Works matching IS 15563758 AND DT 2020 AND VI 16 AND IP 9
Results: 8
Process for production of microencapsulated anthocyanin pigments from Rosa pimpinellifolia L. fruits: optimization of aqueous two-phase extraction, microencapsulation by spray and freeze-drying, and storage stability evaluation.
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- International Journal of Food Engineering, 2020, v. 16, n. 9, p. 1, doi. 10.1515/ijfe-2020-0057
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Comparison of different drying methods on Chinese yam: changes in physicochemical properties, bioactive components, antioxidant properties and microstructure.
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- International Journal of Food Engineering, 2020, v. 16, n. 9, p. 1, doi. 10.1515/ijfe-2020-0009
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- Article
Isolation, screening, identification and tolerance of yeast in cherry wine lees.
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- International Journal of Food Engineering, 2020, v. 16, n. 9, p. 1, doi. 10.1515/ijfe-2019-0385
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- Article
Preparation and characterization of double-coated probiotic bacteria via a fluid-bed process: a case study on Lactobacillus reuteri.
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- International Journal of Food Engineering, 2020, v. 16, n. 9, p. 1, doi. 10.1515/ijfe-2019-0384
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- Article
Numerical simulation of conductive heat transfer in canned celery stew and retort program adjustment by computational fluid dynamics (CFD).
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- International Journal of Food Engineering, 2020, v. 16, n. 9, p. 1, doi. 10.1515/ijfe-2019-0303
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- Article
Impact of octenyl succinic anhydride (OSA) modified starch on the particle size distribution and rheological properties of xanthan gum in aqueous solutions.
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- International Journal of Food Engineering, 2020, v. 16, n. 9, p. 1, doi. 10.1515/ijfe-2019-0279
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- Article
Antioxidant and in vitro digestion property of black rice (Oryza sativa L.): a comparison study between whole grain and rice bran.
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- International Journal of Food Engineering, 2020, v. 16, n. 9, p. 1, doi. 10.1515/ijfe-2019-0260
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- Article
Effect of high pressure processing on the microstructure, myofibrillar protein oxidation, and volatile compounds of sauce lamb tripe.
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- International Journal of Food Engineering, 2020, v. 16, n. 9, p. 1, doi. 10.1515/ijfe-2019-0132
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- Article