An opto-electronic system for in-situ determination of peroxide value and total phenol content in olive oilSome physical properties of African star apple (Chrysophyllum alibidum) seedsSubcritical water extraction of essential oils from coriander seeds (Coriandrum sativum L.)Composition of oregano essential oil (Origanum vulgare) as affected by drying methodA Method to Determine the Density of Foods using X-ray Imaging.Imaged based estimation of food volume using circular referents in dietary assessment.In silico modelling of mass transfer & absorption in the human gutAn Integrated Bioprocess to Recover Bovine Milk Oligosaccharides from Colostrum Whey Permeate.A new method developed to characterize the 3D microstructure of frozen apple using X-ray micro-CTAnalysis of MRI by fractals for prediction of sensory attributes: A case study in loinRapid prediction of single green coffee bean moisture and lipid content by hyperspectral imaging.Chocolate demoulding and effects of processing conditionsA novel technique for in situ measurements of stress development within a drying filmSurface energy investigation of chocolate adhesion to solid mould materialsApplication of probe tensile method for quantitative characterisation of the stickiness of fluid foodsUse of vacuum impregnation for the production of high quality fresh-like apple productsEffect of composition on the electrical conductance of milkSeasoning process design optimization for an ascending flow ripening chamberFinite element model of salami ripening process and successive storage in packageEffect of thermal treatment on physical properties and stability of whipping and whipped creamModeling the effects of initial nitrogen content and temperature on fermentation kinetics of hard ciderInfrared (IR) thermography applied in the freeze-drying of gelatin model solutions added with ethanol and carrier agentsVolatile compounds, sensory quality and ice morphology in falling-film and block freeze concentration of coffee extractCharacterizing the cellular structure of air and deep fat fried doughnut using image analysis techniquesFuzzy logic application to model caffeine release from hydrogel colloidosomesRheological properties of mucilage extracted from Alyssum homolocarpum seed as a new source of thickening agentValorisation of industrial cooked ham by-products as functional ingredientsDeacidification of olive oil by countercurrent supercritical carbon dioxide extraction: Experimental and thermodynamic modelingEffects of packaging on shelf life of fresh celeryEffects of tempering and fat crystallisation behaviour on microstructure, mechanical properties and appearance in dark chocolate systemsFundamentals of the spray freezing of foods—microstructure of frozen dropletsAssessment of colour and aroma in white wines vinifications: Effects of grape maturity and soil typeRheological characterization of melting of margarines and tablespreadsStudies on a natural antioxidant for stabilization of edible oil and comparison with synthetic antioxidantsPhysical properties of bambara groundnutsComparison of surface sampling methods and cleanability assessment of stainless steel surfaces subjected or not to shot peeningSimultaneous heat and mass transfer simulation applied to convective oven cup cake bakingSmart sensor to predict retail fresh fish quality under ice storageBeef meat electrical impedance spectroscopy and anisotropy sensing for non-invasive early assessment of meat ageingDevelopment of wheat dough by means of shearing
P1433
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P1433
description
journal
@en
revista científica
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rivista scientifica
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vědecký časopis
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wetenschappelijk tijdschrift van Elsevier
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wissenschaftliche Fachzeitschrift
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مجلة
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Journal of Food Engineering
@ast
Journal of Food Engineering
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Journal of Food Engineering
@en
Journal of Food Engineering
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Journal of Food Engineering
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Journal of Food Engineering
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Journal of Food Engineering
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Journal of Food Engineering
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Journal of Food Engineering
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Journal of Food Engineering
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type
label
Journal of Food Engineering
@ast
Journal of Food Engineering
@da
Journal of Food Engineering
@en
Journal of Food Engineering
@es
Journal of Food Engineering
@fi
Journal of Food Engineering
@fr
Journal of Food Engineering
@it
Journal of Food Engineering
@nb
Journal of Food Engineering
@nl
Journal of Food Engineering
@nn
prefLabel
Journal of Food Engineering
@ast
Journal of Food Engineering
@da
Journal of Food Engineering
@en
Journal of Food Engineering
@es
Journal of Food Engineering
@fi
Journal of Food Engineering
@fr
Journal of Food Engineering
@it
Journal of Food Engineering
@nb
Journal of Food Engineering
@nl
Journal of Food Engineering
@nn
P31
P3181
P1055
P1156
P123
P1277
P1476
Journal of Food Engineering
@en
P214
123149066562165601538
P236
P3181
P407
P571
1982-01-01T00:00:00Z
P5963
journal-of-food-engineering