Found: 17
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Structural and textural improvements of strawberry fruits by partial water removal prior to conventional freezing process.
- Published in:
- Journal of Food Measurement & Characterization, 2022, v. 16, n. 5, p. 3344, doi. 10.1007/s11694-022-01443-w
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- Article
Instant controlled pressure drop (DIC) assisted dehydrofreezing for improving freezing/thawing efficiency and apple fruit texture.
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- Journal of Food Measurement & Characterization, 2021, v. 15, n. 1, p. 577, doi. 10.1007/s11694-020-00668-x
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- Article
Effect of partial drying intensity, frozen storage and repeated freeze-thaw cycles on some quality attributes of dehydrofrozen quince fruit.
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- Journal of Food Measurement & Characterization, 2020, v. 14, n. 1, p. 353, doi. 10.1007/s11694-019-00297-z
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- Article
Use of pomegranate peel and artichoke leaf extracts to improve the quality of marinated sardine (Sardinella aurita) fillets.
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- Journal of Food Science & Technology, 2020, v. 57, n. 2, p. 713, doi. 10.1007/s13197-019-04104-x
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- Article
Thin layer convective air drying of wild edible plant ( Allium roseum) leaves: experimental kinetics, modeling and quality.
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- Journal of Food Science & Technology, 2015, v. 52, n. 6, p. 3739, doi. 10.1007/s13197-014-1435-2
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- Article
Energy saving and quality preservation through modulating time related conditions during interval drying of pumpkin (Cucurbita maxima).
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2024, v. 144, p. 220, doi. 10.1016/j.fbp.2024.01.006
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- Article
Dehydrofreezing of Apple Fruits: Freezing Profiles, Freezing Characteristics, and Texture Variation.
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- Food & Bioprocess Technology, 2016, v. 9, n. 2, p. 252, doi. 10.1007/s11947-015-1619-4
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- Article
Effects of Osmotic Treatments on Modulating Bitter Flavanones Glycosides Contents and Microstructure of Citrus aurantium Peels.
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- Food & Bioprocess Technology, 2015, v. 8, n. 12, p. 2461, doi. 10.1007/s11947-015-1596-7
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- Article
Effects of Blanching on Flavanones and Microstructure of Citrus aurantium Peels.
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- Food & Bioprocess Technology, 2015, v. 8, n. 11, p. 2246, doi. 10.1007/s11947-015-1573-1
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- Article
Optimization of Instant Controlled Pressure Drop (DIC)-Assisted Dehydrofreezing Using Mechanical Texture Measurements Versus Initial Water Content of Apple.
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- Food & Bioprocess Technology, 2015, v. 8, n. 5, p. 1102, doi. 10.1007/s11947-015-1475-2
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- Article
Studies on the Salting Step of Tunisian Kaddid Meat: Experimental Kinetics, Modeling and Quality.
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- Food & Bioprocess Technology, 2012, v. 5, n. 5, p. 1882, doi. 10.1007/s11947-011-0635-2
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- Article
Desorption Isotherms and Isosteric Heat of Three Tunisian Date Cultivars.
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- Food & Bioprocess Technology, 2008, v. 1, n. 3, p. 270, doi. 10.1007/s11947-007-0006-1
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- Article
Does the spicing step affect the quality and drying behaviour of traditional kaddid, a Tunisian cured meat?
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 14, p. 3634, doi. 10.1002/jsfa.6319
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- Article
Assessing the Physiochemical and Sensorial Quality of Pea Sauce Canned in Plastic Trays vs. Metal Cans.
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- Processes, 2024, v. 12, n. 8, p. 1657, doi. 10.3390/pr12081657
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- Article
Evaluating the Performances of Interval Starting Accessibility Drying (ISAD) through Protein and Total Polyphenol Contents of Blue Crabmeat (Portunus segnis).
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- Processes, 2021, v. 9, n. 10, p. 1698, doi. 10.3390/pr9101698
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- Article
Effects of Drying Methods on Chemical Composition, Lipid Oxidation, and Fatty Acid Profile of a Traditional Dried Meat Kaddid.
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- Foods, 2023, v. 12, n. 20, p. 3837, doi. 10.3390/foods12203837
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- Article
Supplementation of Double Cream Cheese with Allium roseum : Effects on Quality Improvement and Shelf-Life Extension.
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- Foods, 2021, v. 10, n. 6, p. 1276, doi. 10.3390/foods10061276
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- Article