Enhanced Production of Menaquinone 7 via Solid Substrate Fermentation from Bacillus subtilis.
- Published in:
- International Journal of Food Engineering, 2011, v. 7, n. 5, p. 1, doi. 10.2202/1556-3758.2314
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- Publication type:
- Article
Works matching IS 15563758 AND DT 2011 AND VI 7 AND IP 5
Results: 18
1
2
Optimization of Enzymatic Hydrolysis of Cucurbitin Using Response Surface Methodology: Improvement of the Functional Properties.
- Published in:
- International Journal of Food Engineering, 2011, v. 7, n. 5, p. 1, doi. 10.2202/1556-3758.2030
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- Publication type:
- Article
3
Comparative Effects of Microwave and Water Bath on the Packing Films of Milk.
- Published in:
- International Journal of Food Engineering, 2011, v. 7, n. 5, p. 1, doi. 10.2202/1556-3758.2441
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- Publication type:
- Article
4
Correlation of Electrical Conductivity and Thermal Properties of Native Starch during Ohmic Heating.
- Published in:
- International Journal of Food Engineering, 2011, v. 7, n. 5, p. 1, doi. 10.2202/1556-3758.2228
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- Publication type:
- Article
5
Measurement of Bed Grain and Air Conditions during Solar Drying of Rice.
- Published in:
- International Journal of Food Engineering, 2011, v. 7, n. 5, p. 1, doi. 10.2202/1556-3758.2379
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- Publication type:
- Article
6
Effects of Different Solar Drying Methods on Drying Time and Rice Grain Quality.
- Published in:
- International Journal of Food Engineering, 2011, v. 7, n. 5, p. 1, doi. 10.2202/1556-3758.2378
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- Publication type:
- Article
7
Decontamination Efficiency of Slightly Acidic Electrolyzed Water on Fresh-Cut Cucumbers.
- Published in:
- International Journal of Food Engineering, 2011, v. 7, n. 5, p. 1, doi. 10.2202/1556-3758.2233
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- Publication type:
- Article
8
Effect of Infrared Drying on Drying Kinetics, Color, Total Phenols and Water and Oil Holding Capacities of Orange (Citrus Sinensis) Peel and Leaves.
- Published in:
- International Journal of Food Engineering, 2011, v. 7, n. 5, p. 1, doi. 10.2202/1556-3758.2222
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- Publication type:
- Article
9
Survival of Salmonella typhimurium NRRL E4463 in Sauerkraut during Fermentation.
- Published in:
- International Journal of Food Engineering, 2011, v. 7, n. 5, p. 1, doi. 10.2202/1556-3758.2156
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- Publication type:
- Article
10
Some Quality Aspects of Persimmon Jam Manufactured by Osmotic Dehydration without Thermal Treatment.
- Published in:
- International Journal of Food Engineering, 2011, v. 7, n. 5, p. 1, doi. 10.2202/1556-3758.2150
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- Publication type:
- Article
11
Development of Hot-Air Dried Cut Persimmon.
- Published in:
- International Journal of Food Engineering, 2011, v. 7, n. 5, p. 1, doi. 10.2202/1556-3758.2149
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- Publication type:
- Article
12
Amino Acid Species and Leaching Characters in Tea (Camellia sinensis) Using Ion Chromatography with Integrated Amperometric Detection.
- Published in:
- International Journal of Food Engineering, 2011, v. 7, n. 5, p. 1, doi. 10.2202/1556-3758.2129
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- Publication type:
- Article
13
Effects of Lyophilization and Use of Probiotics on Donkey's Milk Nutritional Characteristics.
- Published in:
- International Journal of Food Engineering, 2011, v. 7, n. 5, p. 1, doi. 10.2202/1556-3758.2032
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- Publication type:
- Article
14
Effect of Variable Sugar Concentrations on Glycogen and Ethanol Content in Saccharomyces sp.
- Published in:
- International Journal of Food Engineering, 2011, v. 7, n. 5, p. 1, doi. 10.2202/1556-3758.1957
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- Publication type:
- Article
15
Effects of Ultrahigh Pressure Extraction Conditions on Yields and Antioxidant Activities of Flavonoid from Laoying Tea.
- Published in:
- International Journal of Food Engineering, 2011, v. 7, n. 5, p. 1, doi. 10.2202/1556-3758.2320
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- Publication type:
- Article
16
Influence of Hydrocolloid Concentration, Salinity and Citric Acid Addition on Heat Transfer in the Ohmic Heating Process.
- Published in:
- International Journal of Food Engineering, 2011, v. 7, n. 5, p. 1, doi. 10.2202/1556-3758.2183
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- Publication type:
- Article
17
Modeling of Respiration Rate of Capsicum at Various Temperatures.
- Published in:
- International Journal of Food Engineering, 2011, v. 7, n. 5, p. 1, doi. 10.2202/1556-3758.2047
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- Publication type:
- Article
18
Poultry By-Products and Enzymatic Hydrolysis: Optimization by Response Surface Methodology Using Alcalase 2.4L.
- Published in:
- International Journal of Food Engineering, 2011, v. 7, n. 5, p. 1, doi. 10.2202/1556-3758.1969
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- Publication type:
- Article