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Optimization of Drying Conditions of X anthosoma sagittifolium (Tannia) Tubers in Tray Dryer Using Response Surface Methodology.
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- Journal of Food Processing & Preservation, 2015, v. 39, n. 2, p. 190, doi. 10.1111/jfpp.12221
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- Article
Comparison of Kinetics and Other Related Properties of Bamboo Shoot Drying Pretreated with Osmotic Dehydration.
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- Journal of Food Processing & Preservation, 2014, v. 38, n. 3, p. 1171, doi. 10.1111/jfpp.12077
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- Article
Effect of different ultrasound conditions and other parameters on solids gain, water loss, and properties of osmotically dehydrated carrots.
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- Journal of Food Process Engineering, 2024, v. 47, n. 3, p. 1, doi. 10.1111/jfpe.14585
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- Article
Effect of microwave and enzymatic pretreatment and type of solvent on kinetics of ultrasound assisted extraction of bioactive compounds from ripe papaya peel.
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- Journal of Food Process Engineering, 2023, v. 46, n. 6, p. 1, doi. 10.1111/jfpe.14119
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- Article
Comparison of yield and properties of banana juice extracted by hot water extraction method and different enzymes and preparation of wine from the extracted juices.
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- Food Bioengineering, 2023, v. 2, n. 4, p. 317, doi. 10.1002/fbe2.12071
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- Article
Methods of extraction of bioactive compounds from Terminalia Chebula (Haritaki) and their application in food and pharmaceutical industry: A review.
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- Food Bioengineering, 2023, v. 2, n. 2, p. 139, doi. 10.1002/fbe2.12053
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- Article
IDENTIFICATION OF LIPASE PRODUCING FUNGUS ISOLATED FROM DAIRY WASTE CONTAMINATED SOIL AND OPTIMIZATION OF CULTURE CONDITIONS FOR LIPASE PRODUCTION BY THE ISOLATED FUNGUS.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2018, v. 8, n. 1, p. 698, doi. 10.15414/jmbfs.2018.8.1.698-704
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- Article
Effect of dry heat and heat moisture treatments on physicochemical and functional properties of finger millet flour and effect of their substitution on characteristics of prepared bread.
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- Journal of Food Measurement & Characterization, 2024, v. 18, n. 8, p. 7132, doi. 10.1007/s11694-024-02724-2
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- Article
Physicochemical characterization of Spanish cherry (Mimusops elengi) fruit at different growth stages and its mass modelling using machine learning algorithms.
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- Journal of Food Measurement & Characterization, 2024, v. 18, n. 5, p. 3906, doi. 10.1007/s11694-024-02464-3
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- Article
Characterization of spray dried watermelon juice powder dried at different conditions and effect of incorporation of freeze-dried extract of papaya peel on phytochemical content of reconstituted juice.
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- Journal of Food Measurement & Characterization, 2024, v. 18, n. 3, p. 1922, doi. 10.1007/s11694-023-02309-5
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- Article
Comparison of properties of films prepared from casein modified by ultrasound and autoclave treatment.
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- Journal of Food Measurement & Characterization, 2023, v. 17, n. 5, p. 5426, doi. 10.1007/s11694-023-02037-w
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- Article
Isolation of papain from ripe papaya peel using aqueous two-phase extraction.
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- Journal of Food Measurement & Characterization, 2023, v. 17, n. 2, p. 1685, doi. 10.1007/s11694-022-01741-3
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- Article
Drying characteristics and kinetics of colour change and degradation of phytocomponents and antioxidant activity during convective drying of deseeded Terminalia chebula fruit.
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- Journal of Food Measurement & Characterization, 2020, v. 14, n. 4, p. 2067, doi. 10.1007/s11694-020-00454-9
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- Article
Optimization of ultrasound assisted enzymatic extraction of polyphenols from pomegranate peels based on phytochemical content and antioxidant property.
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- Journal of Food Measurement & Characterization, 2018, v. 12, n. 3, p. 1734, doi. 10.1007/s11694-018-9788-2
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- Article
Application of natural extracts as active ingredient in biopolymer based packaging systems.
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- Journal of Food Science & Technology, 2023, v. 60, n. 7, p. 1888, doi. 10.1007/s13197-022-05474-5
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- Article
Convective drying of orange pomace at different temperatures and characterization of the obtained powders.
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- Journal of Food Science & Technology, 2022, v. 59, n. 3, p. 1040, doi. 10.1007/s13197-021-05108-2
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- Article
Effect of ultrasonication on functional properties of tamarind seed protein isolates.
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- Journal of Food Science & Technology, 2020, v. 57, n. 6, p. 2070, doi. 10.1007/s13197-020-04241-8
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- Article
Optimization of banana juice extraction using combination of enzymes.
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- Journal of Food Science & Technology, 2019, v. 56, n. 8, p. 3732, doi. 10.1007/s13197-019-03845-z
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- Article
Influence of bamboo shoot powder fortification on physico-chemical, textural and organoleptic characteristics of biscuits.
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- Journal of Food Science & Technology, 2015, v. 52, n. 10, p. 6742, doi. 10.1007/s13197-015-1709-3
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- Article
Optimization of starch isolation from taro using combination of enzymes and comparison of properties of starches isolated by enzymatic and conventional methods.
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- Journal of Food Science & Technology, 2015, v. 52, n. 7, p. 4324, doi. 10.1007/s13197-014-1462-z
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- Article
Pectinase production by Aspergillus niger using banana ( Musa balbisiana) peel as substrate and its effect on clarification of banana juice.
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- Journal of Food Science & Technology, 2015, v. 52, n. 6, p. 3579, doi. 10.1007/s13197-014-1413-8
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- Article
Effect of enzyme concentration, addition of water and incubation time on increase in yield of starch from potato.
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- Journal of Food Science & Technology, 2014, v. 51, n. 5, p. 1011, doi. 10.1007/s13197-011-0570-2
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- Article
Characterization of Physicochemical, Functional, Textural and Color Properties of Starches from Two Different Varieties of Taro and Their Comparison to Potato and Rice Starches.
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- Food Science & Technology Research, 2014, v. 20, n. 2, p. 357, doi. 10.3136/fstr.20.357
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- Article
Physicochemical, Rheological Properties, and In‐Vitro Starch Digestibility of Flours and Starches from Pigeon Pea, Cowpea, Pinto Bean, and Navy Bean.
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- Starch / Staerke, 2024, v. 76, n. 9/10, p. 1, doi. 10.1002/star.202300303
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- Article
Comparison of Properties of Films Prepared from Potato Starch Modified by Annealing and Heat–Moisture Treatment.
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- Starch / Staerke, 2022, v. 74, n. 11/12, p. 1, doi. 10.1002/star.202200110
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- Article
Modification of Taro Starch and Starch Nanoparticles by Various Physical Methods and their Characterization.
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- Starch / Staerke, 2021, v. 73, n. 5/6, p. 1, doi. 10.1002/star.202000227
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- Article
Combined effect of ultrasound and enzymatic pretreatment on yield and functional properties of taro ( Colocasia esculenta) starch.
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- Starch / Staerke, 2014, v. 66, n. 11/12, p. 959, doi. 10.1002/star.201400085
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Physicochemical properties of taro and maize starch and their effect on texture, colour and sensory quality of tomato ketchup.
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- Starch / Staerke, 2014, v. 66, n. 3/4, p. 294, doi. 10.1002/star.201300120
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- Article
Physicochemical, functional, textural and colour characteristics of starches isolated from four taro cultivars of North- East India.
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- Starch / Staerke, 2013, v. 65, n. 11/12, p. 1011, doi. 10.1002/star.201300033
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- Article
Dual Modification of Manila Tamarind Protein Isolate by Ultrasonication and Autoclaving and Their Characterization.
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- Food & Bioprocess Technology, 2023, v. 16, n. 12, p. 2947, doi. 10.1007/s11947-023-03100-6
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Meat Analogues: Types, Methods of Production and Their Effect on Attributes of Developed Meat Analogues.
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- Food & Bioprocess Technology, 2022, v. 15, n. 12, p. 2664, doi. 10.1007/s11947-022-02859-4
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- Article
Yield and Functional Properties of Taro Starch as Affected by Ultrasound.
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- Food & Bioprocess Technology, 2014, v. 7, n. 7, p. 1950, doi. 10.1007/s11947-013-1192-7
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- Article
Characterization of cellulase immobilized by different methods of entrapment and its application for carrot juice extraction.
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- Food Science & Biotechnology, 2024, v. 33, n. 5, p. 1163, doi. 10.1007/s10068-023-01422-x
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- Article
Theoretical Aspects and Applications of Aqueous Two‐Phase Systems.
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- ChemBioEng Reviews, 2023, v. 10, n. 1, p. 65, doi. 10.1002/cben.202200026
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- Article
Physicochemical Properties and Digestibility of Heat Moisture–Treated Potato Starches for Different Treatment Conditions.
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- Potato Research, 2020, v. 63, n. 3, p. 367, doi. 10.1007/s11540-019-09445-w
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- Article
Physicochemical, textural, and rheological properties of yoghurt enriched with orange pomace powder.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 2, p. 1, doi. 10.1111/jfpp.15193
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- Article