Works matching IS 01458876 AND DT 2018 AND VI 41 AND IP 8
Results: 51
Computer‐aided design and experimental testing of continuous flow cooling of viscous foods.
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- Journal of Food Process Engineering, 2018, v. 41, n. 8, p. N.PAG, doi. 10.1111/jfpe.12913
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Intelligent models based nonlinear modeling for infrared drying of mahaleb puree.
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- Journal of Food Process Engineering, 2018, v. 41, n. 8, p. N.PAG, doi. 10.1111/jfpe.12912
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Differences in physicochemical properties of yerba maté (Ilex paraguariensis) obtained using traditional and alternative manufacturing methods.
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- Journal of Food Process Engineering, 2018, v. 41, n. 8, p. N.PAG, doi. 10.1111/jfpe.12911
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Evaluation and modeling of a microwave‐assisted unit for continuous flow pasteurization of liquid foods: Residence time distribution, time–temperature history, and integrated lethality.
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- Journal of Food Process Engineering, 2018, v. 41, n. 8, p. N.PAG, doi. 10.1111/jfpe.12910
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A method of ultrafiltration membrane to treatment garlic processing wastewater.
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- Journal of Food Process Engineering, 2018, v. 41, n. 8, p. N.PAG, doi. 10.1111/jfpe.12933
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A hybrid AHP‐TOPSIS method for prospectively modeling of ultrasound‐assisted osmotic dehydration of strawberry.
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- Journal of Food Process Engineering, 2018, v. 41, n. 8, p. N.PAG, doi. 10.1111/jfpe.12928
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Characteristics of extruded cereal snacks enriched by an addition of freeze‐dried red and purple potatoes.
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- Journal of Food Process Engineering, 2018, v. 41, n. 8, p. N.PAG, doi. 10.1111/jfpe.12927
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Preparation and characterization of Ni‐Agx/SBA‐15 and its catalytic properties on the hydrogenation of soybean oil.
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- Journal of Food Process Engineering, 2018, v. 41, n. 8, p. N.PAG, doi. 10.1111/jfpe.12926
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Thermal treatment for soybean flour processing with high‐quality color and reduced Kunitz trypsin inhibitor.
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- Journal of Food Process Engineering, 2018, v. 41, n. 8, p. N.PAG, doi. 10.1111/jfpe.12925
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Inactivation of membrane‐bound and soluble polyphenol oxidases in apple (Malus domestica Borkh) by radio frequency processing for improved juice quality.
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- Journal of Food Process Engineering, 2018, v. 41, n. 8, p. N.PAG, doi. 10.1111/jfpe.12923
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On‐line rheology of pearl millet flours during extrusion: Effect of native amylose.
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- Journal of Food Process Engineering, 2018, v. 41, n. 8, p. N.PAG, doi. 10.1111/jfpe.12924
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Microencapsulated ascorbic acid: Development, characterization, and release profile in simulated gastrointestinal fluids.
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- Journal of Food Process Engineering, 2018, v. 41, n. 8, p. N.PAG, doi. 10.1111/jfpe.12922
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Using PSO and GWO techniques for prediction some drying properties of tarragon (Artemisia dracunculus L.).
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- Journal of Food Process Engineering, 2018, v. 41, n. 8, p. N.PAG, doi. 10.1111/jfpe.12921
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Assessment of water and energy use at process level in the U.S. beef packing industry: Case study in a typical U.S. large‐size plant.
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- Journal of Food Process Engineering, 2018, v. 41, n. 8, p. N.PAG, doi. 10.1111/jfpe.12919
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Effect of meat and water temperature and emulsion speed on the industrial process for chicken mortadella.
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- Journal of Food Process Engineering, 2018, v. 41, n. 8, p. N.PAG, doi. 10.1111/jfpe.12918
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Convective and refractance window drying of cornelian cherry pulp: Effect on physicochemical properties.
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- Journal of Food Process Engineering, 2018, v. 41, n. 8, p. N.PAG, doi. 10.1111/jfpe.12917
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Quantitative detection of moisture content in rice seeds based on hyperspectral technique.
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- Journal of Food Process Engineering, 2018, v. 41, n. 8, p. N.PAG, doi. 10.1111/jfpe.12916
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Effect of fruit moving speed on online prediction of soluble solids content of apple using Vis/NIR diffuse transmission.
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- Journal of Food Process Engineering, 2018, v. 41, n. 8, p. N.PAG, doi. 10.1111/jfpe.12915
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Assessment of multiregion local models for detection of SSC of whole peach (Amygdalus persica L.) by combining both hyperspectral imaging and wavelength optimization methods.
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- Journal of Food Process Engineering, 2018, v. 41, n. 8, p. N.PAG, doi. 10.1111/jfpe.12914
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Modeling and simulation of moisture transfer during solar drying of carrot slices.
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- Journal of Food Process Engineering, 2018, v. 41, n. 8, p. N.PAG, doi. 10.1111/jfpe.12909
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Hydration kinetics of Carioca beans at different pHs.
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- Journal of Food Process Engineering, 2018, v. 41, n. 8, p. N.PAG, doi. 10.1111/jfpe.12908
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Encapsulation of structured lipids containing medium‐ and long chain fatty acids by complex coacervation of gelatin and gum arabic.
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- Journal of Food Process Engineering, 2018, v. 41, n. 8, p. N.PAG, doi. 10.1111/jfpe.12907
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Influence of low methoxyl pectin on the physicochemical properties of sodium caseinate‐stabilized emulsions.
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- Journal of Food Process Engineering, 2018, v. 41, n. 8, p. N.PAG, doi. 10.1111/jfpe.12906
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Blending technique‐determined distinct structured sodium alginate‐based films for cinnamon essential oils controlled release.
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- Journal of Food Process Engineering, 2018, v. 41, n. 8, p. N.PAG, doi. 10.1111/jfpe.12905
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Investigation of (+)‐catechin stability under ultrasonic treatment and its degradation kinetic modeling.
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- Journal of Food Process Engineering, 2018, v. 41, n. 8, p. N.PAG, doi. 10.1111/jfpe.12904
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Study on pesticide residues classification of lettuce leaves based on polarization spectroscopy.
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- Journal of Food Process Engineering, 2018, v. 41, n. 8, p. N.PAG, doi. 10.1111/jfpe.12903
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Comparative evaluation of quality properties and volatile profiles of lemon peels subjected to different drying techniques.
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- Journal of Food Process Engineering, 2018, v. 41, n. 8, p. N.PAG, doi. 10.1111/jfpe.12902
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Physicochemical properties and stability of sucrose/glucose agglomerates obtained by cocrystallization.
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- Journal of Food Process Engineering, 2018, v. 41, n. 8, p. N.PAG, doi. 10.1111/jfpe.12901
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Effect of convective, infrared and microwave heating on drying rates, mass transfer characteristics, milling quality and microstructure of steam gelatinized Paddy.
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- Journal of Food Process Engineering, 2018, v. 41, n. 8, p. N.PAG, doi. 10.1111/jfpe.12900
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Production and preference mapping of persimmon fruit leather: An optimization study by Box–Behnken.
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- Journal of Food Process Engineering, 2018, v. 41, n. 8, p. N.PAG, doi. 10.1111/jfpe.12899
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Influence of steam condensation on vitamin C retention in green turnip undergoing low pressure superheated steam drying.
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- Journal of Food Process Engineering, 2018, v. 41, n. 8, p. N.PAG, doi. 10.1111/jfpe.12898
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Modeling sterilization value and nutrient degradation in the thermal processing of liquid foods under diffusive laminar flow with associations of tubular heat exchangers.
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- Journal of Food Process Engineering, 2018, v. 41, n. 8, p. N.PAG, doi. 10.1111/jfpe.12897
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Recent progress in the utilization of industrial waste and by‐products of citrus fruits: A review.
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- Journal of Food Process Engineering, 2018, v. 41, n. 8, p. N.PAG, doi. 10.1111/jfpe.12895
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Oxidative stability of sesame oil extracted from the seeds with different origins: Kinetic and thermodynamic studies under accelerated conditions.
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- Journal of Food Process Engineering, 2018, v. 41, n. 8, p. N.PAG, doi. 10.1111/jfpe.12878
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Effect of alkali concentration on functionality, lysinoalanine formation, and structural characteristics of tea residue proteins.
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- Journal of Food Process Engineering, 2018, v. 41, n. 8, p. N.PAG, doi. 10.1111/jfpe.12877
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Models of near infrared spectroscopy of fatty acid contents in rapeseed.
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- Journal of Food Process Engineering, 2018, v. 41, n. 8, p. N.PAG, doi. 10.1111/jfpe.12876
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Mass transfer coefficient and mass diffusivity of O<sub>2</sub> and CO<sub>2</sub> during oxidation of macerated CTC and rolled orthodox leaves in black tea manufacturing.
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- Journal of Food Process Engineering, 2018, v. 41, n. 8, p. N.PAG, doi. 10.1111/jfpe.12875
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Ozonation of Adzuki beans (Vigna angularis): Effect on the hydration kinetics, phenolic compounds and antioxidant capacity.
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- Journal of Food Process Engineering, 2018, v. 41, n. 8, p. N.PAG, doi. 10.1111/jfpe.12893
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Identification of eggshell crack using multiple vibration sensors and correlative information analysis.
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- Journal of Food Process Engineering, 2018, v. 41, n. 8, p. N.PAG, doi. 10.1111/jfpe.12894
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Solid–liquid extraction of bioactive compounds from yerba mate (Ilex paraguariensis) leaves: Experimental study, kinetics and modeling.
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- Journal of Food Process Engineering, 2018, v. 41, n. 8, p. N.PAG, doi. 10.1111/jfpe.12892
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At‐line monitoring of industrial frying processes using ATR‐FTIR‐PLS method.
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- Journal of Food Process Engineering, 2018, v. 41, n. 8, p. N.PAG, doi. 10.1111/jfpe.12891
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SSC prediction of cherry tomatoes based on IRIV‐CS‐SVR model and near infrared reflectance spectroscopy.
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- Journal of Food Process Engineering, 2018, v. 41, n. 8, p. N.PAG, doi. 10.1111/jfpe.12884
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Effect of concentration and consistency on ohmic heating.
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- Journal of Food Process Engineering, 2018, v. 41, n. 8, p. N.PAG, doi. 10.1111/jfpe.12883
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Application of high‐pressure argon for improving postharvest quality of cherry tomato.
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- Journal of Food Process Engineering, 2018, v. 41, n. 8, p. N.PAG, doi. 10.1111/jfpe.12882
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Modern frontiers and applications of spray‐freeze‐drying in design of food and biological supplements.
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- Journal of Food Process Engineering, 2018, v. 41, n. 8, p. N.PAG, doi. 10.1111/jfpe.12881
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Effects of ultrasound pretreatments on the quality of fried sweet potato (Ipomea batatas) chips during microwave‐assisted vacuum frying.
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- Journal of Food Process Engineering, 2018, v. 41, n. 8, p. N.PAG, doi. 10.1111/jfpe.12879
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Optimization of high‐pressure processing in extraction of astaxanthin from Penaeus monodon carapace using response surface methodology.
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- Journal of Food Process Engineering, 2018, v. 41, n. 8, p. N.PAG, doi. 10.1111/jfpe.12880
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Mathematical modeling of product melt flow in the molding channel of an extruding machine with meat filling feeding.
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- Journal of Food Process Engineering, 2018, v. 41, n. 8, p. N.PAG, doi. 10.1111/jfpe.12874
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Integration of computer vision and colorimetric sensor array for nondestructive detection of mango quality.
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- Journal of Food Process Engineering, 2018, v. 41, n. 8, p. N.PAG, doi. 10.1111/jfpe.12873
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A portable detection method for organophosphorus and carbamates pesticide residues based on multilayer paper chip.
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- Journal of Food Process Engineering, 2018, v. 41, n. 8, p. N.PAG, doi. 10.1111/jfpe.12867
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