Works matching IS 01458876 AND DT 2006 AND VI 29 AND IP 5
Results: 8
A NUMERICAL APPROACH WITH VARIABLE TEMPERATURE BOUNDARY CONDITIONS TO DETERMINE THE EFFECTIVE HEAT TRANSFER COEFFICIENT VALUES DURING BAKING OF COOKIES.
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- Journal of Food Process Engineering, 2006, v. 29, n. 5, p. 478, doi. 10.1111/j.1745-4530.2006.00074.x
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- Article
EFFECT OF HIGH HYDROSTATIC PRESSURE PROCESSING ON RHEOLOGICAL AND TEXTURAL PROPERTIES OF PROBIOTIC LOW-FAT YOGURT FERMENTED BY DIFFERENT STARTER CULTURES.
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- Journal of Food Process Engineering, 2006, v. 29, n. 5, p. 447, doi. 10.1111/j.1745-4530.2006.00076.x
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- Article
TEXTURAL CHARACTERISTICS OF FROZEN BLUE SQUAT LOBSTER ( CERVIMUNIDA JOHNI) TAILS AS MEASURED BY INSTRUMENTAL AND SENSORY METHODS.
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- Journal of Food Process Engineering, 2006, v. 29, n. 5, p. 519, doi. 10.1111/j.1745-4530.2006.00077.x
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- Article
LIQUID–SOLID EXTRACTION OF SOLUBLE SOLIDS AND TOTAL PHENOLIC COMPOUNDS OF CAROB BEAN ( Ceratonia siliqua L.).
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- Journal of Food Process Engineering, 2006, v. 29, n. 5, p. 498, doi. 10.1111/j.1745-4530.2006.00078.x
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- Article
ASSESSMENT OF AN EXPONENTIAL MODEL FOR ULTRAFILTRATION OF APPLE JUICE.
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- Journal of Food Process Engineering, 2006, v. 29, n. 5, p. 508, doi. 10.1111/j.1745-4530.2006.00079.x
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- Article
GLOBAL YIELDS, CHEMICAL COMPOSITIONS AND ANTIOXIDANT ACTIVITIES OF CLOVE BASIL ( OCIMUM GRATISSIMUM L.) EXTRACTS OBTAINED BY SUPERCRITICAL FLUID EXTRACTION.
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- Journal of Food Process Engineering, 2006, v. 29, n. 5, p. 547, doi. 10.1111/j.1745-4530.2006.00082.x
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- Article
THERMAL DEGRADATION KINETICS OF SUCROSE, GLUCOSE AND FRUCTOSE IN SUGARCANE MUST FOR BIOETHANOL PRODUCTION.
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- Journal of Food Process Engineering, 2006, v. 29, n. 5, p. 462, doi. 10.1111/j.1745-4530.2006.00080.x
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- Article
FLUIDIZED-BED SYSTEM FOR WHEY PROTEIN FILM COATING OF PEANUTS.
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- Journal of Food Process Engineering, 2006, v. 29, n. 5, p. 532, doi. 10.1111/j.1745-4530.2006.00081.x
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- Article