Screening and Empirical Kinetic Models of Collagen Extraction from Selected Malaysian Freshwater Fish.
- Published in:
- Journal of Food Process Engineering, 2013, v. 36, n. 4, p. 428, doi. 10.1111/j.1745-4530.2012.00683.x
- By:
- Publication type:
- Article
Works matching IS 01458876 AND DT 2013 AND VI 36 AND IP 4
Results: 17
1
2
Quality Attributes in Shrimp Treated with Polyphosphate after Thawing and Cooking: A Study Using Physicochemical Analytical Methods and Low- Field <sup>1</sup> H NMR.
- Published in:
- Journal of Food Process Engineering, 2013, v. 36, n. 4, p. 492, doi. 10.1111/jfpe.12011
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- Publication type:
- Article
3
Relating Large Amplitude Oscillatory Shear and Food Behavior: Correlation of Nonlinear Viscoelastic, Rheological, Sensory and Oral Processing Behavior of Whey Protein Isolate/κ-Carrageenan Gels.
- Published in:
- Journal of Food Process Engineering, 2013, v. 36, n. 4, p. 521, doi. 10.1111/jfpe.12015
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- Publication type:
- Article
4
Cheese True Density Prediction by Linear Equations.
- Published in:
- Journal of Food Process Engineering, 2013, v. 36, n. 4, p. 462, doi. 10.1111/jfpe.12008
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- Publication type:
- Article
5
Effects of Low and High Acyl Gellan Gums on Engineering Properties of Carrot Juice.
- Published in:
- Journal of Food Process Engineering, 2013, v. 36, n. 4, p. 418, doi. 10.1111/j.1745-4530.2012.00682.x
- By:
- Publication type:
- Article
6
Derivation of Postharvest Fruit Behavior Reduced Order Models for Online Monitoring and Control of Quality Parameters During Refrigeration.
- Published in:
- Journal of Food Process Engineering, 2013, v. 36, n. 4, p. 480, doi. 10.1111/jfpe.12010
- By:
- Publication type:
- Article
7
Ambient and Cryogenic Grinding of Fenugreek and Flow Characterization of Its Powder.
- Published in:
- Journal of Food Process Engineering, 2013, v. 36, n. 4, p. 548, doi. 10.1111/jfpe.12021
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- Publication type:
- Article
8
Evaluating the Combined Effect of Temperature, Shear Rate and Water Content on Wild-Flower Honey Viscosity Using Adaptive Neural Fuzzy Inference System and Artificial Neural Networks.
- Published in:
- Journal of Food Process Engineering, 2013, v. 36, n. 4, p. 510, doi. 10.1111/jfpe.12014
- By:
- Publication type:
- Article
9
Heat and Flow Properties of a Temperature Dependent Viscoplastic Fluid Including Viscous Dissipation.
- Published in:
- Journal of Food Process Engineering, 2013, v. 36, n. 4, p. 450, doi. 10.1111/jfpe.12007
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- Publication type:
- Article
10
Oil Absorption Mechanism of Fried Food During Cooling Process.
- Published in:
- Journal of Food Process Engineering, 2013, v. 36, n. 4, p. 412, doi. 10.1111/j.1745-4530.2012.00681.x
- By:
- Publication type:
- Article
11
The Foaming Abilities of Surfactants in Cocoa Butter.
- Published in:
- Journal of Food Process Engineering, 2013, v. 36, n. 4, p. 544, doi. 10.1111/jfpe.12017
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- Publication type:
- Article
12
The Effect of Different Heating Patterns on Vacuum Freeze-Drying of Litchi Pulp.
- Published in:
- Journal of Food Process Engineering, 2013, v. 36, n. 4, p. 407, doi. 10.1111/j.1745-4530.2012.00680.x
- By:
- Publication type:
- Article
13
3-D Milk Fouling Modeling of Plate Heat Exchangers with Different Surface Finishes Using Computational Fluid Dynamics Codes.
- Published in:
- Journal of Food Process Engineering, 2013, v. 36, n. 4, p. 439, doi. 10.1111/j.1745-4530.2012.00684.x
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- Publication type:
- Article
14
Issue Information.
- Published in:
- Journal of Food Process Engineering, 2013, v. 36, n. 4, p. i, doi. 10.1111/j.1745-4530.2012.00699.x
- Publication type:
- Article
15
Design and Construction of a Batch Oven for Investigation of Industrial Continuous Baking Processes.
- Published in:
- Journal of Food Process Engineering, 2013, v. 36, n. 4, p. 500, doi. 10.1111/jfpe.12012
- By:
- Publication type:
- Article
16
Effect of Different Corn Starches on Microstructural, Physical and Sensory Properties of Gluten-Free White Sauces Formulated with Soy Protein and Inulin.
- Published in:
- Journal of Food Process Engineering, 2013, v. 36, n. 4, p. 535, doi. 10.1111/jfpe.12016
- By:
- Publication type:
- Article
17
Vitamin C in Blanched Vegetables: Effect of Chlorine Dioxide and Peracetic Acid Used as Disinfectants during Cooling.
- Published in:
- Journal of Food Process Engineering, 2013, v. 36, n. 4, p. 470, doi. 10.1111/jfpe.12009
- By:
- Publication type:
- Article