OPTIMIZING ELECTRON BEAM IRRADIATION OF “TOMMY ATKINS” MANGOES ( MANGIFERA INDICA L.).
- Published in:
- Journal of Food Process Engineering, 2007, v. 30, n. 4, p. 436, doi. 10.1111/j.1745-4530.2007.00111.x
- By:
- Publication type:
- Article
Works matching IS 01458876 AND DT 2007 AND VI 30 AND IP 4
Results: 8
1
2
A COMPARATIVE STUDY OF HEAT PENETRATION DATA USING REMOTE SENSORS AND NEEDLE OR ROD-IN-TUBE THERMOCOUPLES.
- Published in:
- Journal of Food Process Engineering, 2007, v. 30, n. 4, p. 458, doi. 10.1111/j.1745-4530.2007.00106.x
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- Publication type:
- Article
3
MATHEMATICAL FUNDAMENTALS TO DETERMINE THE KINETIC CONSTANTS OF FIRST-ORDER CONSECUTIVE REACTIONS.
- Published in:
- Journal of Food Process Engineering, 2007, v. 30, n. 4, p. 407, doi. 10.1111/j.1745-4530.2007.00116.x
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- Publication type:
- Article
4
THE EFFECT OF ENZYMATIC MASH TREATMENT, PRESSING, CENTRIFUGATION, HOMOGENIZATION, DEAERATION, STERILIZATION AND STORAGE ON CARROT JUICE.
- Published in:
- Journal of Food Process Engineering, 2007, v. 30, n. 4, p. 421, doi. 10.1111/j.1745-4530.2007.00118.x
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- Publication type:
- Article
5
APPLICABILITY OF ALGINATE ENTRAPPED YEAST CELLS FOR THE PRODUCTION OF LACTOSE-HYDROLYZED MILK.
- Published in:
- Journal of Food Process Engineering, 2007, v. 30, n. 4, p. 472, doi. 10.1111/j.1745-4530.2007.00127.x
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- Publication type:
- Article
6
ACCELERATED SOLVENT EXTRACTION AND FRACTIONED EXTRACTION TO OBTAIN THE CURCUMA LONGA VOLATILE OIL AND OLEORESIN.
- Published in:
- Journal of Food Process Engineering, 2007, v. 30, n. 4, p. 501, doi. 10.1111/j.1745-4530.2007.00133.x
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- Publication type:
- Article
7
MODEL OF THE CONTINUOUS PREFERMENTATION PROCESS IN CHEESE MANUFACTURE AND STABILITY ANALYSIS OF STEADY STATE.
- Published in:
- Journal of Food Process Engineering, 2007, v. 30, n. 4, p. 522, doi. 10.1111/j.1745-4530.2007.00128.x
- By:
- Publication type:
- Article
8
OPTIMIZATION OF GLYCEROL EFFECT ON THE MECHANICAL PROPERTIES AND WATER VAPOR PERMEABILITY OF WHEY PROTEIN-METHYLCELLULOSE FILMS.
- Published in:
- Journal of Food Process Engineering, 2007, v. 30, n. 4, p. 485, doi. 10.1111/j.1745-4530.2007.00135.x
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- Publication type:
- Article