Combined Effects of Heat and PEF on Microbial Inactivation and Quality of Liquid Egg Whites.
- Published in:
- International Journal of Food Engineering, 2007, v. 3, n. 4, p. 1, doi. 10.2202/1556-3758.1256
- By:
- Publication type:
- Article
Works matching IS 15563758 AND DT 2007 AND VI 3 AND IP 4
Results: 16
1
2
Simplified Kinetics and Colour Formation in Sucrose Solutions Based on A-Dicarbonyl Compounds.
- Published in:
- International Journal of Food Engineering, 2007, v. 3, n. 4, p. 1
- By:
- Publication type:
- Article
3
Microstructural Characteristics of Dried Carrot Pieces and Real Time Observations during Their Exposure to Moisture.
- Published in:
- International Journal of Food Engineering, 2007, v. 3, n. 4, p. 1, doi. 10.2202/1556-3758.1242
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- Publication type:
- Article
4
Moisture Sorption Behavior, and Effect of Moisture Content and Sorbitol on Thermo Mechanical and Barrier Properties of Pectin Based Edible Films.
- Published in:
- International Journal of Food Engineering, 2007, v. 3, n. 4, p. 1, doi. 10.2202/1556-3758.1137
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- Publication type:
- Article
5
Modelling of the Internal Cooling of Fish during Ice Storage.
- Published in:
- International Journal of Food Engineering, 2007, v. 3, n. 4, p. 1, doi. 10.2202/1556-3758.1131
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- Publication type:
- Article
6
Effect of Pretreatment of Milk Quality Characteristics of Jibna-Beida (White Cheese).
- Published in:
- International Journal of Food Engineering, 2007, v. 3, n. 4, p. 1
- By:
- Publication type:
- Article
7
Improvement in Food Packaging Industry with Biobased Nanocomposites.
- Published in:
- International Journal of Food Engineering, 2007, v. 3, n. 4, p. 1, doi. 10.2202/1556-3758.1120
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- Publication type:
- Article
8
Quality of Wastewater of the Sudanese Fermentation Industry.
- Published in:
- International Journal of Food Engineering, 2007, v. 3, n. 4, p. 1
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- Publication type:
- Article
9
Assessment of Decimal Reduction of Pathogens in Frozen Chicken Products Using Surface Pasteurization.
- Published in:
- International Journal of Food Engineering, 2007, v. 3, n. 4, p. 1, doi. 10.2202/1556-3758.1113
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- Publication type:
- Article
10
Quality and Physiochemical Properties of Banana Paste under Vacuum Dehydration.
- Published in:
- International Journal of Food Engineering, 2007, v. 3, n. 4, p. 1, doi. 10.2202/1556-3758.1112
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- Publication type:
- Article
11
An Investigation of the Stability of Double Fortified Salt during Storage and Distribution in Nigeria.
- Published in:
- International Journal of Food Engineering, 2007, v. 3, n. 4, p. 1, doi. 10.2202/1556-3758.1110
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- Publication type:
- Article
12
Fuzzy Identification and Modeling of a Gum-Protein Emulsifier in a Model Mayonnaise Color Development System.
- Published in:
- International Journal of Food Engineering, 2007, v. 3, n. 4, p. 1, doi. 10.2202/1556-3758.1255
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- Publication type:
- Article
13
Extraction and Purification of C-Phycocyanin from Spirulina Platensis Employing Aqueous Two Phase Systems.
- Published in:
- International Journal of Food Engineering, 2007, v. 3, n. 4, p. 1, doi. 10.2202/1556-3758.1105
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- Publication type:
- Article
14
Interactions of WPI and Xanthan in Microstructure and Rheological Properties of Gels and Emulsions.
- Published in:
- International Journal of Food Engineering, 2007, v. 3, n. 4, p. 1, doi. 10.2202/1556-3758.1104
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- Publication type:
- Article
15
Measurements of the Crystallization Rates of Amorphous Sucrose and Lactose Powders from Spray Drying.
- Published in:
- International Journal of Food Engineering, 2007, v. 3, n. 4, p. 1, doi. 10.2202/1556-3758.1176
- By:
- Publication type:
- Article
16
Development of a Permeability Model for Palm Fruit Cake.
- Published in:
- International Journal of Food Engineering, 2007, v. 3, n. 4, p. 1, doi. 10.2202/1556-3758.1042
- By:
- Publication type:
- Article