Frontmatter.
- Published in:
- International Journal of Food Engineering, 2021, v. 17, n. 9, p. i, doi. 10.1515/ijfe-2021-frontmatter9
- Publication type:
- Article
Works matching IS 15563758 AND DT 2021 AND VI 17 AND IP 9
Results: 9
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The emulsifying stability of soy hull polysaccharides with different molecular weight obtained from membrane-separation technology.
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- International Journal of Food Engineering, 2021, v. 17, n. 9, p. 693, doi. 10.1515/ijfe-2021-0192
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- Publication type:
- Article
3
The retrogradation characteristics of starch in green wheat product Nianzhuan: effects of storage temperature and time.
- Published in:
- International Journal of Food Engineering, 2021, v. 17, n. 9, p. 665, doi. 10.1515/ijfe-2021-0136
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- Publication type:
- Article
4
Detection of moisture and carotenoid content in carrot slices during hot air drying based on multispectral imaging equipment with selected wavelengths.
- Published in:
- International Journal of Food Engineering, 2021, v. 17, n. 9, p. 727, doi. 10.1515/ijfe-2021-0127
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- Publication type:
- Article
5
Study of biological activities and physicochemical properties of Yamú (Brycon siebenthalae) viscera hydrolysates in sodium alginate-based edible coating solutions.
- Published in:
- International Journal of Food Engineering, 2021, v. 17, n. 9, p. 677, doi. 10.1515/ijfe-2021-0036
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- Publication type:
- Article
6
Effect of high pressure processing (HPP) on spore preparation of probiotic Bacillus coagulans LBSC [DSM 17654].
- Published in:
- International Journal of Food Engineering, 2021, v. 17, n. 9, p. 747, doi. 10.1515/ijfe-2020-0336
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- Publication type:
- Article
7
Modeling time-temperature history and sterilization value of mango puree under conventional and microwave assisted pasteurization.
- Published in:
- International Journal of Food Engineering, 2021, v. 17, n. 9, p. 737, doi. 10.1515/ijfe-2020-0335
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- Publication type:
- Article
8
Kinetic studies of 5-(hydroxymethyl)-furfural formation and change of the absorption at 420 nm in fruit juices for the improvement of pasteurization plants.
- Published in:
- International Journal of Food Engineering, 2021, v. 17, n. 9, p. 703, doi. 10.1515/ijfe-2020-0324
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- Publication type:
- Article
9
Rendering waste oil as a new source for the synthesis of emulsifier: optimization, purification, and characterization.
- Published in:
- International Journal of Food Engineering, 2021, v. 17, n. 9, p. 715, doi. 10.1515/ijfe-2020-0250
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- Publication type:
- Article