Extraction, Microencapsulation, Color Properties, and Experimental Design of Natural Pigments Obtained by Spray Drying.
- Published in:
- Food Engineering Reviews, 2021, v. 13, n. 4, p. 769, doi. 10.1007/s12393-021-09288-7
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- Publication type:
- Article
Works matching IS 18667910 AND DT 2021 AND VI 13 AND IP 4
Results: 8
1
2
Adhesion of Food on Surfaces: Theory, Measurements, and Main Trends to Reduce It Prior to Industrial Drying.
- Published in:
- Food Engineering Reviews, 2021, v. 13, n. 4, p. 884, doi. 10.1007/s12393-021-09286-9
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- Publication type:
- Article
3
The Incorporation of Carotenoids on Ready to Eat Foods Studied Through Their Stability During Extrusion Processing.
- Published in:
- Food Engineering Reviews, 2021, v. 13, n. 4, p. 902, doi. 10.1007/s12393-021-09285-w
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- Publication type:
- Article
4
Isochoric Freezing and Its Emerging Applications in Food Preservation.
- Published in:
- Food Engineering Reviews, 2021, v. 13, n. 4, p. 812, doi. 10.1007/s12393-021-09284-x
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- Publication type:
- Article
5
Employing Nanoemulsions in Food Packaging: Shelf Life Enhancement.
- Published in:
- Food Engineering Reviews, 2021, v. 13, n. 4, p. 858, doi. 10.1007/s12393-021-09282-z
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- Publication type:
- Article
6
Teaching Engineering and Food: From Traditional Approaches to a Flipped Course on Gastronomic Engineering.
- Published in:
- Food Engineering Reviews, 2021, v. 13, n. 4, p. 916, doi. 10.1007/s12393-021-09281-0
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- Publication type:
- Article
7
Developments and Advances of High Intensity Pulsed Light and its Combination with Other Treatments for Microbial Inactivation in Food Products.
- Published in:
- Food Engineering Reviews, 2021, v. 13, n. 4, p. 741, doi. 10.1007/s12393-021-09280-1
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- Publication type:
- Article
8
Walnut Fruit Processing Equipment: Academic Insights and Perspectives.
- Published in:
- Food Engineering Reviews, 2021, v. 13, n. 4, p. 822, doi. 10.1007/s12393-020-09273-6
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- Publication type:
- Article