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Sensory evaluation and flavour analysis of soymilk produced from lipoxygenase‐free soya beans after modified processes and pulsed light treatment.
- Published in:
- International Journal of Food Science & Technology, 2018, v. 53, n. 6, p. 1434, doi. 10.1111/ijfs.13721
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- Article
The Effect of Solution Properties on the Photochemical Ability of Pulsed Light to Inactivate Soybean Lipoxygenase.
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- International Journal of Food Engineering, 2018, v. 14, n. 5/6, p. N.PAG, doi. 10.1515/ijfe-2018-0086
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- Article
Total inactivation of lipoxygenase in whole soya bean by pulsed light and the effect of pulsed light on the chemical properties of soya milk produced from the treated soya beans.
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- International Journal of Food Science & Technology, 2018, v. 53, n. 2, p. 457, doi. 10.1111/ijfs.13604
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- Article
Inactivation of Lipoxygenase in Soymilk by Pulsed Light.
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- International Journal of Food Engineering, 2017, v. 13, n. 12, p. 1, doi. 10.1515/ijfe-2017-0228
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- Article
Mathematical Modeling of the Anthocyanins Adsorption/Desorption from Blueberries on Amberlite FPX-66 Resin in A Fixed Bed Column.
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- Journal of Food Process Engineering, 2017, v. 40, n. 1, p. n/a, doi. 10.1111/jfpe.12323
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- Article
Effect of tehina processing and storage in the physical-chemical quality.
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- International Journal of Agricultural & Biological Engineering, 2016, v. 9, n. 5, p. 218, doi. 10.3965/j.ijabe.20160905.2091
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- Article
Effects of drying process on total phenolics, antioxidant activity and flavonoid contents of common Mediterranean herbs.
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- International Journal of Agricultural & Biological Engineering, 2015, v. 8, n. 2, p. 145, doi. 10.3965/j.ijabe.20150802.1496
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- Article
Pulsed UV light as a postprocessing intervention for decontamination of hard-cooked peeled eggs.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 11, p. 2472, doi. 10.1111/ijfs.12571
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- Article
Reduction of IgE Immunoreactivity of Whole Peanut ( Arachis hypogaea L.) After Pulsed Light Illumination.
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- Food & Bioprocess Technology, 2014, v. 7, n. 9, p. 2637, doi. 10.1007/s11947-014-1260-7
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- Article
Total Phenol, Antioxidant Activity, Flavonoids, Anthocyanins and Color of Honey as Affected by Floral Origin Found in the Arid and Semiarid Mediterranean Areas.
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- Journal of Food Processing & Preservation, 2014, v. 38, n. 3, p. 1119, doi. 10.1111/jfpp.12071
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- Article
Identification of Peanut Pods with Three or More Kernels by Machine Vision and Neural Network.
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- International Journal of Food Engineering, 2014, v. 10, n. 1, p. 97, doi. 10.1515/ijfe-2012-0009
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- Publication type:
- Article
Effect of Jam Processing and Storage on Phytochemicals and Physiochemical Properties of Cherry at Different Temperatures.
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- Journal of Food Processing & Preservation, 2014, v. 38, n. 1, p. 247, doi. 10.1111/j.1745-4549.2012.00770.x
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- Article
Chemical, Functional and Sensory Properties of Carob Juice.
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- Journal of Food Quality, 2013, v. 36, n. 4, p. 238, doi. 10.1111/jfq.12033
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- Article
Enhancement of Corn Nixtamalization by Power Ultrasound.
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- Food & Bioprocess Technology, 2013, v. 6, n. 5, p. 1269, doi. 10.1007/s11947-012-0816-7
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- Article
Effect of Pulsed Ultraviolet Light and High Hydrostatic Pressure on the Antigenicity of Almond Protein Extracts.
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- Food & Bioprocess Technology, 2013, v. 6, n. 2, p. 431, doi. 10.1007/s11947-011-0666-8
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- Article
Mitigation of Major Peanut Allergens by Pulsed Ultraviolet Light.
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- Food & Bioprocess Technology, 2012, v. 5, n. 7, p. 2728, doi. 10.1007/s11947-011-0615-6
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- Article
Fortification of Potato Chips with Natural Plant Extracts to Enhance their Sensory Properties and Storage Stability.
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- Journal of the American Oil Chemists' Society (JAOCS), 2012, v. 89, n. 8, p. 1419, doi. 10.1007/s11746-012-2037-7
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- Publication type:
- Article
OPTIMIZING THE BEST CONCENTRATION OF ADDITIVE FLAVORS TO CORN CHIPS BY EVALUATING THE PHYSICOCHEMICAL AND SENSORY PROPERTIES.
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- Journal of Food Processing & Preservation, 2012, v. 36, n. 3, p. 225, doi. 10.1111/j.1745-4549.2011.00582.x
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- Article
PHYSICOCHEMICAL PROPERTIES OF FORTIFIED CORN CHIPS WITH BROAD BEAN FLOUR, CHICKPEA FLOUR OR ISOLATED SOY PROTEIN.
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- Journal of Food Quality, 2012, v. 35, n. 3, p. 200, doi. 10.1111/j.1745-4557.2012.00440.x
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- Article
Effect of Grape Seed Extracts on Physicochemical and Sensory Properties of Goat Meat Cooked by Conventional Electric or Microwave Ovens.
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- Food Science & Technology Research, 2012, v. 18, n. 3, p. 325, doi. 10.3136/fstr.18.325
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- Publication type:
- Article
In Vitro Gastric and Intestinal Digestions of Pulsed Light-Treated Shrimp Extracts.
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- Applied Biochemistry & Biotechnology, 2012, v. 166, n. 6, p. 1409, doi. 10.1007/s12010-011-9534-2
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- Article
Conventional and Alternative Methods for Tomato Peeling.
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- Food Engineering Reviews, 2012, v. 4, n. 1, p. 1, doi. 10.1007/s12393-011-9047-3
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- Article
Effects of type of packaging material on physicochemical and sensory properties of olive oil.
- Published in:
- International Journal of Agricultural & Biological Engineering, 2011, v. 4, n. 4, p. 66, doi. 10.3965/j.issn.1934-6344.2011.04.066-072
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- Article
INFLUENCE OF POWER ULTRASOUND ON OXIDATIVE RANCIDITY OF POTATO CHIPS.
- Published in:
- Journal of Food Process Engineering, 2011, v. 34, n. 4, p. 1046, doi. 10.1111/j.1745-4530.2009.00534.x
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- Publication type:
- Article
Pulsed Ultraviolet Light Reduces Immunoglobulin E Binding to Atlantic White Shrimp (Litopenaeus setiferus) Extract.
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- International Journal of Environmental Research & Public Health, 2011, v. 8, n. 7, p. 2569, doi. 10.3390/ijerph8072569
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- Article
Effect of Grape Seed Extracts on the Physicochemical and Sensory Properties of Corn Chips during Storage.
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- Journal of the American Oil Chemists' Society (JAOCS), 2011, v. 88, n. 5, p. 631, doi. 10.1007/s11746-010-1709-4
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- Publication type:
- Article
Effect of jam processing and storage on total phenolics, antioxidant activity, and anthocyanins of different fruits.
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- Journal of the Science of Food & Agriculture, 2011, v. 91, n. 6, p. 1096, doi. 10.1002/jsfa.4289
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- Article
Effects of Sonication and Edible Coating Containing Rosemary and Tea Extracts on Reduction of Peanut Lipid Oxidative Rancidity.
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- Food & Bioprocess Technology, 2011, v. 4, n. 1, p. 107, doi. 10.1007/s11947-008-0150-2
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- Article
Thermal and Nonthermal Methods for Food Allergen Control.
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- Food Engineering Reviews, 2011, v. 3, n. 1, p. 26, doi. 10.1007/s12393-011-9033-9
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- Article
Erratum to: Effect of Grape Seed Extracts on the Physicochemical and Sensory Properties of Corn Chips during Storage.
- Published in:
- 2011
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- Publication type:
- Correction notice
REMOVAL OF LIPID FROM SURFACES OF ROASTED PEANUTS BY SONICATION AS ASSESSED BY FLUORESCENCE AND SCANNING ELECTRON MICROSCOPY.
- Published in:
- Journal of Food Process Engineering, 2010, v. 33, n. 5, p. 837, doi. 10.1111/j.1745-4530.2008.00308.x
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- Publication type:
- Article
REDUCTION OF ROASTED PEANUT LIPID OXIDATIVE RANCIDITY BY POWER ULTRASOUND AND EDIBLE COATINGS CONTAINING NATURAL EXTRACTS.
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- Journal of Food Process Engineering, 2010, v. 33, n. 5, p. 883, doi. 10.1111/j.1745-4530.2008.00313.x
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- Publication type:
- Article
Ultrasonication and Edible Coating Effects on Lipid Oxidation of Roasted Peanuts.
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- Food & Bioprocess Technology, 2010, v. 3, n. 4, p. 620, doi. 10.1007/s11947-009-0282-z
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- Publication type:
- Article
Expedited extraction of xylan from corncob by power ultrasound.
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- International Journal of Agricultural & Biological Engineering, 2009, v. 2, n. 4, p. 76, doi. 10.3965/j.issn.1934-6344.2009.04.076-083
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- Publication type:
- Article
Power Ultrasound Enhanced One-Step Soaking and Gelatinization for Rough Rice Parboiling.
- Published in:
- International Journal of Food Engineering, 2008, v. 4, n. 4, p. 1, doi. 10.2202/1556-3758.1393
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- Publication type:
- Article