FLOW PROPERTIES AND TUBE FRICTION FACTOR OF MILK CREAM: INFLUENCE OF TEMPERATURE AND FAT CONTENT.
- Published in:
- Journal of Food Process Engineering, 2010, v. 33, n. 5, p. 820, doi. 10.1111/j.1745-4530.2008.00307.x
- By:
- Publication type:
- Article
Works matching IS 01458876 AND DT 2010 AND VI 33 AND IP 5
Results: 12
1
2
COMPOSITION OF SUPERCRITICAL CARBON DIOXIDE EXTRACTS OF PITANGA ( EUGENIA UNIFLORA L.) LEAVES.
- Published in:
- Journal of Food Process Engineering, 2010, v. 33, n. 5, p. 848, doi. 10.1111/j.1745-4530.2008.00311.x
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- Publication type:
- Article
3
SYNERGISTIC EFFECT OF PRESSURE, TEMPERATURE AND pH ON INACTIVATION OF BACILLUS SUBTILIS SPORES IN BUFFER AND MODEL FOOD SYSTEMS.
- Published in:
- Journal of Food Process Engineering, 2010, v. 33, n. 5, p. 781, doi. 10.1111/j.1745-4530.2008.00304.x
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- Publication type:
- Article
4
USE OF MIXTURE DESIGN AND FLOW CHARACTERISTICS TO FORMULATE ICE CREAM COMPOUND COATINGS.
- Published in:
- Journal of Food Process Engineering, 2010, v. 33, n. 5, p. 919, doi. 10.1111/j.1745-4530.2008.00315.x
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- Publication type:
- Article
5
REMOVAL OF LIPID FROM SURFACES OF ROASTED PEANUTS BY SONICATION AS ASSESSED BY FLUORESCENCE AND SCANNING ELECTRON MICROSCOPY.
- Published in:
- Journal of Food Process Engineering, 2010, v. 33, n. 5, p. 837, doi. 10.1111/j.1745-4530.2008.00308.x
- By:
- Publication type:
- Article
6
AIR IMPINGEMENT DRYING CHARACTERISTICS AND QUALITY OF CARROT CUBES.
- Published in:
- Journal of Food Process Engineering, 2010, v. 33, n. 5, p. 899, doi. 10.1111/j.1745-4530.2008.00314.x
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- Publication type:
- Article
7
RECOVERY OF PROTEINS FROM SILVER CARP BY-PRODUCTS WITH ENZYMATIC HYDROLYSIS AND REDUCTION OF BITTERNESS IN HYDROLYSATE.
- Published in:
- Journal of Food Process Engineering, 2010, v. 33, n. 5, p. 962, doi. 10.1111/j.1745-4530.2008.00318.x
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- Publication type:
- Article
8
MOISTURE ADSORPTION THERMODYNAMICS OF FRACTIONATED SESAME HULLS ( SESAMUM INDICUM L.).
- Published in:
- Journal of Food Process Engineering, 2010, v. 33, n. 5, p. 802, doi. 10.1111/j.1745-4530.2008.00306.x
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- Publication type:
- Article
9
REDUCTION OF ROASTED PEANUT LIPID OXIDATIVE RANCIDITY BY POWER ULTRASOUND AND EDIBLE COATINGS CONTAINING NATURAL EXTRACTS.
- Published in:
- Journal of Food Process Engineering, 2010, v. 33, n. 5, p. 883, doi. 10.1111/j.1745-4530.2008.00313.x
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- Publication type:
- Article
10
EFFECTS OF TEMPERATURE AND WATER ACTIVITY ON THE SORPTION HEAT OF WHEY AND YOGURT POWDER SPRAY WITHIN THE TEMPERATURE RANGE 20-40C.
- Published in:
- Journal of Food Process Engineering, 2010, v. 33, n. 5, p. 946, doi. 10.1111/j.1745-4530.2008.00317.x
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- Publication type:
- Article
11
OPTIMIZATION OF MUCILAGE EXTRACTION FROM QODUME SHIRAZI SEED ( ALYSSUM HOMOLOCARPUM) USING RESPONSE SURFACE METHODOLOGY.
- Published in:
- Journal of Food Process Engineering, 2010, v. 33, n. 5, p. 861, doi. 10.1111/j.1745-4530.2008.00312.x
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- Publication type:
- Article
12
BROWNING DEVELOPMENT IN WINE-LIKE LIQUID MODEL MATRICES: DEPENDENCE ON PHENOLIC, FE(III) AND SO<sub>2</sub> CONCENTRATIONS.
- Published in:
- Journal of Food Process Engineering, 2010, v. 33, n. 5, p. 934, doi. 10.1111/j.1745-4530.2008.00316.x
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- Publication type:
- Article