Works matching IS 15563758 AND DT 2019 AND VI 15 AND IP 10/11
Results: 8
Enzymatic Browning and Color Evolution in Frozen Storage of Two Kinds of Minimally Processed Avocado Puree.
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- International Journal of Food Engineering, 2019, v. 15, n. 10/11, p. N.PAG, doi. 10.1515/ijfe-2018-0431
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- Article
Evaluation of non-Newtonian Viscosities of Liquid Foods in Swallowing Process Using Inclined Flow Channel Instrument.
- Published in:
- International Journal of Food Engineering, 2019, v. 15, n. 10/11, p. N.PAG, doi. 10.1515/ijfe-2019-0250
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- Article
Cooking Characteristics and Sensory Evaluation of Rice Cooked with Germinated Barley.
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- International Journal of Food Engineering, 2019, v. 15, n. 10/11, p. N.PAG, doi. 10.1515/ijfe-2019-0240
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- Article
Heat Transfer Performance of Vertical Tube Falling Film Juice Evaporator and a Sensitivity Analysis.
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- International Journal of Food Engineering, 2019, v. 15, n. 10/11, p. N.PAG, doi. 10.1515/ijfe-2019-0175
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- Article
The Influence of Fresh Kale Addition on Selected Properties of Corn Snacks.
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- International Journal of Food Engineering, 2019, v. 15, n. 10/11, p. N.PAG, doi. 10.1515/ijfe-2018-0319
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- Article
Antioxidant Activity, Physiochemical and Sensory Characteristics of Ice Cream Incorporated with Sloe Berry (Prunus spinosa L.).
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- International Journal of Food Engineering, 2019, v. 15, n. 10/11, p. N.PAG, doi. 10.1515/ijfe-2018-0029
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- Article
The Effect of Heating Temperature on Total Phenolic Content, Antioxidant Activity, and Phenolic Compounds of Plum and Mahaleb Fruits.
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- International Journal of Food Engineering, 2019, v. 15, n. 10/11, p. N.PAG, doi. 10.1515/ijfe-2017-0302
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- Article
Optimizing Thermal Processing of Broccoli: Model Development, Numerical Simulation, Experimental Validation.
- Published in:
- International Journal of Food Engineering, 2019, v. 15, n. 10/11, p. N.PAG, doi. 10.1515/ijfe-2018-0307
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- Article