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jo.\*:("Journal of food process engineering")

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BROWNING DEVELOPMENT IN WINE-LIKE LIQUID MODEL MATRICES: DEPENDENCE ON PHENOLIC, FE(III) AND SO2 CONCENTRATIONSGALUSKA, Sergiu; MAKRIS, Dimitris P; KEFALAS, Panagiotis et al.Journal of food process engineering. 2010, Vol 33, Num 5, pp 934-945, issn 0145-8876, 12 p.Article

DETERMINATION OF DRYING PARAMETERS, ASCORBIC ACID CONTENTS AND COLOR CHARACTERISTICS OF NETTLE LEAVES DURING MICROWAVE-, AIR- AND COMBINED MICROWAVE-AIR-DRYINGALIBAS, Ilknur.Journal of food process engineering. 2010, Vol 33, Num 2, pp 213-233, issn 0145-8876, 21 p.Article

DETERMINATION OF OIL POINT PRESSURE FOR MELON SEEDSTUNDE-AKINTUNDE, T. Y.Journal of food process engineering. 2010, Vol 33, Num 1, pp 179-189, issn 0145-8876, 11 p.Article

DRYING OF CHILI PEPPER (CAPSCIUM FRUTSCENS)TUNDE-AKINTUNDE, T. Y; AFOLABI, T. J.Journal of food process engineering. 2010, Vol 33, Num 4, pp 649-660, issn 0145-8876, 12 p.Article

EFFECTS OF DIFFERENT PEKMEZ (FRUIT MOLASSES) TYPES USED AS A NATURAL SUGAR SOURCE ON THE BATTER RHEOLOGY AND PHYSICAL PROPERTIES OF CAKESAKBULUT, Mehmet; BILGICLI, Nermin.Journal of food process engineering. 2010, Vol 33, Num 2, pp 272-286, issn 0145-8876, 15 p.Article

EFFECTS OF HIGH PRESSURE PROCESSING ON SOYBEAN BETA-CONGLYCININHONGKANG ZHANG; LITE LI; MITTAL, G. S et al.Journal of food process engineering. 2010, Vol 33, Num 3, pp 568-583, issn 0145-8876, 16 p.Article

EFFECTS OF TEMPERATURE AND WATER ACTIVITY ON THE SORPTION HEAT OF WHEY AND YOGURT POWDER SPRAY WITHIN THE TEMPERATURE RANGE 20-40CSTENCL, Jiri; JANSTOVA, Bohumila; DRACKOVA, Michaela et al.Journal of food process engineering. 2010, Vol 33, Num 5, pp 946-961, issn 0145-8876, 16 p.Article

GEOMETRICAL, THERMAL AND MECHANICAL PROPERTIES OF OLIVE FRUITSAL-WIDYAN, Mohamad I; RABABAH, Taha M; MAYYAS, Ahmad et al.Journal of food process engineering. 2010, Vol 33, Num 2, pp 257-271, issn 0145-8876, 15 p.Article

MANUFACTURE AND EVALUATION OF A SINGLE-PASS ROTARY COOLER FOR AQUATIC FEED PELLETSKADDOUR, Osama; ALAVI, Sajid.Journal of food process engineering. 2010, Vol 33, Num 4, pp 585-605, issn 0145-8876, 21 p.Article

OPTIMIZATION OF PROTEIN CONCENTRATE PREPARATION FROM BAMBARA BEAN USING RESPONSE SURFACE METHODOLOGYMUNE MUNE, Martin Alain; LAPE MBOME, Israel; MINKA, Samuel Rene et al.Journal of food process engineering. 2010, Vol 33, Num 3, pp 398-412, issn 0145-8876, 15 p.Article

SYNERGISTIC EFFECT OF PRESSURE, TEMPERATURE AND pH ON INACTIVATION OF BACILLUS SUBTILIS SPORES IN BUFFER AND MODEL FOOD SYSTEMSBALASUBRAMANIAN, S; BALASUBRAMANIAM, V. M.Journal of food process engineering. 2010, Vol 33, Num 5, pp 781-801, issn 0145-8876, 21 p.Article

CHEMICAL COMPOSITION CHANGES AND FAT OXIDATION IN SARDINE MINCE FOLLOWING SODIUM BICARBONATE AND SODIUM CHLORIDE WASHINGSELMI, Salah; BATISTA, Irineu; SADOK, Saloua et al.Journal of food process engineering. 2010, Vol 33, Num 6, pp 1036-1051, issn 0145-8876, 16 p.Article

KINETIC DRYING EXPERIMENTAL DATA AND MATHEMATICAL MODEL FOR SWEET CHERRIES (PRUNUS AVIUM)MABELLINI, Alejandra; VULLIOUD, Mabel Beatriz; MARQUEZ, Carlos Alberto et al.Journal of food process engineering. 2010, Vol 33, Num 6, pp 1115-1128, issn 0145-8876, 14 p.Article

MODELING HEAT EXCHANGER PERFORMANCE FOR NON-NEWTONIAN FLUIDSASTERIADOU, Konstantia; HASTING, A. P. M; BIRD, M. R et al.Journal of food process engineering. 2010, Vol 33, Num 6, pp 1010-1035, issn 0145-8876, 26 p.Article

MULTICRITERIA OPTIMIZATION OF MULTIPRODUCT BATCH CHEMICAL PROCESS USING GENETIC ALGORITHMMOKEDDEM, D; KHELLAF, A.Journal of food process engineering. 2010, Vol 33, Num 6, pp 979-991, issn 0145-8876, 13 p.Article

ANALYSIS OF VARIABLES AND MODELING OF GEVUINA AVELLANA OIL EXTRACTION WITH ETHANOL NEAR AZEOTROPE CONDITIONSFRANCO, Daniel; SINEIRO, Jorge; JOSÉ NUNEZ, María et al.Journal of food process engineering. 2009, Vol 32, Num 5, pp 664-681, issn 0145-8876, 18 p.Article

CORROSION AND WEAR PROPERTIES OF MATERIALS USED FOR MINCED MEAT PRODUCTIONJELLESEN, Morten S; HANSEN, Mikkel Østergaard; HILBERT, Lisbeth Rischel et al.Journal of food process engineering. 2009, Vol 32, Num 4, pp 463-477, issn 0145-8876, 15 p.Article

DEVELOPMENT OF EXTRUDED SNACK FROM FOOD BY-PRODUCTS: A RESPONSE SURFACE ANALYSISYAGCI, Sibel; GÖGLÜS, Fahrettin.Journal of food process engineering. 2009, Vol 32, Num 4, pp 565-586, issn 0145-8876, 22 p.Article

EFFECT OF ENZYMATIC TREATMENT OF CORN GLUTEN MEAL ON LUTEIN, ZEAXANTHIN AND β-CRYTOXANTHIN EXTRACTIONLI, Xiu-Xia; HAN, Lu-Jia.Journal of food process engineering. 2009, Vol 32, Num 2, pp 206-220, issn 0145-8876, 15 p.Article

ENHANCEMENT OF ANTIMICROBIAL ACTIVITIES BY THE FOOD-GRADE MONOLAURIN MICROEMULSION SYSTEMXIAOWEI FU; MINGZHOU ZHANG; BIN HUANG et al.Journal of food process engineering. 2009, Vol 32, Num 1, pp 104-111, issn 0145-8876, 8 p.Article

INACTIVATION KINETICS AND REDUCTION OF BACILLUS COAGULANS SPORE BY THE COMBINATION OF HIGH PRESSURE AND MODERATE HEATWANG, Biao-Shi; LI, Bian-Sheng; ZENG, Qing-Xiao et al.Journal of food process engineering. 2009, Vol 32, Num 5, pp 692-708, issn 0145-8876, 17 p.Article

MULTI-OBJECTIVE OPTIMIZATION TO IMPROVE THE PRODUCT RANGE OF BAKING SYSTEMSHADIYANTO; BOOM, R. M; VAN STRATEN, G et al.Journal of food process engineering. 2009, Vol 32, Num 5, pp 709-729, issn 0145-8876, 21 p.Article

SOME PHYSICOMECHANICAL AND NUTRITIONAL PROPERTIES OF BARBERRY (BERBERIS VULGARIS L.) FRUITSAKBULUT, Mehmet; CALISIR, Sedat; MARAKOGGLU, Tamer et al.Journal of food process engineering. 2009, Vol 32, Num 4, pp 497-511, issn 0145-8876, 15 p.Article

TEXTURAL CHARACTERISTICS OF FIVE MICROORGANISMS FOR RAPID DETECTION USING IMAGE PROCESSINGKUMAR, S; MITTAL, G. S.Journal of food process engineering. 2009, Vol 32, Num 1, pp 126-143, issn 0145-8876, 18 p.Article

A NEW METHOD FOR ELLAGIC ACID PRODUCTION FROM POMEGRANATE HUSKJINGJING LU; QIPENG YUAN.Journal of food process engineering. 2008, Vol 31, Num 4, pp 443-454, issn 0145-8876, 12 p.Article

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