Works matching IS 19355130 AND DT 2013 AND VI 6 AND IP 12
Results: 35
Novel Application of Neutron Radiography to Forced Convective Drying of Fruit Tissue.
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- Food & Bioprocess Technology, 2013, v. 6, n. 12, p. 3353, doi. 10.1007/s11947-012-0999-y
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- Article
Enzyme-Assisted Production of Tomato Seed Oil Enriched with Lycopene from Tomato Pomace.
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- Food & Bioprocess Technology, 2013, v. 6, n. 12, p. 3499, doi. 10.1007/s11947-012-1003-6
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- Article
Sterilization of Food Contacting Surfaces via Non-Thermal Plasma Treatment: A Model Study with Escherichia coli-Contaminated Stainless Steel and Polyethylene Surfaces.
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- Food & Bioprocess Technology, 2013, v. 6, n. 12, p. 3295, doi. 10.1007/s11947-012-1007-2
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- Article
Effect of Fermentation and Drying on Procyanidins, Antiradical Activity and Reducing Properties of Cocoa Beans.
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- Food & Bioprocess Technology, 2013, v. 6, n. 12, p. 3420, doi. 10.1007/s11947-012-1028-x
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- Article
Inactivation of Peroxidase by Ultraviolet-Visible Irradiation: Effect of pH and Melanoidin Content.
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- Food & Bioprocess Technology, 2013, v. 6, n. 12, p. 3627, doi. 10.1007/s11947-012-1019-y
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- Article
Volatile Bio-ester Production from Orange Pulp-Containing Medium Using Saccharomyces cerevisiae.
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- Food & Bioprocess Technology, 2013, v. 6, n. 12, p. 3326, doi. 10.1007/s11947-012-1009-0
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- Article
Combined Effect of Chitosan and Oregano Essential Oil Dip on the Microbiological, Chemical, and Sensory Attributes of Red Porgy ( Pagrus pagrus) Stored in Ice.
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- Food & Bioprocess Technology, 2013, v. 6, n. 12, p. 3510, doi. 10.1007/s11947-012-1034-z
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- Article
Investigation of Growth and Shrinkage Mechanisms in Vapor-Induced Expansion of Extrusion-Cooked Corn Grits.
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- Food & Bioprocess Technology, 2013, v. 6, n. 12, p. 3392, doi. 10.1007/s11947-012-0977-4
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- Article
Prediction of Permeate Flux During Ultrafiltration of Polysaccharide in a Stirred Batch Cell.
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- Food & Bioprocess Technology, 2013, v. 6, n. 12, p. 3634, doi. 10.1007/s11947-012-0990-7
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- Article
Comparison of ROC Feature Selection Method for the Detection of Decay in Citrus Fruit Using Hyperspectral Images.
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- Food & Bioprocess Technology, 2013, v. 6, n. 12, p. 3613, doi. 10.1007/s11947-012-0951-1
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- Article
Matching Changes in Sensory Evaluation with Physical and Chemical Parameters.
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- Food & Bioprocess Technology, 2013, v. 6, n. 12, p. 3305, doi. 10.1007/s11947-012-0993-4
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- Article
Thermal and High-Pressure Stability of Pectinmethylesterase, Polygalacturonase, β-Galactosidase and α-Arabinofuranosidase in a Tomato Matrix: Towards the Creation of Specific Endogenous Enzyme Populations Through Processing.
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- Food & Bioprocess Technology, 2013, v. 6, n. 12, p. 3368, doi. 10.1007/s11947-012-0984-5
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- Article
In-Line Estimation of the Standard Colour Index of Citrus Fruits Using a Computer Vision System Developed For a Mobile Platform.
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- Food & Bioprocess Technology, 2013, v. 6, n. 12, p. 3412, doi. 10.1007/s11947-012-1015-2
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- Article
Thermomechanical Morphology of Peas and Its Relation to Fracture Behaviour.
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- Food & Bioprocess Technology, 2013, v. 6, n. 12, p. 3317, doi. 10.1007/s11947-012-1031-2
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- Article
Recognizing Age at Slaughter of Cattle from Beef Samples Using GC/MS-SPME Chromatographic Method.
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- Food & Bioprocess Technology, 2013, v. 6, n. 12, p. 3345, doi. 10.1007/s11947-012-0998-z
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- Publication type:
- Article
Comparison of Superdex Peptide HR 10/30 Column and TSK Gel G2000 SWXL Column for Molecular Weight Distribution Analysis of Protein Hydrolysates.
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- Food & Bioprocess Technology, 2013, v. 6, n. 12, p. 3620, doi. 10.1007/s11947-012-0965-8
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- Article
Soluble Sugar Content and Metabolism as Related to the Heat-Induced Chilling Tolerance of Loquat Fruit During Cold Storage.
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- Food & Bioprocess Technology, 2013, v. 6, n. 12, p. 3490, doi. 10.1007/s11947-012-1011-6
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- Article
Utilisation Potential of Feijoa Fruit Wastes as Ingredients for Functional Foods.
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- Food & Bioprocess Technology, 2013, v. 6, n. 12, p. 3441, doi. 10.1007/s11947-012-0978-3
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- Article
Combined Drying Technologies for High-Quality Kiwifruit Powder Production.
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- Food & Bioprocess Technology, 2013, v. 6, n. 12, p. 3544, doi. 10.1007/s11947-012-1030-3
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- Article
The Use of Vacuum Impregnation for Debittering Green Olives.
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- Food & Bioprocess Technology, 2013, v. 6, n. 12, p. 3604, doi. 10.1007/s11947-012-0971-x
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- Article
Deacidification of Soybean Oil by Ion Exchange.
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- Food & Bioprocess Technology, 2013, v. 6, n. 12, p. 3335, doi. 10.1007/s11947-012-1022-3
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- Article
Impact of High Hydrostatic Pressure on Protein Aggregation and Rheological Properties of Legume Batters.
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- Food & Bioprocess Technology, 2013, v. 6, n. 12, p. 3576, doi. 10.1007/s11947-012-1020-5
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- Article
Comparative Study of Thermal and Structural Behavior of Four Industrial Lauric Fats.
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- Food & Bioprocess Technology, 2013, v. 6, n. 12, p. 3381, doi. 10.1007/s11947-012-0980-9
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- Article
Functional Properties of Water-soluble Proteins from Silver Carp ( Hypophthalmichthys molitrix) Conjugated with Five Different Kinds of Sugar.
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- Food & Bioprocess Technology, 2013, v. 6, n. 12, p. 3596, doi. 10.1007/s11947-012-1036-x
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- Article
Pea Starch Annealing: New Insights.
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- Food & Bioprocess Technology, 2013, v. 6, n. 12, p. 3564, doi. 10.1007/s11947-012-1010-7
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- Article
Ultrasound-Assisted Method for Extraction of Theobromine and Caffeine from Cacao Seeds and Chocolate Products.
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- Food & Bioprocess Technology, 2013, v. 6, n. 12, p. 3522, doi. 10.1007/s11947-012-1014-3
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- Article
Impact of Green Tea Extract and Fungal Alpha-Amylase on Dough Proofing and Steaming.
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- Food & Bioprocess Technology, 2013, v. 6, n. 12, p. 3400, doi. 10.1007/s11947-012-0986-3
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- Article
Effect of Ultrasound-Assisted Osmotic Dehydration as a Pretreatment on Deep Fat Frying of Potatoes.
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- Food & Bioprocess Technology, 2013, v. 6, n. 12, p. 3554, doi. 10.1007/s11947-012-1012-5
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- Publication type:
- Article
Industrially Relevant Canning Trials with a Sterilisation Time-Temperature Integrator.
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- Food & Bioprocess Technology, 2013, v. 6, n. 12, p. 3433, doi. 10.1007/s11947-012-1023-2
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- Publication type:
- Article
Aqueous Two-Phase Micellar System for Nisin Extraction in the Presence of Electrolytes.
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- Food & Bioprocess Technology, 2013, v. 6, n. 12, p. 3456, doi. 10.1007/s11947-012-1008-1
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- Publication type:
- Article
Stability of Individual Phenolic Compounds and Antioxidant Activity During Storage of a Red Wine Powder.
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- Food & Bioprocess Technology, 2013, v. 6, n. 12, p. 3585, doi. 10.1007/s11947-012-1035-y
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- Publication type:
- Article
Comparison of Chemical Composition, Antioxidant and Antimicrobial Activity of Lavender ( Lavandula angustifolia L.) Essential Oils Extracted by Supercritical CO, Hexane and Hydrodistillation.
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- Food & Bioprocess Technology, 2013, v. 6, n. 12, p. 3481, doi. 10.1007/s11947-012-1026-z
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- Article
Effect of Drying Temperature and Time on Alpha-Amylase, Beta-Amylase, Limit Dextrinase Activities and Dimethyl Sulphide Level of Teff ( Eragrostis tef) Malt.
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- Food & Bioprocess Technology, 2013, v. 6, n. 12, p. 3462, doi. 10.1007/s11947-012-1025-0
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- Publication type:
- Article
Microwave-Assisted Pulse-Spouted Bed Freeze-Drying of Stem Lettuce Slices-Effect on Product Quality.
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- Food & Bioprocess Technology, 2013, v. 6, n. 12, p. 3530, doi. 10.1007/s11947-012-1017-0
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- Publication type:
- Article
Kinetic Modeling of Anthocyanin Extraction from Grape Marc.
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- Food & Bioprocess Technology, 2013, v. 6, n. 12, p. 3473, doi. 10.1007/s11947-012-1016-1
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- Article