Found: 40
Select item for more details and to access through your institution.
The effect of microwave pretreatment and extraction technique on fatty acids profiles and some chemical characteristics of tomato seed oil.
- Published in:
- Journal of Food Science & Technology (2008-8787), 2024, v. 21, n. 152, p. 132, doi. 10.22034/FSCT.21.152.132
- By:
- Publication type:
- Article
Modeling of microwave pretreatment effect on the oil extraction from tomato seeds by artificial neural network method.
- Published in:
- Journal of Food Science & Technology (2008-8787), 2024, v. 21, n. 152, p. 181, doi. 10.22034/FSCT.21.152.181
- By:
- Publication type:
- Article
Evaluation and modelling of rheological properties of microwave treated xanthan gum solution.
- Published in:
- Journal of Food Science & Technology (2008-8787), 2024, v. 21, n. 150, p. 54, doi. 10.22034/FSCT.21.150.54
- By:
- Publication type:
- Article
Comparison of four rheological models for estimating viscosity and rheological parameters of microwave treated Basil seed gum.
- Published in:
- Scientific Reports, 2024, v. 14, n. 1, p. 1, doi. 10.1038/s41598-024-66690-x
- By:
- Publication type:
- Article
Application of hot-air, infrared, and microwave methods for drying ground of chickpea sprouts.
- Published in:
- Journal of Food Science & Technology (2008-8787), 2024, v. 21, n. 148, p. 154, doi. 10.22034/FSCT.21.148.154
- By:
- Publication type:
- Article
Modeling the effect of ultrasound on viscosity, consistency coefficient, and flow behavior index of different concentrations of xanthan gum.
- Published in:
- Journal of Food Science & Technology (2008-8787), 2024, v. 21, n. 146, p. 158, doi. 10.22034/FSCT.21.146.158
- By:
- Publication type:
- Article
Investigation on replacing egg with soy flour and Psyllium seed gum in gluten-free rice cake.
- Published in:
- Journal of Food Science & Technology (2008-8787), 2024, v. 20, n. 143, p. 62, doi. 10.22034/FSCT.20.143.62
- By:
- Publication type:
- Article
Influence of microwave pretreatment on the total phenolics, antioxidant activity, moisture diffusivity, and rehydration rate of dried sweet cherry.
- Published in:
- Food Science & Nutrition, 2023, v. 11, n. 12, p. 7870, doi. 10.1002/fsn3.3703
- By:
- Publication type:
- Article
Effects of ultrasonic pretreatment and drying approaches on the drying kinetics and rehydration of sprouted mung beans.
- Published in:
- Legume Science, 2023, v. 5, n. 4, p. 1, doi. 10.1002/leg3.211
- By:
- Publication type:
- Article
Effect of Sonication and Edible Coating on Total Phenolic Content, Antioxidant Capacity, and Physical Characteristics of Infrared-Dried Sweet Cherries.
- Published in:
- Journal of Food Processing & Preservation, 2023, p. 1, doi. 10.1155/2023/5014055
- By:
- Publication type:
- Article
Recent Progress and Application of Freeze Dryers for Agricultural Product Drying.
- Published in:
- ChemBioEng Reviews, 2023, v. 10, n. 5, p. 618, doi. 10.1002/cben.202300003
- By:
- Publication type:
- Article
Impact of Ultrasound Intensity and Duration on the Rheological Behaviour of Sodium Alginate Solution.
- Published in:
- Innovative Food Technologies (IFT), 2023, v. 11, n. 1, p. 1, doi. 10.22104/IFT.2023.6500.2154
- By:
- Publication type:
- Article
Mass transfer analysis and kinetic modeling of ultrasound-assisted osmotic dehydration of kiwifruit slices.
- Published in:
- Scientific Reports, 2023, v. 13, n. 1, p. 1, doi. 10.1038/s41598-023-39146-x
- By:
- Publication type:
- Article
Optimization of sonication time, edible coating concentration, and osmotic solution °Brix for the dehydration process of quince slices using response surface methodology.
- Published in:
- Food Science & Nutrition, 2023, v. 11, n. 7, p. 3959, doi. 10.1002/fsn3.3382
- By:
- Publication type:
- Article
Improvement of Physicochemical, Textural and Quality Attributes of Chicken Kebabs Using Infrared-dried Sprouted Wheat Flour.
- Published in:
- Nutrition & Food Sciences Research, 2023, v. 10, n. 3, p. 21
- By:
- Publication type:
- Article
Mass transfer kinetics (soluble solids gain and water loss) of ultrasound-assisted osmotic dehydration of apple slices.
- Published in:
- Scientific Reports, 2022, v. 12, n. 1, p. 1, doi. 10.1038/s41598-022-19826-w
- By:
- Publication type:
- Article
Coating of Zucchini Slices with Balangu, Basil, and Wild Sage Seeds Gums to Improve the Frying Properties.
- Published in:
- European Journal of Lipid Science & Technology, 2022, v. 124, n. 2, p. 1, doi. 10.1002/ejlt.202100120
- By:
- Publication type:
- Article
Effect of surface coating with seeds mucilages and xanthan gum on oil uptake and physical properties of fried potato strips.
- Published in:
- Food Science & Nutrition, 2021, v. 9, n. 11, p. 6245, doi. 10.1002/fsn3.2583
- By:
- Publication type:
- Article
Textural properties and quality of meat products containing fruit or vegetable products: A review.
- Published in:
- Journal of Food & Nutrition Research, 2021, v. 60, n. 3, p. 187
- By:
- Publication type:
- Article
Rheological and physicochemical properties of vegetable juices and concentrates: A review.
- Published in:
- Journal of Food Processing & Preservation, 2021, v. 45, n. 4, p. 1, doi. 10.1111/jfpp.15326
- By:
- Publication type:
- Article
Drying kinetics of basil seed mucilage in an infrared dryer: Application of GA‐ANN and ANFIS for the prediction of drying time and moisture ratio.
- Published in:
- Journal of Food Processing & Preservation, 2021, v. 45, n. 3, p. 1, doi. 10.1111/jfpp.15258
- By:
- Publication type:
- Article
Effect of coatings made by new hydrocolloids on the oil uptake during deep‐fat frying: A review.
- Published in:
- Journal of Food Processing & Preservation, 2020, v. 44, n. 11, p. 1, doi. 10.1111/jfpp.14879
- By:
- Publication type:
- Article
Physicochemical characteristics and rheological behaviour of some fruit juices and their concentrates.
- Published in:
- Journal of Food Measurement & Characterization, 2020, v. 14, n. 5, p. 2472, doi. 10.1007/s11694-020-00495-0
- By:
- Publication type:
- Article
Effect of common and new gums on the quality, physical, and textural properties of bakery products: A review.
- Published in:
- Journal of Texture Studies, 2020, v. 51, n. 2, p. 361, doi. 10.1111/jtxs.12482
- By:
- Publication type:
- Article
Recent applications of powdered fruits and vegetables as novel ingredients in biscuits: a review.
- Published in:
- Nutrire, 2019, v. 45, n. 1, p. N.PAG, doi. 10.1186/s41110-019-0103-8
- By:
- Publication type:
- Article
Improvement of gluten‐free bread and cake properties using natural hydrocolloids: A review.
- Published in:
- Food Science & Nutrition, 2019, v. 7, n. 11, p. 3391, doi. 10.1002/fsn3.1245
- By:
- Publication type:
- Article
Texture profile analysis and stress relaxation characteristics of quince sponge cake.
- Published in:
- Journal of Food Measurement & Characterization, 2018, v. 12, n. 2, p. 1203, doi. 10.1007/s11694-018-9734-3
- By:
- Publication type:
- Article
Rheological and physical properties and quality of the new formulation of apple cake with wild sage seed gum ( Salvia macrosiphon).
- Published in:
- Journal of Food Measurement & Characterization, 2017, v. 11, n. 4, p. 2006, doi. 10.1007/s11694-017-9583-5
- By:
- Publication type:
- Article
Modeling of waste brine nanofiltration process using artificial neural network and adaptive neuro-fuzzy inference system.
- Published in:
- Desalination & Water Treatment, 2016, v. 57, n. 31, p. 14369, doi. 10.1080/19443994.2015.1063087
- By:
- Publication type:
- Article
Improvement of quality attributes of sponge cake using infrared dried button mushroom.
- Published in:
- Journal of Food Science & Technology, 2016, v. 53, n. 3, p. 1418, doi. 10.1007/s13197-015-2165-9
- By:
- Publication type:
- Article
Potential of Sponge Cake Making using Infrared-Hot Air Dried Carrot.
- Published in:
- Journal of Texture Studies, 2016, v. 47, n. 1, p. 34, doi. 10.1111/jtxs.12165
- By:
- Publication type:
- Article
Effect of drying methods on rheological and textural properties, and color changes of wild sage seed gum.
- Published in:
- Journal of Food Science & Technology, 2015, v. 52, n. 11, p. 7361, doi. 10.1007/s13197-015-1849-5
- By:
- Publication type:
- Article
Effect of thermal and freezing treatments on rheological, textural and color properties of basil seed gum.
- Published in:
- Journal of Food Science & Technology, 2015, v. 52, n. 9, p. 5914, doi. 10.1007/s13197-014-1679-x
- By:
- Publication type:
- Article
Modeling of extraction process of crude polysaccharides from Basil seeds ( Ocimum basilicum l.) as affected by process variables.
- Published in:
- Journal of Food Science & Technology, 2015, v. 52, n. 8, p. 5220, doi. 10.1007/s13197-014-1614-1
- By:
- Publication type:
- Article
GA- ANN and ANFIS Models and S almonella Enteritidis Inactivation by Ultrasound.
- Published in:
- Journal of Food Safety, 2015, v. 35, n. 2, p. 220, doi. 10.1111/jfs.12174
- By:
- Publication type:
- Article
Static Rheological Study of Ocimum basilicum Seed Gum.
- Published in:
- International Journal of Food Engineering, 2015, v. 11, n. 1, p. 97, doi. 10.1515/ijfe-2014-0189
- By:
- Publication type:
- Article
Kinetics and Thermodynamics of Gum Extraction from Wild Sage Seed.
- Published in:
- International Journal of Food Engineering, 2014, v. 10, n. 4, p. 625, doi. 10.1515/ijfe-2014-0079
- By:
- Publication type:
- Article
Predicting Total Acceptance of Ice Cream Using Artificial Neural Network.
- Published in:
- Journal of Food Processing & Preservation, 2014, v. 38, n. 3, p. 1080, doi. 10.1111/jfpp.12066
- By:
- Publication type:
- Article
Current and future applications for nanofiltration technology in the food processing.
- Published in:
- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2014, v. 92, n. 2, p. 161, doi. 10.1016/j.fbp.2013.09.005
- By:
- Publication type:
- Article
Dynamic modeling of flux and total hydraulic resistance in nanofiltration treatment of regeneration waste brine using artificial neural networks.
- Published in:
- Desalination & Water Treatment, 2012, v. 41, n. 1-3, p. 95, doi. 10.1080/19443994.2012.664683
- By:
- Publication type:
- Article