Frontmatter.
- Published in:
- International Journal of Food Engineering, 2025, v. 21, n. 4, p. i, doi. 10.1515/ijfe-2025-frontmatter1
- Publication type:
- Article
Works matching IS 15563758 AND DT 2025 AND VI 21 AND IP 4
Results: 7
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White finger millet protein fraction as an egg replacer: effect on physiochemical, texture, rheological, microstructure and sensory characteristics of mayonnaise.
- Published in:
- International Journal of Food Engineering, 2025, v. 21, n. 4, p. 273, doi. 10.1515/ijfe-2025-0004
- By:
- Publication type:
- Article
3
Exploring the potential of sal seed as a functional ingredient in cookies: nutritional, textural, and sensory evaluation.
- Published in:
- International Journal of Food Engineering, 2025, v. 21, n. 4, p. 249, doi. 10.1515/ijfe-2024-0211
- By:
- Publication type:
- Article
4
Effect of pomegranate (Punica granatum L.) peel and green coffee bean (Coffea arabica) extracts and their formulations on the oxidative stability of raw walnut oil under accelerated oxidation conditions.
- Published in:
- International Journal of Food Engineering, 2025, v. 21, n. 4, p. 217, doi. 10.1515/ijfe-2024-0206
- By:
- Publication type:
- Article
5
Potential of carbohydrate blends to maintain the technological properties of encapsulated avocado oil.
- Published in:
- International Journal of Food Engineering, 2025, v. 21, n. 4, p. 203, doi. 10.1515/ijfe-2024-0121
- By:
- Publication type:
- Article
6
Soaking apple slices with different thicknesses in water prior to electro-infrared (EIR) dry-blanching: effects on the physicochemical properties and sensory characteristics of Fuji apple slices.
- Published in:
- International Journal of Food Engineering, 2025, v. 21, n. 4, p. 235, doi. 10.1515/ijfe-2024-0087
- By:
- Publication type:
- Article
7
Storage stability of fresh, sonicated, and pasteurized noni juices.
- Published in:
- International Journal of Food Engineering, 2025, v. 21, n. 4, p. 261, doi. 10.1515/ijfe-2024-0062
- By:
- Publication type:
- Article