Food Engineering Reviews Special Issue based on the 13th International Congress on Engineering and Food – (ICEF 13).
- Published in:
- 2021
- By:
- Publication type:
- Editorial
Works matching IS 18667910 AND DT 2021 AND VI 13 AND IP 1
Results: 21
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Entrained Oil Loss Reduction and Gum Yield Enhancement by Megasonic-Assisted Degumming.
- Published in:
- Food Engineering Reviews, 2021, v. 13, n. 1, p. 148, doi. 10.1007/s12393-020-09274-5
- By:
- Publication type:
- Article
3
Application of Constrained Optimization Techniques in Optimal Shape Design of a Freezer to Dosing Line Splitter for Ice Cream Production.
- Published in:
- Food Engineering Reviews, 2021, v. 13, n. 1, p. 262, doi. 10.1007/s12393-020-09258-5
- By:
- Publication type:
- Article
4
Thermal Characteristics and Proton Mobility of Date-Pits and their Alkaline Treated Fibers.
- Published in:
- Food Engineering Reviews, 2021, v. 13, n. 1, p. 236, doi. 10.1007/s12393-020-09257-6
- By:
- Publication type:
- Article
5
Microbial Inactivation by Non-equilibrium Short-Pulsed Atmospheric Pressure Dielectric Barrier Discharge (Cold Plasma): Numerical and Experimental Studies.
- Published in:
- Food Engineering Reviews, 2021, v. 13, n. 1, p. 136, doi. 10.1007/s12393-020-09256-7
- By:
- Publication type:
- Article
6
Authentication and Quality Assessment of Meat Products by Fourier-Transform Infrared (FTIR) Spectroscopy.
- Published in:
- Food Engineering Reviews, 2021, v. 13, n. 1, p. 66, doi. 10.1007/s12393-020-09251-y
- By:
- Publication type:
- Article
7
Comparative Study on the Effect of Cold Atmospheric Plasma, Ozonation, Pulsed Electromagnetic Fields and High-Pressure Technologies on Sea Bream Fillet Quality Indices and Shelf Life.
- Published in:
- Food Engineering Reviews, 2021, v. 13, n. 1, p. 175, doi. 10.1007/s12393-020-09248-7
- By:
- Publication type:
- Article
8
The Influence of Operation Parameters and Product Properties on Time-to-Temper for Frozen Raw Meat Based on Simulation.
- Published in:
- Food Engineering Reviews, 2021, v. 13, n. 1, p. 225, doi. 10.1007/s12393-020-09247-8
- By:
- Publication type:
- Article
9
Assessment of Intramuscular Fat Quality in Pork Using Hyperspectral Imaging.
- Published in:
- Food Engineering Reviews, 2021, v. 13, n. 1, p. 274, doi. 10.1007/s12393-020-09246-9
- By:
- Publication type:
- Article
10
Food Supply Chains as Cyber-Physical Systems: a Path for More Sustainable Personalized Nutrition.
- Published in:
- Food Engineering Reviews, 2021, v. 13, n. 1, p. 92, doi. 10.1007/s12393-020-09243-y
- By:
- Publication type:
- Article
11
Plasma-Functionalized Water: from Bench to Prototype for Fresh-Cut Lettuce.
- Published in:
- Food Engineering Reviews, 2021, v. 13, n. 1, p. 115, doi. 10.1007/s12393-020-09238-9
- By:
- Publication type:
- Article
12
Effects of Glass Transition, Operating Process, and Crystalline Additives on the Hardness of Thermally Compressed Maltodextrin.
- Published in:
- Food Engineering Reviews, 2021, v. 13, n. 1, p. 215, doi. 10.1007/s12393-020-09236-x
- By:
- Publication type:
- Article
13
Formation and Stability of Carbon Dioxide Nanobubbles for Potential Applications in Food Processing.
- Published in:
- Food Engineering Reviews, 2021, v. 13, n. 1, p. 3, doi. 10.1007/s12393-020-09233-0
- By:
- Publication type:
- Article
14
Radial Variations in Axial Velocity Affect Supercritical CO2 Extraction of Lipids from Pre-pressed Oilseeds.
- Published in:
- Food Engineering Reviews, 2021, v. 13, n. 1, p. 185, doi. 10.1007/s12393-020-09232-1
- By:
- Publication type:
- Article
15
High-Voltage Electrical Discharges in Green Extractions of Bioactives from Oregano Leaves (Origanum vulgare L.) Using Water and Ethanol as Green Solvents Assessed by Theoretical and Experimental Procedures.
- Published in:
- Food Engineering Reviews, 2021, v. 13, n. 1, p. 161, doi. 10.1007/s12393-020-09231-2
- By:
- Publication type:
- Article
16
Food Preservation Performance of Residential Refrigerators: Pasteurized Milk and Ground Beef as Animal Food Models.
- Published in:
- Food Engineering Reviews, 2021, v. 13, n. 1, p. 104, doi. 10.1007/s12393-020-09230-3
- By:
- Publication type:
- Article
17
Effect of Glass Transition Temperature Range on the Caking Behavior of Freeze-dried Carbohydrate Blend Powders.
- Published in:
- Food Engineering Reviews, 2021, v. 13, n. 1, p. 204, doi. 10.1007/s12393-020-09226-z
- By:
- Publication type:
- Article
18
Effect of Food Microstructure on Calcium Infusion Under High Pressure.
- Published in:
- Food Engineering Reviews, 2021, v. 13, n. 1, p. 36, doi. 10.1007/s12393-020-09225-0
- By:
- Publication type:
- Article
19
Artificial Oral Processing of Extruded Pea Flour Snacks.
- Published in:
- Food Engineering Reviews, 2021, v. 13, n. 1, p. 247, doi. 10.1007/s12393-020-09220-5
- By:
- Publication type:
- Article
20
Control of Ice Nucleation for Subzero Food Preservation.
- Published in:
- Food Engineering Reviews, 2021, v. 13, n. 1, p. 15, doi. 10.1007/s12393-020-09211-6
- By:
- Publication type:
- Article
21
Water Vapor Transport Properties of Polyurethane Films for Packaging of Respiring Foods.
- Published in:
- Food Engineering Reviews, 2021, v. 13, n. 1, p. 54, doi. 10.1007/s12393-019-09205-z
- By:
- Publication type:
- Article