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Frontmatter.
- Published in:
- International Journal of Food Engineering, 2022, v. 18, n. 4, p. i, doi. 10.1515/ijfe-2022-frontmatter4
- Publication type:
- Article
The biological activity and application of Monascus pigments: a mini review.
- Published in:
- International Journal of Food Engineering, 2022, v. 18, n. 4, p. 253, doi. 10.1515/ijfe-2021-0235
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- Publication type:
- Article
Isolation, characterization, immunoregulatory, and antioxidant activities of polysaccharides from Morinda officinalis fermented by Bacillus sp. DU-106.
- Published in:
- International Journal of Food Engineering, 2022, v. 18, n. 4, p. 267, doi. 10.1515/ijfe-2021-0265
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- Publication type:
- Article
Rheological characterisation of gruels made from some bio-based ingredients commonly used in food products.
- Published in:
- International Journal of Food Engineering, 2022, v. 18, n. 4, p. 279, doi. 10.1515/ijfe-2021-0209
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- Publication type:
- Article
Effects of konjac glucomannan on pasting, rheological, and structural properties of low-amylose rice starch.
- Published in:
- International Journal of Food Engineering, 2022, v. 18, n. 4, p. 291, doi. 10.1515/ijfe-2021-0074
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- Publication type:
- Article
Physicochemical and bioactive properties of avocado (Persea americana Mill. cv. Lorena).
- Published in:
- International Journal of Food Engineering, 2022, v. 18, n. 4, p. 303, doi. 10.1515/ijfe-2021-0237
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- Publication type:
- Article
The combined effects of ripening degree and fermentation process on biochemical properties of table olives and oils of Ayvalık and Gemlik varieties.
- Published in:
- International Journal of Food Engineering, 2022, v. 18, n. 4, p. 317, doi. 10.1515/ijfe-2021-0037
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- Publication type:
- Article
Effect of solvent, method, time and temperature of extraction on the recovery of phenolic compounds and antioxidants from spent coffee grounds.
- Published in:
- International Journal of Food Engineering, 2022, v. 18, n. 4, p. 325, doi. 10.1515/ijfe-2021-0292
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- Publication type:
- Article