Works matching IS 22520937 AND DT 2023 AND VI 11 AND IP 4
Results: 8
Optimization of Anthocyanin Extraction from Roselle (Hibiscus sabdariffa) Calyces: RSM, Kinetic Modelling, Mass Transfer and Thermodynamic Studies.
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- Journal of Research & Innovation in Food Science & Technology, 2023, v. 11, n. 4, p. 437, doi. 10.22101/jrifst.2022.350494.1380
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Optimization of Cheese Analogue Formulation with Rice Milk, Chia Seed and Hazelnut Oil Applying Response Surface Methodology.
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- Journal of Research & Innovation in Food Science & Technology, 2023, v. 11, n. 4, p. 423, doi. 10.22101/JRIFST.2022.343004.1361
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Comparison of DNA Extraction Methods for Molecular Detection of Probiotic Lactobacilli, Lysis-resistant Bacteria.
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- Journal of Research & Innovation in Food Science & Technology, 2023, v. 11, n. 4, p. 415, doi. 10.22101/JRIFST.2022.341369.1357
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Investigating the Characteristics of Basil Seed Gum-based Film Enriched with Echinophora platyloba Extract and Its Preservative Effect on the Quality of Silver Carp.
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- Journal of Research & Innovation in Food Science & Technology, 2023, v. 11, n. 4, p. 397, doi. 10.22101/JRIFST.2022.321643.1320
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Performance and Energy Saving Analysis of Improved Cooking Vessel.
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- Journal of Research & Innovation in Food Science & Technology, 2023, v. 11, n. 4, p. 383, doi. 10.22101/JRIFST.2022.343637.1362
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The Effect of Nigella Sativa Oil on Physicochemical, Antioxidant Properties, and Shelf life of Savory Cake.
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- Journal of Research & Innovation in Food Science & Technology, 2023, v. 11, n. 4, p. 367, doi. 10.22101/JRIFST.2022.342704.1360
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Creating Optimal Conditions for Bacteriocin Production from Lactiplantibacillus plantarum Isolated from Traditionally Fermented Fruits and Vegetables.
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- Journal of Research & Innovation in Food Science & Technology, 2023, v. 11, n. 4, p. 351, doi. 10.22101/JRIFST.2022.331749.1332
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Effects of Carboxymethyl Cellulose, Cress Seed Gum, Whey Protein Concentrate and Whipping Time on the Physical, Textural and Rheological Properties of Camel Milk Whipped Cream.
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- Journal of Research & Innovation in Food Science & Technology, 2023, v. 11, n. 4, p. 335, doi. 10.22101/JRIFST.2022.328915.1326
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