Works matching IS 01458876 AND DT 2019 AND VI 42 AND IP 4
Results: 53
Effect of dextran and enzymatically decomposed dextran on calcium carbonate precipitation.
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- Journal of Food Process Engineering, 2019, v. 42, n. 4, p. N.PAG, doi. 10.1111/jfpe.13072
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Changes in texture and molecular forces of heated‐induced egg white gel with adding xanthan gum.
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- Journal of Food Process Engineering, 2019, v. 42, n. 4, p. N.PAG, doi. 10.1111/jfpe.13071
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Evaluation of the efficacy of subcritical water to enhance the lipid fraction from activated sludge for biodiesel and oleochemicals production.
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- Journal of Food Process Engineering, 2019, v. 42, n. 4, p. N.PAG, doi. 10.1111/jfpe.13070
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Stability of color, β‐carotene, and ascorbic acid in thermally pasteurized carrot puree to the storage temperature and gas barrier properties of selected packaging films.
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- Journal of Food Process Engineering, 2019, v. 42, n. 4, p. N.PAG, doi. 10.1111/jfpe.13074
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Cover Image, Volume 42, Issue 4.
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- Journal of Food Process Engineering, 2019, v. 42, n. 4, p. N.PAG, doi. 10.1111/jfpe.13156
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- Article
Cover Image, Volume 42, Issue 4.
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- Journal of Food Process Engineering, 2019, v. 42, n. 4, p. N.PAG, doi. 10.1111/jfpe.13155
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- Article
The impact of fruit softening on avocado cell microstructure changes monitored by electrical impedance and conductivity for cold‐pressed oil extraction.
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- Journal of Food Process Engineering, 2019, v. 42, n. 4, p. N.PAG, doi. 10.1111/jfpe.13068
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Stability of co‐crystals of caffeine with gallic acid in presence of coformers.
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- Journal of Food Process Engineering, 2019, v. 42, n. 4, p. N.PAG, doi. 10.1111/jfpe.13066
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Effect of ball milling time on physicochemical properties of Cordyceps militaris ultrafine particles.
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- Journal of Food Process Engineering, 2019, v. 42, n. 4, p. N.PAG, doi. 10.1111/jfpe.13065
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Evaluation of extraction technologies and optimization of microwave and ultrasonic assisted consecutive extraction of phenolic antioxidants from winery byproducts.
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- Journal of Food Process Engineering, 2019, v. 42, n. 4, p. N.PAG, doi. 10.1111/jfpe.13064
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Development of a novel 2D single coffee bean model and comparison with a 3D model under varying heating profiles.
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- Journal of Food Process Engineering, 2019, v. 42, n. 4, p. N.PAG, doi. 10.1111/jfpe.13063
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Thermal properties of fresh and dried cranberry (Vaccinium macrocarpon) fruits determined by differential scanning calorimetry and thermogravimetric analysis.
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- Journal of Food Process Engineering, 2019, v. 42, n. 4, p. N.PAG, doi. 10.1111/jfpe.13061
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Effect of subcritical water processing on the extraction of compounds, composition, and functional properties of asparagus by‐product.
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- Journal of Food Process Engineering, 2019, v. 42, n. 4, p. N.PAG, doi. 10.1111/jfpe.13060
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- Article
Experimental study on drying characteristic of corncob in plate rotary heat exchanger.
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- Journal of Food Process Engineering, 2019, v. 42, n. 4, p. N.PAG, doi. 10.1111/jfpe.13059
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Sheep's milk concentration by ultrafiltration and cheese elaboration.
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- Journal of Food Process Engineering, 2019, v. 42, n. 4, p. N.PAG, doi. 10.1111/jfpe.13058
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Effects of frequency on the electrical conductivity of whole shell egg components.
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- Journal of Food Process Engineering, 2019, v. 42, n. 4, p. N.PAG, doi. 10.1111/jfpe.13056
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Design and development of rapid and environment friendly conditioner for cashew nut processing.
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- Journal of Food Process Engineering, 2019, v. 42, n. 4, p. N.PAG, doi. 10.1111/jfpe.13055
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Mathematical modeling of hydrodynamic properties of lime (Mexican lime).
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- Journal of Food Process Engineering, 2019, v. 42, n. 4, p. N.PAG, doi. 10.1111/jfpe.13054
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- Article
Optimizing precooling of large beef carcasses using a comprehensive computational fluid dynamics model.
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- Journal of Food Process Engineering, 2019, v. 42, n. 4, p. N.PAG, doi. 10.1111/jfpe.13053
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- Article
Grading bunch tightness for grape by multiperspective imaging approach coupled with multivariate classification methods.
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- Journal of Food Process Engineering, 2019, v. 42, n. 4, p. N.PAG, doi. 10.1111/jfpe.13052
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Effect of ethanolic extraction, thermal vacuum concentration, ultrafiltration, and spray drying on polyphenolic compounds of tropical highland blackberry (Rubus adenotrichos Schltdl.) by‐product.
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- Journal of Food Process Engineering, 2019, v. 42, n. 4, p. N.PAG, doi. 10.1111/jfpe.13051
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Effect of low‐temperature vacuum frying assisted by microwave on the property of fish fillets (Aristichthys nobilis).
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- Journal of Food Process Engineering, 2019, v. 42, n. 4, p. N.PAG, doi. 10.1111/jfpe.13050
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Experimental study and optimization of the extraction of Algerian date stones oil (Phoenix dactylifera L.) using supercritical carbon dioxide.
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- Journal of Food Process Engineering, 2019, v. 42, n. 4, p. N.PAG, doi. 10.1111/jfpe.13049
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Optimization of processing variables for the development of virgin coconut oil cake based extruded snacks.
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- Journal of Food Process Engineering, 2019, v. 42, n. 4, p. N.PAG, doi. 10.1111/jfpe.13048
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Comprehensive study of intrinsic viscosity, steady and oscillatory shear rheology of Barhang seed hydrocolloid in aqueous dispersions.
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- Journal of Food Process Engineering, 2019, v. 42, n. 4, p. N.PAG, doi. 10.1111/jfpe.13047
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Textural and structural characterization of extrudates from apple pomace, defatted soy flour and corn grits.
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- Journal of Food Process Engineering, 2019, v. 42, n. 4, p. N.PAG, doi. 10.1111/jfpe.13046
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Performance comparison of mixed mode and indirect mode parallel flow forced convection solar driers for drying Curcuma zedoaria.
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- Journal of Food Process Engineering, 2019, v. 42, n. 4, p. N.PAG, doi. 10.1111/jfpe.13045
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Effect of combined microwave, hot air, and vacuum treatments on cooking characteristics of rice.
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- Journal of Food Process Engineering, 2019, v. 42, n. 4, p. N.PAG, doi. 10.1111/jfpe.13038
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Diffusion of polyphenols from alginate, alginate/chitosan, and alginate/inulin particles.
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- Journal of Food Process Engineering, 2019, v. 42, n. 4, p. N.PAG, doi. 10.1111/jfpe.13043
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Automated discrimination of deveined shrimps based on grayscale image parameters.
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- Journal of Food Process Engineering, 2019, v. 42, n. 4, p. N.PAG, doi. 10.1111/jfpe.13041
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Improving the flavor of microbone meal with Flavourzyme by response surface method.
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- Journal of Food Process Engineering, 2019, v. 42, n. 4, p. N.PAG, doi. 10.1111/jfpe.13040
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A nondestructive intelligent approach to real‐time evaluation of chicken meat freshness based on computer vision technique.
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- Journal of Food Process Engineering, 2019, v. 42, n. 4, p. N.PAG, doi. 10.1111/jfpe.13039
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Optimization of ultrasonic‐assisted enzymatic extraction of β‐carotene from orange processing waste.
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- Journal of Food Process Engineering, 2019, v. 42, n. 4, p. N.PAG, doi. 10.1111/jfpe.13042
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Discrimination of aged rice using colorimetric sensor array combined with volatile organic compounds.
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- Journal of Food Process Engineering, 2019, v. 42, n. 4, p. N.PAG, doi. 10.1111/jfpe.13037
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Effects of various thermal processing methods on the shelf‐life and product quality of vacuum‐packaged braised beef.
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- Journal of Food Process Engineering, 2019, v. 42, n. 4, p. N.PAG, doi. 10.1111/jfpe.13035
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Enzyme inactivation and evaluation of physicochemical properties, sugar and phenolic profile changes in cloudy apple juices after high pressure processing, and subsequent refrigerated storage.
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- Journal of Food Process Engineering, 2019, v. 42, n. 4, p. N.PAG, doi. 10.1111/jfpe.13034
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A novel numerical approach for modeling the coagulation phenomenon in egg white.
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- Journal of Food Process Engineering, 2019, v. 42, n. 4, p. N.PAG, doi. 10.1111/jfpe.13033
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Preparation and characterization of water in sesame oil microemulsion by spontaneous method.
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- Journal of Food Process Engineering, 2019, v. 42, n. 4, p. N.PAG, doi. 10.1111/jfpe.13032
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Modeling, simulation, and analysis of a soybean meal desolventizing equipment.
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- Journal of Food Process Engineering, 2019, v. 42, n. 4, p. N.PAG, doi. 10.1111/jfpe.13031
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Shrinkage and rehydration characteristics of vacuum assisted microwave dried green bell pepper.
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- Journal of Food Process Engineering, 2019, v. 42, n. 4, p. N.PAG, doi. 10.1111/jfpe.13030
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Evaluation of sensory, textural, and nutritional attributes of shiitake mushrooms (Lentinula edodes) as prepared by five types of drying methods.
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- Journal of Food Process Engineering, 2019, v. 42, n. 4, p. N.PAG, doi. 10.1111/jfpe.13029
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Optimization of pulsed electric field‐assisted oil extraction from cannabis seeds.
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- Journal of Food Process Engineering, 2019, v. 42, n. 4, p. N.PAG, doi. 10.1111/jfpe.13028
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Development and characterization of a new nonenzymatic colored time–temperature indicator.
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- Journal of Food Process Engineering, 2019, v. 42, n. 4, p. N.PAG, doi. 10.1111/jfpe.13027
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Effects of radio frequency, air and water tempering, and different end‐point tempering temperatures on pork quality.
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- Journal of Food Process Engineering, 2019, v. 42, n. 4, p. N.PAG, doi. 10.1111/jfpe.13026
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The effect of spray drying conditions on physicochemical properties of encapsulated propolis powder.
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- Journal of Food Process Engineering, 2019, v. 42, n. 4, p. N.PAG, doi. 10.1111/jfpe.13024
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In vitro inhibitory effect of tea extracts on starch digestibility.
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- Journal of Food Process Engineering, 2019, v. 42, n. 4, p. N.PAG, doi. 10.1111/jfpe.13023
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Foam mat drying of fig fruit: Optimization of foam composition and physicochemical properties of fig powder.
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- Journal of Food Process Engineering, 2019, v. 42, n. 4, p. N.PAG, doi. 10.1111/jfpe.13022
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Effect of microwave power on drying kinetics, structure, color, and antioxidant activities of corncob.
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- Journal of Food Process Engineering, 2019, v. 42, n. 4, p. N.PAG, doi. 10.1111/jfpe.13021
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Solar drying kinetics and bioactive compounds of blackberry (Rubus fruticosus).
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- Journal of Food Process Engineering, 2019, v. 42, n. 4, p. N.PAG, doi. 10.1111/jfpe.13018
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Thin layer drying kinetics of Banana var. Monthan (ABB): Influence of convective drying on nutritional quality, microstructure, thermal properties, color, and sensory characteristics.
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- Journal of Food Process Engineering, 2019, v. 42, n. 4, p. N.PAG, doi. 10.1111/jfpe.13020
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