Found: 16
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Deposit Generation During Camel and Cow Milk Heating: Microstructure and Chemical Composition.
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- Food & Bioprocess Technology, 2016, v. 9, n. 8, p. 1268, doi. 10.1007/s11947-016-1714-1
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- Article
Potential Production of Healthier Protein Isolate from Broiler Meat using Modified Acid-Aided pH Shift Process.
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- Food & Bioprocess Technology, 2016, v. 9, n. 8, p. 1259, doi. 10.1007/s11947-016-1716-z
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- Article
Characterization of Biodegradable Films Based on Salvia hispanica L. Protein and Mucilage.
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- Food & Bioprocess Technology, 2016, v. 9, n. 8, p. 1276, doi. 10.1007/s11947-016-1717-y
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- Article
Effects of High-Pressure Processing with or without Blanching on the Antioxidant and Physicochemical Properties of Mango Pulp.
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- Food & Bioprocess Technology, 2016, v. 9, n. 8, p. 1306, doi. 10.1007/s11947-016-1718-x
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- Article
Performance Evaluation of Top-Spray Fluidized Bed Coating for Healthy Coated Rice Production.
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- Food & Bioprocess Technology, 2016, v. 9, n. 8, p. 1317, doi. 10.1007/s11947-016-1720-3
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- Article
Application of Pulsed Light to Sliced Cheese: Effect on Listeria Inactivation, Sensory Quality and Volatile Profile.
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- Food & Bioprocess Technology, 2016, v. 9, n. 8, p. 1335, doi. 10.1007/s11947-016-1721-2
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- Article
Effects of Postharvest Brassinolide Treatment on the Metabolism of White Button Mushroom ( Agaricus bisporus) in Relation to Development of Browning During Storage.
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- Food & Bioprocess Technology, 2016, v. 9, n. 8, p. 1327, doi. 10.1007/s11947-016-1722-1
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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
Spray Chilling Microencapsulation of Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis and Its Use in the Preparation of Savory Probiotic Cereal Bars.
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- Food & Bioprocess Technology, 2016, v. 9, n. 8, p. 1422, doi. 10.1007/s11947-016-1724-z
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- Article
Reduction of the Nitrate Content in Baby Spinach Leaves by Vacuum Impregnation with Sucrose.
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- Food & Bioprocess Technology, 2016, v. 9, n. 8, p. 1358, doi. 10.1007/s11947-016-1725-y
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- Article
Role of Whey Components in the Kinetics and Thermodynamics of β-Lactoglobulin Unfolding and Aggregation.
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- Food & Bioprocess Technology, 2016, v. 9, n. 8, p. 1367, doi. 10.1007/s11947-016-1726-x
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- Article
Physical and Oxidative Stabilities of O/W Emulsions Formed with Rice Dreg Protein Hydrolysate: Effect of Xanthan Gum Rheology.
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- Food & Bioprocess Technology, 2016, v. 9, n. 8, p. 1380, doi. 10.1007/s11947-016-1727-9
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- Article
Combined Effect of High Hydrostatic Pressure and Lysine or Cystine Addition in Low-Grade Surimi Gelation with Low Salt Content.
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- Food & Bioprocess Technology, 2016, v. 9, n. 8, p. 1391, doi. 10.1007/s11947-016-1728-8
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- Article
Rate-Controlling Mechanisms in the Photo-degradation of 5-Hydroxymethylfurfural.
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- Food & Bioprocess Technology, 2016, v. 9, n. 8, p. 1399, doi. 10.1007/s11947-016-1729-7
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- Article
Thermal and Rheological Properties of Mung Bean Starch Blends with Potato, Sweet Potato, Rice, and Sorghum Starches.
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- Food & Bioprocess Technology, 2016, v. 9, n. 8, p. 1408, doi. 10.1007/s11947-016-1730-1
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- Article
Overall and Local Bread Expansion, Mechanical Properties, and Molecular Structure During Bread Baking: Effect of Emulsifying Starches.
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- Food & Bioprocess Technology, 2016, v. 9, n. 8, p. 1287, doi. 10.1007/s11947-016-1713-2
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- Article