Works matching IS 19355130 AND DT 2018 AND VI 11 AND IP 2
Results: 18
Overview of Sourdough Technology: from Production to Marketing.
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- Food & Bioprocess Technology, 2018, v. 11, n. 2, p. 242, doi. 10.1007/s11947-017-1968-2
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Preservative Effect of a Previous High-Pressure Treatment on the Chemical Changes Related to Quality Loss in Frozen Hake ( Merluccius merluccius).
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- Food & Bioprocess Technology, 2018, v. 11, n. 2, p. 293, doi. 10.1007/s11947-017-2010-4
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Artificial Neural Network-Assisted Spectrophotometric Method for Monitoring Fructo-oligosaccharides Production.
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- Food & Bioprocess Technology, 2018, v. 11, n. 2, p. 305, doi. 10.1007/s11947-017-2011-3
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The Synergistic Effects of Low-Concentration Acidic Electrolyzed Water and Ultrasound on the Storage Quality of Fresh-Sliced Button Mushrooms.
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- Food & Bioprocess Technology, 2018, v. 11, n. 2, p. 314, doi. 10.1007/s11947-017-2012-2
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Antimicrobial Activity of Binary and Ternary Mixtures of Vanillin, Citral, and Potassium Sorbate in Laboratory Media and Fruit Purées.
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- Food & Bioprocess Technology, 2018, v. 11, n. 2, p. 324, doi. 10.1007/s11947-017-2013-1
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Effect of Cold Atmospheric Plasma on Inactivation of Escherichia coli and Physicochemical Properties of Apple, Orange, Tomato Juices, and Sour Cherry Nectar.
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- Food & Bioprocess Technology, 2018, v. 11, n. 2, p. 334, doi. 10.1007/s11947-017-2014-0
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Effects of Dielectric Barrier Discharge (DBD) Cold Plasma Treatment on Physicochemical and Functional Properties of Peanut Protein.
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- Food & Bioprocess Technology, 2018, v. 11, n. 2, p. 344, doi. 10.1007/s11947-017-2015-z
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Development, Characterization, and Stability of O/W Pepper Nanoemulsions Produced by High-Pressure Homogenization.
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- Food & Bioprocess Technology, 2018, v. 11, n. 2, p. 355, doi. 10.1007/s11947-017-2016-y
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Physical and Antioxidant Characterization of Edible Films Added with Red Prickly Pear ( Opuntia ficus-indica L.) cv. San Martín Peel and/or Its Aqueous Extracts.
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- Food & Bioprocess Technology, 2018, v. 11, n. 2, p. 368, doi. 10.1007/s11947-017-2017-x
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Impact of Temperature Cycling and Isothermal Storage on the Quality of Acidic and Neutral Shelf-Stable Dairy Desserts Packaged in Flexible Pouches.
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- Food & Bioprocess Technology, 2018, v. 11, n. 2, p. 380, doi. 10.1007/s11947-017-2018-9
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New Spectrophotometric System to Segregate Tissues in Mandarin Fruit.
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- Food & Bioprocess Technology, 2018, v. 11, n. 2, p. 399, doi. 10.1007/s11947-017-2019-8
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Development of Sausage with Inhibition of 60% Sodium Intake, Using Biopolymer Encapsulation Technology and Sodium Replacers.
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- Food & Bioprocess Technology, 2018, v. 11, n. 2, p. 407, doi. 10.1007/s11947-017-2020-2
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Physicochemical, Antioxidant, In Vitro Release, and Heat Sealing Properties of Fish Gelatin Films Incorporated with β-Cyclodextrin/Curcumin Complexes for Apple Juice Preservation.
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- Food & Bioprocess Technology, 2018, v. 11, n. 2, p. 447, doi. 10.1007/s11947-017-2021-1
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Characterizing the pH-Dependent Release Kinetics of Food-Grade Spray Drying Encapsulated Iron Microcapsules for Food Fortification.
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- Food & Bioprocess Technology, 2018, v. 11, n. 2, p. 435, doi. 10.1007/s11947-017-2022-0
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Denaturation Kinetics and Aggregation Mechanism of the Sarcoplasmic and Myofibril Proteins from Grass Carp During Microwave Processing.
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- Food & Bioprocess Technology, 2018, v. 11, n. 2, p. 417, doi. 10.1007/s11947-017-2025-x
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Encapsulation of Orange Essential Oil Using Cross-linked Electrospun Gelatin Nanofibers.
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- Food & Bioprocess Technology, 2018, v. 11, n. 2, p. 427, doi. 10.1007/s11947-017-2026-9
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Recent Advances on Application of Ultrasound and Pulsed Electric Field Technologies in the Extraction of Bioactives from Agro-Industrial By-products.
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- Food & Bioprocess Technology, 2018, v. 11, n. 2, p. 223, doi. 10.1007/s11947-017-1961-9
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Computational Fluid Dynamics in Drying Process Modelling-a Technical Review.
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- Food & Bioprocess Technology, 2018, v. 11, n. 2, p. 271, doi. 10.1007/s11947-017-2040-y
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