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.

Published in:

International Journal of Food Engineering, 2020, v. 16, n. 9, p. 1, doi. 10.1515/ijfe-2020-0057

By:

Odabaş, Halil İbrahim;
Koca, Ilkay

Publication type:

Article

Comparison of different drying methods on Chinese yam: changes in physicochemical properties, bioactive components, antioxidant properties and microstructure.

Published in:

International Journal of Food Engineering, 2020, v. 16, n. 9, p. 1, doi. 10.1515/ijfe-2020-0009

By:

Li, Qing-ming;
Xia, Lei;
Wang, Feng;
Guo, Shi-yin;
Zou, Jin-hao;
Su, Xiao-jun;
Yu, Peng

Publication type:

Article

Isolation, screening, identification and tolerance of yeast in cherry wine lees.

Published in:

International Journal of Food Engineering, 2020, v. 16, n. 9, p. 1, doi. 10.1515/ijfe-2019-0385

By:

Xu, Cheng;
Xia, Hui;
Zhang, Shuwen;
Zhao, Yuping;
Qi, Zhiqiang;
Sun, Zuli;
Zhao, Yongfu

Publication type:

Article

Preparation and characterization of double-coated probiotic bacteria via a fluid-bed process: a case study on Lactobacillus reuteri.

Published in:

International Journal of Food Engineering, 2020, v. 16, n. 9, p. 1, doi. 10.1515/ijfe-2019-0384

By:

Zaghari, Leila;
Basiri, Alireza;
Rahimi, Somayeh

Publication type:

Article

Numerical simulation of conductive heat transfer in canned celery stew and retort program adjustment by computational fluid dynamics (CFD).

Published in:

International Journal of Food Engineering, 2020, v. 16, n. 9, p. 1, doi. 10.1515/ijfe-2019-0303

By:

Berenjforoush Azar, Arezoo;
Ramezan, Yousef;
Khashehchi, Morteza

Publication type:

Article

Impact of octenyl succinic anhydride (OSA) modified starch on the particle size distribution and rheological properties of xanthan gum in aqueous solutions.

Published in:

International Journal of Food Engineering, 2020, v. 16, n. 9, p. 1, doi. 10.1515/ijfe-2019-0279

By:

Boulhaia, Imene;
HadjSadok, Abdelkader;
Moulai-Mostefa, Nadji;
Aouabed, Ali

Publication type:

Article

Antioxidant and in vitro digestion property of black rice (Oryza sativa L.): a comparison study between whole grain and rice bran.

Published in:

International Journal of Food Engineering, 2020, v. 16, n. 9, p. 1, doi. 10.1515/ijfe-2019-0260

By:

Zhang, Hui;
Kai, Guoyin;
Xia, Yongjun;
Wang, Guangqiang;
Ai, Lianzhong

Publication type:

Article

Effect of high pressure processing on the microstructure, myofibrillar protein oxidation, and volatile compounds of sauce lamb tripe.

Published in:

International Journal of Food Engineering, 2020, v. 16, n. 9, p. 1, doi. 10.1515/ijfe-2019-0132

By:

Hou, Ran;
Liu, Yangming;
Li, Wenhui;
Zhao, Wei;
Wang, Chunyan;
Li, Yingbiao;
Yan, Qingqing;
Zhu, Weichao;
Dong, Juan

Publication type:

Article