Identification of Baking Expansion Phases of Leavened Dough Using an Experimental Approach.
- Published in:
- Food & Bioprocess Technology, 2016, v. 9, n. 5, p. 892, doi. 10.1007/s11947-015-1669-7
- By:
- Publication type:
- Article
Works matching IS 19355130 AND DT 2016 AND VI 9 AND IP 5
Results: 16
1
2
Effect of Crystalline Structure on Oxidation of Fish Oil in Stearin:Fish Oil Mixtures.
- Published in:
- Food & Bioprocess Technology, 2016, v. 9, n. 5, p. 792, doi. 10.1007/s11947-015-1664-z
- By:
- Publication type:
- Article
3
Novel Intact Bitter Cassava: Sustainable Development and Desirability Optimisation of Packaging Films.
- Published in:
- Food & Bioprocess Technology, 2016, v. 9, n. 5, p. 801, doi. 10.1007/s11947-015-1665-y
- By:
- Publication type:
- Article
4
Emulsifying Properties of Proteins Isolated from Various Rice Cultivars.
- Published in:
- Food & Bioprocess Technology, 2016, v. 9, n. 5, p. 813, doi. 10.1007/s11947-015-1667-9
- By:
- Publication type:
- Article
5
Study of the Emulsifying Ability of Olive Oil Endogenous Compounds in Co-surfactant Free Olive Oil w/o Nanoemulsions with Food Grade Non-ionic Surfactants.
- Published in:
- Food & Bioprocess Technology, 2016, v. 9, n. 5, p. 882, doi. 10.1007/s11947-015-1668-8
- By:
- Publication type:
- Article
6
Effect of Membrane Material on the Separation of Proteins and Polyphenol Oxidase in Ultrafiltration of Potato Fruit Juice.
- Published in:
- Food & Bioprocess Technology, 2016, v. 9, n. 5, p. 822, doi. 10.1007/s11947-015-1670-1
- By:
- Publication type:
- Article
7
Influence of Pretreatments on Quality Parameters and Nutritional Compounds of Dried Galega Kale ( Brassica oleracea L. var. acephala).
- Published in:
- Food & Bioprocess Technology, 2016, v. 9, n. 5, p. 872, doi. 10.1007/s11947-016-1678-1
- By:
- Publication type:
- Article
8
Printing on Food or Food Printing: a Review.
- Published in:
- Food & Bioprocess Technology, 2016, v. 9, n. 5, p. 725, doi. 10.1007/s11947-016-1692-3
- By:
- Publication type:
- Article
9
Understanding the Role of Plasma Technology in Food Industry.
- Published in:
- Food & Bioprocess Technology, 2016, v. 9, n. 5, p. 734, doi. 10.1007/s11947-016-1699-9
- By:
- Publication type:
- Article
10
Effects of Enzymatic Hydrolysis Assisted by High Hydrostatic Pressure Processing on the Hydrolysis and Allergenicity of Proteins from Ginkgo Seeds.
- Published in:
- Food & Bioprocess Technology, 2016, v. 9, n. 5, p. 839, doi. 10.1007/s11947-016-1676-3
- By:
- Publication type:
- Article
11
Limitations of the Log-Logistic Model for the Analysis of Sigmoidal Microbial Inactivation Data for High-Pressure Processing (HPP).
- Published in:
- Food & Bioprocess Technology, 2016, v. 9, n. 5, p. 904, doi. 10.1007/s11947-016-1677-2
- By:
- Publication type:
- Article
12
Rheological, Textural and Flavour Properties of Yellow Mustard Sauce as Affected by Modified Starch, Xanthan and Guar Gum.
- Published in:
- Food & Bioprocess Technology, 2016, v. 9, n. 5, p. 849, doi. 10.1007/s11947-016-1673-6
- By:
- Publication type:
- Article
13
Effect of an Edible Pectin Coating and Blanching Pretreatments on the Air-Drying Kinetics of Pumpkin ( Cucurbita moschata).
- Published in:
- Food & Bioprocess Technology, 2016, v. 9, n. 5, p. 859, doi. 10.1007/s11947-016-1674-5
- By:
- Publication type:
- Article
14
Influence of 10-MeV E-Beam Irradiation and Vacuum Packaging on the Shelf-Life of Grass Carp Surimi.
- Published in:
- Food & Bioprocess Technology, 2016, v. 9, n. 5, p. 830, doi. 10.1007/s11947-016-1675-4
- By:
- Publication type:
- Article
15
Irradiation Applications in Dairy Products: a Review.
- Published in:
- Food & Bioprocess Technology, 2016, v. 9, n. 5, p. 751, doi. 10.1007/s11947-016-1709-y
- By:
- Publication type:
- Article
16
Changes in Quality Attributes During Storage of High-Pressure and Thermally Processed Pineapple Puree.
- Published in:
- Food & Bioprocess Technology, 2016, v. 9, n. 5, p. 768, doi. 10.1007/s11947-015-1663-0
- By:
- Publication type:
- Article