Extraction of surface‐active polymers from the compost of olive processing waste.
- Published in:
- Journal of Food Process Engineering, 2022, v. 45, n. 7, p. 1, doi. 10.1111/jfpe.13799
- By:
- Publication type:
- Article
Works matching IS 01458876 AND DT 2022 AND VI 45 AND IP 7
Results: 22
1
2
Assessment of the impact of drying processes on orange peel quality characteristics.
- Published in:
- Journal of Food Process Engineering, 2022, v. 45, n. 7, p. 1, doi. 10.1111/jfpe.13794
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- Publication type:
- Article
3
Phenomenological‐based semiphysical model to predict the water holding capacity of processed meats in the mixing process.
- Published in:
- Journal of Food Process Engineering, 2022, v. 45, n. 7, p. 1, doi. 10.1111/jfpe.13679
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- Publication type:
- Article
4
Genetics and metabolic engineering of yeast strains for efficient ethanol production.
- Published in:
- 2022
- By:
- Publication type:
- Literature Review
5
CIBIA XII—Iberoamerican Congress of Food Engineering, 2019.
- Published in:
- Journal of Food Process Engineering, 2022, v. 45, n. 7, p. 1, doi. 10.1111/jfpe.14028
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- Publication type:
- Article
6
Comparative performance analysis of ohmic thawing and conventional thawing of spinach puree.
- Published in:
- Journal of Food Process Engineering, 2022, v. 45, n. 7, p. 1, doi. 10.1111/jfpe.14015
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- Publication type:
- Article
7
Simplified model of airflow and heat transfer in a pallet of food product generating heat.
- Published in:
- Journal of Food Process Engineering, 2022, v. 45, n. 7, p. 1, doi. 10.1111/jfpe.13953
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- Publication type:
- Article
8
Production of stable emulsions using β‐glucans extracted from Pleurotus ostreatus to encapsulate oxidizable compounds.
- Published in:
- Journal of Food Process Engineering, 2022, v. 45, n. 7, p. 1, doi. 10.1111/jfpe.13949
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- Publication type:
- Article
9
Discrimination of Cheddar, Kefalotyri, and Halloumi cheese samples by the chemometric analysis of Fourier transform infrared spectroscopy and proton nuclear magnetic resonance spectra.
- Published in:
- Journal of Food Process Engineering, 2022, v. 45, n. 7, p. 1, doi. 10.1111/jfpe.13933
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- Publication type:
- Article
10
Development of extra virgin olive and olive pomace oil nanoemulsions (o/w and w/o) enriched with surface‐active phenolic compounds.
- Published in:
- Journal of Food Process Engineering, 2022, v. 45, n. 7, p. 1, doi. 10.1111/jfpe.13869
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- Publication type:
- Article
11
Effect of pulsed electric field‐assisted extraction on recovery of sulforaphane from broccoli florets.
- Published in:
- Journal of Food Process Engineering, 2022, v. 45, n. 7, p. 1, doi. 10.1111/jfpe.13837
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- Publication type:
- Article
12
Effect of ohmic heating on physicochemical, bioactive compounds, and shelf life of watermelon flesh‐rind drinks.
- Published in:
- Journal of Food Process Engineering, 2022, v. 45, n. 7, p. 1, doi. 10.1111/jfpe.13818
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- Publication type:
- Article
13
Poly(3‐hydroxybutyrate‐co‐3‐hydroxyhexanoate) with zinc oxide nanoparticles for food packaging.
- Published in:
- Journal of Food Process Engineering, 2022, v. 45, n. 7, p. 1, doi. 10.1111/jfpe.13814
- Publication type:
- Article
14
Chemical, microbiological, sensory, and rheological properties of fresh goat milk cheese made by different starter cultures during storage.
- Published in:
- Journal of Food Process Engineering, 2022, v. 45, n. 7, p. 1, doi. 10.1111/jfpe.13788
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- Publication type:
- Article
15
Use of encapsulated Bifidobacterium animalis subsp. lactis through extrusion or emulsification for the production of probiotic yogurt.
- Published in:
- Journal of Food Process Engineering, 2022, v. 45, n. 7, p. 1, doi. 10.1111/jfpe.13792
- By:
- Publication type:
- Article
16
Electronic sensory assessment of bread enriched with cobia (Rachycentron canadum).
- Published in:
- Journal of Food Process Engineering, 2022, v. 45, n. 7, p. 1, doi. 10.1111/jfpe.13656
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- Publication type:
- Article
17
Issue Information.
- Published in:
- Journal of Food Process Engineering, 2022, v. 45, n. 7, p. 1, doi. 10.1111/jfpe.13737
- Publication type:
- Article
18
Effect of moderate hydrostatic pressures on the enzymatic activity and bioactive composition of pineapple by‐products.
- Published in:
- Journal of Food Process Engineering, 2022, v. 45, n. 7, p. 1, doi. 10.1111/jfpe.13537
- By:
- Publication type:
- Article
19
Metabolic engineering of oleaginous yeasts to enhance single cell oil production.
- Published in:
- 2022
- By:
- Publication type:
- Literature Review
20
Nutritional and functional properties of spent coffee ground‐cheese whey powder.
- Published in:
- Journal of Food Process Engineering, 2022, v. 45, n. 7, p. 1, doi. 10.1111/jfpe.13524
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- Publication type:
- Article
21
Soybean oil deacidification by liquid–liquid extraction using hydrous ethanol.
- Published in:
- Journal of Food Process Engineering, 2022, v. 45, n. 7, p. 1, doi. 10.1111/jfpe.13523
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- Publication type:
- Article
22
Effect of fat substitution using long‐chain inulin and fortification with microencapsulated calcium in the rheological and sensory properties of yogurt mousse.
- Published in:
- Journal of Food Process Engineering, 2022, v. 45, n. 7, p. 1, doi. 10.1111/jfpe.13433
- By:
- Publication type:
- Article