Works matching IS 19355130 AND DT 2017 AND VI 10 AND IP 3
Results: 16
Effects of Oligosaccharides and Soy Soluble Polysaccharide on the Rheological and Textural Properties of Calcium Sulfate-Induced Soy Protein Gels.
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- Food & Bioprocess Technology, 2017, v. 10, n. 3, p. 556, doi. 10.1007/s11947-016-1826-7
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- Article
A Functional Smoothie from Carrots with Induced Enhanced Phenolic Content.
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- Food & Bioprocess Technology, 2017, v. 10, n. 3, p. 491, doi. 10.1007/s11947-016-1829-4
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- Article
Encapsulation and Stabilization of β-Carotene in Amaranth Matrices Obtained by Dry and Wet Assisted Ball Milling.
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- Food & Bioprocess Technology, 2017, v. 10, n. 3, p. 512, doi. 10.1007/s11947-016-1830-y
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- Article
Recent Applications of Advanced Control Techniques in Food Industry.
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- Food & Bioprocess Technology, 2017, v. 10, n. 3, p. 522, doi. 10.1007/s11947-016-1831-x
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- Article
Microwave and Ultrasound to Enhance Protein Extraction from Peanut Flour under Alkaline Conditions: Effects in Yield and Functional Properties of Protein Isolates.
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- Food & Bioprocess Technology, 2017, v. 10, n. 3, p. 543, doi. 10.1007/s11947-016-1838-3
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- Article
Physical Characterization and Pork Packaging Application of Chitosan Films Incorporated with Combined Essential Oils of Cinnamon and Ginger.
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- Food & Bioprocess Technology, 2017, v. 10, n. 3, p. 503, doi. 10.1007/s11947-016-1833-8
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- Article
Predicting the Heating Temperature of Soymilk Products Using Fluorescence Fingerprints.
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- Food & Bioprocess Technology, 2017, v. 10, n. 3, p. 462, doi. 10.1007/s11947-016-1835-6
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- Article
Concentration of Skim Milk by a Cascade Comprised of Ultrafiltration and Nanofiltration: Investigation of the Nanofiltration of Skim Milk Ultrafiltration Permeate.
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- Food & Bioprocess Technology, 2017, v. 10, n. 3, p. 469, doi. 10.1007/s11947-016-1836-5
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- Article
Physicochemical, Phytochemical and Mycological Characteristics of Italia Muscat Raisins Obtained Using Different Pre-treatments and Drying Techniques.
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- Food & Bioprocess Technology, 2017, v. 10, n. 3, p. 479, doi. 10.1007/s11947-016-1837-4
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- Article
Hydrothermal Changes of Starch Monitored by Combined NMR and DSC Methods.
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- Food & Bioprocess Technology, 2017, v. 10, n. 3, p. 445, doi. 10.1007/s11947-016-1832-9
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- Article
Improvements of Modified Wheat Protein Disulfide Isomerases with Chaperone Activity Only on the Processing Quality of Flour.
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- Food & Bioprocess Technology, 2017, v. 10, n. 3, p. 568, doi. 10.1007/s11947-016-1840-9
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- Article
Assessment of the Influence of the Decanter Set-up During Continuous Processing of Olives at Different Pigmentation Index.
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- Food & Bioprocess Technology, 2017, v. 10, n. 3, p. 592, doi. 10.1007/s11947-016-1842-7
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- Article
The Effect of Hybrid Carrageenan on the Thermo-rheological Properties of Gluten-Free Flour Doughs Using a Modified Kneading Protocol.
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- Food & Bioprocess Technology, 2017, v. 10, n. 3, p. 603, doi. 10.1007/s11947-016-1845-4
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- Article
Applications of Response Surface Methodology in the Food Industry Processes.
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- Food & Bioprocess Technology, 2017, v. 10, n. 3, p. 413, doi. 10.1007/s11947-016-1855-2
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- Article
Effects of Dielectric Barrier Discharges (DBD) Cold Plasma Treatment on Physicochemical and Structural Properties of Zein Powders.
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- Food & Bioprocess Technology, 2017, v. 10, n. 3, p. 434, doi. 10.1007/s11947-016-1814-y
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- Article
Effect of Microwave Treatments on Antioxidant Activity and Antigenicity of Fish Frame Protein Hydrolysates.
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- Food & Bioprocess Technology, 2017, v. 10, n. 3, p. 582, doi. 10.1007/s11947-016-1841-8
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- Article