Works matching IS 10820132 AND DT 2019 AND VI 25 AND IP 7
Results: 8
Effect of different encapsulating agent combinations on viability of Lactobacillus casei Shirota during storage, in simulated gastrointestinal conditions and dairy dessert.
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- Food Science & Technology International, 2019, v. 25, n. 7, p. 608, doi. 10.1177/1082013219853462
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- Article
The use of high-in-β-glucan oat fibre powder as a structuring agent in gluten-free yeast-leavened cake.
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- Food Science & Technology International, 2019, v. 25, n. 7, p. 618, doi. 10.1177/1082013219856784
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- Article
Effect of storage temperature on the chemical, microbiological, and sensory characteristics of pasta filata soft cheese containing probiotic lactobacilli.
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- Food Science & Technology International, 2019, v. 25, n. 7, p. 588, doi. 10.1177/1082013219854563
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- Article
Effect of decontamination treatment on the quality of dehydrated thyme, coriander, and mustard.
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- Food Science & Technology International, 2019, v. 25, n. 7, p. 579, doi. 10.1177/1082013219850667
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- Article
Ultraviolet inactivation of bacteria and model viruses in coconut water using a collimated beam system.
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- Food Science & Technology International, 2019, v. 25, n. 7, p. 562, doi. 10.1177/1082013219843395
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- Article
Effects of carrot incorporation and high hydrostatic pressure processing on fresh cheese: Antilisterial activity, carotenoid degradation, and sensory characteristics.
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- Food Science & Technology International, 2019, v. 25, n. 7, p. 597, doi. 10.1177/1082013219843394
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- Article
Application of high hydrostatic pressure for the inactivation of norovirus and quality stability in fresh sea squirt (Halocynthia roretzi).
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- Food Science & Technology International, 2019, v. 25, n. 7, p. 573, doi. 10.1177/1082013219842439
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- Article
Formulation and characterization of an optimized functional beverage from hibiscus (Hibiscus sabdariffa L.) and green tea (Camellia sinensis L.).
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- Food Science & Technology International, 2019, v. 25, n. 7, p. 547, doi. 10.1177/1082013219840463
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- Article