Works matching DE "EFFECT of temperature on food"
Results: 210
Optimized synchronous extraction process of tea polyphenols and polysaccharides from Huaguoshan Yunwu tea and their antioxidant activities.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2016, v. 100, n. Part A, p. 303, doi. 10.1016/j.fbp.2016.08.001
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Antioxidant properties of convective-air-dried Spirulina maxima: Evaluation of phycocyanin retention by a simple mathematical model of air-drying.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2016, v. 100, n. Part A, p. 292, doi. 10.1016/j.fbp.2016.07.014
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Chilling rate effects on pork loin tenderness in commercial processing plants.
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- Journal of Animal Science, 2012, v. 90, n. 8, p. 2842, doi. 10.2527/jas.2011-4855
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Effects of prechilling parameters on water-holding capacity of chilled pork and optimization of prechilling parameters using response surface methodology.
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- Journal of Animal Science, 2012, v. 90, n. 8, p. 2836, doi. 10.2527/jas.2011-4239
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Effect of Packaging on Postharvest Quality Changes of Longkong.
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- Walailak Journal of Science & Technology, 2015, v. 12, n. 3, p. 229
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Assessment of Storage and Temperature on Egg Physical Qualities for Peak Production in Hyline Chickens.
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- Iranian Journal of Applied Animal Science, 2014, v. 4, n. 1, p. 173
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EFFECT OF SUGAR SOLUTION ON MASS TRANSFER OF MANGO SLICES IN THE PROCESS OF OSMOTIC DEHYDRATION.
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- Carpathian Journal of Food Science & Technology, 2015, v. 7, n. 4, p. 105
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EFFECT OF FRYING TEMPERATURE AND RATIO OF COCCINIA GRANDIS POWDER ON NUTRITIONAL AND ANTIOXIDANT PROPERTIES OF FRIED INDIAN SNACK FOOD.
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- Carpathian Journal of Food Science & Technology, 2015, v. 7, n. 4, p. 5
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VARIANCE OF SOUR AND SWEET CREAM BUTTER ORGANOLEPTIC CHARACTERISTICS UNDER STORAGE.
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- Carpathian Journal of Food Science & Technology, 2015, v. 7, n. 4, p. 74
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EFFECT OF TEMPERATURE AND INOCULUM SIZE ON GOAT YOGURT FERMENTED BY BIFIDOBACTERIUM BIFIDUM AND LACTOBACILLUS CASEI.
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- Carpathian Journal of Food Science & Technology, 2015, v. 7, n. 4, p. 28
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Total quality index of ultrasound-treated blueberry and cranberry juices and nectars.
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- Food Science & Technology International, 2018, v. 24, n. 5, p. 434, doi. 10.1177/1082013218764962
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Micro- and nano-capsulated fungal pectinase with outstanding capabilities of eliminating turbidity in freshly produced juice.
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- Food Science & Technology International, 2018, v. 24, n. 4, p. 330, doi. 10.1177/1082013217753898
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Property and structure changes of myofibril protein in pork treated by high pressure combined with heat.
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- Food Science & Technology International, 2016, v. 22, n. 7, p. 647, doi. 10.1177/1082013216642610
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Freshly characterization and storability of mini head lettuces at optimal and abusive temperatures.
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- Food Science & Technology International, 2016, v. 22, n. 1, p. 47, doi. 10.1177/1082013214568465
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Tempering-Drying Simulation and Experimental Analysis of Corn Kernel.
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- International Journal of Food Engineering, 2018, v. 14, n. 1, p. 1, doi. 10.1515/ijfe-2017-0217
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Synthesis of Carboxymethyl Flaxseed Gum and Study of Nonlinear Rheological Properties of Its Solutions.
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- International Journal of Food Engineering, 2018, v. 14, n. 1, p. 1, doi. 10.1515/ijfe-2017-0185
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Convective Air Drying Characteristics and Qualities of Non-fried Instant Noodles.
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- International Journal of Food Engineering, 2015, v. 11, n. 6, p. 851, doi. 10.1515/ijfe-2015-0108
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Modelling of Changes in Postharvest Quality Parameters of Stored Carrots Subjected to Pre- and Postharvest Treatments.
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- International Journal of Food Engineering, 2015, v. 11, n. 6, p. 801, doi. 10.1515/ijfe-2015-0137
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Optimization of Spray Drying Process Parameters for Sweet Corn Enzymolysis Liquid.
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- International Journal of Food Engineering, 2015, v. 11, n. 3, p. 411, doi. 10.1515/ijfe-2014-0267
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Effects of Air-Impingement Jet Drying on Drying Kinetics, Nutrient Retention and Rehydration Characteristics of Onion ( Allium cepa) Slices.
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- International Journal of Food Engineering, 2015, v. 11, n. 3, p. 435, doi. 10.1515/ijfe-2014-0269
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Hot Air Drying Characteristics of Sukkari Date ( Phoenix dactylifera L.) and Effects of Drying Condition on Fruit Color and Texture.
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- International Journal of Food Engineering, 2015, v. 11, n. 3, p. 421, doi. 10.1515/ijfe-2014-0309
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Pasting, Textural and Sensory Characteristics of the Kofter, A Fruit-Based Dessert: Effect of Molasses and Water Concentration.
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- International Journal of Food Engineering, 2015, v. 11, n. 3, p. 349, doi. 10.1515/ijfe-2014-0313
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Modelling the Influence of Time and Temperature on Respiration Rate of Fresh Fig and Diced Papaya.
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- International Journal of Food Engineering, 2014, v. 10, n. 1, p. 89, doi. 10.1515/ijfe-2013-0047
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Investigation of Hydrodynamics, Kinetics, Energetic and Exergetic Aspects of Fluidized Bed Drying of Rough Rice.
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- International Journal of Food Engineering, 2014, v. 10, n. 1, p. 39, doi. 10.1515/ijfe-2012-0116
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Experimental Analysis and Numerical Modeling of Microwave Reheating of Cylindrically Shaped Instant Rice.
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- International Journal of Food Engineering, 2014, v. 10, n. 1, p. 59, doi. 10.1515/ijfe-2012-0085
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Effect of Frying Time and Temperature on the Functional Properties of Carrot Pomace, Pulse Powder and Rice Flour-Based Extrudates.
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- International Journal of Food Engineering, 2014, v. 10, n. 1, p. 139, doi. 10.1515/ijfe-2012-0044
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Drying Kinetics, Biochemical and Functional Properties of Products in Convective Drying of Anchovy (Engraulis anchoita) Fillets.
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- International Journal of Food Engineering, 2013, v. 9, n. 4, p. 341, doi. 10.1515/ijfe-2012-0213
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Moisture Sorption Characteristics of Dakuwa (Nigerian Cereal/Groundnut Snack).
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- International Journal of Food Engineering, 2013, v. 9, n. 4, p. 499, doi. 10.1515/ijfe-2012-0242
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Effects of Defatted Flaxseed Addition on Rheological Properties of Wheat Flour Slurry.
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- International Journal of Food Engineering, 2013, v. 9, n. 4, p. 457, doi. 10.1515/ijfe-2012-0017
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Effect of Drying on Degradation kinetics of carotenoids and color of tomato pulp.
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- International Journal of Food Engineering, 2012, v. 8, n. 3, p. -1, doi. 10.1515/1556-3758.1634
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Analysis of Whey Proteins Solubility at High Temperatures.
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- International Journal of Food Engineering, 2012, v. 8, n. 3, p. -1, doi. 10.1515/1556-3758.1265
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Effect of whey pretreatments on lactose recovery.
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- International Journal of Food Engineering, 2012, v. 8, n. 3, p. -1, doi. 10.1515/1556-3758.1323
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Thermal Diffusivity and Specific Heat of Bovine Milk Affected by Temperature and Composition.
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- International Journal of Food Engineering, 2012, v. 8, n. 3, p. -1, doi. 10.1515/1556-3758.2307
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Neural Network Approaches for Prediction of Pistachio Drying Kinetics.
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- International Journal of Food Engineering, 2012, v. 8, n. 3, p. -1, doi. 10.1515/1556-3758.2481
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Hot Air Drying and Vacuum Drying Characteristics of Scarlet Runner Beans.
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- International Journal of Food Engineering, 2012, v. 8, n. 3, p. -1, doi. 10.1515/1556-3758.2793
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Extraction of Polysaccharide From Zizyphus Lotus Fruits.
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- International Journal of Food Engineering, 2012, v. 8, n. 3, p. -1, doi. 10.1515/1556-3758.2756
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Solubility of egg white proteins: Effect of pH and temperature.
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- International Journal of Food Engineering, 2012, v. 8, n. 3, p. -1, doi. 10.1515/1556-3758.2847
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Kinetics of bioactive compounds in functional spice Jiangpo during thermal processing.
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- International Journal of Food Engineering, 2012, v. 8, n. 3, p. -1, doi. 10.1515/1556-3758.2768
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Modelling of Rheological Behaviour of Pulps and Purées from Fresh and Frozen-Thawed Murta (Ugni molinae Turcz) Berries.
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- International Journal of Food Engineering, 2012, v. 8, n. 3, p. -1, doi. 10.1515/1556-3758.2738
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Comparative study: How annealing and heat-moisture treatment affect the digestibility, textural, and physicochemical properties of maize starch.
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- Starch / Staerke, 2016, v. 68, n. 11/12, p. 1158, doi. 10.1002/star.201500268
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Influence of variety, concentration, and temperature on the steady shear flow behavior and thixotropy of canary seed ( Phalaris canariensis) starch gels.
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- Starch / Staerke, 2016, v. 68, n. 11/12, p. 1203, doi. 10.1002/star.201500348
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Mathematical Modeling of Browning Induction Period in Drying Onion as Influenced by Temperature, Equilibrium Relative Humidity, and Inhibitor.
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- Drying Technology, 2015, v. 33, n. 1, p. 120, doi. 10.1080/07373937.2014.933845
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STATISTICAL ANALYSIS OF COLOUR AGENT CONTENT DATA.
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- Analele Universitatii din Oradea, Fascicula Ecotoxicologie, Zootehnie si Tehnologii în Industria Alimentara, 2018, v. 17, n. Part B, p. 141
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Computational Evaluation of Reciprocally Agitated End-over-End (RA-EoE) Processing of Canned Food Products.
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- CET Journal - Chemical Engineering Transactions, 2019, v. 75, p. 535, doi. 10.3303/CET1975090
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Growth Kinetics of Kefir Biomass: Influence of the Incubation Temperature in Milk.
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- CET Journal - Chemical Engineering Transactions, 2019, v. 75, p. 499, doi. 10.3303/CET1975084
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- Article
Effect of high hydrostatic pressure processing and squeezing pressure on some quality properties of pomegranate juice against thermal treatment.
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- High Pressure Research, 2017, v. 37, n. 1, p. 78, doi. 10.1080/08957959.2016.1263840
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- Article
Effect of slaughter methods on quality of rainbow trout (Oncorhynchus mykiss) during storage at 4 °C.
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- Journal of Food Science & Technology (2008-8787), 2016, v. 13, n. 52, p. 69
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Effect of initial preparation (full, empty stomach and fillets) on quality and shelf life of rainbow trout (Oncorhynchus mykiss) at temperatures -18 C°.
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- Journal of Food Science & Technology (2008-8787), 2016, v. 13, n. 52, p. 57
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Statistical Analysis of the Effects of Drying Temperature and Pretreatment on the Proximate Composition of Dried Matured Green Plantain (Musa Paradisiaca).
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- Analele Universitatii 'Eftimie Murgu', 2014, v. 21, n. 1, p. 345
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- Article
Effects of Pre-Treatment and Temperature on the Quality and Drying Rate of Tomatoes.
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- Analele Universitatii 'Eftimie Murgu', 2014, v. 21, n. 1, p. 132
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