Works matching IS 10820132 AND DT 2024 AND VI 30 AND IP 6
Results: 10
Foodborne pathogen inactivation in fruit juices utilizing commercial scale high-pressure processing: Effects of acidulants and pH.
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- Food Science & Technology International, 2024, v. 30, n. 6, p. 592, doi. 10.1177/10820132231219525
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- Article
Sensory, physicochemical, and functional stability of freeze-dried blackcurrant (Ribes nigrum L.) Snacks. Effect of sweeteners.
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- Food Science & Technology International, 2024, v. 30, n. 6, p. 583, doi. 10.1177/10820132231214296
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- Article
Effect of chitosan coating, carbon dots and ultrasound treatment on microorganisms and physicochemical quality of fresh-cut lettuce.
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- Food Science & Technology International, 2024, v. 30, n. 6, p. 574, doi. 10.1177/10820132231199508
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- Article
Effect of different types of electrolyzed water on drying characteristics and quality of Spondias dulcis in oven drying.
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- Food Science & Technology International, 2024, v. 30, n. 6, p. 565, doi. 10.1177/10820132231186168
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- Article
Impact of ultrasonication and blanching as a pre-treatment on quality parameter of dried and rehydrated bitter gourd.
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- Food Science & Technology International, 2024, v. 30, n. 6, p. 555, doi. 10.1177/10820132231177324
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- Article
Processing of verjuice by ultrasound-assisted microwave heating: An assessment on the enzyme activity retention, technological parameters, and bioactive properties.
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- Food Science & Technology International, 2024, v. 30, n. 6, p. 545, doi. 10.1177/10820132231176580
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- Article
Effects of different types of electrolyzed waters on rheological characteristics of dough and quality properties of bread.
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- Food Science & Technology International, 2024, v. 30, n. 6, p. 535, doi. 10.1177/10820132231170288
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- Article
Effects of different cooking methods on the proximate composition and physical properties of Brown shrimp (Metapenaeus dobsonii) during cooking and freezing cycle.
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- Food Science & Technology International, 2024, v. 30, n. 6, p. 517, doi. 10.1177/10820132231166972
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- Article
Physicochemical, calorimetric and texture profile characteristics of various gluten-free flours.
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- Food Science & Technology International, 2024, v. 30, n. 6, p. 527, doi. 10.1177/10820132231166723
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- Article
An emerging application of gamma irradiation in reducing higher levels of hydroxymethyl furfural (toxic hazard) in date syrup and enhancing the microbial and nutritional quality.
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- Food Science & Technology International, 2024, v. 30, n. 6, p. 507, doi. 10.1177/10820132231165545
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- Article