Works matching IS 19355130 AND DT 2014 AND VI 7 AND IP 12
Results: 28
Effect of Baking Conditions on Properties of Starch Isolated from Bread Crumbs: Pasting Properties, Iodine Complexing Ability, and X-ray Patterns.
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- Food & Bioprocess Technology, 2014, v. 7, n. 12, p. 3407, doi. 10.1007/s11947-014-1347-1
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- Article
Quality Changes and Establishment of Predictive Models for Bighead Carp ( Aristichthys nobilis) Fillets During Frozen Storage.
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- Food & Bioprocess Technology, 2014, v. 7, n. 12, p. 3381, doi. 10.1007/s11947-014-1340-8
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- Article
Study on Nonlinear Multivariate Methods Combined with the Visible Near-Infrared Spectroscopy (Vis/NIRS) Technique for Detecting the Protein Content of Cheese.
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- Food & Bioprocess Technology, 2014, v. 7, n. 12, p. 3359, doi. 10.1007/s11947-014-1341-7
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- Article
The Cryoprotective Effect of Different Konjac Glucomannan (KGM) Hydrolysates on the Glass Carp ( Ctenopharyngodon idella) Myofibrillar During Frozen Storage.
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- Food & Bioprocess Technology, 2014, v. 7, n. 12, p. 3398, doi. 10.1007/s11947-014-1345-3
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- Article
Disinfection Capacity of High-Power Ultrasound Against E. coli O157:H7 in Process Water of the Fresh-Cut Industry.
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- Food & Bioprocess Technology, 2014, v. 7, n. 12, p. 3390, doi. 10.1007/s11947-014-1346-2
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- Article
Physical and Sensory Properties of Frozen Spanish Mackerel ( Scomberomorus guttatus) Fish Balls Added with Cryoprotectants.
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- Food & Bioprocess Technology, 2014, v. 7, n. 12, p. 3442, doi. 10.1007/s11947-014-1348-0
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- Article
Fluctuated Low Temperature Combined with High-Humidity Thawing to Reduce Physicochemical Quality Deterioration of Beef.
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- Food & Bioprocess Technology, 2014, v. 7, n. 12, p. 3370, doi. 10.1007/s11947-014-1337-3
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- Article
Functional Characterization of Poly( N-isopropylacrylamide) Nanohydrogels for the Controlled Release of Food Preservatives.
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- Food & Bioprocess Technology, 2014, v. 7, n. 12, p. 3429, doi. 10.1007/s11947-014-1351-5
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- Article
Effect of Emulsion Droplet Size on Foaming Properties of Milk Fat Emulsions.
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- Food & Bioprocess Technology, 2014, v. 7, n. 12, p. 3416, doi. 10.1007/s11947-014-1352-4
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- Article
Nondestructive Hygiene Monitoring on Pork Meat Surface Using Excitation-Emission Matrices with Two-Dimensional Savitzky-Golay Second-Order Differentiation.
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- Food & Bioprocess Technology, 2014, v. 7, n. 12, p. 3455, doi. 10.1007/s11947-014-1353-3
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- Article
Use of High-Intensity Ultrasound to Improve Functional Properties of Batter Suspensions Prepared from PSE-like Chicken Breast Meat.
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- Food & Bioprocess Technology, 2014, v. 7, n. 12, p. 3466, doi. 10.1007/s11947-014-1358-y
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- Article
The Release of Carotenoids from a Light-Protected Antioxidant Active Packaging Designed to Improve the Stability of Soybean Oil.
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- Food & Bioprocess Technology, 2014, v. 7, n. 12, p. 3504, doi. 10.1007/s11947-014-1359-x
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- Article
Effect of Water Jet Cutting and Moderate Heat Treatment on Quality of Fresh-Cut Red Oak Leaf Lettuce (Lactuca sativa L. var. crispa).
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- Food & Bioprocess Technology, 2014, v. 7, n. 12, p. 3478, doi. 10.1007/s11947-014-1360-4
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- Article
Impact of Thermal and Chemical Pretreatments on Physicochemical, Rheological, and Functional Properties of Sweet Potato ( Ipomea batatas Lam) Flour.
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- Food & Bioprocess Technology, 2014, v. 7, n. 12, p. 3618, doi. 10.1007/s11947-014-1361-3
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- Article
Antimicrobial Properties of Ethylene Vinyl Alcohol/Epsilon-Polylysine Films and Their Application in Surimi Preservation.
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- Food & Bioprocess Technology, 2014, v. 7, n. 12, p. 3548, doi. 10.1007/s11947-014-1363-1
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- Article
Improving Storability of Fresh Strawberries with Controlled Release Chlorine Dioxide in Perforated Clamshell Packaging.
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- Food & Bioprocess Technology, 2014, v. 7, n. 12, p. 3516, doi. 10.1007/s11947-014-1364-0
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- Article
Evaluation of the Nanostructure of Pectin, Hemicellulose and Cellulose in the Cell Walls of Pears of Different Texture and Firmness.
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- Food & Bioprocess Technology, 2014, v. 7, n. 12, p. 3525, doi. 10.1007/s11947-014-1365-z
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- Article
Kinetic and Thermodynamic of Thermal Inactivation of the Peroxidase, Polyphenoloxidase and Inulinase Activities during Blanching of Yacon ( Smallanthus sonchifolius) Juice.
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- Food & Bioprocess Technology, 2014, v. 7, n. 12, p. 3560, doi. 10.1007/s11947-014-1366-y
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- Article
Physical Properties and Oxidative Status of Concentrated-from-Fish Oils Microencapsulated in Trehalose/Sodium Caseinate Matrix.
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- Food & Bioprocess Technology, 2014, v. 7, n. 12, p. 3536, doi. 10.1007/s11947-014-1367-x
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- Publication type:
- Article
Effects of High-Pressure Processing on the Cooking Loss and Gel Strength of Chicken Breast Actomyosin Containing Sodium Alginate.
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- Food & Bioprocess Technology, 2014, v. 7, n. 12, p. 3608, doi. 10.1007/s11947-014-1368-9
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- Article
A Combination of Chemical and Ultrasonication Treatments to Reduce Campylobacter jejuni on Raw Poultry.
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- Food & Bioprocess Technology, 2014, v. 7, n. 12, p. 3602, doi. 10.1007/s11947-014-1370-2
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- Article
Value Added of Resistant Starch Maize-Based Matrices in Breadmaking: Nutritional and Functional Assessment.
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- Food & Bioprocess Technology, 2014, v. 7, n. 12, p. 3579, doi. 10.1007/s11947-014-1371-1
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- Publication type:
- Article
Influence of Homogenization Conditions on Physical Properties and Antioxidant Activity of Fully Biodegradable Pea Protein-Alpha-Tocopherol Films.
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- Food & Bioprocess Technology, 2014, v. 7, n. 12, p. 3569, doi. 10.1007/s11947-014-1372-0
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- Article
Dielectric Properties of Red Pepper Powder Related to Radiofrequency and Microwave Drying.
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- Food & Bioprocess Technology, 2014, v. 7, n. 12, p. 3591, doi. 10.1007/s11947-014-1375-x
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- Article
Antibacterial Activity and Physical Properties of Edible Chitosan Films Exposed to Low-pressure Plasma.
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- Food & Bioprocess Technology, 2014, v. 7, n. 12, p. 3646, doi. 10.1007/s11947-014-1379-6
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- Article
Effect of pH on Enzyme Inactivation Kinetics in High-Pressure Processed Pineapple ( Ananas comosus L.) Puree Using Response Surface Methodology.
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- Food & Bioprocess Technology, 2014, v. 7, n. 12, p. 3629, doi. 10.1007/s11947-014-1380-0
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- Article
Erratum to: Measurement of Moisture Profiles in Pasta During Rehydration Based on Image Processing.
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- 2014
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- Publication type:
- Erratum
Chemical, Functional, and Structural Properties of Spent Coffee Grounds and Coffee Silverskin.
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- Food & Bioprocess Technology, 2014, v. 7, n. 12, p. 3493, doi. 10.1007/s11947-014-1349-z
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- Publication type:
- Article