The Influence of Ohmic Heating on Degradation of Food Bioactive Ingredients.
- Published in:
- Food Engineering Reviews, 2020, v. 12, n. 2, p. 191, doi. 10.1007/s12393-020-09217-0
- By:
- Publication type:
- Article
Works matching IS 18667910 AND DT 2020 AND VI 12 AND IP 2
Results: 7
1
2
Novel Sensing Technologies During the Food Drying Process.
- Published in:
- Food Engineering Reviews, 2020, v. 12, n. 2, p. 121, doi. 10.1007/s12393-020-09215-2
- By:
- Publication type:
- Article
3
Classic and Reaction-Diffusion Models Used in Modified Atmosphere Packaging (MAP) of Fruit and Vegetables.
- Published in:
- Food Engineering Reviews, 2020, v. 12, n. 2, p. 209, doi. 10.1007/s12393-020-09214-3
- By:
- Publication type:
- Article
4
Foaming Characteristics of Beverages and Its Relevance to Food Processing.
- Published in:
- Food Engineering Reviews, 2020, v. 12, n. 2, p. 229, doi. 10.1007/s12393-020-09213-4
- By:
- Publication type:
- Article
5
Microtechnological Tools to Achieve Sustainable Food Processes, Products, and Ingredients.
- Published in:
- Food Engineering Reviews, 2020, v. 12, n. 2, p. 101, doi. 10.1007/s12393-020-09212-5
- By:
- Publication type:
- Article
6
An Overview on the Applications of Typical Non-linear Algorithms Coupled With NIR Spectroscopy in Food Analysis.
- Published in:
- Food Engineering Reviews, 2020, v. 12, n. 2, p. 173, doi. 10.1007/s12393-020-09210-7
- By:
- Publication type:
- Article
7
Manufacturing of Short-Chain Fructooligosaccharides: from Laboratory to Industrial Scale.
- Published in:
- Food Engineering Reviews, 2020, v. 12, n. 2, p. 149, doi. 10.1007/s12393-020-09209-0
- By:
- Publication type:
- Article