Journal of Food Process Engineering - sprookjes - yvandenbroek - TriplyDB

Journal of Food Process Engineering

Journal of Food Process Engineering

http://www.wikidata.org/entity/Q6295219

Journal_of_Food_Process_Engineering Q6295219

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Viscoelastic flow modeling in the extrusion of a dough-like fluid.Heat Resistances ofCandida ApicolaandAspergillus NigerSpores Isolated From Date Fruit Surface OPTIMIZATION OF MUCILAGE EXTRACTION FROM QODUME SHIRAZI SEED (ALYSSUM HOMOLOCARPUM) USING RESPONSE SURFACE METHODOLOGY EFFECT OF EMULSIFIERS AND FUNGALα-AMYLASE ON RHEOLOGICAL CHARACTERISTICS OF WHEAT DOUGH AND QUALITY OF FLAT BREAD RETORT POUCH: THE DEVELOPMENT OF A BASIC PACKAGING CONCEPT IN TODAY'S HIGH TECHNOLOGY ERA Evaluation of Tomato Processing By-Products: A Comparative Study in a Pilot Scale Setup EFFECTS OF STARCH, LIPID AND MOISTURE CONTENTS ON EXTRUSION BEHAVIOR AND EXTRUDATE CHARACTERISTICS OF RICE-BASED BLENDS PREPARED WITH A VERY-LOW-COST EXTRUDER FEED-BACK QUALITY CONTROL IN THE BAKING INDUSTRY USING FUZZY SETS EFFECTS OF PECTINASE IMMOBILIZATION DURING HOLLOW FIBER ULTRAFILTRATION OF APPLE JUICE EFFECTS OF THERMAL AND ELECTROTHERMAL PRETREATMENTS ON HOT AIR DRYING RATE OF VEGETABLE TISSUE ENZYMATIC HYDROLYSIS OF SOYBEAN FOR SOLVENT AND MECHANICAL OIL EXTRACTION ANTIOXIDANT ACTIVITY OF FRACTIONS FROM ACID HYDROLYSATES OF ALMOND SHELLS Kinetics of color development of peanuts during dry roasting using a batch roaster Relating Large Amplitude Oscillatory Shear and Food Behavior: Correlation of Nonlinear Viscoelastic, Rheological, Sensory and Oral Processing Behavior of Whey Protein Isolate/κ-Carrageenan Gels Compression Heating of Selected Polymers During High-Pressure Processing QUANTIFYING SHEAR EFFECTS ON A MODEL EMULSION SYSTEM Removal of Heavy Metal Contamination from Peanut Skin Extracts by Waste Biomass Adsorption Optimizing Microwave-Assisted Extraction of Phenolic Antioxidants from Red Delicious and Jonathan Apple Pomace Ozonation of Adzuki beans (Vigna angularis ): Effect on the hydration kinetics, phenolic compounds and antioxidant capacity Mathematical Modeling of Ascorbic Acid Thermal Degradation in Orange Juice during Industrial Pasteurizations Effects of Mechanical and Enzymatic Pretreatments on Extraction of Polyphenols from Blackberry Fruits Concentration of Polyphenolic Compounds in Blackberry (Rubus AdenotrichosSchltdl.) Juice by Nanofiltration Influence of vacuum drying temperature on: Physico-chemical composition and antioxidant properties of murta berries Mathematical modeling and quality properties of a dehydrated native Chilean berry Effects of drying methods on quality attributes of murta (ugni molinae turcz) berries: bioactivity, nutritional aspects, texture profile, microstructure and functional properties A KINETIC APPROACH TO SAPONIN EXTRACTION DURING WASHING OF QUINOA (CHENOPODIUM QUINOAWILLD.) SEEDS Effect of Rehydration Temperature on Functional Properties, Antioxidant Capacity and Structural Characteristics of Apple (Granny Smith) Slices in Relation to Mass Transfer Kinetics DEHYDRATION CHARACTERISTICS OF PAPAYA (CARICA PUBENSCENS): DETERMINATION OF EQUILIBRIUM MOISTURE CONTENT AND DIFFUSION COEFFICIENT MASS TRANSFER KINETICS DURING CONVECTIVE DRYING OF RED PEPPER VAR. HUNGARIAN (CAPSICUM ANNUUM L.): MATHEMATICAL MODELING AND EVALUATION OF KINETIC PARAMETERS The Foaming Abilities of Surfactants in Cocoa Butter FATTY SOILS REMOVAL FROM HARD SURFACES IN A CLEAN-IN-PLACE SYSTEM An Innovative Shelf Life Model Based on Smart Logistic Unit for an Efficient Management of the Perishable Food Supply Chain NEW METHOD FOR DETERMINING INTERNAL TEMPERATURE OF COOKING MEAT VIA NMR SPECTROSCOPY Designing healthy ice creams with linear programming: An application using traditional Portuguese products OPTIMIZATION of PROTEIN PRECIPITATION IN ACID WHEY OBTAINED FROM SMALL RUMINANT'S MILK Combined Effect of a Low Permeable Film and Edible Coatings or Calcium Dips on the Quality of Fresh-Cut Pineapple Pulsed electric fields as an alternative to thermal processing for preservation of nutritive and physicochemical properties of beverages: A review OSMOTIC DEHYDRATION OF BANANAS (MUSA SAPIENTUM, SHUM.) IN TERNARY AQUEOUS SOLUTIONS OF SUCROSE AND SODIUM CHLORIDE MODELING WATER ADSORPTION ISOTHERMS OF PINHÃO (ARAUCARIA ANGUSTIFOLIA SEEDS) FLOUR AND THERMODYNAMIC ANALYSIS OF THE ADSORPTION PROCESS MOISTURE SORPTION and VOLUMETRIC CHANGES of CANOLA DURING HYDROTHERMAL PROCESSING

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Journal of Food Process Engineering

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