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Works matching AU Ghandi, Amir

Results: 5

1

The rheological properties of ketchup as a function of different hydrocolloids and temperature.

Published in:

International Journal of Food Science & Technology, 2009, v. 44, n. 3, p. 596, doi. 10.1111/j.1365-2621.2008.01868.x

By:

Koocheki, Arash;
Ghandi, Amir;
Razavi, Seyed M. A.;
Mortazavi, Seyed Ali;
Vasiljevic, Todor

Publication type:

Article

2

Effect of Electric Field Distribution on the Heating Uniformity of a Model Ready-to-Eat Meal in Microwave-Assisted Thermal Sterilization Using the FDTD Method.

Published in:

Foods, 2021, v. 10, n. 2, p. 311, doi. 10.3390/foods10020311

By:

Hong, Yoon-Ki;
Stanley, Roger;
Tang, Juming;
Bui, Lan;
Ghandi, Amir;
Cevoli, Chiara;
Fabbri, Angelo

Publication type:

Article

3

Surface modified AlO in fluorinated polyimide/AlO nanocomposites: Synthesis and characterization.

Published in:

Bulletin of Materials Science, 2012, v. 35, n. 6, p. 925, doi. 10.1007/s12034-012-0385-4

By:

GHEZELBASH, ZIVAR;
ASHOURI, DAVOUD;
MOUSAVIAN, SAMAN;
GHANDI, AMIR;
RAHNAMA, YAGHOUB

Publication type:

Article

4

The Survival of Lactococcus lactis in a Convective-Air-Drying Environment: The Role of Protectant Solids, Oxygen Injury, and Mechanism of Protection.

Published in:

Drying Technology, 2013, v. 31, n. 13/14, p. 1661, doi. 10.1080/07373937.2013.793702

By:

Ghandi, Amir;
Powell, IanB.;
Chen, XiaoDong;
Adhikari, Benu

Publication type:

Article

5

The Effect of Dryer Inlet and Outlet Air Temperatures and Protectant Solids on the Survival of Lactococcus lactis during Spray Drying.

Published in:

Drying Technology, 2012, v. 30, n. 14, p. 1649, doi. 10.1080/07373937.2012.703743

By:

Ghandi, Amir;
Powell, IanB.;
Chen, XiaoDong;
Adhikari, Benu

Publication type:

Article