Kinetic Assessment of High Pressure Inactivation of Different Plant Origin Pectinmethylesterase Enzymes.
- Published in:
- Food Engineering Reviews, 2017, v. 9, n. 3, p. 170, doi. 10.1007/s12393-016-9153-3
- By:
- Publication type:
- Article
Works matching IS 18667910 AND DT 2017 AND VI 9 AND IP 3
Results: 8
1
2
Comparison of Emerging Technologies to Extract High-Added Value Compounds from Fruit Residues: Pressure- and Electro-Based Technologies.
- Published in:
- Food Engineering Reviews, 2017, v. 9, n. 3, p. 190, doi. 10.1007/s12393-016-9154-2
- By:
- Publication type:
- Article
3
A Quasi-chemical Model for Bacterial Spore Germination Kinetics by High Pressure.
- Published in:
- Food Engineering Reviews, 2017, v. 9, n. 3, p. 122, doi. 10.1007/s12393-016-9155-1
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- Publication type:
- Article
4
Effects of Pulsed Electric Fields Processing Strategies on Health-Related Compounds of Plant-Based Foods.
- Published in:
- Food Engineering Reviews, 2017, v. 9, n. 3, p. 213, doi. 10.1007/s12393-017-9162-x
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- Publication type:
- Article
5
Advances in Ultrasonic and Megasonic Processing of Foods.
- Published in:
- Food Engineering Reviews, 2017, v. 9, n. 3, p. 237, doi. 10.1007/s12393-017-9167-5
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- Publication type:
- Article
6
Editorial to the FERE Special Issue 'Nonthermal Technologies for Food Preservation' Based on the 2015 International Nonthermal Processing Workshop.
- Published in:
- 2017
- By:
- Publication type:
- Editorial
7
Pulsed Electric Fields Pretreatments for the Cooking of Foods.
- Published in:
- Food Engineering Reviews, 2017, v. 9, n. 3, p. 226, doi. 10.1007/s12393-017-9170-x
- By:
- Publication type:
- Article
8
Engineering Process Characterization of High-Pressure Homogenization-from Laboratory to Industrial Scale.
- Published in:
- Food Engineering Reviews, 2017, v. 9, n. 3, p. 143, doi. 10.1007/s12393-016-9151-5
- By:
- Publication type:
- Article