Works matching IS 19355130 AND DT 2013 AND VI 6 AND IP 1
Results: 27
Evaluating the Influence of Malolactic Fermentation Inoculation Practices and Ageing on Lees on Biogenic Amine Production in Wine.
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- Food & Bioprocess Technology, 2013, v. 6, n. 1, p. 198, doi. 10.1007/s11947-011-0702-8
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- Article
Effect of the Maillard Reaction on Angiotensin I-Converting Enzyme (ACE)-Inhibitory Activity of Douchi During Fermentation.
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- Food & Bioprocess Technology, 2013, v. 6, n. 1, p. 297, doi. 10.1007/s11947-011-0596-5
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- Article
Colour Measurement and Analysis in Fresh and Processed Foods: A Review.
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- Food & Bioprocess Technology, 2013, v. 6, n. 1, p. 36, doi. 10.1007/s11947-012-0867-9
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- Article
Counteracting Recontamination of Pasteurized Milk by Methylated Soybean Protein.
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- Food & Bioprocess Technology, 2013, v. 6, n. 1, p. 101, doi. 10.1007/s11947-011-0653-0
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- Article
Effect of Process Parameters on Work Index, Milling Efficiency and Some Technological Properties of Yam Flour Using Attrition Mill.
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- Food & Bioprocess Technology, 2013, v. 6, n. 1, p. 160, doi. 10.1007/s11947-012-0838-1
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- Article
Optimization of Process Parameters for Decortication of Finger Millet Through Response Surface Methodology.
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- Food & Bioprocess Technology, 2013, v. 6, n. 1, p. 207, doi. 10.1007/s11947-011-0728-y
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- Article
Rheological Aspects of Spanish Honeys.
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- Food & Bioprocess Technology, 2013, v. 6, n. 1, p. 228, doi. 10.1007/s11947-011-0730-4
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- Article
Effect of Kiam ( Cotylelobium lanceolatum Craib) Wood Extract on the Haemoglobin-Mediated Lipid Oxidation of Washed Asian Sea Bass Mince.
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- Food & Bioprocess Technology, 2013, v. 6, n. 1, p. 61, doi. 10.1007/s11947-011-0530-x
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- Article
Effect of Packaging and Basil Essential Oil on the Quality Characteristics of Whey Cheese 'Anthotyros'.
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- Food & Bioprocess Technology, 2013, v. 6, n. 1, p. 124, doi. 10.1007/s11947-011-0676-6
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- Article
Antioxidant Properties and Rutin Content of High Pressure-Treated Raw and Roasted Buckwheat Groats.
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- Food & Bioprocess Technology, 2013, v. 6, n. 1, p. 92, doi. 10.1007/s11947-011-0669-5
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- Article
Oxidative/Fermentative Behavior in the Flesh of 'Hass' Avocado Fruits Under Natural and Controlled Atmosphere Conditions.
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- Food & Bioprocess Technology, 2013, v. 6, n. 1, p. 272, doi. 10.1007/s11947-011-0747-8
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- Article
Hydroxyl Radical-Stressed Whey Protein Isolate: Functional and Rheological Properties.
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- Food & Bioprocess Technology, 2013, v. 6, n. 1, p. 169, doi. 10.1007/s11947-011-0674-8
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- Article
Physicochemical and Sensorial Properties of Grapefruit Jams as Affected by Processing.
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- Food & Bioprocess Technology, 2013, v. 6, n. 1, p. 177, doi. 10.1007/s11947-011-0696-2
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- Article
Structure and Dynamics of Wheat Starch in Breads Fortified with Polyphenols and Pectin: an ESEM and Solid-State CP/MAS C NMR Spectroscopic Study.
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- Food & Bioprocess Technology, 2013, v. 6, n. 1, p. 110, doi. 10.1007/s11947-011-0699-z
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- Article
Structure and Functionality of Whey Protein Concentrate-Based Products with Different Water Contents.
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- Food & Bioprocess Technology, 2013, v. 6, n. 1, p. 217, doi. 10.1007/s11947-011-0680-x
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- Article
The Effect of Lemon Juice on Shelf Life of Sous Vide Packaged Whiting ( Merlangius merlangus euxinus, Nordmann, 1840).
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- Food & Bioprocess Technology, 2013, v. 6, n. 1, p. 283, doi. 10.1007/s11947-011-0572-0
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- Article
Mechanical Continuous Oil Expression from Oilseeds: A Review.
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- Food & Bioprocess Technology, 2013, v. 6, n. 1, p. 1, doi. 10.1007/s11947-012-0947-x
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- Article
The Effect of Starch Concentration and Temperature on Grape Molasses: Rheological and Textural Properties.
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- Food & Bioprocess Technology, 2013, v. 6, n. 1, p. 259, doi. 10.1007/s11947-011-0705-5
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- Article
Antimicrobial Activity of Peptide P34 During Thermal Processing.
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- Food & Bioprocess Technology, 2013, v. 6, n. 1, p. 73, doi. 10.1007/s11947-011-0633-4
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- Article
The Production, Benefits, and Applications of Monoacylglycerols and Diacylglycerols of Nutritional Interest.
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- Food & Bioprocess Technology, 2013, v. 6, n. 1, p. 17, doi. 10.1007/s11947-012-0836-3
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- Article
Non-uniform Heat Transfer During Air-Blast Freezing of a Fruit Pulp Model in Multilayer Boxes.
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- Food & Bioprocess Technology, 2013, v. 6, n. 1, p. 146, doi. 10.1007/s11947-011-0757-6
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- Article
Effect of Konjac Glucomannan (KGM) and Carboxymethylcellulose (CMC) on some Physico-Chemical and Mechanical Properties of Restructured Gilthead Sea Bream ( Sparus aurata) Products.
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- Food & Bioprocess Technology, 2013, v. 6, n. 1, p. 133, doi. 10.1007/s11947-011-0765-6
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- Article
Production of Maltose Syrup by Enzymatic Conversion of Rice Starch.
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- Food & Bioprocess Technology, 2013, v. 6, n. 1, p. 242, doi. 10.1007/s11947-011-0681-9
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- Article
Effects of Tapioca Starch/Decolorized Hsian-Tsao Leaf Gum-Based Active Coatings on the Quality of Minimally Processed Carrots.
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- Food & Bioprocess Technology, 2013, v. 6, n. 1, p. 249, doi. 10.1007/s11947-011-0707-3
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- Article
Effect of Osmotic Dehydration and Pectin Edible Coatings on Quality and Shelf Life of Fresh-Cut Melon.
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- Food & Bioprocess Technology, 2013, v. 6, n. 1, p. 80, doi. 10.1007/s11947-011-0704-6
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- Article
Hydrolytic Stability of l-(+)-Ascorbic Acid in Low Methoxyl Pectin Films with Potential Antioxidant Activity at Food Interfaces.
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- Food & Bioprocess Technology, 2013, v. 6, n. 1, p. 186, doi. 10.1007/s11947-011-0684-6
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- Article
Kinetic Parameter Determination for Enzyme Hydrolysis of Fish Protein Residue Using D-optimal Design.
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- Food & Bioprocess Technology, 2013, v. 6, n. 1, p. 290, doi. 10.1007/s11947-011-0628-1
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- Article