Works matching IS 18667910 AND DT 2020 AND VI 12 AND IP 2
Results: 7
The Influence of Ohmic Heating on Degradation of Food Bioactive Ingredients.
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- Food Engineering Reviews, 2020, v. 12, n. 2, p. 191, doi. 10.1007/s12393-020-09217-0
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- Article
Novel Sensing Technologies During the Food Drying Process.
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- Food Engineering Reviews, 2020, v. 12, n. 2, p. 121, doi. 10.1007/s12393-020-09215-2
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- Article
Classic and Reaction-Diffusion Models Used in Modified Atmosphere Packaging (MAP) of Fruit and Vegetables.
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- Food Engineering Reviews, 2020, v. 12, n. 2, p. 209, doi. 10.1007/s12393-020-09214-3
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- Article
Foaming Characteristics of Beverages and Its Relevance to Food Processing.
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- Food Engineering Reviews, 2020, v. 12, n. 2, p. 229, doi. 10.1007/s12393-020-09213-4
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- Article
Microtechnological Tools to Achieve Sustainable Food Processes, Products, and Ingredients.
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- Food Engineering Reviews, 2020, v. 12, n. 2, p. 101, doi. 10.1007/s12393-020-09212-5
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- Article
An Overview on the Applications of Typical Non-linear Algorithms Coupled With NIR Spectroscopy in Food Analysis.
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- Food Engineering Reviews, 2020, v. 12, n. 2, p. 173, doi. 10.1007/s12393-020-09210-7
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- Article
Manufacturing of Short-Chain Fructooligosaccharides: from Laboratory to Industrial Scale.
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- Food Engineering Reviews, 2020, v. 12, n. 2, p. 149, doi. 10.1007/s12393-020-09209-0
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- Article