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Adaptation of Classical Processes to New Technical Developments and Quality Requirements.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 5, p. E240, doi. 10.1111/j.1365-2621.2004.tb10715.x
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- Article
SIMULATING VISCOELASTIC PROPERTIES OF SELECTED FOOD GUMS AND GUM MIXTURES USING A FRACTIONAL DERIVATIVE MODEL.
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- Journal of Texture Studies, 1996, v. 27, n. 3, p. 307, doi. 10.1111/j.1745-4603.1996.tb00077.x
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- Article
COMPACTION CHARACTERISTICS OF AGGLOMERATED COFFEE DURING TAPPING.
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- Journal of Texture Studies, 1993, v. 24, n. 3, p. 253, doi. 10.1111/j.1745-4603.1993.tb01283.x
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- Article
RESIDUAL GAS VOLUME EFFECT ON QUALITY OF RETORT POUCH WET-PACK PEARS.
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- Journal of Food Process Engineering, 2002, v. 25, n. 4, p. 233, doi. 10.1111/j.1745-4530.2002.tb00565.x
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- Article
ATTRITION EVALUATION FOR SELECTED AGGLOMERATED FOOD POWDERS: THE EFFECT OF AGGLOMERATE SIZE AND WATER ACTIVITY.
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- Journal of Food Process Engineering, 2001, v. 24, n. 1, p. 37, doi. 10.1111/j.1745-4530.2001.tb00530.x
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- Article
RHEOLOGICAL CHARACTERIZATION OF A MODEL FOOD SUSPENSION CONTAINING DISCS USING THREE DIFFERENT GEOMETRIES.
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- Journal of Food Process Engineering, 1999, v. 22, n. 1, p. 55, doi. 10.1111/j.1745-4530.1999.tb00471.x
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- Article
MEASUREMENT AND PREDICTION OF THE PRESSURE DROP INSIDE A PIPE: THE CASE OF A MODEL FOOD SUSPENSION WITH A NEWTONIAN PHASE.
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- Journal of Food Process Engineering, 1997, v. 20, n. 6, p. 477, doi. 10.1111/j.1745-4530.1997.tb00434.x
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- Article
INACTIVATION OF ESCHERICHIA COLI IN SKIM MILK BY HIGH INTENSITY PULSED ELECTRIC FIELDS.
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- Journal of Food Process Engineering, 1997, v. 20, n. 4, p. 317, doi. 10.1111/j.1745-4530.1997.tb00425.x
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- Article
Reduction of Protease Activity in Simulated Milk Ultrafiltrate by Continuous Flow High Intensity Pulsed Electric Field Treatments.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 952, doi. 10.1111/j.1365-2621.2003.tb08270.x
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- Article
Yield Stress and Microstructure of Set Yogurt Made from High Hydrostatic Pressure-Treated Full Fat Milk.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 6, p. 2245, doi. 10.1111/j.1365-2621.2002.tb09535.x
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- Article
Inactivation of Peach Polyphenoloxidase by Exposure to Pulsed Electric Fields.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 4, p. 1467, doi. 10.1111/j.1365-2621.2002.tb10307.x
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- Article
Study of the inactivation of Escherichia coli and pectin methylesterase in mango nectar under selected high hydrostatic pressure treatments.
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- Food Science & Technology International, 2011, v. 17, n. 6, p. 541, doi. 10.1177/1082013211399681
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- Article
Review: Application of Pulsed Electric Fields in Egg and Egg Derivatives.
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- Food Science & Technology International, 2006, v. 12, n. 5, p. 397, doi. 10.1177/1082013206070430
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- Article
Ultra High Pressure Technology and its Use in Surimi Manufacture: An Overview.
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- Food Science & Technology International, 2004, v. 10, n. 4, p. 207, doi. 10.1177/1082013204045687
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- Article
The Effect of Padding Foam on the Compression Characteristics of Some Agglomerated Food Powders.
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- Food Science & Technology International, 2001, v. 7, n. 5, p. 417, doi. 10.1106/WC69-QFNV-VN6E-LH00
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- Article
Textura de geles de huevo obtenidos por alta presión / Texture of egg gels induced by high hydrostatic pressure.
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- Food Science & Technology International, 1999, v. 5, n. 3, p. 191, doi. 10.1177/108201329900500301
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- Article
Nonthermal electrical methods in food preservation/Métodos eléctricos no térmicos para la conservación de alimentos.
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- Food Science & Technology International, 1998, v. 4, n. 5, p. 363, doi. 10.1177/108201329800400508
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- Article
Size characterization of selected food powders by five particle size distribution functions Caracterización del tamaño de partícula de alimentos en polvo mediante cinco funciones de distribuciones de tamaño.
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- Food Science & Technology International, 1997, v. 3, n. 5, p. 361, doi. 10.1177/108201329700300507
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- Article
Compression characteristics of agglomerated food powders: Effect of agglomerate size and water activity Características de la compresión de alimentos en polvo: Efecto del tamaño del aglomerado y del contenido de humedad.
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- Food Science & Technology International, 1997, v. 3, n. 5, p. 351, doi. 10.1177/108201329700300506
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- Article
Nota. Cinética de pardeamiento no enzimático de zumo de pera concentrado Note./ Non-enzymatic browning kinetics of concentrated pear juice.
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- Food Science & Technology International, 1997, v. 3, n. 3, p. 213, doi. 10.1177/108201329700300309
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- Article
Enzymatic browning and its inhibition in new apple cultivars slices using 4-hexylresorcinol in combination with ascorbic acid / Pardeamiento enzimático y su inhibición en rodajas de manzanas de nuevas variedades utilizando ...
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- Food Science & Technology International, 1997, v. 3, n. 3, p. 195, doi. 10.1177/108201329700300307
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- Article