Works matching DE "DRIED food microbiology"
Results: 9
Influence of Ultrasound-Assisted Osmotic Dehydration and Freezing on the Water State, Cell Structure, and Quality of Radish ( Raphanus sativus L.) Cylinders.
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- Drying Technology, 2014, v. 32, n. 15, p. 1803, doi. 10.1080/07373937.2014.947427
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Comparison of Three New Drying Methods for Drying Characteristics and Quality of Shiitake Mushroom ( Lentinus edodes ).
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- Drying Technology, 2014, v. 32, n. 15, p. 1791, doi. 10.1080/07373937.2014.947426
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Influence of Structure on Saltiness and Sweetness of Dehydrated Food Products.
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- Drying Technology, 2013, v. 31, n. 7, p. 837, doi. 10.1080/07373937.2013.768265
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Foreign bodies in dried mushrooms marketed in Italy.
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- Italian Journal of Food Safety, 2015, v. 4, n. 4, p. 1, doi. 10.4081/ijfs.2015.4523
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Comparison of Nonenzymatic Browning Kinetics in Spray-dried and Freeze-dried Carbohydrate-based Food Model Systems.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 7, p. 322, doi. 10.1111/j.1365-2621.2004.tb13637.x
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Multiscale Modeling for Food Drying: State of the Art.
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- Comprehensive Reviews in Food Science & Food Safety, 2018, v. 17, n. 5, p. 1293, doi. 10.1111/1541-4337.12380
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Shrinkage of Food Materials During Drying: Current Status and Challenges.
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- Comprehensive Reviews in Food Science & Food Safety, 2018, v. 17, n. 5, p. 1113, doi. 10.1111/1541-4337.12375
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- Article
Physicochemical characteristics of guava "Paluma" submitted to osmotic dehydration.
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- Acta Scientiarum: Technology, 2014, v. 36, n. 4, p. 733, doi. 10.4025/actascitechnol.v36i4.19798
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Effects of Freeze Vacuum Drying Combined with Hot Air Drying on the Sensory Quality, Active Components, Moisture Mobility, Odors, and Microstructure of Kiwifruits.
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- Journal of Food Quality, 2019, p. 1, doi. 10.1155/2019/8709343
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- Article