Works matching IS 15563758 AND DT 2017 AND VI 13 AND IP 1
Results: 10
Stability and Bioaccessibility of Fucoxanthin in Nanoemulsions Prepared from Pinolenic Acid-contained Structured Lipid.
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- International Journal of Food Engineering, 2017, v. 13, n. 1, p. 101, doi. 10.1515/ijfe-2016-0273
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- Article
Response Surface Methodology Approach for Optimization of Extrusion Process of Production of Poly (Hydroxyl Butyrate-Co-Hydroxyvalerate)/Tapioca Starch Blends.
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- International Journal of Food Engineering, 2017, v. 13, n. 1, p. 89, doi. 10.1515/ijfe-2016-0209
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- Article
Production and Preliminary Characterization of Antioxidant Polysaccharide by Submerged Culture of Culinary and Medicinal Fungi Cordyceps militaris CICC14013.
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- International Journal of Food Engineering, 2017, v. 13, n. 1, p. 80, doi. 10.1515/ijfe-2016-0126
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- Article
Phenolic Profile and Antioxidant Capacity of Walnut Extract as Inflluenced by the Extraction Method and Solvent.
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- International Journal of Food Engineering, 2017, v. 13, n. 1, p. 72, doi. 10.1515/ijfe-2015-0284
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- Article
Optimization of the Spray-Drying Process for Developing Stingless Bee Honey Powder.
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- International Journal of Food Engineering, 2017, v. 13, n. 1, p. 63, doi. 10.1515/ijfe-2016-0217
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- Article
Functional and Rheological Properties of Piñuela (Bromelia karatas) in Two Ripening Stages.
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- International Journal of Food Engineering, 2017, v. 13, n. 1, p. 50, doi. 10.1515/ijfe-2016-0154
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- Article
Experimental Study on Heat and Mass Transfer of Millet in a Fixed Furnace.
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- International Journal of Food Engineering, 2017, v. 13, n. 1, p. 33, doi. 10.1515/ijfe-2016-0063
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- Article
Evolutionary Algorithm-Based Multi-objective Control Scheme for Food Drying Process.
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- International Journal of Food Engineering, 2017, v. 13, n. 1, p. 21, doi. 10.1515/ijfe-2016-0219
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- Article
Effects of Processing Treatments on the Antioxidant Properties of Polysaccharide from Cordyceps militaris.
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- International Journal of Food Engineering, 2017, v. 13, n. 1, p. 10, doi. 10.1515/ijfe-2016-0076
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- Article
Effect of Heat Processing and Ultrasonication Treatment on Custard Apple Peroxidase Activity and Vitamin C.
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- International Journal of Food Engineering, 2017, v. 13, n. 1, p. 1, doi. 10.1515/ijfe-2015-0209
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- Article