Works matching IS 01458876 AND DT 2012 AND VI 35 AND IP 3
Results: 11
INFLUENCE OF TEMPERATURE AND TSS ON PERFORMANCE OF EVAPORATION AND RHEOLOGICAL PROPERTIES OF PINEAPPLE CONCENTRATION BY MICROWAVE VACUUM.
- Published in:
- Journal of Food Process Engineering, 2012, v. 35, n. 3, p. 455, doi. 10.1111/j.1745-4530.2010.00600.x
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- Article
POLYPHENOLOXIDASE DEACTIVATION IN JUICE FROM 'CAMPBELL EARLY' GRAPES BY HEATING UNDER VACUUM PRESSURE.
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- Journal of Food Process Engineering, 2012, v. 35, n. 3, p. 391, doi. 10.1111/j.1745-4530.2010.00596.x
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- Article
DYNAMIC MODELING OF PEACH FRUIT DURING NORMAL IMPACT.
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- Journal of Food Process Engineering, 2012, v. 35, n. 3, p. 483, doi. 10.1111/j.1745-4530.2010.00603.x
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- Article
OSMOTIC DEHYDRATION OF POMEGRANATE SEEDS ( PUNICA GRANATUM L.): EFFECT OF FREEZING PRE-TREATMENT.
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- Journal of Food Process Engineering, 2012, v. 35, n. 3, p. 335, doi. 10.1111/j.1745-4530.2010.00591.x
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- Article
Issue Information.
- Published in:
- Journal of Food Process Engineering, 2012, v. 35, n. 3, p. i, doi. 10.1111/j.1745-4530.2012.00687.x
- Publication type:
- Article
BIOETHANOL AND XYLITOL PRODUCTION FROM DIFFERENT LIGNOCELLULOSIC HYDROLYSATES BY SEQUENTIAL FERMENTATION.
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- Journal of Food Process Engineering, 2012, v. 35, n. 3, p. 437, doi. 10.1111/j.1745-4530.2010.00599.x
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- Article
EFFECT OF DE-AWNING AND MOISTURE CONTENT ON SOME FRICTIONAL PROPERTIES OF PADDY.
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- Journal of Food Process Engineering, 2012, v. 35, n. 3, p. 471, doi. 10.1111/j.1745-4530.2010.00602.x
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- Article
EFFECT OF SSB (SUPERHEATED STEAM BLANCHING) TIME AND DRYING TEMPERATURE ON HOT AIR IMPINGEMENT DRYING KINETICS AND QUALITY ATTRIBUTES OF YAM SLICES.
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- Journal of Food Process Engineering, 2012, v. 35, n. 3, p. 370, doi. 10.1111/j.1745-4530.2010.00594.x
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- Article
COMPARISON BETWEEN ULTRAFILTRATION AND MICROFILTRATION IN THE CLARIFICATION OF POMEGRANATE JUICE.
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- Journal of Food Process Engineering, 2012, v. 35, n. 3, p. 424, doi. 10.1111/j.1745-4530.2010.00598.x
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- Article
APPLICATION OF THE RESPONSE SURFACE ANALYSIS METHOD TO THE STUDY OF SALT AND WATER PROFILES IN GOAT'S CHEESE SALTED IN LAYERS.
- Published in:
- Journal of Food Process Engineering, 2012, v. 35, n. 3, p. 355, doi. 10.1111/j.1745-4530.2010.00593.x
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- Article
CLARIFICATION OF ORANGE JUICE USING CERAMIC MEMBRANE AND EVALUATION OF FOULING MECHANISM.
- Published in:
- Journal of Food Process Engineering, 2012, v. 35, n. 3, p. 403, doi. 10.1111/j.1745-4530.2010.00597.x
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- Article