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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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OPTIMIZATION OF MUCILAGE EXTRACTION FROM QODUME SHIRAZI SEED (ALYSSUM HOMOLOCARPUM) USING RESPONSE SURFACE METHODOLOGY
OPTIMIZATION OF MUCILAGE EXTRACTION FROM QODUME SHIRAZI SEED (ALYSSUM HOMOLOCARPUM) USING RESPONSE SURFACE METHODOLOGY
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OPTIMIZATION OF MUCILAGE EXTRACTION FROM QODUME SHIRAZI SEED (ALYSSUM HOMOLOCARPUM) USING RESPONSE SURFACE METHODOLOGY

KOOCHEKI, ARASH ; MORTAZAVI, SEYED A. ; SHAHIDI, FAKHRI ; RAZAVI, SEYED M. A. ; KADKHODAEE, RASOUL ; MILANI, JAFAR M.

Journal of food process engineering, 2010-10, Vol.33 (5), p.861-882 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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2
APPLICATION OF ULTRASONICATION OR HIGH-PRESSURE EXTRACTION OF FLAVONOIDS FROM LITCHI FRUIT PERICARP
APPLICATION OF ULTRASONICATION OR HIGH-PRESSURE EXTRACTION OF FLAVONOIDS FROM LITCHI FRUIT PERICARP
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APPLICATION OF ULTRASONICATION OR HIGH-PRESSURE EXTRACTION OF FLAVONOIDS FROM LITCHI FRUIT PERICARP

PRASAD, K. NAGENDRA ; YANG, BAO ; ZHAO, MOUMING ; RUENROENGKLIN, NEUNGNAPA ; JIANG, YUEMING

Journal of food process engineering, 2009-12, Vol.32 (6), p.828-843 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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3
DETERMINATION OF DRYING PARAMETERS, ASCORBIC ACID CONTENTS AND COLOR CHARACTERISTICS OF NETTLE LEAVES DURING MICROWAVE-, AIR- AND COMBINED MICROWAVE-AIR-DRYING
DETERMINATION OF DRYING PARAMETERS, ASCORBIC ACID CONTENTS AND COLOR CHARACTERISTICS OF NETTLE LEAVES DURING MICROWAVE-, AIR- AND COMBINED MICROWAVE-AIR-DRYING
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DETERMINATION OF DRYING PARAMETERS, ASCORBIC ACID CONTENTS AND COLOR CHARACTERISTICS OF NETTLE LEAVES DURING MICROWAVE-, AIR- AND COMBINED MICROWAVE-AIR-DRYING

ALIBAS, ILKNUR

Journal of food process engineering, 2010-04, Vol.33 (2), p.213-233 [Periódico revisado por pares]

Malden, USA: Malden, USA : Blackwell Publishing Inc

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4
AIR IMPINGEMENT DRYING CHARACTERISTICS AND QUALITY OF CARROT CUBES
AIR IMPINGEMENT DRYING CHARACTERISTICS AND QUALITY OF CARROT CUBES
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AIR IMPINGEMENT DRYING CHARACTERISTICS AND QUALITY OF CARROT CUBES

XIAO, HONG-WEI ; GAO, ZHEN-JIANG ; LIN, HAI ; YANG, WEN-XIA

Journal of food process engineering, 2010-10, Vol.33 (5), p.899-918 [Periódico revisado por pares]

Malden, USA: Malden, USA : Blackwell Publishing Inc

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5
POROSITY DEVELOPMENT AND ITS EFFECT ON OIL UPTAKE DURING FRYING PROCESS
POROSITY DEVELOPMENT AND ITS EFFECT ON OIL UPTAKE DURING FRYING PROCESS
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POROSITY DEVELOPMENT AND ITS EFFECT ON OIL UPTAKE DURING FRYING PROCESS

ZIAIIFAR, AMAN MOHAMMAD ; COURTOIS, FRANCIS ; TRYSTRAM, GILLES

Journal of food process engineering, 2010-04, Vol.33 (2), p.191-212 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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6
ULTRAVIOLET-C LIGHT PROCESSING OF GRAPE, CRANBERRY AND GRAPEFRUIT JUICES TO INACTIVATE SACCHAROMYCES CEREVISIAE
ULTRAVIOLET-C LIGHT PROCESSING OF GRAPE, CRANBERRY AND GRAPEFRUIT JUICES TO INACTIVATE SACCHAROMYCES CEREVISIAE
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ULTRAVIOLET-C LIGHT PROCESSING OF GRAPE, CRANBERRY AND GRAPEFRUIT JUICES TO INACTIVATE SACCHAROMYCES CEREVISIAE

GUERRERO-BELTRÁN, JOSÉÁNGEL ; WELTI-CHANES, JORGE ; BARBOSA-CÁNOVAS, GUSTAVO V

Journal of food process engineering, 2009-12, Vol.32 (6), p.916-932 [Periódico revisado por pares]

Malden, USA: Malden, USA : Blackwell Publishing Inc

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7
THIN-LAYER DRYING BEHAVIORS OF OLIVE LEAVES (OLEA EUROPAEA L.)
THIN-LAYER DRYING BEHAVIORS OF OLIVE LEAVES (OLEA EUROPAEA L.)
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THIN-LAYER DRYING BEHAVIORS OF OLIVE LEAVES (OLEA EUROPAEA L.)

ERBAY, ZAFER ; ICIER, FILIZ

Journal of food process engineering, 2010-04, Vol.33 (2), p.287-308 [Periódico revisado por pares]

Malden, USA: Malden, USA : Blackwell Publishing Inc

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8
HEATING UNIFORMITY AND RATES IN A DOMESTIC MICROWAVE COMBINATION OVEN
HEATING UNIFORMITY AND RATES IN A DOMESTIC MICROWAVE COMBINATION OVEN
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HEATING UNIFORMITY AND RATES IN A DOMESTIC MICROWAVE COMBINATION OVEN

RAKESH, V ; DATTA, A.K ; AMIN, M.H.G ; HALL, L.D

Journal of food process engineering, 2009-06, Vol.32 (3), p.398-424 [Periódico revisado por pares]

Malden, USA: Malden, USA : Blackwell Publishing Inc

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9
D₇₂°C VALUES OF SALMONELLA TYPHIMURIUM IN CITRUS JUICES: PREDICTIVE EFFICACY OF A MODEL
D₇₂°C VALUES OF SALMONELLA TYPHIMURIUM IN CITRUS JUICES: PREDICTIVE EFFICACY OF A MODEL
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D₇₂°C VALUES OF SALMONELLA TYPHIMURIUM IN CITRUS JUICES: PREDICTIVE EFFICACY OF A MODEL

GABRIEL, ALONZO A ; AZANZA, MARIA PATRICIA V

Journal of food process engineering, 2010-06, Vol.33 (3), p.506-518 [Periódico revisado por pares]

Malden, USA: Malden, USA : Blackwell Publishing Inc

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10
DEVELOPMENT OF EXTRUDED SNACK FROM FOOD BY-PRODUCTS: A RESPONSE SURFACE ANALYSIS
DEVELOPMENT OF EXTRUDED SNACK FROM FOOD BY-PRODUCTS: A RESPONSE SURFACE ANALYSIS
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DEVELOPMENT OF EXTRUDED SNACK FROM FOOD BY-PRODUCTS: A RESPONSE SURFACE ANALYSIS

YAGCI, Sibel ; GÖGLÜS, Fahrettin

Journal of food process engineering, 2009-08, Vol.32 (4), p.565-586 [Periódico revisado por pares]

Malden, USA: Malden, USA : Blackwell Publishing Inc

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