Works matching DE "MOISTURE content of food"
Results: 721
PHYSICOCHEMICAL CHARACTERISTICS OF LEMI FLAVOR POWDER OF BLUE SWIMMER CRAB (Portunus pelagicus) WITH MALTODEXTRIN ADDITION.
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- Indonesian Fisheries Processing Journal / Jurnal Pengolahan Hasil Perikanan Indonesia, 2025, v. 28, n. 1, p. 13, doi. 10.17844/jphpi.v28i1.59919
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Formulasi Bumbu Kari Instan Khas Indonesia Berbentuk Blok dengan Perbedaan Komposisi Tepung Pati Termodifikasi dan Tepung Terigu.
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- Jurnal Agroindustri Halal, 2024, v. 10, n. 3, p. 418, doi. 10.30997/jah.v10i3.15708
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Formulasi Bakso Nabati Tepung Kacang Merah dan Jamur Tiram Putih terhadap Sifat Kimia dan Sensoris.
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- Jurnal Agroindustri Halal, 2024, v. 10, n. 3, p. 376, doi. 10.30997/jah.v10i3.9857
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Karakteristik Kimia dan Sensori Stik Bawang dengan Penambahan Tepung Ikan Lele Dumbo (Clarias gariepinus).
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- Jurnal Agroindustri Halal, 2024, v. 10, n. 3, p. 334, doi. 10.30997/jah.v10i3.10284
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Comparison of drying kinetics and product quality updates from convective heat pump and solar drying of Roselle calyx.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2019, v. 118, n. Part C, p. 40, doi. 10.1016/j.fbp.2019.08.012
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Investigation of hygroscopic equilibrium and modeling sorption isotherms of the argan products: A comparative study of leaves, pulps, and fruits.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2019, v. 114, p. 12, doi. 10.1016/j.fbp.2018.11.002
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Verification of hybrid mixture theory based two-scale unsaturated transport processes using controlled frying experiments.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2018, v. 110, p. 26, doi. 10.1016/j.fbp.2018.04.004
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Changes in the textural and thermal properties of batter coated fried potato strips during post frying holding.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2017, v. 102, p. 136, doi. 10.1016/j.fbp.2016.12.013
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Moisture barriers to control drying of fresh-cut fruit: Quantifying their impact by modeling.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2017, v. 101, n. Part C, p. 205, doi. 10.1016/j.fbp.2016.10.016
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Mathematical model for heat and mass transfer during convective drying of pumpkin.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2017, v. 101, n. Part C, p. 68, doi. 10.1016/j.fbp.2016.10.005
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Miniature bread baking as a timesaving research approach and mathematical modeling of browning kinetics.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2016, v. 100, n. Part A, p. 401, doi. 10.1016/j.fbp.2016.08.007
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Finite element simulation for coffee (Coffea arabica) drying 269,.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2012, v. 90, n. 2, p. 341, doi. 10.1016/j.fbp.2011.06.007
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Convective air drying characteristics of sweet potato cube (Ipomoea batatas L.).
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2012, v. 90, n. 2, p. 317, doi. 10.1016/j.fbp.2011.06.006
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Drying equations of Thai Hom Mali paddy by using hot air, carbon dioxide and nitrogen gases as drying media.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2012, v. 90, n. 2, p. 187, doi. 10.1016/j.fbp.2011.02.009
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Determination of porosity change from shrinkage curves during drying of food material.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2012, v. 90, n. 1, p. 43, doi. 10.1016/j.fbp.2010.12.002
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Nectar honey from Turkey: crystallization and physicochemical profile.
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- European Food Research & Technology, 2023, v. 249, n. 4, p. 1049, doi. 10.1007/s00217-022-04194-6
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The microbiological quality of various foods dried by applying different drying methods: a review.
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- European Food Research & Technology, 2021, v. 247, n. 6, p. 1333, doi. 10.1007/s00217-021-03731-z
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INFLUENCE OF STORAGE TIME ON QUALITY OF SPRAY-DRIED EXTRACTS OF BASIL (OCIMUM BASILICUM L.).
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- Food in Health & Disease / Hrana u Zdravlju i Bolesti, 2019, v. 8, n. 1, p. 6
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Engineering Properties of Peeled and Unpeeled Multiplier Onion.
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- Current Agriculture Research Journal, 2020, v. 8, n. 3, p. 232, doi. 10.12944/CARJ.8.3.09
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Prototipe Monitor dan Kontrol Otomatis Iklim Mikro Greenhouse dengan Platform IoT Blynk.
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- Techno.com, 2022, v. 21, n. 1, p. 89, doi. 10.33633/tc.v21i1.5462
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DYNAMIC BEHAVIOUR OF CRUSHED ROCK AND WASTE GLASS MIXTURES: EVALUATION OF LAYERED TECHNIQUES.
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- Journal of GeoEngineering, 2022, v. 17, n. 3, p. 133, doi. 10.6310/jog.202209_17(3).2
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OPTIMIZATION OF RECIPE FOR BAKERY PRODUCTS WITH LOW-MOISTURE CONTENT FOR REDUCING THE GLYCEMIC INDEX.
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- Food Science & Technology (2073-8684), 2019, v. 13, n. 2, p. 4, doi. 10.15673/fst.v13i2.1379
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STUDY OF FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF PLANT POWDERS FOR USE IN CONFECTIONERY INDUSTRY.
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- Food Science & Technology (2073-8684), 2016, v. 10, n. 4, p. 31, doi. 10.15673/fst.v10i4.251
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Effects of monensin and tylosin in finishing diets containing corn wet distillers grains with solubles with differing corn processing methods.
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- Journal of Animal Science, 2013, v. 91, n. 5, p. 2219, doi. 10.2527/jas.2011-4168
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QUALITY AND SENSORY EVALUATIONS OF TEMPE PREPARED FROM VARIOUS PARTICLE SIZES OF LUPIN BEANS.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2013, v. 24, n. 2, p. 209, doi. 10.6066/jtip.2013.24.2.209
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Flow Lattice Model for the simulation of chemistry dependent transport phenomena in cementitious materials.
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- European Journal of Environmental & Civil Engineering, 2024, v. 28, n. 5, p. 1039, doi. 10.1080/19648189.2023.2242456
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Optimization of Intermittent Variable Power Microwave Heating Process for Blueberry Pulp.
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- Journal of Northeast Agricultural University, 2023, v. 30, n. 4, p. 63
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Effect of Moisture Content and Storage Time on Sweet Corn Waste Silage Quality.
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- Walailak Journal of Science & Technology, 2015, v. 12, n. 3, p. 237
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Effect of Fungicide Treatment on Dielectric Properties of Few Coarse-Cereals Over the Frequency Range 0.01 to 10 MHz.
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- Walailak Journal of Science & Technology, 2012, v. 9, n. 3, p. 217
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Warm Season Turfgrass Equine Sports Surfaces: An Experimental Comparison of the Independence of Simple Measurements Used for Surface Characterization.
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- Animals (2076-2615), 2023, v. 13, n. 5, p. 811, doi. 10.3390/ani13050811
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Expeller Barrel Dry Heat and Moist Heat Pressure Duration Induce Changes in Canola Meal Protein for Ruminant Utilisation.
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- Animals (2076-2615), 2018, v. 8, n. 9, p. 147, doi. 10.3390/ani8090147
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PHYSICO-CHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS OF TRADITIONAL KOOZEH CHEESE, RIPENED IN CLAY JUG AND PLASTIC CONTAINER.
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- Carpathian Journal of Food Science & Technology, 2015, v. 7, n. 4, p. 111
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RESEARCH ON PROXIMATE ANALYSIS OF FILLETS OF THREE MARINE SHRIMPS SPECIES FROM IRAN.
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- Carpathian Journal of Food Science & Technology, 2015, v. 7, n. 4, p. 14
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Human Mastication Analysis—A DEM Based Numerical Approach.
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- International Journal for Numerical Methods in Biomedical Engineering, 2024, v. 40, n. 12, p. 1, doi. 10.1002/cnm.3875
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Physicochemical, Rheological and Sensory Properties of Different Brands of Sesame Pastes.
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- Journal of Oleo Science, 2018, v. 67, n. 10, p. 1291, doi. 10.5650/jos.ess18109
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Kurutulmuş Organik Kuru Üzüm Meyvelerinde Farklı Ambalajların Raf Ömrü Süresince Kaliteye Etkileri.
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- Journal of Adnan Menderes University, Agricultural Faculty, 2017, v. 14, n. 2, p. 75, doi. 10.25308/aduziraat.326985
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COEFFICIENT OF FRICTION OF POTATO (Solanum tuberosum L.) TUBERS IN DIFFERENT SURFACES.
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- Journal of Adnan Menderes University, Agricultural Faculty, 2011, v. 8, n. 2, p. 35
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- Article
Spatiotypological Structure and Organization of Communities of Amphibians and Reptiles on the Cis-Altai Plain.
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- Biology Bulletin, 2022, v. 49, n. 9, p. 1600, doi. 10.1134/S1062359022090205
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- Article
DEFLECTORS AS THE PERFORMANCE BOOSTER COMPONENT IN DESIGNING A SIDE-VENTILATED HEAT PUMP CABINET DRYER FOR VEGETABLES.
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- Thermal Science, 2023, v. 27, n. 6B, p. 4989, doi. 10.2298/tsci230305130m
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Examination of the role of moisture content on the spontaneous combustion of coal (SCC).
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- Rudarsko-Geolosko-Naftni Zbornik, 2019, v. 34, n. 3, p. 61, doi. 10.17794/rgn.2019.3.7
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MODELLING MOISTURE DIFFUSIVITY OF POMEGRANATE SEED CULTIVARS UNDER FIXED, SEMI FLUIDIZED AND FLUIDIZED BED USING MATHEMATICAL AND NEURAL NETWORK METHODS.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2012, v. 11, n. 2, p. 137
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INFLUENCE OF METHOD OF PACKING ON PHYSICOCHEMICAL AND TEXTURAL CHANGES IN ATLANTIC HERRING DURING FROZEN STORAGE.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2010, v. 9, n. 4, p. 425
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- Article
THE IMPACT OF EXTRUSION ON THE CONTENT OF POLYPHENOLS AND ANTIOXIDANT ACTIVITY OF RYE GRAINS (SECALE CEREALE L.).
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2010, v. 9, n. 3, p. 319
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- Article
Característica higroscópica e termodinâmica do coentro desidratado.
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- Revista Ciência Agronômica, 2010, v. 41, n. 2, p. 237, doi. 10.1590/S1806-66902010000200010
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Mathematical-Based CFD Modelling and Simulation of Mushroom Drying in Tray Dryer.
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- Modelling & Simulation in Engineering, 2023, p. 1, doi. 10.1155/2023/6128517
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Chocolate coverage based on two Ecuadorian varieties CCN51 and Super Tree in the province of Pastaza, Ecuador.
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- Estudios Sociales: Revista de Alimentación Contemporánea y Desarrollo Regional, 2022, v. 32, n. 60, p. 1, doi. 10.24836/es.v32i60.1248
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- Article
Development of edible films obtained from submicron emulsions based on whey protein concentrate, oil/beeswax and brea gum.
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- Food Science & Technology International, 2017, v. 23, n. 4, p. 371, doi. 10.1177/1082013217695170
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Influence of baking conditions on the quality attributes of sponge cake.
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- Food Science & Technology International, 2017, v. 23, n. 2, p. 156, doi. 10.1177/1082013216666618
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Real-time color change monitoring of apple slices using image processing during intermittent microwave convective drying.
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- Food Science & Technology International, 2016, v. 22, n. 7, p. 634, doi. 10.1177/1082013216636263
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- Article
Effect of heat-moisture treatment on the structural, physicochemical, and rheological characteristics of arrowroot starch.
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- Food Science & Technology International, 2016, v. 22, n. 3, p. 256, doi. 10.1177/1082013215595147
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- Article