Works matching IS 15563758 AND DT 2017 AND VI 13 AND IP 7
Results: 10
Microwave-Driven Sugar Beet Pulp Liquefaction in Polyhydric Alcohols.
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- International Journal of Food Engineering, 2017, v. 13, n. 7, p. -1, doi. 10.1515/ijfe-2016-0164
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- Article
Quality Assessment and Mathematical Modeling of Hot-Air Convective Drying of Persimmon (Diospyros kaki L.) Fruit.
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- International Journal of Food Engineering, 2017, v. 13, n. 7, p. -1, doi. 10.1515/ijfe-2016-0333
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- Article
Potential Use of Tuna (Thunnus albacares) by-product: Production of Antioxidant Peptides and Recovery of Unsaturated Fatty Acids from Tuna Head.
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- International Journal of Food Engineering, 2017, v. 13, n. 7, p. -1, doi. 10.1515/ijfe-2015-0365
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- Article
Evaluation of Mass Transfer Properties in Convective Drying of Kiwi and Eggplant.
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- International Journal of Food Engineering, 2017, v. 13, n. 7, p. -1, doi. 10.1515/ijfe-2016-0257
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- Article
A Comparative Study of Combined Microwave Techniques for Longan ( Dimocarpus longan Lour.) Drying with Hot Air or Vacuum.
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- International Journal of Food Engineering, 2017, v. 13, n. 7, p. -1, doi. 10.1515/ijfe-2016-0263
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- Article
Colour, Texture, Microstructure and Nutrient Retention of Kiwifruit Slices Subjected to Combined Air-Impingement Jet Drying and Freeze Drying.
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- International Journal of Food Engineering, 2017, v. 13, n. 7, p. -1, doi. 10.1515/ijfe-2016-0344
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- Article
Drying Kinetics and Quality Attributes of White Radish in Low Pressure Superheated Steam.
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- International Journal of Food Engineering, 2017, v. 13, n. 7, p. -1, doi. 10.1515/ijfe-2016-0365
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- Article
Chemical Characterization and Anti-inflammatory Activity of Polysaccharides from Zizyphus jujube cv. Muzao.
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- International Journal of Food Engineering, 2017, v. 13, n. 7, p. -1, doi. 10.1515/ijfe-2016-0382
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- Article
Physicochemical Properties of A- and B-type Granules of Wheat Starch and Effects on the Quality of Wheat-Based Noodle.
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- International Journal of Food Engineering, 2017, v. 13, n. 7, p. -1, doi. 10.1515/ijfe-2016-0437
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- Article
Water Dynamics in Turbot (Scophthalmus maximus) Flesh during Baking and Microwave Heating: Nuclear Magnetic Resonance and Magnetic Resonance Imaging Studies.
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- International Journal of Food Engineering, 2017, v. 13, n. 7, p. -1, doi. 10.1515/ijfe-2017-0028
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- Article