Works matching IS 19355130 AND DT 2014 AND VI 7 AND IP 7
Results: 26
Dry Peeling of Tomato by Infrared Radiative Heating: Part II. Model Validation and Sensitivity Analysis.
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- Food & Bioprocess Technology, 2014, v. 7, n. 7, p. 2005, doi. 10.1007/s11947-013-1188-3
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- Article
Spectral shift as advanced index for fruit chlorophyll breakdown.
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- Food & Bioprocess Technology, 2014, v. 7, n. 7, p. 2050, doi. 10.1007/s11947-013-1218-1
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- Article
Comparison of Acidified Sodium Chlorite, Chlorine Dioxide, Peroxyacetic Acid and Tri-Sodium Phosphate Spray Washes for Decontamination of Chicken Carcasses.
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- Food & Bioprocess Technology, 2014, v. 7, n. 7, p. 2093, doi. 10.1007/s11947-013-1211-8
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- Article
Total Antioxidative Capacity and Total Phenolic Levels in Pomegranate Husks Correlate to Several Postharvest Fruit Quality Parameters.
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- Food & Bioprocess Technology, 2014, v. 7, n. 7, p. 1938, doi. 10.1007/s11947-013-1184-7
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- Article
Dry-peeling of Tomato by Infrared Radiative Heating: Part I. Model Development.
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- Food & Bioprocess Technology, 2014, v. 7, n. 7, p. 1996, doi. 10.1007/s11947-013-1203-8
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- Article
Cost Analysis and Environmental Impact of Pulsed Electric Fields and High Pressure Processing in Comparison with Thermal Pasteurization.
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- Food & Bioprocess Technology, 2014, v. 7, n. 7, p. 1928, doi. 10.1007/s11947-014-1298-6
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- Article
Prediction of Injured and Dead Inactivated Escherichia coli O157:H7 Cells after Heat and Pulsed Electric Field Treatment with Attenuated Total Reflectance Infrared Microspectroscopy Combined with Multivariate Analysis Technique.
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- Food & Bioprocess Technology, 2014, v. 7, n. 7, p. 2084, doi. 10.1007/s11947-013-1195-4
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- Article
Ultrasound-Assisted Chitosan-Surfactant Nanostructure Assemblies: Towards Maintaining Postharvest Quality of Tomatoes.
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- Food & Bioprocess Technology, 2014, v. 7, n. 7, p. 2102, doi. 10.1007/s11947-013-1173-x
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- Article
Protein Modification During Ingredient Preparation and Food Processing: Approaches to Improve Food Processability and Nutrition.
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- Food & Bioprocess Technology, 2014, v. 7, n. 7, p. 1853, doi. 10.1007/s11947-014-1326-6
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- Article
Effect of Blanching Treatments on Antioxidant Activity and Thiosulfinate Degradation of Garlic ( Allium sativum L.).
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- Food & Bioprocess Technology, 2014, v. 7, n. 7, p. 2152, doi. 10.1007/s11947-014-1282-1
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- Article
Preparation of Monodisperse Food-Grade Oleuropein-Loaded W/O/W Emulsions Using Microchannel Emulsification and Evaluation of Their Storage Stability.
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- Food & Bioprocess Technology, 2014, v. 7, n. 7, p. 2014, doi. 10.1007/s11947-013-1182-9
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- Article
Influence of Ultrasonication Parameters on Physical Characteristics of Olive Oil Model Emulsions Containing Xanthan.
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- Food & Bioprocess Technology, 2014, v. 7, n. 7, p. 2038, doi. 10.1007/s11947-014-1266-1
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- Article
Drying Kinetics and Energy Consumption in the Dehydration of Pomegranate ( Punica granatum L.) Arils and Rind.
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- Food & Bioprocess Technology, 2014, v. 7, n. 7, p. 2071, doi. 10.1007/s11947-013-1222-5
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- Article
Testing of a VIS-NIR System for the Monitoring of Long-Term Apple Storage.
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- Food & Bioprocess Technology, 2014, v. 7, n. 7, p. 2134, doi. 10.1007/s11947-014-1294-x
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- Article
Postharvest Changes in Antioxidant Capacity, Enzymatic Activity, and Microbial Profile of Strawberry Fruits Treated with Enzymatic and Divalent Ions.
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- Food & Bioprocess Technology, 2014, v. 7, n. 7, p. 2060, doi. 10.1007/s11947-013-1212-7
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- Article
Evaluation of Microbial Stability, Bioactive Compounds, Physicochemical Properties, and Consumer Acceptance of Pomegranate Juice Processed in a Commercial Scale Pulsed Electric Field System.
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- Food & Bioprocess Technology, 2014, v. 7, n. 7, p. 2112, doi. 10.1007/s11947-013-1185-6
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- Article
Validation of Gamma and Electron Beam Irradiation as Alternative Conservation Technology for European Chestnuts.
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- Food & Bioprocess Technology, 2014, v. 7, n. 7, p. 1917, doi. 10.1007/s11947-013-1186-5
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- Article
Effects of Gellan-Based Edible Coating on the Quality of Fresh-Cut Pineapple During Cold Storage.
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- Food & Bioprocess Technology, 2014, v. 7, n. 7, p. 2144, doi. 10.1007/s11947-014-1261-6
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- Article
A Comparison of Pulsed Electric Field Resistance for Three Microorganisms with Different Biological Factors in Grape Juice via Numerical Simulation.
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- Food & Bioprocess Technology, 2014, v. 7, n. 7, p. 1981, doi. 10.1007/s11947-014-1272-3
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- Article
Yield and Functional Properties of Taro Starch as Affected by Ultrasound.
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- Food & Bioprocess Technology, 2014, v. 7, n. 7, p. 1950, doi. 10.1007/s11947-013-1192-7
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- Article
Hyperbaric storage at and above room temperature of a highly perishable food.
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- Food & Bioprocess Technology, 2014, v. 7, n. 7, p. 2028, doi. 10.1007/s11947-013-1201-x
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- Article
Effect of Pulsed Light on Safety and Quality of Fresh Egg Pasta.
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- Food & Bioprocess Technology, 2014, v. 7, n. 7, p. 1973, doi. 10.1007/s11947-013-1213-6
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- Article
CFD-Based Analysis of 1-MCP Distribution in Commercial Cool Store Rooms: Porous Medium Model Application.
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- Food & Bioprocess Technology, 2014, v. 7, n. 7, p. 1903, doi. 10.1007/s11947-013-1190-9
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- Article
Influence of Emulsification Technique and Wall Composition on Physicochemical Properties and Oxidative Stability of Fish Oil Microcapsules Produced by Spray Drying.
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- Food & Bioprocess Technology, 2014, v. 7, n. 7, p. 1959, doi. 10.1007/s11947-013-1187-4
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- Article
Effect of Storage on Anthocyanin Degradation in Black Mulberry Juice and Concentrates.
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- Food & Bioprocess Technology, 2014, v. 7, n. 7, p. 1894, doi. 10.1007/s11947-014-1296-8
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- Article
Influence of Particle Size Reduction on Structural and Mechanical Properties of Extruded Rye Bran.
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- Food & Bioprocess Technology, 2014, v. 7, n. 7, p. 2121, doi. 10.1007/s11947-013-1225-2
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- Article