Works matching IS 19355130 AND DT 2018 AND VI 11 AND IP 5
Results: 18
Potential for Value-Added Utilization of Bamboo Shoot Processing Waste—Recommendations for a Biorefinery Approach.
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- Food & Bioprocess Technology, 2018, v. 11, n. 5, p. 901, doi. 10.1007/s11947-018-2088-3
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- Article
Correction to: Textural, Color, Hygroscopic, Lipid Oxidation, and Sensory Properties of Cookies Containing Free and Microencapsulated Chia Oil.
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- 2018
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- Publication type:
- Correction Notice
Effect of Low-pressure Cold Plasma (LPCP) on the Wettability and the Inactivation of <italic>Escherichia coli</italic> and <italic>Listeria innocua</italic> on Fresh-Cut Apple (<italic>Granny Smith</italic>) Skin.
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- Food & Bioprocess Technology, 2018, v. 11, n. 5, p. 1075, doi. 10.1007/s11947-018-2079-4
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- Article
Construction of a Biocompatible and Antioxidant Multilayer Coating by Layer-by-Layer Assembly of κ-Carrageenan and Quercetin Nanoparticles.
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- Food & Bioprocess Technology, 2018, v. 11, n. 5, p. 1050, doi. 10.1007/s11947-018-2077-6
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- Article
Modelling of Thermal Sterilisation of High-Moisture Snack Foods: Feasibility Analysis and Optimization.
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- Food & Bioprocess Technology, 2018, v. 11, n. 5, p. 979, doi. 10.1007/s11947-018-2075-8
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- Article
Fundamental Understanding of Fouling Mechanisms During Microfiltration of Bitter Gourd (<italic>Momordica charantia</italic>) Extract and Their Dependence on Operating Conditions.
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- Food & Bioprocess Technology, 2018, v. 11, n. 5, p. 1012, doi. 10.1007/s11947-018-2074-9
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- Article
Kinetics of Quality Changes of Shrimp (<italic>Litopenaeus setiferus</italic>) During Pasteurization.
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- Food & Bioprocess Technology, 2018, v. 11, n. 5, p. 1027, doi. 10.1007/s11947-018-2073-x
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- Article
Dielectric Properties of Yogurt for Online Monitoring of Fermentation Process.
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- Food & Bioprocess Technology, 2018, v. 11, n. 5, p. 1096, doi. 10.1007/s11947-018-2072-y
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- Article
Ultrasound-Assisted Osmotic Treatment of Model Food Impregnated with Pomegranate Peel Phenolic Compounds: Mass Transfer, Texture, and Phenolic Evaluations.
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- Food & Bioprocess Technology, 2018, v. 11, n. 5, p. 1061, doi. 10.1007/s11947-018-2071-z
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- Publication type:
- Article
The Inactivation Kinetics of Soluble and Membrane-Bound Polyphenol Oxidase in Pear during Thermal and High-Pressure Processing.
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- Food & Bioprocess Technology, 2018, v. 11, n. 5, p. 1039, doi. 10.1007/s11947-018-2070-0
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- Article
Effect of Wheat Germ Heat Treatment by Fluidised Bed on the Kinetics of Lipase Inactivation.
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- Food & Bioprocess Technology, 2018, v. 11, n. 5, p. 1002, doi. 10.1007/s11947-018-2069-6
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- Publication type:
- Article
Impact of Heat Moisture Treatment and Hydration Level of Flours on the Functional and Nutritional Value-Added Wheat-Barley Blended Breads.
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- Food & Bioprocess Technology, 2018, v. 11, n. 5, p. 966, doi. 10.1007/s11947-018-2067-8
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- Publication type:
- Article
Effects of Fat and Sugar on Dough and Biscuit Behaviours and their Relationship to Proton Mobility Characterized by TD-NMR.
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- Food & Bioprocess Technology, 2018, v. 11, n. 5, p. 953, doi. 10.1007/s11947-018-2063-z
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- Article
Separation of Sucrose and Reducing Sugar in Cane Molasses by Nanofiltration.
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- Food & Bioprocess Technology, 2018, v. 11, n. 5, p. 913, doi. 10.1007/s11947-018-2062-0
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- Publication type:
- Article
Effect of Pulsed-Spouted Bed Microwave Freeze Drying on Quality of Apple Cuboids.
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- Food & Bioprocess Technology, 2018, v. 11, n. 5, p. 941, doi. 10.1007/s11947-018-2061-1
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- Publication type:
- Article
Textural, Color, Hygroscopic, Lipid Oxidation, and Sensory Properties of Cookies Containing Free and Microencapsulated Chia Oil.
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- Food & Bioprocess Technology, 2018, v. 11, n. 5, p. 926, doi. 10.1007/s11947-018-2057-x
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- Publication type:
- Article
Synergistic Bathochromic and Hyperchromic Shifts of Anthocyanin Spectra Observed Following Complexation with Iron Salts and Chondroitin Sulfate.
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- Food & Bioprocess Technology, 2018, v. 11, n. 5, p. 991, doi. 10.1007/s11947-018-2055-z
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- Publication type:
- Article
Cellulose Acetate Nanofibres Containing Alizarin as a Halochromic Sensor for the Qualitative Assessment of Rainbow Trout Fish Spoilage.
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- Food & Bioprocess Technology, 2018, v. 11, n. 5, p. 1087, doi. 10.1007/s11947-017-2046-5
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- Publication type:
- Article