Production, Composition, and Application of Coffee and Its Industrial ResiduesChilling-Induced Changes in Aroma Volatile Profiles in Tomato.Physicochemical Properties of Dietary Fibres Prepared from Ambarella (Spondias cytherea) and Mango (Mangifera indica) PeelsCharacterization of Biodegradable Films Based on Salvia hispanica L. Protein and MucilageConventional and Microwave-Assisted Extraction of Mucilage from Opuntia ficus-indica Cladodes: Physico-Chemical and Rheological PropertiesMicroencapsulation of Andes Berry (Rubus glaucus Benth.) Aqueous Extract by Spray DryingMechanical Properties of Ovalbumin Gels Formed at Different Conditions of Concentration, Ionic Strength, pH, and Aging TimeEvaluation of Antioxidant Properties of Dry Soup Mix Extracts Containing Dill (Anethum sowa L.) LeafUse of Poultry Byproduct for Production of Keratinolytic EnzymesNative and Biotechnologically Engineered Plant Proteases with Industrial ApplicationsDiacylglycerol Oil—Properties, Processes and Products: A ReviewReview on the Current State of Diacylglycerol Production Using Enzymatic ApproachSweet Basil (Ocimum basilicum) Extracts Obtained by Supercritical Fluid Extraction (SFE): Global Yields, Chemical Composition, Antioxidant Activity, and Estimation of the Cost of ManufacturingValuable Polyphenolic Antioxidants from Wine VinassesEffect of Skin Wine Pomace and Sulfite on Protein Oxidation in Beef Patties During High Oxygen Atmosphere StorageStorage Stability of an Antioxidant Active Packaging Coated with Citrus Extract Following a Plasma Jet PretreatmentEncapsulation of Orange Essential Oil Using Cross-linked Electrospun Gelatin NanofibersCombined Superfine Grinding and Heat-Shearing Treatment for the Microparticulation of Whey ProteinsEffects of Dielectric Barrier Discharge (DBD) Cold Plasma Treatment on Physicochemical and Functional Properties of Peanut ProteinChange in Water-Holding Capacity in Mushroom with Temperature Analyzed by Flory-Rehner TheoryPredicting Stability of Distiller’s Wet Grains (DWG) with Color AnalysisHydro-Ethanolic Mixtures for the Recovery of Phenols from Mediterranean Plant MaterialsRecent Advances in Wavelength Selection Techniques for Hyperspectral Image Processing in the Food IndustryA Tool for Predicting Heating Uniformity in Industrial Radio Frequency ProcessingElectromagnetic Heating for Industrial Kilning of Malt: a Feasibility StudyApplication of Near-Infrared Hyperspectral Imaging with Variable Selection Methods to Determine and Visualize Caffeine Content of Coffee BeansDetection of Aspartic Acid in Fermented Cordyceps Powder Using Near Infrared Spectroscopy Based on Variable Selection Algorithms and Multivariate Calibration MethodsEvaluating the Effectiveness of β-Carotene Extraction from Pulsed Electric Field-Treated Carrot Pomace Using Oil-in-Water MicroemulsionThe Effect of Chitosan Coating on the Quality and Nutraceutical Traits of Sweet Cherry During Postharvest LifeSolid-State Bioconversion of Passion Fruit Waste by White-Rot Fungi for Production of Oxidative and Hydrolytic EnzymesAutomated Systems Based on Machine Vision for Inspecting Citrus Fruits from the Field to Postharvest—a ReviewDevelopment of a Hyperspectral Computer Vision System Based on Two Liquid Crystal Tuneable Filters for Fruit Inspection. Application to Detect Citrus Fruits DecayComparison of ROC Feature Selection Method for the Detection of Decay in Citrus Fruit Using Hyperspectral ImagesSelection of Optimal Wavelength Features for Decay Detection in Citrus Fruit Using the ROC Curve and Neural NetworksRecent Advances and Applications of Hyperspectral Imaging for Fruit and Vegetable Quality AssessmentAdvances in Machine Vision Applications for Automatic Inspection and Quality Evaluation of Fruits and VegetablesErratum to: Advances in Machine Vision Applications for Automatic Inspection and Quality Evaluation of Fruits and VegetablesEffects of High-Pressure Processing on the Quality of Sea Bass (Dicentrarchus labrax) Fillets During Refrigerated StorageMorphology and Stability of Edible Lycopene-Containing Micro- and Nanocapsules Produced Through Electrospraying and Spray DryingDevelopment and Optimization of Novel Encapsulation Structures of Interest in Functional Foods Through Electrospraying
P1433
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P1433
description
journal
@en
revista científica
@es
rivista scientifica
@it
vědecký časopis
@cs
wetenschappelijk tijdschrift van Springer Science+Business Media
@nl
wissenschaftliche Zeitschrift
@de
वैज्ञानिक पत्रिका
@hi
name
Food and Bioprocess Technology
@ast
Food and Bioprocess Technology
@en
Food and Bioprocess Technology
@es
Food and Bioprocess Technology
@fr
Food and Bioprocess Technology
@it
Food and Bioprocess Technology
@nl
食品与生物加工技术
@zh
食品与生物加工技术
@zh-hans
食品與生物加工技術
@zh-hant
食品與生物加工技術
@zh-hk
type
label
Food and Bioprocess Technology
@ast
Food and Bioprocess Technology
@en
Food and Bioprocess Technology
@es
Food and Bioprocess Technology
@fr
Food and Bioprocess Technology
@it
Food and Bioprocess Technology
@nl
食品与生物加工技术
@zh
食品与生物加工技术
@zh-hans
食品與生物加工技術
@zh-hant
食品與生物加工技術
@zh-hk
altLabel
FABT
@fr
FABT
@zh
Food and Bioprocess Technology - an International Journal
@fr
Food and Bioprocess Technology – an International Journal
@fr
Food and Bioprocess Technology
@zh
Food and Bioprocess Technology: an International Journal
@zh
食品与生物过程技术
@zh
食品和生物加工技术
@zh
食品和生物过程技术
@zh
prefLabel
Food and Bioprocess Technology
@ast
Food and Bioprocess Technology
@en
Food and Bioprocess Technology
@es
Food and Bioprocess Technology
@fr
Food and Bioprocess Technology
@it
Food and Bioprocess Technology
@nl
食品与生物加工技术
@zh
食品与生物加工技术
@zh-hans
食品與生物加工技術
@zh-hant
食品與生物加工技術
@zh-hk
P3181
P1055
P1058
P1156
14200154736
P1250
P1277
P1476
Food and Bioprocess Technology
@en
P236
P3181
P407
P571
2008-01-01T00:00:00Z