Works matching IS 01458876 AND DT 2011 AND VI 34 AND IP 6

Results: 25

EFFECT OF GAMMA IRRADIATION ON DRYING CHARACTERISTIC AND QUALITY OF WHEAT.

Published in:

Journal of Food Process Engineering, 2011, v. 34, n. 6, p. 1805, doi. 10.1111/j.1745-4530.2009.00500.x

By:

WANG, JUN;
YU, YONG

Publication type:

Article

EFFECT OF MOISTURE CONTENT ON SOME PHYSICAL PROPERTIES OF LOCUST BEAN SEED ( PARKIA FILLICOIDEA L.).

Published in:

Journal of Food Process Engineering, 2011, v. 34, n. 6, p. 1946, doi. 10.1111/j.1745-4530.2009.00511.x

By:

SOBUKOLA, O.P.;
ONWUKA, V.I.

Publication type:

Article

DRYING SYSTEM DESIGNS: GLOBAL BALANCE AND COSTS.

Published in:

Journal of Food Process Engineering, 2011, v. 34, n. 6, p. 2047, doi. 10.1111/j.1745-4530.2009.00573.x

By:

PARK, KIL JIN BRANDINI;
ALONSO, LUÍS FELIPE TORO;
CORNEJO, FÉLIX EMILIO PRADO;
FABBRO, INÁCIO MARIA DAL;
PARK, KIL JIN

Publication type:

Article

Issue Information.

Published in:: Journal of Food Process Engineering, 2011, v. 34, n. 6, p. i, doi. 10.1111/j.1745-4530.2011.00669.x
Publication type:: Article

MODELING THE THERMAL RESISTANCE OF CLOSTRIDIUM SPOROGENES SPORES UNDER DIFFERENT TEMPERATURE, pH AND NACl CONCENTRATIONS.

Published in:

Journal of Food Process Engineering, 2011, v. 34, n. 6, p. 1965, doi. 10.1111/j.1745-4530.2010.00595.x

By:

DONG, QING-LI

Publication type:

Article

NONLINEAR ESTIMATION OF RESPIRATORY DYNAMICS OF FRESH-CUT SPINACH ( SPINACIA OLERACEA) BASED ON ENZYME KINETICS.

Published in:

Journal of Food Process Engineering, 2011, v. 34, n. 6, p. 2137, doi. 10.1111/j.1745-4530.2009.00508.x

By:

KAUR, PREETINDER;
RAI, DEEPAK RAJ;
PAUL, SHASHI

Publication type:

Article

APPLICATION OF GASEOUS OZONE TO INACTIVATE BACILLUS CEREUS IN PROCESSED RICE.

Published in:

Journal of Food Process Engineering, 2011, v. 34, n. 6, p. 2220, doi. 10.1111/j.1745-4530.2009.00566.x

By:

SHAH, NOR NADIAH ABDUL KARIM;
RAHMAN, RUSSLY ABDUL;
CHUAN, LING TAU;
HASHIM, DZULKIFLY MAT

Publication type:

Article

APPLICATION OF ARTIFICIAL NEURAL NETWORK TO PREDICTION OF CANTONESE SOY SAUCE BREWING AND CHANGING PATTERN CONCERNING TOTAL NITROGEN AND α-AMINO ACID NITROGEN.

Published in:

Journal of Food Process Engineering, 2011, v. 34, n. 6, p. 1982, doi. 10.1111/j.1745-4530.2010.00588.x

By:

YANG, LAN;
ZHAO, MOU-MING;
ZHAO, HAI-FENG;
SU, GUO-WAN;
GAO, XIAN-LI

Publication type:

Article

MICROSTRUCTURAL CHARACTERIZATION OF DEEP-FAT FRIED BREADED CHICKEN NUGGETS USING X-RAY MICRO-COMPUTED TOMOGRAPHY.

Published in:

Journal of Food Process Engineering, 2011, v. 34, n. 6, p. 2205, doi. 10.1111/j.1745-4530.2009.00565.x

By:

ADEDEJI, AKINBODE A.;
NGADI, MICHAEL O.

Publication type:

Article

KINETICS OF MASS TRANSFER DURING CONVECTIVE DEHYDRATION OF COATED OSMOSED PINEAPPLE SAMPLES.

Published in:

Journal of Food Process Engineering, 2011, v. 34, n. 6, p. 1879, doi. 10.1111/j.1745-4530.2009.00503.x

By:

SINGH, C.;
SHARMA, H.K.;
SARKAR, B.C.

Publication type:

Article

OPTIMIZATION AND SENSITIVITY ANALYSIS OF AN EXTENDED DISTRIBUTED DYNAMIC MODEL OF SUPERCRITICAL CARBON DIOXIDE EXTRACTION OF NIMBIN FROM NEEM SEEDS.

Published in:

Journal of Food Process Engineering, 2011, v. 34, n. 6, p. 2156, doi. 10.1111/j.1745-4530.2010.00576.x

By:

ZAHEDI, G.;
ELKAMEL, A.;
BIGLARI, M.

Publication type:

Article

THERMOPHYSICAL PROPERTIES OF MATE LEAVES: EXPERIMENTAL DETERMINATION AND THEORETICAL EFFECT OF MOISTURE CONTENT.

Published in:

Journal of Food Process Engineering, 2011, v. 34, n. 6, p. 2124, doi. 10.1111/j.1745-4530.2009.00385.x

By:

ZANOELO, EVERTON FERNANDO;
BENINCÁ, CRISTINA;
RIBEIRO, EVALDO

Publication type:

Article

INVESTIGATION OF THE PROCESS PARAMETERS USING RESPONSE SURFACE METHODOLOGY ON THE QUALITY OF CRUSTLESS BREAD BAKED IN A WATER-SPRAYING OVEN.

Published in:

Journal of Food Process Engineering, 2011, v. 34, n. 6, p. 1819, doi. 10.1111/j.1745-4530.2009.00560.x

By:

MONDAL, ARPITA;
DATTA, ASHIS KUMAR

Publication type:

Article

NON-NEWTONIAN CANNED LIQUID FOOD, UNSTEADY FLUID MECHANICS AND HEAT TRANSFER PREDICTION FOR PASTEURIZATION AND STERILIZATION.

Published in:

Journal of Food Process Engineering, 2011, v. 34, n. 6, p. 2000, doi. 10.1111/j.1745-4530.2009.00542.x

By:

MORAGA, NELSON;
TORRES, ALEJANDRA;
GUARDA, ABEL;
GALOTTO, MARÍA JOSÉ

Publication type:

Article

EFFECT OF ULTRAHIGH PRESSURE TREATMENT ON VOLATILE COMPOUNDS IN GARLIC.

Published in:

Journal of Food Process Engineering, 2011, v. 34, n. 6, p. 1915, doi. 10.1111/j.1745-4530.2009.00502.x

By:

MA, YONGKUN;
SONG, DANDAN;
WANG, ZHENGFU;
JIANG, JIAKUI;
JIANG, TING;
CUI, FENGJIE;
FAN, XIAOBO

Publication type:

Article

OPTIMIZATION OF ANGIOTENSIN I-CONVERTING ENZYME INHIBITORY PEPTIDE PRODUCTION BY RIBBONFISH ( TRICHIURUS HAUMELA) BACKBONE HYDROLYSIS USING RESPONSE SURFACE METHODOLOGY.

Published in:

Journal of Food Process Engineering, 2011, v. 34, n. 6, p. 2177, doi. 10.1111/j.1745-4530.2009.00524.x

By:

WANG, JIN-LING;
HE, GUO-QING;
CHEN, QI-HE;
FENG, FENG-QIN;
YU, GUANG-JIAN;
SHOEMAKER, CHARLES F.

Publication type:

Article

EFFECT OF HIGH-PRESSURE HOMOGENIZATION ON THE FUNCTIONAL PROPERTY OF PEANUT PROTEIN.

Published in:

Journal of Food Process Engineering, 2011, v. 34, n. 6, p. 2191, doi. 10.1111/j.1745-4530.2009.00546.x

By:

DONG, XINHONG;
ZHAO, MOUMING;
YANG, BAO;
YANG, XIAOQUAN;
SHI, JOHN;
JIANG, YUEMING

Publication type:

Article

A COMPARISON OF HEAT-INDUCED CHANGES OF INTRAMUSCULAR CONNECTIVE TISSUE AND COLLAGEN OF BEEF SEMITENDINOSUS MUSCLE DURING WATER BATH AND MICROWAVE HEATING.

Published in:

Journal of Food Process Engineering, 2011, v. 34, n. 6, p. 2233, doi. 10.1111/j.1745-4530.2009.00568.x

By:

CHANG, H.J.;
XU, X.L.;
LI, C.B.;
HUANG, M.;
LIU, D.Y.;
ZHOU, G.H.

Publication type:

Article

RHEOLOGICAL PROPERTIES OF RICE-SOYBEAN PROTEIN COMPOSITE FLOURS ASSESSED BY MIXOLAB AND ULTRASOUND.

Published in:

Journal of Food Process Engineering, 2011, v. 34, n. 6, p. 1838, doi. 10.1111/j.1745-4530.2009.00501.x

By:

ROSELL, C.M.;
MARCO, C.;
GARCÍA-ALVÁREZ, J.;
SALAZAR, J.

Publication type:

Article

OPTIMAL SCHEDULING FOR RETORTS OF DIFFERENT CAPACITIES IN FOOD CANNERIES.

Published in:

Journal of Food Process Engineering, 2011, v. 34, n. 6, p. 2078, doi. 10.1111/j.1745-4530.2010.00581.x

By:

ABAKAROV, A.;
SIMPSON, R.

Publication type:

Article

ENERGY AND EXERGY ANALYSES ON DRYING OF OLIVE LEAVES ( OLEA EUROPAEA L.) IN TRAY DRIER.

Published in:

Journal of Food Process Engineering, 2011, v. 34, n. 6, p. 2105, doi. 10.1111/j.1745-4530.2009.00505.x

By:

ERBAY, ZAFER;
ICIER, FILIZ

Publication type:

Article

MODELING OF SQUID PROTEIN HYDROLYSIS: ARTIFICIAL NEURAL NETWORK APPROACH.

Published in:

Journal of Food Process Engineering, 2011, v. 34, n. 6, p. 2026, doi. 10.1111/j.1745-4530.2009.00567.x

By:

ABAKAROV, A.;
TEIXEIRA, A.;
SIMPSON, R.;
PINTO, M.;
ALMONACID, S.

Publication type:

Article

MOISTURE ADSORPTION ISOTHERMS OF FREEZE-DRIED AND AIR-DRIED MEXICAN RED SAUCE.

Published in:

Journal of Food Process Engineering, 2011, v. 34, n. 6, p. 1931, doi. 10.1111/j.1745-4530.2009.00509.x

By:

ESCOBEDO-AVELLANEDA, ZAMANTHA;
PÉREZ-PÉREZ, MARÍA CRISTINA;
BÁRCENAS-POZOS, MARÍA EUGENIA;
WELTI-CHANES, JORGE

Publication type:

Article

FLOW PROPERTIES OF CARBOXYMETHYLCELLULOSE DAIRY SYSTEMS WITH DIFFERENT FAT CONTENT.

Published in:

Journal of Food Process Engineering, 2011, v. 34, n. 6, p. 1903, doi. 10.1111/j.1745-4530.2009.00383.x

By:

BAYARRI, SARA;
COSTELL, ELVIRA

Publication type:

Article

THE EFFECT OF DIFFERENT HEAT STERILIZATION REGIMES ON THE QUALITY OF CANNED PROCESSED CHEESE.

Published in:

Journal of Food Process Engineering, 2011, v. 34, n. 6, p. 1860, doi. 10.1111/j.1745-4530.2009.00376.x

By:

LAZÁRKOVÁ, ZUZANA;
BUŇKA, FRANTIŠEK;
BUŇKOVÁ, LEONA;
HOLÁŇ, FELIX;
KRÁČMAR, STANISLAV;
HRABĚ, JAN

Publication type:

Article