Works matching IS 01458876 AND DT 2010 AND VI 33 AND IP 2
Results: 10
RESPONSE SURFACE OPTIMIZATION FOR CLARIFICATION OF WHITE PITAYA JUICE USING A COMMERCIAL ENZYME.
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- Journal of Food Process Engineering, 2010, v. 33, n. 2, p. 333, doi. 10.1111/j.1745-4530.2008.00277.x
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- Article
MANUFACTURING COST OF SUPERCRITICAL-EXTRACTED OILS AND CAROTENOIDS FROM AMAZONIAN PLANTS.
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- Journal of Food Process Engineering, 2010, v. 33, n. 2, p. 348, doi. 10.1111/j.1745-4530.2008.00279.x
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- Article
THIN-LAYER DRYING BEHAVIORS OF OLIVE LEAVES ( OLEA EUROPAEA L.).
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- Journal of Food Process Engineering, 2010, v. 33, n. 2, p. 287, doi. 10.1111/j.1745-4530.2008.00275.x
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- Article
THE ROLE OF BLACK TEA FEED CONDITIONS UPON ULTRAFILTRATION PERFORMANCE DURING MEMBRANE FOULING AND CLEANING.
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- Journal of Food Process Engineering, 2010, v. 33, n. 2, p. 309, doi. 10.1111/j.1745-4530.2008.00276.x
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- Article
EFFECT ON PHENOLICS, HMF AND SOME PHYSICO-CHEMICAL PROPERTIES OF APPLE JUICE CONCENTRATE OF ACTIVATED CARBON APPLIED AT THE DIFFERENT TEMPERATURES.
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- Journal of Food Process Engineering, 2010, v. 33, n. 2, p. 370, doi. 10.1111/j.1745-4530.2008.00280.x
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- Article
POROSITY DEVELOPMENT AND ITS EFFECT ON OIL UPTAKE DURING FRYING PROCESS.
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- Journal of Food Process Engineering, 2010, v. 33, n. 2, p. 191, doi. 10.1111/j.1745-4530.2008.00267.x
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- Article
DETERMINATION OF DRYING PARAMETERS, ASCORBIC ACID CONTENTS AND COLOR CHARACTERISTICS OF NETTLE LEAVES DURING MICROWAVE-, AIR- AND COMBINED MICROWAVE–AIR-DRYING.
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- Journal of Food Process Engineering, 2010, v. 33, n. 2, p. 213, doi. 10.1111/j.1745-4530.2008.00268.x
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- Article
OPTIMIZATION OF NEW FLOUR IMPROVER MIXING FORMULA BY SURFACE RESPONSE METHODOLOGY.
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- Journal of Food Process Engineering, 2010, v. 33, n. 2, p. 234, doi. 10.1111/j.1745-4530.2008.00270.x
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- Article
GEOMETRICAL, THERMAL AND MECHANICAL PROPERTIES OF OLIVE FRUITS.
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- Journal of Food Process Engineering, 2010, v. 33, n. 2, p. 257, doi. 10.1111/j.1745-4530.2008.00273.x
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- Article
EFFECTS OF DIFFERENT PEKMEZ (FRUIT MOLASSES) TYPES USED AS A NATURAL SUGAR SOURCE ON THE BATTER RHEOLOGY AND PHYSICAL PROPERTIES OF CAKES.
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- Journal of Food Process Engineering, 2010, v. 33, n. 2, p. 272, doi. 10.1111/j.1745-4530.2008.00274.x
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- Article