Sucrose syrup reuse during one‐ and multi‐stage osmotic dehydration of pineapple.
- Published in:
- Journal of Food Process Engineering, 2020, v. 43, n. 6, p. 1, doi. 10.1111/jfpe.13399
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- Publication type:
- Article
Works matching IS 01458876 AND DT 2020 AND VI 43 AND IP 6
Results: 21
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Kinetic modeling on quality parameters of raw Kelulut honey during dehydration process.
- Published in:
- Journal of Food Process Engineering, 2020, v. 43, n. 6, p. 1, doi. 10.1111/jfpe.13392
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- Article
3
Ultrasonic shear‐wave reflectometry applied to monitor the dynamic viscosity of reheated edible oil.
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- Journal of Food Process Engineering, 2020, v. 43, n. 6, p. 1, doi. 10.1111/jfpe.13402
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- Article
4
Optimization of thermosonication on Bacillus cereus from pork: Effects on inactivation and physicochemical properties.
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- Journal of Food Process Engineering, 2020, v. 43, n. 6, p. 1, doi. 10.1111/jfpe.13401
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- Publication type:
- Article
5
Roasting impact on the chemical and physical structure of Criollo cocoa variety (Theobroma cacao L).
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- Journal of Food Process Engineering, 2020, v. 43, n. 6, p. 1, doi. 10.1111/jfpe.13400
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- Publication type:
- Article
6
Structural and functional properties of raw and defatted flaxseed flour and degradation of cynogenic contents using different processing methods.
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- Journal of Food Process Engineering, 2020, v. 43, n. 6, p. 1, doi. 10.1111/jfpe.13406
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- Publication type:
- Article
7
Accelerated aging by microwave heating and methods to distinguish aging of rice.
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- Journal of Food Process Engineering, 2020, v. 43, n. 6, p. 1, doi. 10.1111/jfpe.13405
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- Publication type:
- Article
8
Experimental energy‐exergy performance and kinetics analyses of compact dual‐mode heat pump drying of food chips.
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- Journal of Food Process Engineering, 2020, v. 43, n. 6, p. 1, doi. 10.1111/jfpe.13404
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- Publication type:
- Article
9
The encapsulation of curcumin by whey protein: Assessment of the stability and bioactivity.
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- Journal of Food Process Engineering, 2020, v. 43, n. 6, p. 1, doi. 10.1111/jfpe.13403
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- Publication type:
- Article
10
Accelerated aging of grape pomace vinegar by using additives combined with physical methods.
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- Journal of Food Process Engineering, 2020, v. 43, n. 6, p. 1, doi. 10.1111/jfpe.13398
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- Publication type:
- Article
11
Rheological characterization of vegetable oil blends: Effect of shear rate, temperature, and short‐term heating.
- Published in:
- Journal of Food Process Engineering, 2020, v. 43, n. 6, p. 1, doi. 10.1111/jfpe.13396
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- Article
12
Engineering intervention for production of virgin coconut oil by hot process and multivariate analysis of quality attributes of virgin coconut oil extracted by various methods.
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- Journal of Food Process Engineering, 2020, v. 43, n. 6, p. 1, doi. 10.1111/jfpe.13395
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- Publication type:
- Article
13
Foam mat drying of papaya using microwaves: Machine learning modeling.
- Published in:
- Journal of Food Process Engineering, 2020, v. 43, n. 6, p. 1, doi. 10.1111/jfpe.13394
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- Article
14
Physical, thermal, and mechanical properties of bael fruit.
- Published in:
- Journal of Food Process Engineering, 2020, v. 43, n. 6, p. 1, doi. 10.1111/jfpe.13393
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- Publication type:
- Article
15
Thixotropy of sweetened condensed milk applied to flow fluid dynamics analysis of cylindrical pipes.
- Published in:
- Journal of Food Process Engineering, 2020, v. 43, n. 6, p. 1, doi. 10.1111/jfpe.13397
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- Publication type:
- Article
16
Influence of fermentation followed by ultrasonication on functional properties of sorghum extrudates.
- Published in:
- Journal of Food Process Engineering, 2020, v. 43, n. 6, p. 1, doi. 10.1111/jfpe.13390
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- Publication type:
- Article
17
Radio frequency‐assisted extraction of pectin from jackfruit (Artocarpus heterophyllus) peel and its characterization.
- Published in:
- Journal of Food Process Engineering, 2020, v. 43, n. 6, p. 1, doi. 10.1111/jfpe.13389
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- Publication type:
- Article
18
Rheological and physico‐chemical properties of a reduced‐sugar sapodilla (Manilkara zapota L.) jam processed under high‐hydrostatic pressure.
- Published in:
- Journal of Food Process Engineering, 2020, v. 43, n. 6, p. 1, doi. 10.1111/jfpe.13388
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- Publication type:
- Article
19
Effect of peeling treatment on the physicochemical properties of quinoa flour.
- Published in:
- Journal of Food Process Engineering, 2020, v. 43, n. 6, p. 1, doi. 10.1111/jfpe.13387
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- Article
20
Detection of mites Tyrophagus putrescentiae and Cheyletus eruditus in flour using hyperspectral imaging system coupled with chemometrics.
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- Journal of Food Process Engineering, 2020, v. 43, n. 6, p. 1, doi. 10.1111/jfpe.13386
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- Article
21
Issue Information.
- Published in:
- Journal of Food Process Engineering, 2020, v. 43, n. 6, p. 1, doi. 10.1111/jfpe.13110
- Publication type:
- Article