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Co-inoculation of Meyerozyma guilliermondii and Saccharomyces cerevisiae reduced alcohol content and improved flavor profiles of red pitaya (Hylocereus polyrhizus) wine.
- Published in:
- International Journal of Food Engineering, 2024, v. 20, n. 3, p. 173, doi. 10.1515/ijfe-2023-0184
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- Article
Determination of the effect of bitter gourd (Momordica charantia L.) seed oil on the oxidative stability of sunflower oil.
- Published in:
- International Journal of Food Engineering, 2024, v. 20, n. 3, p. 161, doi. 10.1515/ijfe-2023-0279
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- Article
Removal of phytic acid in protein via pretreatment of rapeseed meal.
- Published in:
- International Journal of Food Engineering, 2024, v. 20, n. 3, p. 191, doi. 10.1515/ijfe-2023-0276
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- Article
The rheological, textural, frictional, and digestive properties of starch-based cheese analogs prepared with tapioca starch and almond protein.
- Published in:
- International Journal of Food Engineering, 2024, v. 20, n. 3, p. 181, doi. 10.1515/ijfe-2023-0253
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- Article
Mechanism study on improving aroma quality of pineapple wine by branched-chain amino acids addition.
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- International Journal of Food Engineering, 2024, v. 20, n. 3, p. 151, doi. 10.1515/ijfe-2023-0219
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- Article
Frontmatter.
- Published in:
- International Journal of Food Engineering, 2024, v. 20, n. 3, p. i, doi. 10.1515/ijfe-2024-frontmatter3
- Publication type:
- Article
Extraction of pectin from jelly fig shell using microwave heating extraction: pectin physicochemical properties and antioxidant activities.
- Published in:
- International Journal of Food Engineering, 2024, v. 20, n. 3, p. 201, doi. 10.1515/ijfe-2023-0084
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- Publication type:
- Article