Innovation and Trends in Probiotic Microencapsulation by Emulsification Techniques.
- Published in:
- Food Engineering Reviews, 2022, v. 14, n. 3, p. 462, doi. 10.1007/s12393-022-09315-1
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- Publication type:
- Article
Works matching IS 18667910 AND DT 2022 AND VI 14 AND IP 3
Results: 7
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Current Applications and Challenges of Induced Electric Fields for the Treatment of Foods.
- Published in:
- Food Engineering Reviews, 2022, v. 14, n. 3, p. 491, doi. 10.1007/s12393-022-09314-2
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- Publication type:
- Article
3
Human Taste-Perception: Brain Computer Interface (BCI) and Its Application as an Engineering Tool for Taste-Driven Sensory Studies.
- Published in:
- Food Engineering Reviews, 2022, v. 14, n. 3, p. 408, doi. 10.1007/s12393-022-09308-0
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- Publication type:
- Article
4
Current Developments on Rotary Forcespun Nanofibers and Prospects for Edible Applications.
- Published in:
- Food Engineering Reviews, 2022, v. 14, n. 3, p. 435, doi. 10.1007/s12393-021-09304-w
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- Publication type:
- Article
5
Defect Detection in Fruit and Vegetables by Using Machine Vision Systems and Image Processing.
- Published in:
- Food Engineering Reviews, 2022, v. 14, n. 3, p. 353, doi. 10.1007/s12393-022-09307-1
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- Publication type:
- Article
6
Physicochemical Phenomena in the Roasting of Cocoa (Theobroma cacao L.).
- Published in:
- Food Engineering Reviews, 2022, v. 14, n. 3, p. 509, doi. 10.1007/s12393-021-09301-z
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- Publication type:
- Article
7
Nondestructive Methods for the Quality Assessment of Fruits and Vegetables Considering Their Physical and Biological Variability.
- Published in:
- Food Engineering Reviews, 2022, v. 14, n. 3, p. 380, doi. 10.1007/s12393-021-09300-0
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- Publication type:
- Article