Works matching IS 01458876 AND DT 2019 AND VI 42 AND IP 6
Results: 81
Optical, mechanical, and moisture sorption properties of whey protein edible films.
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- Journal of Food Process Engineering, 2019, v. 42, n. 6, p. N.PAG, doi. 10.1111/jfpe.13245
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Total phenolic content prediction in Flos Lonicerae using hyperspectral imaging combined with wavelengths selection methods.
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- Journal of Food Process Engineering, 2019, v. 42, n. 6, p. N.PAG, doi. 10.1111/jfpe.13224
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Functionality of chestnut and fat/oil contents in cocoa chestnut cream production—A new product development.
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- Journal of Food Process Engineering, 2019, v. 42, n. 6, p. N.PAG, doi. 10.1111/jfpe.13222
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A novel method based on passive diffusion that reduces the moisture content of stingless bee (Heterotrigona itama) honey.
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- Journal of Food Process Engineering, 2019, v. 42, n. 6, p. N.PAG, doi. 10.1111/jfpe.13221
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Sorption isotherms of ready‐to‐puff preconditioned brown rice: Development of classical models and artificial neural network approach.
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- Journal of Food Process Engineering, 2019, v. 42, n. 6, p. N.PAG, doi. 10.1111/jfpe.13220
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Influence of low‐pressure nonthermal dielectric barrier discharge plasma on chlorpyrifos reduction in tomatoes.
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- Journal of Food Process Engineering, 2019, v. 42, n. 6, p. N.PAG, doi. 10.1111/jfpe.13242
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Optimization of glutinous rice wine brewing conditions by using Taguchi method and semiempirical equation.
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- Journal of Food Process Engineering, 2019, v. 42, n. 6, p. N.PAG, doi. 10.1111/jfpe.13241
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Modeling the effect of thermal combined with high‐pressure treatment on intramuscular lipid oxidation in pork.
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- Journal of Food Process Engineering, 2019, v. 42, n. 6, p. N.PAG, doi. 10.1111/jfpe.13240
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Impact of drying processes on properties of polyphenol‐enriched maple sugar powders.
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- Journal of Food Process Engineering, 2019, v. 42, n. 6, p. N.PAG, doi. 10.1111/jfpe.13239
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Electronic nose classification and differentiation of bacterial foodborne pathogens based on support vector machine optimized with particle swarm optimization algorithm.
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- Journal of Food Process Engineering, 2019, v. 42, n. 6, p. N.PAG, doi. 10.1111/jfpe.13236
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Vacuum curcumin infusion in cooked oysters (Crassostrea gigas) to increase their shelf life.
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- Journal of Food Process Engineering, 2019, v. 42, n. 6, p. N.PAG, doi. 10.1111/jfpe.13234
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Effect of contact ultrasonic power on moisture migration during far‐infrared radiation drying of kiwifruit.
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- Journal of Food Process Engineering, 2019, v. 42, n. 6, p. N.PAG, doi. 10.1111/jfpe.13235
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Modeling the microbiological effect of essential peppermint oil‐supplemented chitosan film on Bonito fish (Sarda sarda) fillets and analysis via image processing methods.
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- Journal of Food Process Engineering, 2019, v. 42, n. 6, p. N.PAG, doi. 10.1111/jfpe.13232
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Effects of ultra‐high pressure on the biochemical properties and secondary structure of myofibrillar protein from Oratosquilla oratoria muscle.
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- Journal of Food Process Engineering, 2019, v. 42, n. 6, p. N.PAG, doi. 10.1111/jfpe.13231
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Optimization of the spray‐drying parameters for developing guava powder.
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- Journal of Food Process Engineering, 2019, v. 42, n. 6, p. N.PAG, doi. 10.1111/jfpe.13230
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Construction of a design space for goat milk powder production using moisture sorption isotherms.
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- Journal of Food Process Engineering, 2019, v. 42, n. 6, p. N.PAG, doi. 10.1111/jfpe.13228
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Batch and continuous cultivation processes of Candida tropicalis TISTR 5306 for ethanol and pyruvate decarboxylase production in fresh longan juice with optimal carbon to nitrogen molar ratio.
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- Journal of Food Process Engineering, 2019, v. 42, n. 6, p. N.PAG, doi. 10.1111/jfpe.13227
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Combination of spectra and image information of hyperspectral imaging data for fast prediction of lipid oxidation attributes in pork meat.
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- Journal of Food Process Engineering, 2019, v. 42, n. 6, p. N.PAG, doi. 10.1111/jfpe.13225
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Optimization of calcium–magnesium–inulin formulation on wheat flour dough rheological properties.
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- Journal of Food Process Engineering, 2019, v. 42, n. 6, p. N.PAG, doi. 10.1111/jfpe.13219
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Optimization of osmosonication pretreatment of ginger (Zingiber officinale Roscoe) using response surface methodology: Effect on antioxidant activity, enzyme inactivation, phenolic compounds, and physical properties.
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- Journal of Food Process Engineering, 2019, v. 42, n. 6, p. N.PAG, doi. 10.1111/jfpe.13218
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Correlation and principal component analysis of physical properties of tender coconut (Cocos nucifera L.) in relation to the development of trimming machine.
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- Journal of Food Process Engineering, 2019, v. 42, n. 6, p. N.PAG, doi. 10.1111/jfpe.13217
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Evaluation of sensory and texture profile analysis properties of stored Khalal Barhi dates nondestructively using Vis/NIR spectroscopy.
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- Journal of Food Process Engineering, 2019, v. 42, n. 6, p. N.PAG, doi. 10.1111/jfpe.13215
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Extraction and structural characterization of collagen from fishbone by high intensity pulsed electric fields.
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- Journal of Food Process Engineering, 2019, v. 42, n. 6, p. N.PAG, doi. 10.1111/jfpe.13214
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Effects of sugar composition on shelf life of hard candy: Optimization study using D‐optimal mixture design of experiments.
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- Journal of Food Process Engineering, 2019, v. 42, n. 6, p. N.PAG, doi. 10.1111/jfpe.13213
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Drying characteristics and modeling of apple slices during microwave intermittent drying.
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- Journal of Food Process Engineering, 2019, v. 42, n. 6, p. N.PAG, doi. 10.1111/jfpe.13212
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Neural network prediction of friction coefficients of rosemary leaves.
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- Journal of Food Process Engineering, 2019, v. 42, n. 6, p. N.PAG, doi. 10.1111/jfpe.13211
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Time matters when ultrasonicating beef: The best time for tenderness is not the best for reducing microbial counts.
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- Journal of Food Process Engineering, 2019, v. 42, n. 6, p. N.PAG, doi. 10.1111/jfpe.13210
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Production of clove oil nanoemulsion with rapid and enhanced antimicrobial activity against gram‐positive and gram‐negative bacteria.
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- Journal of Food Process Engineering, 2019, v. 42, n. 6, p. N.PAG, doi. 10.1111/jfpe.13209
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Ultrasound assisted hydration improves the quality of the malt barley.
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- Journal of Food Process Engineering, 2019, v. 42, n. 6, p. N.PAG, doi. 10.1111/jfpe.13208
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Dough bread from refined wheat flour partially replaced by grape peels: Optimizing the rheological properties.
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- Journal of Food Process Engineering, 2019, v. 42, n. 6, p. N.PAG, doi. 10.1111/jfpe.13207
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Effects of ultrasonic treatment on Maillard reaction and product characteristics of enzymatic hydrolysate derived from mussel meat.
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- Journal of Food Process Engineering, 2019, v. 42, n. 6, p. N.PAG, doi. 10.1111/jfpe.13206
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Spouted‐bed drying of acerola pulp (Malpighia emarginata DC): Effects of adding milk and milk protein on process performance and characterization of dried fruit powders.
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- Journal of Food Process Engineering, 2019, v. 42, n. 6, p. N.PAG, doi. 10.1111/jfpe.13205
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Prevention of haze formation in shiro‐shoyu using silica gel.
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- Journal of Food Process Engineering, 2019, v. 42, n. 6, p. N.PAG, doi. 10.1111/jfpe.13188
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Identifying carrot appearance quality by transfer learning.
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- Journal of Food Process Engineering, 2019, v. 42, n. 6, p. N.PAG, doi. 10.1111/jfpe.13187
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Improved stability of (W<sub>1</sub>/O/W<sub>2</sub>) double emulsions based on dual gelation: Oleogels and hydrogels.
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- Journal of Food Process Engineering, 2019, v. 42, n. 6, p. N.PAG, doi. 10.1111/jfpe.13186
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Optimization of de‐bittering process of mosambi (Citrus limetta) peel: Artificial neural network, Gaussian process regression and support vector machine modeling approach.
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- Journal of Food Process Engineering, 2019, v. 42, n. 6, p. N.PAG, doi. 10.1111/jfpe.13185
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Kinetic evaluation and optimization of red popcorn grain drying: Influence of the temperature and air velocity on the expansion properties and β‐carotene content.
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- Journal of Food Process Engineering, 2019, v. 42, n. 6, p. N.PAG, doi. 10.1111/jfpe.13204
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Low‐cost healthy extrudates of rice and bhimkol (Musa balbisiana, ABB) formulated through linear programming.
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- Journal of Food Process Engineering, 2019, v. 42, n. 6, p. N.PAG, doi. 10.1111/jfpe.13201
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Improvement of the polyphenol extraction from avocado peel by assisted ultrasound and microwaves.
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- Journal of Food Process Engineering, 2019, v. 42, n. 6, p. N.PAG, doi. 10.1111/jfpe.13197
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Microfiltration: A novel technology for removal of trub from hopped wort.
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- Journal of Food Process Engineering, 2019, v. 42, n. 6, p. N.PAG, doi. 10.1111/jfpe.13200
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Low temperature plasma pretreatment enhances hot‐air drying kinetics of corn kernels.
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- Journal of Food Process Engineering, 2019, v. 42, n. 6, p. N.PAG, doi. 10.1111/jfpe.13195
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Comparison of rheological properties of different protein/gum arabic complex coacervates.
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- Journal of Food Process Engineering, 2019, v. 42, n. 6, p. N.PAG, doi. 10.1111/jfpe.13196
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Experimental investigation of solar‐assisted heat pump dryer with heat recovery for the drying of chili peppers.
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- Journal of Food Process Engineering, 2019, v. 42, n. 6, p. N.PAG, doi. 10.1111/jfpe.13193
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Ultrasound‐assisted extraction (UAE) of bioactive compounds from coffee silverskin: Impact on phenolic content, antioxidant activity, and morphological characteristics.
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- Journal of Food Process Engineering, 2019, v. 42, n. 6, p. N.PAG, doi. 10.1111/jfpe.13191
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Formation and characterization of the gas–solid phase in rice cake fermented with Brettanomyces (ZSM‐001) and Lactobacillus (ZSM‐002).
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- Journal of Food Process Engineering, 2019, v. 42, n. 6, p. N.PAG, doi. 10.1111/jfpe.13190
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Numerical simulation of vitamin C degradation during dehydration process of fresh tomatoes.
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- Journal of Food Process Engineering, 2019, v. 42, n. 6, p. N.PAG, doi. 10.1111/jfpe.13189
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Soybean roasting using continuous solar roaster–A decentralized approach for agricultural processing.
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- Journal of Food Process Engineering, 2019, v. 42, n. 6, p. N.PAG, doi. 10.1111/jfpe.13184
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Enhanced stability of emulsions made with super‐critical carbon dioxide extruded whey protein concentrate.
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- Journal of Food Process Engineering, 2019, v. 42, n. 6, p. N.PAG, doi. 10.1111/jfpe.13183
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Size characterization of moringa (Moringa oleifera) seeds and optimization of the dehulling process.
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- Journal of Food Process Engineering, 2019, v. 42, n. 6, p. N.PAG, doi. 10.1111/jfpe.13182
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Kinetics and mathematical modeling of thin layer drying of osmo‐treated Aloe vera (Aloe barbadensis) gel slices.
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- Journal of Food Process Engineering, 2019, v. 42, n. 6, p. N.PAG, doi. 10.1111/jfpe.13180
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