CHEMICAL, PHYSICAL AND SENSORY PARAMETERS OF DIFFERENT CARROT VARIETIES ( DAUCUS CAROTA L.).
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- Journal of Food Process Engineering, 2007, v. 30, n. 6, p. 746, doi. 10.1111/j.1745-4530.2007.00125.x
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- Publication type:
- Article
Works matching IS 01458876 AND DT 2007 AND VI 30 AND IP 6
Results: 9
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2
DEACIDIFICATION OF ADLAY SEED ( COIX LACHRYMA-JOBI VAR. MAYUEN) MISCELLA WITH ANION-EXCHANGE RESIN.
- Published in:
- Journal of Food Process Engineering, 2007, v. 30, n. 6, p. 729, doi. 10.1111/j.1745-4530.2007.00126.x
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- Publication type:
- Article
3
MODELING VARIETAL EFFECT ON THE WATER UPTAKE BEHAVIOR OF MILLED RICE ( ORYZA SATIVA L.) DURING SOAKING.
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- Journal of Food Process Engineering, 2007, v. 30, n. 6, p. 670, doi. 10.1111/j.1745-4530.2007.00129.x
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- Publication type:
- Article
4
EXTRACTION METHOD THAT ENRICHES PHENOLIC CONTENT IN OREGANO ( LIPPIA GRAVEOLENS H.B.K.) ESSENTIAL OIL.
- Published in:
- Journal of Food Process Engineering, 2007, v. 30, n. 6, p. 661, doi. 10.1111/j.1745-4530.2007.00134.x
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- Publication type:
- Article
5
DETERMINATION OF HEAT TRANSFER COEFFICIENT IN COOLING-FREEZING TUNNELS USING EXPERIMENTAL TIME–TEMPERATURE DATA.
- Published in:
- Journal of Food Process Engineering, 2007, v. 30, n. 6, p. 717, doi. 10.1111/j.1745-4530.2007.00121.x
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- Article
6
CONCENTRATING THE CHLOROPHYLLS IN EXTRACT BY PRETREATMENT OF STINGING NETTLE LEAVES WITH NONPOLAR ORGANIC SOLVENTS AND SUPERCRITICAL CARBON DIOXIDE.
- Published in:
- Journal of Food Process Engineering, 2007, v. 30, n. 6, p. 701, doi. 10.1111/j.1745-4530.2007.00137.x
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- Publication type:
- Article
7
DETERMINATION OF AN EFFECTIVE HEAT TRANSFER COEFFICIENT FOR IMMERSION WATER COOLING OF CANNED FOODS.
- Published in:
- Journal of Food Process Engineering, 2007, v. 30, n. 6, p. 757, doi. 10.1111/j.1745-4530.2007.00140.x
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- Publication type:
- Article
8
COMPARISON OF MECHANICAL PROPERTIES OF SOME SELECTED ALMOND CULTIVARS WITH HARD AND SOFT SHELL UNDER COMPRESSION LOADING.
- Published in:
- Journal of Food Process Engineering, 2007, v. 30, n. 6, p. 773, doi. 10.1111/j.1745-4530.2007.00164.x
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- Publication type:
- Article
9
INFLUENCE OF SODIUM TRIPOLYPHOSPHATE (STP) TREATMENT AND COOKING TIME ON COOK LOSSES AND TEXTURAL PROPERTIES OF RED MEATS.
- Published in:
- Journal of Food Process Engineering, 2007, v. 30, n. 6, p. 685, doi. 10.1111/j.1745-4530.2007.00139.x
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- Publication type:
- Article