Works matching IS 10820132 AND DT 2018 AND VI 24 AND IP 5
Results: 8
Single screw extrusion of apple pomace-enriched blends: Extrudate characteristics and determination of optimum processing conditions.
- Published in:
- Food Science & Technology International, 2018, v. 24, n. 5, p. 447, doi. 10.1177/1082013218766981
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- Article
Total quality index of ultrasound-treated blueberry and cranberry juices and nectars.
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- Food Science & Technology International, 2018, v. 24, n. 5, p. 434, doi. 10.1177/1082013218764962
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- Article
Properties of microparticles from a whey protein isolate/alginate emulsion gel.
- Published in:
- Food Science & Technology International, 2018, v. 24, n. 5, p. 414, doi. 10.1177/1082013218762210
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- Article
Application of bacteriophages for the inactivation of Salmonella spp. in biofilms.
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- Food Science & Technology International, 2018, v. 24, n. 5, p. 424, doi. 10.1177/1082013218763424
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- Article
Emulsifying conditions and processing parameters optimisation of kenaf seed oil-in-water nanoemulsions stabilised by ternary emulsifier mixtures.
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- Food Science & Technology International, 2018, v. 24, n. 5, p. 404, doi. 10.1177/1082013218760882
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- Article
Effect of thyme and oregano essential oils on the shelf life of salmon and seaweed burgers.
- Published in:
- Food Science & Technology International, 2018, v. 24, n. 5, p. 394, doi. 10.1177/1082013218759364
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- Article
Intensification of the convective drying process of Salvia officinalis: Modeling and optimization.
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- Food Science & Technology International, 2018, v. 24, n. 5, p. 382, doi. 10.1177/1082013218759363
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- Article
Development of food emulsions containing an advanced performance xanthan gum by microfluidization technique.
- Published in:
- Food Science & Technology International, 2018, v. 24, n. 5, p. 373, doi. 10.1177/1082013218756140
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- Article