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INFLUÊNCIA DA DESIDRATAÇÃO OSMÓTICA NA UMIDADE E TEXTURA DE BANANA-PASSA.
- Published in:
- Revista Agrotecnologia, 2019, v. 10, n. 1, p. 81, doi. 10.12971/2179-5959/agrotecnologia.v10n1p81-87
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- Article
APLICATIVO PARA TOMADA DE DECISÃO NA AERAÇÃO DE GRÃOS ARMAZENADOS.
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- Revista UniVap, 2016, v. 22, n. 40, p. 219, doi. 10.18066/revistaunivap.v22i40.646
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- Article
AJUSTES DE MODELOS MATEMÁTICOS À CINÉTICA DE SECAGEM DA POLPA DE MORANGO (Fragaria sp.).
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- Revista UniVap, 2016, v. 22, n. 40, p. 209, doi. 10.18066/revistaunivap.v22i40.633
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- Article
Effect of osmotic agent and vacuum application on mass exchange and qualitative parameters of osmotically dehydrated strawberries.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 7, p. 1, doi. 10.1111/jfpp.16621
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- Article
Drying kinetics and physicochemical properties of whey dried by foam mat drying.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 10, p. 1, doi. 10.1111/jfpp.14796
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- Article
Effect of storage time and packaging on cooking quality and physicochemical properties of pasta with added nontraditional ingredients.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 9, p. 1, doi. 10.1111/jfpp.14637
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- Article
Determination of pH and acidity in green coffee using near‐infrared spectroscopy and multivariate regression.
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- Journal of the Science of Food & Agriculture, 2020, v. 100, n. 6, p. 2488, doi. 10.1002/jsfa.10270
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- Article
The impact of using vacuum and isomaltulose as an osmotic agent on mass exchange during osmotic dehydration and their effects on qualitative parameters of strawberries.
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- Journal of Food Process Engineering, 2022, v. 45, n. 8, p. 1, doi. 10.1111/jfpe.14057
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- Article
Optimal extraction condition for the recovery of bioactive compounds and antioxidants from coffee silverskin.
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- Journal of Food Process Engineering, 2022, v. 45, n. 4, p. 1, doi. 10.1111/jfpe.14009
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- Article
Acerola byproducts microencapsulated by spray and freeze-drying: the effect of carrier agent and drying method on the production of bioactive powder.
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- International Journal of Food Engineering, 2024, v. 20, n. 5, p. 347, doi. 10.1515/ijfe-2023-0285
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- Article
Effect of solvent, method, time and temperature of extraction on the recovery of phenolic compounds and antioxidants from spent coffee grounds.
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- International Journal of Food Engineering, 2022, v. 18, n. 4, p. 325, doi. 10.1515/ijfe-2021-0292
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- Article
Effect of blanching and drying methods of spinach on the physicochemical properties and cooking quality of enriched pasta.
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- Journal of Food Measurement & Characterization, 2022, v. 16, n. 1, p. 137, doi. 10.1007/s11694-021-01155-7
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- Article
Spectroscopy Technique Applied to Estimate Sensory Parameters and Quantification of Total Phenolic Compounds in Coffee.
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- Food Analytical Methods, 2021, v. 14, n. 9, p. 1943, doi. 10.1007/s12161-021-02025-0
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- Article
Predicting the Electric Conductivity and Potassium Leaching of Coffee by NIR Spectroscopy Technique.
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- Food Analytical Methods, 2020, v. 13, n. 12, p. 2312, doi. 10.1007/s12161-020-01843-y
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- Article
Use of Ethanol to Improve Convective Drying and Quality Preservation of Fresh and Sucrose and Coconut Sugar-impregnated Strawberries.
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- Food & Bioprocess Technology, 2023, v. 16, n. 10, p. 2257, doi. 10.1007/s11947-023-03066-5
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- Article
Convective Drying with Ethanol Pre-treatment of Strawberry Enriched with Isomaltulose.
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- Food & Bioprocess Technology, 2021, v. 14, n. 11, p. 2046, doi. 10.1007/s11947-021-02710-2
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- Article