Works matching IS 15563758 AND DT 2017 AND VI 13 AND IP 4

Results: 10

Using Liquid-Only Cans (Equipped with a Single Particle) to Quantify Heat Transfer Phenomenon During Thermal Processing.

Published in:

International Journal of Food Engineering, 2017, v. 13, n. 4, p. 101, doi. 10.1515/ijfe-2016-0234

By:

Singh, Anubhav Pratap;
Singh, Anika;
Ramaswamy, Hosahalli S.

Publication type:

Article

Removal of Lipids, Cholesterol, Nucleic Acids and Haem Pigments During Production of Protein Isolates from Broiler Meat Using pH-shift Processes.

Published in:

International Journal of Food Engineering, 2017, v. 13, n. 4, p. 92, doi. 10.1515/ijfe-2016-0187

By:

Chaijan, Manat;
Panpipat, Worawan

Publication type:

Article

Optimization of Rice Bran Oil Encapsulation Using Jackfruit Seed Starch - Whey Protein Isolate Blend as Wall Material and Its characterization.

Published in:

International Journal of Food Engineering, 2017, v. 13, n. 4, p. 81, doi. 10.1515/ijfe-2016-0409

By:

Murali, S.;
Kar, Abhijit;
Avinash Singh Patel;
Mohapatra, Debabandya;
Krishnakumar, P.

Publication type:

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.

Published in:

International Journal of Food Engineering, 2017, v. 13, n. 4, p. 69, doi. 10.1515/ijfe-2016-0086

By:

Lohani, Umesh C.;
Muthukumarappan, K.

Publication type:

Article

Microwave Drying Characteristics of Soybeans in Single and Variable Microwave Power Density.

Published in:

International Journal of Food Engineering, 2017, v. 13, n. 4, p. 60, doi. 10.1515/ijfe-2016-0249

By:

Ruifang Wang;
Lijuan Zhang;
Kun Lei;
Qing Xu;
Wei Tian;
Zhanyong Li

Publication type:

Article

Improvement of the Flavor and Quality of Watermelon Vinegar by High Ethanol Fermentation using Ethanol-Tolerant Acetic Acid Bacteria.

Published in:

International Journal of Food Engineering, 2017, v. 13, n. 4, p. 48, doi. 10.1515/ijfe-2016-0222

By:

Yang Chen;
Ye Bai;
Dongsheng Li;
Chao Wang;
Ning Xu;
Yong Hu

Publication type:

Article

Effect of Drying Methods on the Rheological Properties of Sugar Beet Pulp Pectin.

Published in:

International Journal of Food Engineering, 2017, v. 13, n. 4, p. 38, doi. 10.1515/ijfe-2016-0165

By:

Xin Huang;
Dong Li;
Li-jun Wang;
Adhikari, Benu;
Xiao Dong Chen

Publication type:

Article

Dielectric Properties of Importance in Operations of Post-harvest of Sorghum.

Published in:

International Journal of Food Engineering, 2017, v. 13, n. 4, p. 30, doi. 10.1515/ijfe-2016-0369

By:

Noreña, Caciano P. Z.;
Lescano-Anadón, Carlos E.

Publication type:

Article

Comparison of Drying and Quality Characteristics of Pear (Pyrus Communis L.) Using Mid-Infrared-Freeze Drying and Single Stage of Freeze Drying.

Published in:

International Journal of Food Engineering, 2017, v. 13, n. 4, p. 9, doi. 10.1515/ijfe-2016-0294

By:

Antal, Tamás;
Tarek-Tilistyák, Judit;
Cziáky, Zoltán;
Sinka, László

Publication type:

Article

Addition of Whey Protein in Bread-Making: Textural Parameters and Antioxidant Potential of Leavened and Unleavened Bread.

Published in:

International Journal of Food Engineering, 2017, v. 13, n. 4, p. 1, doi. 10.1515/ijfe-2016-0218

By:

Gonçalves, Cibely Maria;
de Souza, Cínthia Hoch Batista;
Suguimoto, Hélio Hiroshi;
Ishii, Priscila Lumi;
dos Santos, Leandro Freire

Publication type:

Article