Works matching IS 19355130 AND DT 2013 AND VI 6 AND IP 7
Results: 27
Chemical Composition, Antioxidant Capacity, and Sensory Quality of Pomegranate ( Punica granatum L.) Arils and Rind as Affected by Drying Method.
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- Food & Bioprocess Technology, 2013, v. 6, n. 7, p. 1644, doi. 10.1007/s11947-012-0790-0
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- Article
A Novel Approach to Improving the Quality of Bittern-Solidified Tofu by W/O Controlled-Release Coagulant. 2: Using the Improved Coagulant in Tofu Processing and Product Evaluation.
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- Food & Bioprocess Technology, 2013, v. 6, n. 7, p. 1801, doi. 10.1007/s11947-012-0849-y
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- Article
Effect of Cross-Section Differences and Drying Temperature on the Physicochemical, Functional and Antioxidant Properties of Giant Taro Flour.
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- Food & Bioprocess Technology, 2013, v. 6, n. 7, p. 1809, doi. 10.1007/s11947-012-0846-1
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- Article
Dehydrogenase Enzymes Associated to Glycolysis in Beef Carcasses Stored at 0 °C.
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- Food & Bioprocess Technology, 2013, v. 6, n. 7, p. 1696, doi. 10.1007/s11947-012-0814-9
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- Article
Comparison of Whiteness Index vs. Fractal Fourier in the Determination of Bloom Chocolate Using Image Analysis.
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- Food & Bioprocess Technology, 2013, v. 6, n. 7, p. 1878, doi. 10.1007/s11947-011-0729-x
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- Article
Effects of Spray Drying and Freeze Drying on the Properties of Protein Isolate from Rice Dreg Protein.
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- Food & Bioprocess Technology, 2013, v. 6, n. 7, p. 1759, doi. 10.1007/s11947-012-0844-3
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- Article
Effect of Oxidation on the Emulsifying Properties of Myofibrillar Proteins.
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- Food & Bioprocess Technology, 2013, v. 6, n. 7, p. 1703, doi. 10.1007/s11947-012-0823-8
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- Article
Evaluation of Wheat Bran Obtained by Tangential Abrasive Dehulling Device.
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- Food & Bioprocess Technology, 2013, v. 6, n. 7, p. 1655, doi. 10.1007/s11947-012-0809-6
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- Article
Modelling of Soy Sauce Desalting by Electrodialysis.
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- Food & Bioprocess Technology, 2013, v. 6, n. 7, p. 1681, doi. 10.1007/s11947-012-0807-8
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- Article
Quality Changes of Dehydrated Restructured Fish Product from Silver Carp ( Hypophthalmichthys molitrix) as Affected by Drying Methods.
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- Food & Bioprocess Technology, 2013, v. 6, n. 7, p. 1664, doi. 10.1007/s11947-012-0812-y
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- Article
Optimization of Basic Ingredient Combination for Sandwich Cookie Filling Using Response Surface Methodology.
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- Food & Bioprocess Technology, 2013, v. 6, n. 7, p. 1847, doi. 10.1007/s11947-012-0853-2
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- Article
Mozzarella-Type Curd Made from Buffalo, Cows' and Ultrafiltered Cows' Milk. 1. Rheology and Microstructure.
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- Food & Bioprocess Technology, 2013, v. 6, n. 7, p. 1729, doi. 10.1007/s11947-012-0834-5
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- Article
Mozzarella-Type Curd Made from Buffalo, Cows' and Ultrafiltered Cows' Milk.
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- Food & Bioprocess Technology, 2013, v. 6, n. 7, p. 1741, doi. 10.1007/s11947-012-0837-2
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- Article
Determination of Specific Heat and Thermal Conductivity of ' Loco' (C oncholepas concholepas).
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- Food & Bioprocess Technology, 2013, v. 6, n. 7, p. 1873, doi. 10.1007/s11947-011-0698-0
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- Article
Application of Electrohydrodynamic Technology for Folic Acid Encapsulation.
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- Food & Bioprocess Technology, 2013, v. 6, n. 7, p. 1837, doi. 10.1007/s11947-012-0843-4
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- Article
Evaluation of Solid-State Fermentation by Ganoderma lucidum Using Soybean Curd Residue.
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- Food & Bioprocess Technology, 2013, v. 6, n. 7, p. 1856, doi. 10.1007/s11947-012-0857-y
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- Article
Moisture Adsorption Characteristics of Solar-Dehydrated Mango and Jackfruit.
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- Food & Bioprocess Technology, 2013, v. 6, n. 7, p. 1720, doi. 10.1007/s11947-012-0832-7
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- Article
Influence of Buckwheat Flour and Carboxymethyl Cellulose on Rheological Behaviour and Baking Performance of Gluten-Free Cookie Dough.
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- Food & Bioprocess Technology, 2013, v. 6, n. 7, p. 1770, doi. 10.1007/s11947-012-0841-6
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- Article
Effects of Processing and NaCl on Angiotensin I-Converting Enzyme Inhibitory Activity and γ-Aminobutyric Acid Content During Sufu Manufacturing.
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- Food & Bioprocess Technology, 2013, v. 6, n. 7, p. 1782, doi. 10.1007/s11947-012-0852-3
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- Article
A Novel Approach to Improving the Quality of Bittern-Solidified Tofu by W/O Controlled-Release Coagulant. 1: Preparation of W/O Bittern Coagulant and Its Controlled-Release Property.
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- Food & Bioprocess Technology, 2013, v. 6, n. 7, p. 1790, doi. 10.1007/s11947-012-0896-4
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- Publication type:
- Article
Impact of Process Parameters on Listeria innocua Inactivation Kinetics by Pulsed Light Technology.
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- Food & Bioprocess Technology, 2013, v. 6, n. 7, p. 1828, doi. 10.1007/s11947-012-0855-0
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- Article
Effects of Vacuum Packaging and Wrapping with Chitosan-Based Edible Film on the Extension of the Shelf Life of Sea Bass ( Dicentrarchus labrax) Fillets in Cold Storage (4 °C).
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- Food & Bioprocess Technology, 2013, v. 6, n. 7, p. 1713, doi. 10.1007/s11947-012-0833-6
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- Article
Effect of Cleaning Treatment on Adhesion of Streptococcus agalactiae to Milking Machine Surfaces.
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- Food & Bioprocess Technology, 2013, v. 6, n. 7, p. 1868, doi. 10.1007/s11947-011-0665-9
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- Article
Image Analysis of Gluten-free Breads Prepared with Chestnut and Rice Flour and Baked in Different Ovens.
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- Food & Bioprocess Technology, 2013, v. 6, n. 7, p. 1749, doi. 10.1007/s11947-012-0850-5
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- Article
Potential of Machine Vision Techniques for Detecting Fecal and Microbial Contamination of Food Products: A Review.
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- Food & Bioprocess Technology, 2013, v. 6, n. 7, p. 1621, doi. 10.1007/s11947-013-1079-7
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- Article
Effect of Starch Substitution by Buckwheat Flour on Gluten-Free Bread Quality.
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- Food & Bioprocess Technology, 2013, v. 6, n. 7, p. 1820, doi. 10.1007/s11947-012-0839-0
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- Article
Effect of Electric Field Treatments on Brandy Aging in Oak Barrels.
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- Food & Bioprocess Technology, 2013, v. 6, n. 7, p. 1635, doi. 10.1007/s11947-012-0788-7
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- Article