Works matching IS 10820132 AND DT 2017 AND VI 23 AND IP 1
Results: 8
Continuous microwave pasteurization of a vegetable smoothie improves its physical quality and hinders detrimental enzyme activity.
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- Food Science & Technology International, 2017, v. 23, n. 1, p. 36, doi. 10.1177/1082013216654414
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- Article
Effect of ethylene and 1-methylcyclopropene on the postharvest behavior of cape gooseberry fruits (Physalis peruviana L.).
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- Food Science & Technology International, 2017, v. 23, n. 1, p. 86, doi. 10.1177/1082013216658581
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- Article
Preservation of bioactive compounds of a green vegetable smoothie using short time–high temperature mild thermal treatment.
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- Food Science & Technology International, 2017, v. 23, n. 1, p. 46, doi. 10.1177/1082013216656240
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- Article
Effect of process technology on the nutritional, functional, and physical quality of grapefruit powder.
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- Food Science & Technology International, 2017, v. 23, n. 1, p. 61, doi. 10.1177/1082013216658368
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- Article
Effect of sous vide processing on physicochemical, ultrastructural, microbial and sensory changes in vacuum packaged chicken sausages.
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- Food Science & Technology International, 2017, v. 23, n. 1, p. 75, doi. 10.1177/1082013216658580
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- Article
Microbiology of cooked and dried edible Mediterranean field crickets (Gryllus bimaculatus) and superworms (Zophobas atratus) submitted to four different heating treatments.
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- Food Science & Technology International, 2017, v. 23, n. 1, p. 17, doi. 10.1177/1082013216652994
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- Article
Lipid dynamics in blended wheat and non-wheat flours breadmaking matrices: Impact on fresh and aged composite breads.
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- Food Science & Technology International, 2017, v. 23, n. 1, p. 24, doi. 10.1177/1082013216653852
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- Article
Effect of antibrowning dips and controlled atmosphere storage on the physico-chemical, visual and nutritional quality of minimally processed “Rojo Brillante” persimmons.
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- Food Science & Technology International, 2017, v. 23, n. 1, p. 3, doi. 10.1177/1082013216652800
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- Article