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Multilayer perceptron neural networking for prediction of quality attributes of spray-dried vegetable oil powder.
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- Soft Computing - A Fusion of Foundations, Methodologies & Applications, 2020, v. 24, n. 13, p. 9821, doi. 10.1007/s00500-019-04494-2
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- Article
Effect of Marjoram Leaf Powder Addition on Nutritional, Rheological, Textural, Structural, and Sensorial Properties of Extruded Rice Noodles.
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- Foods, 2023, v. 12, n. 5, p. 1099, doi. 10.3390/foods12051099
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- Article
Incorporation of Mycelium (Pleurotus eryngii) in Pea Protein Based Low Moisture Meat Analogue: Effect on Its Physicochemical, Rehydration and Structural Properties.
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- Foods, 2022, v. 11, n. 16, p. 2476, doi. 10.3390/foods11162476
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- Article
Innovative Technologies for Extraction and Microencapsulation of Bioactives from Plant-Based Food Waste and Their Applications in Functional Food Development.
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- Foods, 2021, v. 10, n. 2, p. 279, doi. 10.3390/foods10020279
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- Article
Advent of clean and green technology for preparation of low-cholesterol dairy cream powder: supercritical fluid extraction process.
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- Food Quality & Safety, 2018, v. 2, n. 4, p. 205, doi. 10.1093/fqsafe/fyy012
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- Article
Fabrication of spray‐dried microcapsules of omega‐3, 6 fatty acid‐rich plant oil blend using wall mix of maltodextrin + proteins.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 11, p. 1, doi. 10.1111/jfpp.17103
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- Article
Development of instant low glycemic rice using extrusion technology and its characterization.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 12, p. 1, doi. 10.1111/jfpp.16077
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- Article
Drying modeling, cooking characteristics, pasting properties, and crystallinity of fortified rice kernels.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 6, p. 1, doi. 10.1111/jfpp.15579
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- Article
Kinetic modeling for inactivation of polyphenoloxidase and peroxidase enzymes during ozonation of sugarcane juice.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 1, p. 1, doi. 10.1111/jfpp.15094
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- Article
Effect of pilot scale roasting on color and textural attributes of soybean kernels.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 11, p. 1, doi. 10.1111/jfpp.14883
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- Article
Effect of microwave treatment on preparation of stable PUFA enriched vegetable oil powder and its influence on quality parameters.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 4, p. 1, doi. 10.1111/jfpp.14374
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- Article
Seabuckthorn seed protein concentrate: a novel seed protein; emulsifying properties as affected by ultrasonication and enzymatic hydrolysis.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 3, p. 1621, doi. 10.1111/ijfs.15999
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- Article
Development and quality evaluation of multivitamin fortified low‐fat biscuits.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 10, p. 6531, doi. 10.1111/ijfs.15992
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- Article
A comparative study on the physicochemical, cooking and textural properties of fortified rice kernels prepared from raw and parboiled rice.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 2, p. 1325, doi. 10.1111/ijfs.15529
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- Article
Effect of relative humidity and light conditions on the oxidative stability of sunflower oil blends stabilised with synthetic and natural antioxidants.
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- International Journal of Food Science & Technology, 2016, v. 51, n. 2, p. 293, doi. 10.1111/ijfs.12959
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- Article
A multivariate approach to optimise the synergistic blend of oleoresin rosemary ( Rosmarinus officinalis L.) and ascorbyl palmitate added into sunflower oil.
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- International Journal of Food Science & Technology, 2015, v. 50, n. 4, p. 974, doi. 10.1111/ijfs.12738
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- Article
Preparation of rice analogues using extrusion technology.
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- International Journal of Food Science & Technology, 2012, v. 47, n. 9, p. 1789, doi. 10.1111/j.1365-2621.2012.03035.x
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- Article
Effect of hydrocolloids on the physico‐chemical and rheological properties of reconstituted sweetened yoghurt powder.
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- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 5, p. 1696, doi. 10.1002/jsfa.8641
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- Article
Study on the effect of pilot scale roasting conditions on the physicochemical and functional properties of maize flour (Cv. <italic>Bio 22027)</italic>.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 5, p. 1, doi. 10.1111/jfpp.13602
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- Article
Grinding characteristics, physical, and flow specific properties of roasted maize and soybean flour.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 1, p. n/a, doi. 10.1111/jfpp.13372
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- Article
Empirical Models to Predict Shelf Life of Sunflower Oil Stabilized with Oleoresin Sage ( Salvia officinalis L.) and Ascorbyl Palmitate.
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- Journal of Food Processing & Preservation, 2017, v. 41, n. 5, p. n/a, doi. 10.1111/jfpp.13121
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- Article
Optimization of Oleoresin Extraction from Curcuma longa L. Using RSM and Determination of Equilibrium Constant.
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- Journal of Food Processing & Preservation, 2016, v. 40, n. 6, p. 1188, doi. 10.1111/jfpp.12701
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- Article
Influence of Microwave Heating on Moisture Sorption Isotherm and Drying Characteristics of Green Gram ( V igna radiata) Seeds.
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- Journal of Food Processing & Preservation, 2015, v. 39, n. 5, p. 458, doi. 10.1111/jfpp.12251
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- Article
Rheological modeling of marjoram fortified rice dough: Empirical and machine learning approach.
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- Journal of Food Process Engineering, 2023, v. 46, n. 8, p. 1, doi. 10.1111/jfpe.14387
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- Article
Effect of Ultrasonication and wall materials on the stability, rheology, and encapsulation efficiency of vitamins in a lipid‐based double emulsion template.
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- Journal of Food Process Engineering, 2023, v. 46, n. 6, p. 1, doi. 10.1111/jfpe.14201
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- Article
Modeling of vacuum drying of pressed mycelium (Pleurotus eryngii) and its microstructure and physicochemical properties.
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- Journal of Food Process Engineering, 2022, v. 45, n. 10, p. 1, doi. 10.1111/jfpe.14124
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- Article
Effects of extrusion process parameters on cooking characteristics and physicochemical, textural, thermal, pasting, microstructure, and nutritional properties of millet‐based extruded products: A review.
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- Journal of Food Process Engineering, 2022, v. 45, n. 9, p. 1, doi. 10.1111/jfpe.14106
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- Article
Preparation of skim milk powder tablet and finite element analysis of its pressing die.
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- Journal of Food Process Engineering, 2022, v. 45, n. 5, p. 1, doi. 10.1111/jfpe.14016
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- Article
Effect of the drying process on the color change, fissure development, and morphology of fortified rice kernels.
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- Journal of Food Process Engineering, 2021, v. 44, n. 7, p. 1, doi. 10.1111/jfpe.13719
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- Article
A technological review on processing of sugarcane juice: Spoilage, preservation, storage, and packaging aspects.
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- Journal of Food Process Engineering, 2021, v. 44, n. 6, p. 1, doi. 10.1111/jfpe.13706
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- Article
Effect of ozonation parameters on nutritional and microbiological quality of sugarcane juice.
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- Journal of Food Process Engineering, 2020, v. 43, n. 11, p. 1, doi. 10.1111/jfpe.13542
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- Article
Effect of combined microwave, hot air, and vacuum treatments on cooking characteristics of rice.
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- Journal of Food Process Engineering, 2019, v. 42, n. 4, p. N.PAG, doi. 10.1111/jfpe.13038
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- Article
Vulnerability of different life stages of Sitophilus oryzae insects in stored rice grain to ozone treatment and its effect on physico‐chemical properties in rice grain.
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- Food Frontiers, 2021, v. 2, n. 4, p. 494, doi. 10.1002/fft2.89
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- Article
Ecofriendly nonchemical/nonthermal methods for disinfestation and control of pest/fungal infestation during storage of major important cereal grains: A review.
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- Food Frontiers, 2021, v. 2, n. 1, p. 93, doi. 10.1002/fft2.69
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- Article
Moisture sorption characteristics of curd (Indian yogurt) powder.
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- International Journal of Dairy Technology, 2009, v. 62, n. 1, p. 85, doi. 10.1111/j.1471-0307.2008.00441.x
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- Article
Moisture sorption characteristics of mango–soy-fortified yogurt powder.
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- International Journal of Dairy Technology, 2006, v. 59, n. 1, p. 22, doi. 10.1111/j.1471-0307.2006.00215.x
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- Article
Effect of microwave drying and tempering on color attributes, fissure formation, and cooking characteristics of fortified rice kernels.
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- Journal of Food Science & Technology, 2024, v. 61, n. 4, p. 706, doi. 10.1007/s13197-023-05871-4
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- Article
Development of grain-based carbonated beverage premix using maize (Zea Mays), Bengal gram (Cicer Arietinum), and finger millet (Eleusine Coracana).
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- Journal of Food Science & Technology, 2022, v. 59, n. 4, p. 1637, doi. 10.1007/s13197-021-05175-5
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- Article
Thermodynamics of sorption isotherms and storage stability of spray dried sweetened yoghurt powder.
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- Journal of Food Science & Technology, 2018, v. 55, n. 10, p. 4139, doi. 10.1007/s13197-018-3340-6
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- Article
Effect of spray drying process conditions on bacteria survival and acetaldehyde retention in sweetened yoghurt powder: An optimization study.
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- Journal of Food Process Engineering, 2017, v. 40, n. 3, p. n/a, doi. 10.1111/jfpe.12487
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- Article
Optimization of Ultrasound-Assisted Extraction of β-Carotene from Chlorella Biomass (MCC7) and its Use in Fortification of Apple Jam.
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- Journal of Food Process Engineering, 2017, v. 40, n. 1, p. n/a, doi. 10.1111/jfpe.12321
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- Article
Effect of High Pressure Treatment on Structural, Functional, and In‐Vitro Digestibility of Starches from Tubers, Cereals, and Beans.
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- Starch / Staerke, 2022, v. 74, n. 1/2, p. 1, doi. 10.1002/star.202100096
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- Article
Thermal and oxidative stability assessment of synergistic blends of sunflower and sesame oils tailored for nutritionally stable composition of omega fatty acids.
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- Journal of Thermal Analysis & Calorimetry, 2019, v. 135, n. 4, p. 2389, doi. 10.1007/s10973-018-7342-4
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- Article
Optimization of process parameters for supercritical fluid extraction of cholesterol from whole milk powder using ethanol as co-solvent.
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- Journal of the Science of Food & Agriculture, 2016, v. 96, n. 15, p. 4885, doi. 10.1002/jsfa.7760
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- Article
Optimization of a de-skinning process parameters for roasted peanuts.
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- Agricultural Engineering International: CIGR Journal, 2021, v. 23, n. 2, p. 273
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- Article
Functionality of alternative protein in gluten-free product development.
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- Food Science & Technology International, 2015, v. 21, n. 5, p. 364, doi. 10.1177/1082013214538984
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- Article
Effects of Temperature on Thermo-Physical Properties of Roasted Peanut Paste ( Arachis Hypogaea L.) Blended with Soybean Oil.
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- Journal of Food Quality, 2016, v. 39, n. 4, p. 323, doi. 10.1111/jfq.12205
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- Article
Recent advances in sensors for detecting food pathogens, contaminants, and toxins: a review.
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- European Food Research & Technology, 2022, v. 248, n. 4, p. 1125, doi. 10.1007/s00217-021-03951-3
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- Article
Textural properties of mango soy fortified probiotic yoghurt: optimisation of inoculum level of yoghurt and probiotic culture.
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- International Journal of Food Science & Technology, 2009, v. 44, n. 2, p. 415, doi. 10.1111/j.1365-2621.2008.01789.x
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- Article
Development of a simple method for extraction and analysis of folic acid in fortified rice kernels by HPLC and its application in vitamin retention studies.
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- Journal of Food Measurement & Characterization, 2023, v. 17, n. 6, p. 6440, doi. 10.1007/s11694-023-02107-z
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- Article