Films as Water Barrier Coatings in Fried and Baked Foods.
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- Food & Bioprocess Technology, 2014, v. 7, n. 2, p. 447, doi. 10.1007/s11947-012-1045-9
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- Article
Structure and Functionality of Whey Protein Concentrate-Based Products with Different Water Contents.
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- Food & Bioprocess Technology, 2013, v. 6, n. 1, p. 217, doi. 10.1007/s11947-011-0680-x
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- Article
Effect of Konjac Glucomannan (KGM) and Carboxymethylcellulose (CMC) on some Physico-Chemical and Mechanical Properties of Restructured Gilthead Sea Bream ( Sparus aurata) Products.
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- Food & Bioprocess Technology, 2013, v. 6, n. 1, p. 133, doi. 10.1007/s11947-011-0765-6
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- Article
Study of Antioxidant Capacity and Quality Parameters in An Orange Juice-Milk Beverage After High-Pressure Processing Treatment.
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- Food & Bioprocess Technology, 2012, v. 5, n. 6, p. 2222, doi. 10.1007/s11947-011-0570-2
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- Article
A Kinetic Study on the Heat-Induced Changes of Whey Proteins Concentrate at Two pH Values.
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- Food & Bioprocess Technology, 2012, v. 5, n. 6, p. 2160, doi. 10.1007/s11947-011-0590-y
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- Article
Impact of the Baking Duration on Bread Staling Kinetics.
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- Food & Bioprocess Technology, 2012, v. 5, n. 6, p. 2323, doi. 10.1007/s11947-011-0634-3
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- Article
Structural and Rheological Properties of Succinoglycan Biogums Made from Low-Quality Date Syrup or Sucrose Using Agrobacterium radiobacter Inoculation.
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- Food & Bioprocess Technology, 2012, v. 5, n. 2, p. 638, doi. 10.1007/s11947-010-0407-4
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- Article
Modeling and Simulation of Microwave Heating of Foods Under Different Process Schedules.
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- Food & Bioprocess Technology, 2012, v. 5, n. 2, p. 738, doi. 10.1007/s11947-010-0378-5
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- Article
Effects of Different Debranning Degrees on the Qualities of Wheat Flour and Chinese Steamed Bread.
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- Food & Bioprocess Technology, 2012, v. 5, n. 2, p. 648, doi. 10.1007/s11947-010-0335-3
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- Article
Assessment of Bread Dough Expansion during Fermentation.
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- Food & Bioprocess Technology, 2012, v. 5, n. 2, p. 609, doi. 10.1007/s11947-009-0319-3
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- Article
Quantifying Enhancement in Heat Transfer Due to Natural Convection During Canned Food Thermal Sterilization in a Still Retort.
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- Food & Bioprocess Technology, 2011, v. 4, n. 3, p. 429, doi. 10.1007/s11947-009-0232-9
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- Article
Non-uniform Temperature Distribution During Microwave Heating of Food Materials--A Review.
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- Food & Bioprocess Technology, 2010, v. 3, n. 2, p. 161, doi. 10.1007/s11947-008-0136-0
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- Article
EFFECTS OF ELECTRICAL PRETREATMENTS ON THE YIELD AND QUALITY CHARACTERISTICS OF RED BELL PEPPER PUREE.
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- Journal of Food Quality, 2015, v. 38, n. 6, p. 396, doi. 10.1111/jfq.12156
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- Article
Ghost Fruit.
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- ASHRAE Journal, 2018, v. 60, n. 11, p. 83
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- Article
Updraft Gasification of Salmon Processing Waste.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 8, p. E426, doi. 10.1111/j.1750-3841.2009.01312.x
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- Article
Effect of Process on Physicochemical Properties of Oat Bran Soluble Dietary Fiber.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 8, p. C628, doi. 10.1111/j.1750-3841.2009.01324.x
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- Article
Microwave Oven Heating for Inactivation of Listeria Monocytogenes on Frankfurters before Consumption.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 8, p. M453, doi. 10.1111/j.1750-3841.2009.01325.x
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- Article