Frontmatter.
- Published in:
- International Journal of Food Engineering, 2022, v. 18, n. 1, p. i, doi. 10.1515/ijfe-2022-frontmatter1
- Publication type:
- Article
Works matching IS 15563758 AND DT 2022 AND VI 18 AND IP 1
Results: 8
1
2
Evaluation of thickened liquid viscoelasticity for a swallowing process using an inclined flow channel instrument.
- Published in:
- International Journal of Food Engineering, 2022, v. 18, n. 1, p. 67, doi. 10.1515/ijfe-2021-0328
- By:
- Publication type:
- Article
3
Artificial intelligence, big data, and blockchain in food safety.
- Published in:
- 2022
- By:
- Publication type:
- Literature Review
4
Effect of bacterial cellulose nanofibers incorporation on acid-induced casein gels: microstructures and rheological properties.
- Published in:
- International Journal of Food Engineering, 2022, v. 18, n. 1, p. 41, doi. 10.1515/ijfe-2021-0293
- By:
- Publication type:
- Article
5
Effect of microencapsulated chavil (Ferulago angulata) extract on physicochemical, microbiological, textural and sensorial properties of UF-feta-type cheese during storage time.
- Published in:
- International Journal of Food Engineering, 2022, v. 18, n. 1, p. 53, doi. 10.1515/ijfe-2021-0198
- By:
- Publication type:
- Article
6
Comparative flavor analysis of four kinds of sweet fermented grains by sensory analysis combined with GC-MS.
- Published in:
- International Journal of Food Engineering, 2022, v. 18, n. 1, p. 75, doi. 10.1515/ijfe-2021-0185
- By:
- Publication type:
- Article
7
Utilization of shallot bio-waste (Allium cepa L. var. aggregatum) fractions for the production of functional cookies.
- Published in:
- International Journal of Food Engineering, 2022, v. 18, n. 1, p. 27, doi. 10.1515/ijfe-2021-0169
- By:
- Publication type:
- Article
8
Immobilization of cellulase on magnetic nanoparticles for rice bran oil extraction in a magnetic fluidized bed.
- Published in:
- International Journal of Food Engineering, 2022, v. 18, n. 1, p. 15, doi. 10.1515/ijfe-2021-0111
- By:
- Publication type:
- Article