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Comparison of Drying and Quality Characteristics of Pear (Pyrus Communis L.) Using Mid-Infrared-Freeze Drying and Single Stage of Freeze Drying.
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- International Journal of Food Engineering, 2017, v. 13, n. 4, p. 9, doi. 10.1515/ijfe-2016-0294
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- Article
Effect of Drying Methods on the Rheological Properties of Sugar Beet Pulp Pectin.
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- International Journal of Food Engineering, 2017, v. 13, n. 4, p. 38, doi. 10.1515/ijfe-2016-0165
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- Article
Dielectric Properties of Importance in Operations of Post-harvest of Sorghum.
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- International Journal of Food Engineering, 2017, v. 13, n. 4, p. 30, doi. 10.1515/ijfe-2016-0369
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- Article
Addition of Whey Protein in Bread-Making: Textural Parameters and Antioxidant Potential of Leavened and Unleavened Bread.
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- International Journal of Food Engineering, 2017, v. 13, n. 4, p. 1, doi. 10.1515/ijfe-2016-0218
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- Article
Using Liquid-Only Cans (Equipped with a Single Particle) to Quantify Heat Transfer Phenomenon During Thermal Processing.
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- International Journal of Food Engineering, 2017, v. 13, n. 4, p. 101, doi. 10.1515/ijfe-2016-0234
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- Article
Removal of Lipids, Cholesterol, Nucleic Acids and Haem Pigments During Production of Protein Isolates from Broiler Meat Using pH-shift Processes.
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- International Journal of Food Engineering, 2017, v. 13, n. 4, p. 92, doi. 10.1515/ijfe-2016-0187
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- Article
Optimization of Rice Bran Oil Encapsulation Using Jackfruit Seed Starch - Whey Protein Isolate Blend as Wall Material and Its characterization.
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- International Journal of Food Engineering, 2017, v. 13, n. 4, p. 81, doi. 10.1515/ijfe-2016-0409
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- Article
Modeling of Continuous Ultrasonication to Improve Total Phenolic Content and Antioxidant Activity in Sorghum Flour: A Comparison between Response Surface Methodology and Artificial Neural Network.
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- International Journal of Food Engineering, 2017, v. 13, n. 4, p. 69, doi. 10.1515/ijfe-2016-0086
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- Article
Microwave Drying Characteristics of Soybeans in Single and Variable Microwave Power Density.
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- International Journal of Food Engineering, 2017, v. 13, n. 4, p. 60, doi. 10.1515/ijfe-2016-0249
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- Article
Improvement of the Flavor and Quality of Watermelon Vinegar by High Ethanol Fermentation using Ethanol-Tolerant Acetic Acid Bacteria.
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- International Journal of Food Engineering, 2017, v. 13, n. 4, p. 48, doi. 10.1515/ijfe-2016-0222
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- Article