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Refinado por: Base de dados/Biblioteca: ANTE: Abstracts in New Technology & Engineering remover Nome da Publicação: Journal Of Food Engineering remover
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1
Water absorption, texture, and color kinetics of air-dried chestnuts during rehydration
Water absorption, texture, and color kinetics of air-dried chestnuts during rehydration
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Water absorption, texture, and color kinetics of air-dried chestnuts during rehydration

Moreira, R. ; Chenlo, F. ; Chaguri, L. ; Fernandes, C.

Journal of food engineering, 2008-06, Vol.86 (4), p.584-594 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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2
A study on the rehydration ability of isolated apple cells after osmotic dehydration treatments
A study on the rehydration ability of isolated apple cells after osmotic dehydration treatments
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A study on the rehydration ability of isolated apple cells after osmotic dehydration treatments

Seguí, L. ; Fito, P.J. ; Fito, P.

Journal of food engineering, 2013-03, Vol.115 (2), p.145-153 [Periódico revisado por pares]

Elsevier Ltd

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3
Effects of freezing on microstructure and rehydration properties of freeze-dried soybean curd
Effects of freezing on microstructure and rehydration properties of freeze-dried soybean curd
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Effects of freezing on microstructure and rehydration properties of freeze-dried soybean curd

Harnkarnsujarit, Nathdanai ; Kawai, Kiyoshi ; Watanabe, Manabu ; Suzuki, Toru

Journal of food engineering, 2016-09, Vol.184, p.10-20 [Periódico revisado por pares]

Elsevier Ltd

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4
Approaches to analysis and modeling texture in fresh and processed foods – A review
Approaches to analysis and modeling texture in fresh and processed foods – A review
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Approaches to analysis and modeling texture in fresh and processed foods – A review

Chen, Lan ; Opara, Umezuruike Linus

Journal of food engineering, 2013-12, Vol.119 (3), p.497-507 [Periódico revisado por pares]

Elsevier Ltd

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5
Effect of temperature and pretreatment on water diffusion during rehydration of dehydrated mangoes
Effect of temperature and pretreatment on water diffusion during rehydration of dehydrated mangoes
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Effect of temperature and pretreatment on water diffusion during rehydration of dehydrated mangoes

Maldonado, S. ; Arnau, E. ; Bertuzzi, M.A.

Journal of food engineering, 2010-02, Vol.96 (3), p.333-341 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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6
Simplified algorithm for the prediction of water sorption isotherms of fruits, vegetables and legumes based upon chemical composition
Simplified algorithm for the prediction of water sorption isotherms of fruits, vegetables and legumes based upon chemical composition
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Simplified algorithm for the prediction of water sorption isotherms of fruits, vegetables and legumes based upon chemical composition

Moreira, R. ; Chenlo, F. ; Torres, M.D.

Journal of food engineering, 2009-10, Vol.94 (3), p.334-343 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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