Found: 31
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Physicochemical properties of cocoa butter replacers from supercritical carbon dioxide extracted mango seed fat and palm oil mid-fraction blends.
- Published in:
- International Food Research Journal, 2018, v. 25, n. 1, p. 143
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- Article
Impact of Different Temperature-Time Profiles during Superheated Steam Roasting on Some Physical Changes of Robusta Coffee.
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- Pertanika Journal of Tropical Agricultural Science, 2016, v. 39, n. 3, p. 311
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- Article
EFFECT OF FOAMING AGENT CONCENTRATION AND FOAM STABILIZER ON THE FOAMING CAPACITY AND PHYSICAL PROPERTIES OF TOMATO POWDER AT DRIED AT DIFFERENT TEMPERATURE.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2023, v. 12, n. 4, p. 1, doi. 10.55251/jmbfs.4741
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- Article
Shelf-Life Extension of Wood Apple Beverages Maintaining Consumption-Safe Parameters and Sensory Qualities.
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- Beverages, 2019, v. 5, n. 1, p. 1, doi. 10.3390/beverages5010025
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- Article
Nitrites in Cured Meats, Health Risk Issues, Alternatives to Nitrites: A Review.
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- Foods, 2022, v. 11, n. 21, p. 3355, doi. 10.3390/foods11213355
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- Article
Tea Polyphenols and Their Preventive Measures against Cancer: Current Trends and Directions.
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- Foods, 2022, v. 11, n. 21, p. 3349, doi. 10.3390/foods11213349
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- Article
A Comprehensive Review on Bio-Preservation of Bread: An Approach to Adopt Wholesome Strategies.
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- Foods, 2022, v. 11, n. 3, p. 319, doi. 10.3390/foods11030319
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- Article
Characteristics of the Beef Cheek Meat-Based Sausage Added with Snakehead (Channa striata) Gelatin.
- Published in:
- International Journal of Food Science, 2023, p. 1, doi. 10.1155/2023/6877904
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- Article
Effect of Thermal Processing on Physicochemical and Antioxidant Properties of Raw and Cooked Moringa oleifera Lam. Pods.
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- International Journal of Food Science, 2022, p. 1, doi. 10.1155/2022/1502857
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- Article
Response Surface Approach to Optimize the Conditions of Foam Mat Drying of Plum in relation to the Physical-Chemical and Antioxidant Properties of Plum Powder.
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- International Journal of Food Science, 2021, p. 1, doi. 10.1155/2021/3681807
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- Article
THE NUTRITIONAL VALUE, BACTERIAL COUNT AND SENSORY ATTRIBUTES OF LITTLE TUNA (EUTHYNNUS AFFINIS) FLOSS INCORPORATED WITH THE BANANA BLOSSOM.
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- Slovak Journal of Food Sciences, 2021, v. 15, p. 846, doi. 10.5219/1657
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- Article
CHARACTERISTICS OF GELATIN FROM SKIN AND BONE OF SNAKEHEAD (CHANNA STRIATA) EXTRACTED WITH DIFFERENT TEMPERATURE AND TIME.
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- Slovak Journal of Food Sciences, 2021, v. 15, p. 648, doi. 10.5219/1639
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- Article
CHARACTERISTICS OF GELATIN FROM SKIN AND BONE OF SNAKEHEAD (CHANNA STRIATA) EXTRACTED WITH DIFFERENT TEMPERATURE AND TIME.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 648, doi. 10.5219/1639
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- Article
THE NUTRITIONAL VALUE, BACTERIAL COUNT AND SENSORY ATTRIBUTES OF LITTLE TUNA (EUTHYNNUS AFFINIS) FLOSS INCORPORATED WITH THE BANANA BLOSSOM.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 846, doi. 10.5219/1657
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- Publication type:
- Article
Comparison between Superheated Steam and Convectional Roasting on Changes in the Phenolic Compound and Antioxidant Activity of Cocoa Beans.
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- Food Science & Technology Research, 2013, v. 19, n. 6, p. 949, doi. 10.3136/fstr.19.949
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- Article
Optimization of the Aqueous Extraction of Virgin Coconut Oil by Response Surface Methodology.
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- Food Science & Technology Research, 2013, v. 19, n. 5, p. 729, doi. 10.3136/fstr.19.729
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- Publication type:
- Article
Effect of Superheated Steam and Convection Roasting on Changes in Physical Properties of Cocoa Bean (Theobroma cacao).
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- Food Science & Technology Research, 2013, v. 19, n. 2, p. 181, doi. 10.3136/fstr.19.181
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- Article
Study of Antimicrobial, Antioxidant and Cytotoxicity Properties of Selected Plant Extracts for Food Preservative Applications.
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- International Journal of Food Studies, 2021, p. SI95, doi. 10.7455/ijfs/10.SI.2021.a8
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- Article
Physicochemical and Antioxidant Properties of Banana Varieties and Sensorial Evaluation of Jelly Prepared from those Varieties Available in Sylhet Region.
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- International Journal of Food Studies, 2018, v. 7, p. 89, doi. 10.7455/ijfs/7.2.2018.a8
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- Article
Bambangan (Mangifera pajang) kernel fat: a potential new source of cocoa butter alternative.
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- International Journal of Food Science & Technology, 2018, v. 53, n. 7, p. 1689, doi. 10.1111/ijfs.13753
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- Article
Influences of superheated steam roasting on changes in sugar, amino acid and flavour active components of cocoa bean ( Theobroma cacao).
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- Journal of the Science of Food & Agriculture, 2017, v. 97, n. 13, p. 4429, doi. 10.1002/jsfa.8302
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- Article
Impact of Convectional and Superheated-Steam Roasting on the Physicochemical and Microstructural Properties of Cocoa Butter Extracted from Cocoa Beans.
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- Journal of Food Processing & Preservation, 2017, v. 41, n. 4, p. n/a, doi. 10.1111/jfpp.13005
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- Article
OPTIMIZATION OF SPRAY DRYING PROCESS IN COMMERCIAL HYDROLYZED FISH SCALE COLLAGEN AND CHARACTERIZATION BY SCANNING ELECTRON MICROSCOPE AND FOURIER TRANSFORM INFRARED SPECTROSCOPY.
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- Journal of Food Processing & Preservation, 2015, v. 39, n. 6, p. 1754, doi. 10.1111/jfpp.12407
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- Article
INFLUENCE OF DEHYDRATION TECHNIQUES ON PHYSICOCHEMICAL, ANTIOXIDANT AND MICROBIAL QUALITIES OF IPOMOEA AQUATICA FORSK.: AN UNDERUTILIZED GREEN LEAFY VEGETABLE.
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- Journal of Food Processing & Preservation, 2015, v. 39, n. 6, p. 1118, doi. 10.1111/jfpp.12326
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- Article
Physicochemical and Biochemical Properties of Pepsin-Solubilized Collagen Isolated from the Integument of Sea Cucumber ( S tichopus vastus).
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- Journal of Food Processing & Preservation, 2014, v. 38, n. 4, p. 2027, doi. 10.1111/jfpp.12180
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- Article
Effect of Superheated Steam Roasting on the Phenolic Antioxidant Properties of Cocoa Beans.
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- Journal of Food Processing & Preservation, 2014, v. 38, n. 4, p. 1932, doi. 10.1111/jfpp.12166
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- Article
Moisture, Color and Texture Changes in Cocoa beans during Superheated Steam Roasting.
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- Journal of Food Processing & Preservation, 2014, v. 38, n. 3, p. 1364, doi. 10.1111/jfpp.12098
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- Article
Effects of Incorporation of Jackfruit Rind Powder on Chemical and Functional Properties of Bread.
- Published in:
- Tropical Life Sciences Research, 2018, v. 29, n. 1, p. 113, doi. 10.21315/tlsr2018.29.1.8
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- Article
Sonication and thermal treatment of pineapple juice: Comparative assessment of the physicochemical properties, antioxidant activities and microbial inactivation.
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- Food Science & Technology International, 2024, v. 30, n. 1, p. 37, doi. 10.1177/10820132221127504
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- Article
Investigation on Physicochemical and Sensory Evaluation of Cookies Substituted with Papaya Pulp Flour.
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- Journal of Food Quality, 2015, v. 38, n. 3, p. 175, doi. 10.1111/jfq.12129
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- Article
Bioactive compounds, antioxidant properties and phenolic profile of pulp and seed of Syzygium cumini.
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- Journal of Food Measurement & Characterization, 2021, v. 15, n. 2, p. 1991, doi. 10.1007/s11694-020-00798-2
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- Article