Works matching IS 19355130 AND DT 2010 AND VI 3 AND IP 4
Results: 18
Ultraviolet Treatment of Orange Juice to Inactivate E. coli O157:H7 as Affected by Native Microflora.
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- Food & Bioprocess Technology, 2010, v. 3, n. 4, p. 603, doi. 10.1007/s11947-009-0194-y
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- Article
Gelling Properties of Tyrosinase-Treated Dairy Proteins.
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- Food & Bioprocess Technology, 2010, v. 3, n. 4, p. 554, doi. 10.1007/s11947-008-0124-4
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- Article
Effect of Treatment with Compressed Propane on Lipases Hydrolytic Activity.
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- Food & Bioprocess Technology, 2010, v. 3, n. 4, p. 511, doi. 10.1007/s11947-008-0087-5
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- Article
Production of Cellulases through Solid State Fermentation Using Kinnow Pulp as a Major Substrate.
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- Food & Bioprocess Technology, 2010, v. 3, n. 4, p. 528, doi. 10.1007/s11947-008-0092-8
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- Article
Starch Foam Expansion in a Closed Mold.
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- Food & Bioprocess Technology, 2010, v. 3, n. 4, p. 615, doi. 10.1007/s11947-010-0348-y
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- Article
Partial Purification and Characterization of Extracellular Fructofuranosidase with Transfructosylating Activity from Candida sp.
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- Food & Bioprocess Technology, 2010, v. 3, n. 4, p. 568, doi. 10.1007/s11947-008-0089-3
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- Article
Mechanism of Permeate Flux Decline during Microfiltration of Watermelon ( Citrullus lanatus) Juice.
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- Food & Bioprocess Technology, 2010, v. 3, n. 4, p. 545, doi. 10.1007/s11947-008-0118-2
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- Article
Ultrasonication and Edible Coating Effects on Lipid Oxidation of Roasted Peanuts.
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- Food & Bioprocess Technology, 2010, v. 3, n. 4, p. 620, doi. 10.1007/s11947-009-0282-z
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- Article
Computer Vision and Stereoscopy for Estimating Firmness in the Salmon (Salmon salar) Fillets.
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- Food & Bioprocess Technology, 2010, v. 3, n. 4, p. 561, doi. 10.1007/s11947-008-0097-3
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- Article
Study of the Extraction, Concentration, and Partial Characterization of Lipases Obtained from Penicillium verrucosum using Solid-State Fermentation of Soybean Bran.
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- Food & Bioprocess Technology, 2010, v. 3, n. 4, p. 537, doi. 10.1007/s11947-008-0104-8
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- Article
Dynamical Changes of Beef Intramuscular Connective Tissue and Muscle Fiber during Heating and their Effects on Beef Shear Force.
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- Food & Bioprocess Technology, 2010, v. 3, n. 4, p. 521, doi. 10.1007/s11947-008-0117-3
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- Article
Effect of Flour Type and Baking Temperature on Cake Dynamic Height Profile Measurements During Baking.
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- Food & Bioprocess Technology, 2010, v. 3, n. 4, p. 594, doi. 10.1007/s11947-008-0099-1
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- Article
Effects of Applied Process on the In Vitro Digestibility and Resistant Starch Content of Pasta Products.
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- Food & Bioprocess Technology, 2010, v. 3, n. 4, p. 491, doi. 10.1007/s11947-008-0105-7
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- Article
Resistance of Microencapsulated Lactobacillus acidophilus LA1 to Processing Treatments and Simulated Gut Conditions.
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- Food & Bioprocess Technology, 2010, v. 3, n. 4, p. 586, doi. 10.1007/s11947-008-0135-1
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- Article
Evaluation of Nano Zinc (ZnO) for Surface Enhancement of ATR–FTIR Spectra of Butter and Spread.
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- Food & Bioprocess Technology, 2010, v. 3, n. 4, p. 629, doi. 10.1007/s11947-009-0237-4
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- Article
Influence of Gluten-free Flours and their Mixtures on Batter Properties and Bread Quality.
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- Food & Bioprocess Technology, 2010, v. 3, n. 4, p. 577, doi. 10.1007/s11947-008-0098-2
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- Article
A Case Study on Optimization of Biomass Flow During Single-Screw Extrusion Cooking Using Genetic Algorithm (GA) and Response Surface Method (RSM).
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- Food & Bioprocess Technology, 2010, v. 3, n. 4, p. 498, doi. 10.1007/s11947-008-0172-9
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- Article
Storage Properties of Low Fat Fish and Rice Flour Coextrudates.
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- Food & Bioprocess Technology, 2010, v. 3, n. 4, p. 481, doi. 10.1007/s11947-008-0170-y
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- Article