Works matching IS 19355130 AND DT 2021 AND VI 14 AND IP 6
Results: 14
Effects of High Hydrostatic Pressure and Beef Patty Formulations on the Inactivation of Native Strains of Shiga Toxin-Producing Escherichia coli O157:H7.
- Published in:
- Food & Bioprocess Technology, 2021, v. 14, n. 6, p. 1194, doi. 10.1007/s11947-021-02648-5
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- Publication type:
- Article
Drying of Selected Major Spices: Characteristics and Influencing Parameters, Drying Technologies, Quality Retention and Energy Saving, and Mathematical Models.
- Published in:
- 2021
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- Publication type:
- Literature Review
Nanobiocomposite Films: a "Greener Alternate" for Food Packaging.
- Published in:
- 2021
- By:
- Publication type:
- Literature Review
Characterization of Oxygen Scavenger Film Based on Sodium Ascorbate: Extending the Shelf Life of Peanuts.
- Published in:
- Food & Bioprocess Technology, 2021, v. 14, n. 6, p. 1184, doi. 10.1007/s11947-021-02631-0
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- Publication type:
- Article
Small Peptides Hydrolyzed from Pea Protein and Their Maillard Reaction Products as Taste Modifiers: Saltiness, Umami, and Kokumi Enhancement.
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- Food & Bioprocess Technology, 2021, v. 14, n. 6, p. 1132, doi. 10.1007/s11947-021-02630-1
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- Publication type:
- Article
Encapsulation of Grape Seed Extract in Rye Flour and Whey Protein–Based Electrospun Nanofibers.
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- Food & Bioprocess Technology, 2021, v. 14, n. 6, p. 1118, doi. 10.1007/s11947-021-02627-w
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- Publication type:
- Article
Recovery of Solutes from Ice and Concentrated Fractions in Centrifugal Block Cryoconcentration Applied to Blueberry Juice.
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- Food & Bioprocess Technology, 2021, v. 14, n. 6, p. 1155, doi. 10.1007/s11947-021-02626-x
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- Publication type:
- Article
Surface Energy of Food Contact Materials and Its Relation to Wheat Dough Adhesion.
- Published in:
- Food & Bioprocess Technology, 2021, v. 14, n. 6, p. 1142, doi. 10.1007/s11947-021-02625-y
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- Publication type:
- Article
UV-C Treatment of Apple and Grape Juices by Modified UV-C Reactor Based on Dean Vortex Technology: Microbial, Physicochemical and Sensorial Parameters Evaluation.
- Published in:
- Food & Bioprocess Technology, 2021, v. 14, n. 6, p. 1055, doi. 10.1007/s11947-021-02624-z
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- Publication type:
- Article
Increased Revenue with High Value-Added Products from Cashew Apple (Anacardium occidentale L.)—Addressing Global Challenges.
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- Food & Bioprocess Technology, 2021, v. 14, n. 6, p. 985, doi. 10.1007/s11947-021-02623-0
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- Publication type:
- Article
Effect of Coarse and Superfine-ground Wheat Brans on the Microstructure and Quality Attributes of Dried White Noodle.
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- Food & Bioprocess Technology, 2021, v. 14, n. 6, p. 1089, doi. 10.1007/s11947-021-02621-2
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- Publication type:
- Article
Influence of Fat Concentration on the Volatile Production in Model Whey Protein Systems as Affected by Low Frequency Ultrasound.
- Published in:
- Food & Bioprocess Technology, 2021, v. 14, n. 6, p. 1169, doi. 10.1007/s11947-021-02619-w
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- Publication type:
- Article
Continuous High-pressure Cooling-Assisted Homogenization Process for Stabilization of Apple Juice.
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- Food & Bioprocess Technology, 2021, v. 14, n. 6, p. 1101, doi. 10.1007/s11947-021-02611-4
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- Publication type:
- Article
Investigating the Effect of Different Drying Strategies on the Quality Parameters of Daucus carota L. Using Dynamic Process Control and Measurement Techniques.
- Published in:
- Food & Bioprocess Technology, 2021, v. 14, n. 6, p. 1067, doi. 10.1007/s11947-021-02609-y
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- Publication type:
- Article