Found: 17
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Influence of Boiling Time on Chemical Composition and Properties of Tender and Mature Moringa Pods.
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- Foods, 2024, v. 13, n. 12, p. 1823, doi. 10.3390/foods13121823
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- Article
Astringent and non‐astringent persimmon cremogenates made with different thickeners.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 2, p. 1051, doi. 10.1111/ijfs.16872
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- Article
Comparison and Modeling of the Drying Kinetics of Moringa Leaves Using a Closed Facility in the Field and Using a Convective Tray Dryer †.
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- Biology & Life Sciences Forum, 2023, v. 25, n. 1, p. 6, doi. 10.3390/blsf2023025006
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- Article
Potentiality of Moringa oleifera as a Nutritive Ingredient in Different Food Matrices.
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- Plant Foods for Human Nutrition, 2023, v. 78, n. 1, p. 25, doi. 10.1007/s11130-022-01023-9
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- Article
Physicochemical and sensory properties of biscuits formulated with Tenebrio molitor and Alphitobius diaperinus flours.
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- Journal of Texture Studies, 2022, v. 53, n. 4, p. 540, doi. 10.1111/jtxs.12692
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- Article
How isomaltulose and oligofructose affect physicochemical and sensory properties of muffins?
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- Journal of Texture Studies, 2021, v. 52, n. 3, p. 410, doi. 10.1111/jtxs.12602
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- Article
Modeling of the soaking and drying stages for Senia‐type precooked rice.
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- Cereal Chemistry, 2021, v. 98, n. 3, p. 814, doi. 10.1002/cche.10425
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- Article
Moringa oleifera : An Unknown Crop in Developed Countries with Great Potential for Industry and Adapted to Climate Change.
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- Foods, 2021, v. 10, n. 1, p. 31, doi. 10.3390/foods10010031
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- Article
Cost-Effective Implementation of a Temperature Traceability System Based on Smart RFID Tags and IoT Services.
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- Sensors (14248220), 2020, v. 20, n. 4, p. 1163, doi. 10.3390/s20041163
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- Article
From the Laboratory to the Kitchen: New Alternatives to Healthier Bakery Products.
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- Foods, 2019, v. 8, n. 12, p. 660, doi. 10.3390/foods8120660
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- Article
Influence of Low Glycaemic Index Sweeteners on Antioxidant, Sensory, Mechanical, and Physicochemical Properties of a Watermelon Jelly.
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- Journal of Food Quality, 2018, p. 1, doi. 10.1155/2018/8412017
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- Article
Development of Lemon Marmalade Formulated with New Sweeteners (Isomaltulose and Tagatose): Effect on Antioxidant, Rheological and Optical Properties.
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- Journal of Food Process Engineering, 2017, v. 40, n. 2, p. n/a, doi. 10.1111/jfpe.12371
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- Article
S tevia rebaudiana, Oligofructose and Isomaltulose as Sugar Replacers in Marshmallows: Stability and Antioxidant Properties.
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- Journal of Food Processing & Preservation, 2016, v. 40, n. 4, p. 724, doi. 10.1111/jfpp.12653
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- Article
Effect of different drying methods on the phenolic, flavonoid and volatile compounds of Stevia rebaudiana leaves.
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- Flavour & Fragrance Journal, 2016, v. 31, n. 2, p. 173, doi. 10.1002/ffj.3298
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- Article
Influence of Healthy Sweeteners (Tagatose and Oligofructose) on the Physicochemical Characteristics of Orange Marmalade.
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- Journal of Texture Studies, 2015, v. 46, n. 4, p. 272, doi. 10.1111/jtxs.12127
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- Article
Development of Hot-Air Dried Cut Persimmon.
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- International Journal of Food Engineering, 2011, v. 7, n. 5, p. 1, doi. 10.2202/1556-3758.2149
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- Article
Some Quality Aspects of Persimmon Jam Manufactured by Osmotic Dehydration without Thermal Treatment.
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- International Journal of Food Engineering, 2011, v. 7, n. 5, p. 1, doi. 10.2202/1556-3758.2150
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- Article