Works matching IS 19355130 AND DT 2014 AND VI 7 AND IP 2
Results: 29
Estimation of Dielectric Properties of Food Materials During Microwave Tempering and Heating.
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- Food & Bioprocess Technology, 2014, v. 7, n. 2, p. 371, doi. 10.1007/s11947-013-1061-4
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- Article
Modeling of Gel Layer-Controlled Fruit Juice Microfiltration in a Radial Cross Flow Cell.
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- Food & Bioprocess Technology, 2014, v. 7, n. 2, p. 355, doi. 10.1007/s11947-013-1077-9
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- Article
Functionalization of Non-interesterified Mixtures of Fully Hydrogenated Fats Using Shear Processing.
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- Food & Bioprocess Technology, 2014, v. 7, n. 2, p. 575, doi. 10.1007/s11947-013-1110-z
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- Article
A Comparison of the Effectiveness of Sonication, High Shear Mixing and Homogenisation on Improving the Heat Stability of Whey Protein Solutions.
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- Food & Bioprocess Technology, 2014, v. 7, n. 2, p. 556, doi. 10.1007/s11947-013-1072-1
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- Article
Predictive Thermal Inactivation Model for Effects and Interactions of Temperature, NaCl, Sodium Pyrophosphate, and Sodium Lactate on Listeria monocytogenes in Ground Beef.
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- Food & Bioprocess Technology, 2014, v. 7, n. 2, p. 437, doi. 10.1007/s11947-013-1102-z
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- Article
Osmotic Dehydration of Pineapple with Impregnation of Sucrose, Calcium, and Ascorbic Acid.
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- Food & Bioprocess Technology, 2014, v. 7, n. 2, p. 385, doi. 10.1007/s11947-013-1049-0
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- Article
3D Virtual Pome Fruit Tissue Generation Based on Cell Growth Modeling.
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- Food & Bioprocess Technology, 2014, v. 7, n. 2, p. 542, doi. 10.1007/s11947-013-1127-3
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- Article
Formation, Stability, and Properties of an Algae Oil Emulsion for Application in UHT Milk.
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- Food & Bioprocess Technology, 2014, v. 7, n. 2, p. 567, doi. 10.1007/s11947-013-1054-3
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- Article
Effect of Osmotic Dehydration Under High Hydrostatic Pressure on Microstructure, Functional Properties and Bioactive Compounds of Strawberry ( Fragaria Vesca).
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- Food & Bioprocess Technology, 2014, v. 7, n. 2, p. 516, doi. 10.1007/s11947-013-1052-5
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- Article
Erratum to: Quality of Gluten-free Bread Formulations Baked in Different Ovens.
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- 2014
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- Publication type:
- Correction Notice
Optimization of Enzymatic Production Process of Oat Milk Using Response Surface Methodology.
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- Food & Bioprocess Technology, 2014, v. 7, n. 2, p. 610, doi. 10.1007/s11947-013-1144-2
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- Publication type:
- Article
Recent Advances in Wavelength Selection Techniques for Hyperspectral Image Processing in the Food Industry.
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- Food & Bioprocess Technology, 2014, v. 7, n. 2, p. 307, doi. 10.1007/s11947-013-1193-6
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- Publication type:
- Article
Effect of Rosemary Oil and HPMC Concentrations on Film Structure and Properties.
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- Food & Bioprocess Technology, 2014, v. 7, n. 2, p. 605, doi. 10.1007/s11947-012-1044-x
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- Publication type:
- Article
Drying of Garlic Slices Using Convective Pre-drying and Vacuum-Microwave Finishing Drying: Kinetics, Energy Consumption, and Quality Studies.
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- Food & Bioprocess Technology, 2014, v. 7, n. 2, p. 398, doi. 10.1007/s11947-013-1062-3
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- Publication type:
- Article
Effects of High-Pressure Treatments on the Redox State of Porcine Myoglobin and Color Stability of Pork During Cold Storage.
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- Food & Bioprocess Technology, 2014, v. 7, n. 2, p. 588, doi. 10.1007/s11947-013-1118-4
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- Article
Characteristics of Isolation and Functionality of Protein from Tomato Pomace Produced with Different Industrial Processing Methods.
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- Food & Bioprocess Technology, 2014, v. 7, n. 2, p. 532, doi. 10.1007/s11947-013-1057-0
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- Publication type:
- Article
Rheological and Chemical Characterization of Smoothie Beverages Containing High Concentrations of Fibre and Polyphenols from Apple.
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- Food & Bioprocess Technology, 2014, v. 7, n. 2, p. 409, doi. 10.1007/s11947-013-1091-y
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- Article
An Overview of the Recent Developments on Fructooligosaccharide Production and Applications.
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- Food & Bioprocess Technology, 2014, v. 7, n. 2, p. 324, doi. 10.1007/s11947-013-1221-6
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- Publication type:
- Article
Characterization and Quantification of Zinc Oxide and Titanium Dioxide Nanoparticles in Foods.
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- Food & Bioprocess Technology, 2014, v. 7, n. 2, p. 456, doi. 10.1007/s11947-013-1071-2
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- Article
A Multiphase Pore Scale Network Model of Gas Exchange in Apple Fruit.
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- Food & Bioprocess Technology, 2014, v. 7, n. 2, p. 482, doi. 10.1007/s11947-012-1043-y
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- Publication type:
- Article
Effects of Pulsed Electric Fields on Cabernet Sauvignon Grape Berries and on the Characteristics of Wines.
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- Food & Bioprocess Technology, 2014, v. 7, n. 2, p. 424, doi. 10.1007/s11947-012-1039-7
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- Publication type:
- Article
Effect of Salt and Liver/Fat Ratio on Viscoelastic Properties of Liver Paste and Its Intermediates.
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- Food & Bioprocess Technology, 2014, v. 7, n. 2, p. 496, doi. 10.1007/s11947-012-1038-8
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- Publication type:
- Article
Detection of Aspartic Acid in Fermented Cordyceps Powder Using Near Infrared Spectroscopy Based on Variable Selection Algorithms and Multivariate Calibration Methods.
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- Food & Bioprocess Technology, 2014, v. 7, n. 2, p. 598, doi. 10.1007/s11947-013-1149-x
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- Publication type:
- Article
Determination of cleaning end of dairy protein fouling using an online system combining ultrasonic and classification methods.
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- Food & Bioprocess Technology, 2014, v. 7, n. 2, p. 506, doi. 10.1007/s11947-012-1041-0
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- Publication type:
- Article
Removal of Higher Fatty Acid Esters from Taiwanese Rice-Spirits by Nanofiltration.
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- Food & Bioprocess Technology, 2014, v. 7, n. 2, p. 525, doi. 10.1007/s11947-012-1042-z
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- Publication type:
- Article
Application of Transglutaminase-Crosslinked Whey Protein/Pectin Films as Water Barrier Coatings in Fried and Baked Foods.
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- Food & Bioprocess Technology, 2014, v. 7, n. 2, p. 447, doi. 10.1007/s11947-012-1045-9
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- Article
Beta-carotene: Digestion, Microencapsulation, and In Vitro Bioavailability.
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- Food & Bioprocess Technology, 2014, v. 7, n. 2, p. 338, doi. 10.1007/s11947-013-1244-z
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- Article
Synergistic Effect of Orange Essential Oil or (+)-limonene with Heat Treatments to Inactivate Escherichia coli O157:H7 in Orange Juice at Lower Intensities while Maintaining Hedonic Acceptability.
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- Food & Bioprocess Technology, 2014, v. 7, n. 2, p. 471, doi. 10.1007/s11947-013-1076-x
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- Article
Quality Attributes of Muffins: Effect of Baking Operative Conditions.
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- Food & Bioprocess Technology, 2014, v. 7, n. 2, p. 463, doi. 10.1007/s11947-012-1047-7
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- Publication type:
- Article