Works matching IS 15563758 AND DT 2016 AND VI 12 AND IP 2
Results: 10
Rehydration Capacity and Kinetics of Solar-Dried Carrot (Daucus carota) Slices as Affected by Blanching and Osmotic Pretreatments.
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- International Journal of Food Engineering, 2016, v. 12, n. 2, p. 203, doi. 10.1515/ijfe-2015-0210
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- Article
Effects of Extraction Conditions on the Functional Properties of Bambara Bean Protein Concentrates.
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- International Journal of Food Engineering, 2016, v. 12, n. 2, p. 195, doi. 10.1515/ijfe-2015-0068
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- Article
Modeling and Simulation of a Co-current Rotary Dryer.
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- International Journal of Food Engineering, 2016, v. 12, n. 2, p. 189, doi. 10.1515/ijfe-2015-0159
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- Article
NMR Relaxometry and Imaging to Study Water Dynamics during Soaking and Blanching of Soybean.
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- International Journal of Food Engineering, 2016, v. 12, n. 2, p. 181, doi. 10.1515/ijfe-2015-0166
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- Article
Dehydration and Rehydration of Cooked Mussels.
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- International Journal of Food Engineering, 2016, v. 12, n. 2, p. 173, doi. 10.1515/ijfe-2015-0275
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- Article
Development of an Innovative Raw Milk Dispenser Based on Nanofluid Technology.
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- International Journal of Food Engineering, 2016, v. 12, n. 2, p. 165, doi. 10.1515/ijfe-2015-0127
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- Article
Evaluation of Three-Step Pretreatment Combined with Air Blast or Cryomechanical Freezing in Improving the Quality of Frozen Strawberries (Fragaria+ananassa Duch. cv. Harunoka).
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- International Journal of Food Engineering, 2016, v. 12, n. 2, p. 153, doi. 10.1515/ijfe-2015-0160
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- Article
Characterization of Morphology and Structural and Thermal Properties of Legume Flours: Cowpea (Vigna unguiculata L. Walp) and Bambara Groundnut (Vigna subterranea L. Verdc.) Varieties.
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- International Journal of Food Engineering, 2016, v. 12, n. 2, p. 139, doi. 10.1515/ijfe-2014-0146
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- Article
Physico-chemical Characterization of Turbidity-Causing Particles in Beet Sugar Solutions.
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- International Journal of Food Engineering, 2016, v. 12, n. 2, p. 127, doi. 10.1515/ijfe-2015-0129
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- Article
Characterizing Texture, Color and Sensory Attributes of Cookies Made with Jerusalem Artichoke (Helianthus tuberosus L.) Flour Using a Mixture Design and Browning Reaction Kinetics.
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- International Journal of Food Engineering, 2016, v. 12, n. 2, p. 107, doi. 10.1515/ijfe-2015-0248
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- Article