Works matching IS 19355130 AND DT 2016 AND VI 9 AND IP 5
Results: 16
Effect of Crystalline Structure on Oxidation of Fish Oil in Stearin:Fish Oil Mixtures.
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- Food & Bioprocess Technology, 2016, v. 9, n. 5, p. 792, doi. 10.1007/s11947-015-1664-z
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- Article
Novel Intact Bitter Cassava: Sustainable Development and Desirability Optimisation of Packaging Films.
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- Food & Bioprocess Technology, 2016, v. 9, n. 5, p. 801, doi. 10.1007/s11947-015-1665-y
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- Article
Emulsifying Properties of Proteins Isolated from Various Rice Cultivars.
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- Food & Bioprocess Technology, 2016, v. 9, n. 5, p. 813, doi. 10.1007/s11947-015-1667-9
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- Article
Study of the Emulsifying Ability of Olive Oil Endogenous Compounds in Co-surfactant Free Olive Oil w/o Nanoemulsions with Food Grade Non-ionic Surfactants.
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- Food & Bioprocess Technology, 2016, v. 9, n. 5, p. 882, doi. 10.1007/s11947-015-1668-8
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- Article
Identification of Baking Expansion Phases of Leavened Dough Using an Experimental Approach.
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- Food & Bioprocess Technology, 2016, v. 9, n. 5, p. 892, doi. 10.1007/s11947-015-1669-7
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- Article
Effect of Membrane Material on the Separation of Proteins and Polyphenol Oxidase in Ultrafiltration of Potato Fruit Juice.
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- Food & Bioprocess Technology, 2016, v. 9, n. 5, p. 822, doi. 10.1007/s11947-015-1670-1
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- Article
Rheological, Textural and Flavour Properties of Yellow Mustard Sauce as Affected by Modified Starch, Xanthan and Guar Gum.
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- Food & Bioprocess Technology, 2016, v. 9, n. 5, p. 849, doi. 10.1007/s11947-016-1673-6
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- Article
Effect of an Edible Pectin Coating and Blanching Pretreatments on the Air-Drying Kinetics of Pumpkin ( Cucurbita moschata).
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- Food & Bioprocess Technology, 2016, v. 9, n. 5, p. 859, doi. 10.1007/s11947-016-1674-5
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- Article
Influence of 10-MeV E-Beam Irradiation and Vacuum Packaging on the Shelf-Life of Grass Carp Surimi.
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- Food & Bioprocess Technology, 2016, v. 9, n. 5, p. 830, doi. 10.1007/s11947-016-1675-4
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- Article
Effects of Enzymatic Hydrolysis Assisted by High Hydrostatic Pressure Processing on the Hydrolysis and Allergenicity of Proteins from Ginkgo Seeds.
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- Food & Bioprocess Technology, 2016, v. 9, n. 5, p. 839, doi. 10.1007/s11947-016-1676-3
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- Article
Limitations of the Log-Logistic Model for the Analysis of Sigmoidal Microbial Inactivation Data for High-Pressure Processing (HPP).
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- Food & Bioprocess Technology, 2016, v. 9, n. 5, p. 904, doi. 10.1007/s11947-016-1677-2
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- Article
Influence of Pretreatments on Quality Parameters and Nutritional Compounds of Dried Galega Kale ( Brassica oleracea L. var. acephala).
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- Food & Bioprocess Technology, 2016, v. 9, n. 5, p. 872, doi. 10.1007/s11947-016-1678-1
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- Article
Printing on Food or Food Printing: a Review.
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- Food & Bioprocess Technology, 2016, v. 9, n. 5, p. 725, doi. 10.1007/s11947-016-1692-3
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- Article
Understanding the Role of Plasma Technology in Food Industry.
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- Food & Bioprocess Technology, 2016, v. 9, n. 5, p. 734, doi. 10.1007/s11947-016-1699-9
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- Article
Irradiation Applications in Dairy Products: a Review.
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- Food & Bioprocess Technology, 2016, v. 9, n. 5, p. 751, doi. 10.1007/s11947-016-1709-y
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- Article
Changes in Quality Attributes During Storage of High-Pressure and Thermally Processed Pineapple Puree.
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- Food & Bioprocess Technology, 2016, v. 9, n. 5, p. 768, doi. 10.1007/s11947-015-1663-0
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- Article