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Refinado por: Base de dados/Biblioteca: Wiley-Blackwell Full Collection 2013 remover tipo de recurso: magazinearticle remover
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RECONDITIONING OF POULTRY CHILLER OVERFLOW BY ULTRAFILTRATION
RECONDITIONING OF POULTRY CHILLER OVERFLOW BY ULTRAFILTRATION
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RECONDITIONING OF POULTRY CHILLER OVERFLOW BY ULTRAFILTRATION

MANNAPPERUMA, JATAL D. ; SANTOS, MIGUEL R.

Journal of food process engineering, 2004-12, Vol.27 (6), p.497-516 [Periódico revisado por pares]

Oxford, UK and Malden, USA: Blackwell Science Inc

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2
MICRONIZATION AND ENCAPSULATION OF FUNCTIONAL PIGMENTS USING SUPERCRITICAL CARBON DIOXIDE
MICRONIZATION AND ENCAPSULATION OF FUNCTIONAL PIGMENTS USING SUPERCRITICAL CARBON DIOXIDE
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MICRONIZATION AND ENCAPSULATION OF FUNCTIONAL PIGMENTS USING SUPERCRITICAL CARBON DIOXIDE

SANTOS, DIEGO T. ; MEIRELES, M. ANGELA A.

Journal of food process engineering, 2013-02, Vol.36 (1), p.36-49 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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3
Heat Processing of Blueberries and Its Effect on Their Physicochemical and Bioactive Properties
Heat Processing of Blueberries and Its Effect on Their Physicochemical and Bioactive Properties
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Heat Processing of Blueberries and Its Effect on Their Physicochemical and Bioactive Properties

Reque, Priscilla M. ; Steckert, Eduardo V. ; dos Santos, Fernanda T. ; Danelli, Daiane ; Jablonski, André ; Flôres, Simone H. ; Rech, Rosane ; de O. Rios, Alessandro ; de Jong, Erna V.

Journal of food process engineering, 2016-12, Vol.39 (6), p.564-572 [Periódico revisado por pares]

Blackwell Publishing Ltd

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4
Jaboticaba byproduct encapsulation by lyophilization: pH and food application stability
Jaboticaba byproduct encapsulation by lyophilization: pH and food application stability
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Jaboticaba byproduct encapsulation by lyophilization: pH and food application stability

Rodrigues, Letícia M. ; Dos Santos, Suelen S. ; Bergamasco, Rita C. ; Madrona, Grasiele S.

Journal of food process engineering, 2018-02, Vol.41 (1), p.n/a [Periódico revisado por pares]

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5
Processing, composition, and technological properties of decorticated, sprouted, and extruded pearl millet (Pennisetum glaucum (L.) R. Br.) flours
Processing, composition, and technological properties of decorticated, sprouted, and extruded pearl millet (Pennisetum glaucum (L.) R. Br.) flours
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Processing, composition, and technological properties of decorticated, sprouted, and extruded pearl millet (Pennisetum glaucum (L.) R. Br.) flours

Dias‐Martins, Amanda M. ; Trombete, Felipe M. ; Cappato, Leandro P. ; Chávez, Davy W. H. ; Santos, Monique B. ; Carvalho, Carlos W. P.

Journal of food process engineering, 2024-02, Vol.47 (2), p.n/a [Periódico revisado por pares]

Hoboken, USA: John Wiley & Sons, Inc

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6
DETERMINATION OF HEAT TRANSFER COEFFICIENT IN COOLING-FREEZING TUNNELS USING EXPERIMENTAL TIME-TEMPERATURE DATA
DETERMINATION OF HEAT TRANSFER COEFFICIENT IN COOLING-FREEZING TUNNELS USING EXPERIMENTAL TIME-TEMPERATURE DATA
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DETERMINATION OF HEAT TRANSFER COEFFICIENT IN COOLING-FREEZING TUNNELS USING EXPERIMENTAL TIME-TEMPERATURE DATA

SANTOS, C.A. ; CARCIOFI, B.A.M. ; DANNENHAUER, C.E. ; HENSE, H. ; LAURINDO, J.B.

Journal of food process engineering, 2007-12, Vol.30 (6), p.717-728 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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7
EFFECT OF FERMENTATION ON CASSAVA STARCH MICROSTRUCTURE
EFFECT OF FERMENTATION ON CASSAVA STARCH MICROSTRUCTURE
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EFFECT OF FERMENTATION ON CASSAVA STARCH MICROSTRUCTURE

MARCON, M.J.A ; VIEIRA, M.A ; SANTOS, K ; SIMAS, K.N. DE ; AMBONI, R. DIAS DE MELLO CASTANHO ; AMANTE, E.R

Journal of food process engineering, 2006-08, Vol.29 (4), p.362-372 [Periódico revisado por pares]

Malden, USA: Malden, USA : Blackwell Publishing Inc

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