Works matching IS 19355130 AND DT 2014 AND VI 7 AND IP 3
Results: 29
Amaranth Milling Strategies and Fraction Characterization by FT-IR.
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- Food & Bioprocess Technology, 2014, v. 7, n. 3, p. 711, doi. 10.1007/s11947-013-1050-7
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- Article
Alternative Pressing/Ultrafiltration Process for Sugar Beet Valorization: Impact of Pulsed Electric Field and Cossettes Preheating on the Qualitative Characteristics of Juices.
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- Food & Bioprocess Technology, 2014, v. 7, n. 3, p. 795, doi. 10.1007/s11947-013-1103-y
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- Article
Reaction Kinetics of Lysine Loss in a Model Dairy Formulation as Related to the Physical State.
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- Food & Bioprocess Technology, 2014, v. 7, n. 3, p. 877, doi. 10.1007/s11947-013-1119-3
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- Article
Investigation of the Nucleation During Extrusion Cooking of Corn Starch by A Novel Nucleation Die.
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- Food & Bioprocess Technology, 2014, v. 7, n. 3, p. 654, doi. 10.1007/s11947-013-1109-5
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- Article
Influence of Pulsed Electric Field Protocols on the Reversible Permeabilization of Rucola Leaves.
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- Food & Bioprocess Technology, 2014, v. 7, n. 3, p. 761, doi. 10.1007/s11947-013-1067-y
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- Article
Cronobacter sakazakii Inactivation by Microwave Processing.
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- Food & Bioprocess Technology, 2014, v. 7, n. 3, p. 821, doi. 10.1007/s11947-013-1063-2
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- Article
Determination of the Optimum Sun-Drying Time for Vitis vinifera L. cv. Tempranillo Grapes by E-nose Analysis and Characterization of Their Volatile Composition.
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- Food & Bioprocess Technology, 2014, v. 7, n. 3, p. 732, doi. 10.1007/s11947-013-1086-8
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- Article
Similar Reduction of Salmonella enterica Typhimurium on Grape Tomatoes and Its Cross-Contamination in Wash Water by Washing with Natural Antimicrobials as Compared with Chlorine Treatment.
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- Food & Bioprocess Technology, 2014, v. 7, n. 3, p. 661, doi. 10.1007/s11947-013-1105-9
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- Article
Effect of Carob Flour Addition on the Rheological Properties of Gluten-Free Breads.
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- Food & Bioprocess Technology, 2014, v. 7, n. 3, p. 868, doi. 10.1007/s11947-013-1104-x
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- Article
Estimation of Accumulated Lethality Under Pressure-Assisted Thermal Processing.
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- Food & Bioprocess Technology, 2014, v. 7, n. 3, p. 633, doi. 10.1007/s11947-013-1140-6
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- Article
A Kinetics and Modeling Study of Coffee Roasting Under Isothermal Conditions.
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- Food & Bioprocess Technology, 2014, v. 7, n. 3, p. 621, doi. 10.1007/s11947-013-1159-8
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- Article
Changes in Quality Characteristics of Fresh-cut Cucumbers as Affected by Pressurized Argon Treatment.
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- Food & Bioprocess Technology, 2014, v. 7, n. 3, p. 693, doi. 10.1007/s11947-013-1092-x
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- Article
A Study on Staling Characteristics of Gluten-Free Breads Prepared with Chestnut and Rice Flours.
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- Food & Bioprocess Technology, 2014, v. 7, n. 3, p. 806, doi. 10.1007/s11947-013-1099-3
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- Article
Natural Caprine Whey Oligosaccharides Separated by Membrane Technology and Profile Evaluation by Capillary Electrophoresis.
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- Food & Bioprocess Technology, 2014, v. 7, n. 3, p. 915, doi. 10.1007/s11947-013-1153-1
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- Article
Enhancement of Chilling Stress Tolerance of Tomato Fruit by Postharvest Brassinolide Treatment.
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- Food & Bioprocess Technology, 2014, v. 7, n. 3, p. 909, doi. 10.1007/s11947-013-1165-x
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- Article
Effect of Process Modifications in Two Cycles of Dough Mixing on Physical Properties of Wheat Bread Baked from Weak Flour.
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- Food & Bioprocess Technology, 2014, v. 7, n. 3, p. 774, doi. 10.1007/s11947-013-1100-1
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- Article
Influence of Drying Conditions on Volatile Compounds of Pasta.
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- Food & Bioprocess Technology, 2014, v. 7, n. 3, p. 719, doi. 10.1007/s11947-013-1080-1
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- Article
Effect of Substituting Surimi with Spent Laying Hen Meat on the Physicochemical Characteristics of Fried Fish Paste.
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- Food & Bioprocess Technology, 2014, v. 7, n. 3, p. 901, doi. 10.1007/s11947-013-1137-1
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- Article
Comparison of Freeze-Drying with Three Different Combinations of Drying Methods and Their Influence on Colour, Texture, Microstructure and Nutrient Retention of Button Mushroom ( Agaricus bisporus) Slices.
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- Food & Bioprocess Technology, 2014, v. 7, n. 3, p. 702, doi. 10.1007/s11947-013-1058-z
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- Article
Effect of Convective and Vacuum-Microwave Drying on the Bioactive Compounds, Color, and Antioxidant Capacity of Sour Cherries.
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- Food & Bioprocess Technology, 2014, v. 7, n. 3, p. 829, doi. 10.1007/s11947-013-1130-8
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- Article
Effects of Chitosan, Calcium Chloride, and Pullulan Coating Treatments on Antioxidant Activity in Pear cv. 'Huang guan' During Storage.
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- Food & Bioprocess Technology, 2014, v. 7, n. 3, p. 671, doi. 10.1007/s11947-013-1085-9
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- Article
Reduction of Acrylamide Formation in Sweet Bread with l-Asparaginase Treatment.
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- Food & Bioprocess Technology, 2014, v. 7, n. 3, p. 741, doi. 10.1007/s11947-013-1108-6
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- Article
Inactivation of Surface-Borne Microorganisms and Increased Germination of Seed Specimen by Cold Atmospheric Plasma.
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- Food & Bioprocess Technology, 2014, v. 7, n. 3, p. 645, doi. 10.1007/s11947-013-1126-4
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- Article
Effect of Temperature on the Crystalline Form and Fat Crystal Network of Two Model Palm Oil-Based Shortenings During Storage.
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- Food & Bioprocess Technology, 2014, v. 7, n. 3, p. 887, doi. 10.1007/s11947-013-1078-8
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- Article
Extraction of Carrot ( Daucus carota) Antifreeze Proteins and Evaluation of Their Effects on Frozen White Salted Noodles.
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- Food & Bioprocess Technology, 2014, v. 7, n. 3, p. 842, doi. 10.1007/s11947-013-1101-0
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- Article
Effects of Processing on the Compositions and Physicochemical Properties of Fibre Concentrate from Cooked Fruit Pomaces.
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- Food & Bioprocess Technology, 2014, v. 7, n. 3, p. 749, doi. 10.1007/s11947-013-1073-0
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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
Assessing the Impact of High-Pressure Processing on Selected Physical and Biochemical Attributes of White Cabbage ( Brassica oleracea L. var. capitata alba).
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- Food & Bioprocess Technology, 2014, v. 7, n. 3, p. 682, doi. 10.1007/s11947-013-1060-5
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- Article
In Situ Bioconversion of Coconut Oil via Coconut Solid State Fermentation by Geotrichum candidum ATCC 34614.
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- Food & Bioprocess Technology, 2014, v. 7, n. 3, p. 784, doi. 10.1007/s11947-013-1051-6
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- Article