Frontmatter.
- Published in:
- International Journal of Food Engineering, 2024, v. 20, n. 2, p. i, doi. 10.1515/ijfe-2024-frontmatter2
- Publication type:
- Article
Works matching IS 15563758 AND DT 2024 AND VI 20 AND IP 2
Results: 7
1
2
Effects of different sous-vide cooking conditions on the chemical, physical, microbiological, and sensory quality of fish and shrimp during storage at 3 °C.
- Published in:
- International Journal of Food Engineering, 2024, v. 20, n. 2, p. 115, doi. 10.1515/ijfe-2023-0245
- By:
- Publication type:
- Article
3
Effect of ultrasound-ethanol immersion, microwave and starch-blanching pretreatments on drying kinetics, rehydration, and quality properties of beetroot chips.
- Published in:
- International Journal of Food Engineering, 2024, v. 20, n. 2, p. 85, doi. 10.1515/ijfe-2023-0237
- By:
- Publication type:
- Article
4
Olive oil and coconut oil improved the quality and digestibility of set soybean yoghurt.
- Published in:
- International Journal of Food Engineering, 2024, v. 20, n. 2, p. 73, doi. 10.1515/ijfe-2023-0206
- By:
- Publication type:
- Article
5
Quantitative review and machine learning application of refractance window drying of tuber slices.
- Published in:
- International Journal of Food Engineering, 2024, v. 20, n. 2, p. 125, doi. 10.1515/ijfe-2023-0203
- By:
- Publication type:
- Article
6
Some physicochemical, nutritional and sensory properties of functional pumpkin dough chips produced using hazelnut and cereal flour by different frying methods.
- Published in:
- International Journal of Food Engineering, 2024, v. 20, n. 2, p. 101, doi. 10.1515/ijfe-2023-0195
- By:
- Publication type:
- Article
7
Preparation of the microcapsules of Atractylodes chinensis volatile oil and its effect on gastric smooth muscle cell contraction.
- Published in:
- International Journal of Food Engineering, 2024, v. 20, n. 2, p. 141, doi. 10.1515/ijfe-2023-0092
- By:
- Publication type:
- Article