Works matching IS 19355130 AND DT 2014 AND VI 7 AND IP 5
Results: 30
Encapsulation and Oxidative Stability of PUFA-Rich Oil Microencapsulated by Spray Drying Using Pea Protein and Pectin.
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- Food & Bioprocess Technology, 2014, v. 7, n. 5, p. 1505, doi. 10.1007/s11947-013-1202-9
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- Article
Textural and Melting Properties of Processed Cheese Spread as Affected by Incorporation of Different Inulin Levels.
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- Food & Bioprocess Technology, 2014, v. 7, n. 5, p. 1533, doi. 10.1007/s11947-013-1235-0
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- Article
The Use of Duo-Functional PVC Film for Conservation of Minimally Processed Apples.
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- Food & Bioprocess Technology, 2014, v. 7, n. 5, p. 1483, doi. 10.1007/s11947-013-1233-2
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- Article
Physicochemical and Rheological Properties of Taro ( Colocasia esculenta) Flour Affected by Cormels Weight and Method of Peeling.
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- Food & Bioprocess Technology, 2014, v. 7, n. 5, p. 1354, doi. 10.1007/s11947-013-1175-8
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- Article
Composition, Rheological and Extrusion Behaviour of Fractions Produced by Three Successive Reduction Dry Milling of Corn.
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- Food & Bioprocess Technology, 2014, v. 7, n. 5, p. 1414, doi. 10.1007/s11947-013-1194-5
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- Article
Characterizing the Variability of Enzymatic Browning in Fresh-Cut Apple Slices.
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- Food & Bioprocess Technology, 2014, v. 7, n. 5, p. 1526, doi. 10.1007/s11947-013-1226-1
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- Article
Effects of High Pressure and Heat Treatments on Physicochemical and Gelation Properties of Rapeseed Protein Isolate.
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- Food & Bioprocess Technology, 2014, v. 7, n. 5, p. 1344, doi. 10.1007/s11947-013-1139-z
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- Article
Effects of High-Pressure Processing on the Quality of Sea Bass ( Dicentrarchus labrax) Fillets During Refrigerated Storage.
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- Food & Bioprocess Technology, 2014, v. 7, n. 5, p. 1333, doi. 10.1007/s11947-013-1170-0
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- Article
Spectrophotometric Qualification of Italian Pasta Produced by Traditional or Industrial Production Parameters.
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- Food & Bioprocess Technology, 2014, v. 7, n. 5, p. 1364, doi. 10.1007/s11947-013-1138-0
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- Article
Application of High Hydrostatic Pressure as a Pretreatment for Osmotic Dehydration of Banana Slices ( Musa cavendishii) Finish-Dried by Dehumidified Air Drying.
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- Food & Bioprocess Technology, 2014, v. 7, n. 5, p. 1281, doi. 10.1007/s11947-013-1124-6
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- Article
Application of High Hydrostatic Pressure and Enzymatic Hydrolysis for the Extraction of Ginsenosides from Fresh Ginseng Root ( Panax ginseng C.A. Myer).
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- Food & Bioprocess Technology, 2014, v. 7, n. 5, p. 1246, doi. 10.1007/s11947-013-1234-1
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- Article
Online-Based Kinetic Analysis of Higher Alcohol and Ester Synthesis During Winemaking Fermentations.
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- Food & Bioprocess Technology, 2014, v. 7, n. 5, p. 1235, doi. 10.1007/s11947-013-1089-5
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- Article
A Critical Review of Dehydrofreezing of Fruits and Vegetables.
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- Food & Bioprocess Technology, 2014, v. 7, n. 5, p. 1219, doi. 10.1007/s11947-014-1293-y
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- Article
Measurement of Moisture Profiles in Pasta During Rehydration Based on Image Processing.
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- Food & Bioprocess Technology, 2014, v. 7, n. 5, p. 1465, doi. 10.1007/s11947-013-1156-y
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- Article
Development of a Novel Functional Soup Rich in Bioactive Sulforaphane Using Broccoli ( Brassica oleracea L. ssp. italica) Florets and Byproducts.
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- Food & Bioprocess Technology, 2014, v. 7, n. 5, p. 1310, doi. 10.1007/s11947-013-1113-9
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- Article
Prediction of Aerobic Plate Count on Beef Surface Using Fluorescence Fingerprint.
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- Food & Bioprocess Technology, 2014, v. 7, n. 5, p. 1496, doi. 10.1007/s11947-013-1167-8
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- Article
Impact of Milk Protein Type on the Viability and Storage Stability of Microencapsulated Lactobacillus acidophilus NCIMB 701748 Using Spray Drying.
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- Food & Bioprocess Technology, 2014, v. 7, n. 5, p. 1255, doi. 10.1007/s11947-013-1120-x
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- Article
Immobilization of β-Glucosidase and Its Application for Enhancement of Aroma Precursors in Muscat Wine.
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- Food & Bioprocess Technology, 2014, v. 7, n. 5, p. 1381, doi. 10.1007/s11947-013-1161-1
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- Article
Microencapsulation of Andes Berry ( Rubus glaucus Benth.) Aqueous Extract by Spray Drying.
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- Food & Bioprocess Technology, 2014, v. 7, n. 5, p. 1445, doi. 10.1007/s11947-013-1172-y
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- Article
Ripeness Classification of Astringent Persimmon Using Hyperspectral Imaging Technique.
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- Food & Bioprocess Technology, 2014, v. 7, n. 5, p. 1371, doi. 10.1007/s11947-013-1164-y
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- Article
Selection of the Solvent and Extraction Conditions for Maximum Recovery of Antioxidant Phenolic Compounds from Coffee Silverskin.
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- Food & Bioprocess Technology, 2014, v. 7, n. 5, p. 1322, doi. 10.1007/s11947-013-1115-7
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- Article
Effect of Stevia rebaudiana on Oxidative Enzyme Activity and Its Correlation with Antioxidant Capacity and Bioactive Compounds.
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- Food & Bioprocess Technology, 2014, v. 7, n. 5, p. 1518, doi. 10.1007/s11947-013-1208-3
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- Article
Winery Trial on Application of Pulsed Electric Fields for Improving Vinification of Garnacha Grapes.
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- Food & Bioprocess Technology, 2014, v. 7, n. 5, p. 1457, doi. 10.1007/s11947-013-1209-2
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- Article
Changes in Shear Parameters, Protein Degradation and Ultrastructure of Pork Following Water Bath and Ohmic Cooking.
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- Food & Bioprocess Technology, 2014, v. 7, n. 5, p. 1393, doi. 10.1007/s11947-013-1145-1
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- Article
Chemometric Approach to Characterization of Flour Mill Streams: Chemical and Rheological Properties.
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- Food & Bioprocess Technology, 2014, v. 7, n. 5, p. 1298, doi. 10.1007/s11947-013-1133-5
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- Article
Prediction of Physical Quality Parameters of Frozen Shrimp ( Litopenaeus vannamei): An Artificial Neural Networks and Genetic Algorithm Approach.
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- Food & Bioprocess Technology, 2014, v. 7, n. 5, p. 1433, doi. 10.1007/s11947-013-1135-3
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- Article
Layer-by-Layer Electrostatic Deposition of Edible Coating on Fresh Cut Melon Model: Anticipated and Unexpected Effects of Alginate-Chitosan Combination.
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- Food & Bioprocess Technology, 2014, v. 7, n. 5, p. 1424, doi. 10.1007/s11947-013-1134-4
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Development of Active and Nanotechnology-based Smart Edible Packaging Systems: Physical-chemical Characterization.
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- Food & Bioprocess Technology, 2014, v. 7, n. 5, p. 1472, doi. 10.1007/s11947-013-1117-5
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- Article
Using High-Pressure Processing for Reduction of Proteolysis and Prevention of Over-ripening of Raw Milk Cheese.
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- Food & Bioprocess Technology, 2014, v. 7, n. 5, p. 1404, doi. 10.1007/s11947-013-1141-5
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- Article
Evaluation of N-Nitrosopiperidine Formation from Biogenic Amines During the Production of Dry Fermented Sausages.
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- Food & Bioprocess Technology, 2014, v. 7, n. 5, p. 1269, doi. 10.1007/s11947-013-1125-5
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- Article