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نام مجله: Innovative Food Science and Emerging Technologies


موارد یافت شده: 12

1 - Inhibition of enzymes and Pseudomonas tolaasii growth on Agaricus bisporus following treatment with surface dielectric barrier discharge plasma (چکیده)
2 - Encapsulation of curcumin using Grass pea (Lathyrus sativus) protein isolate/Alyssum homolocarpum seed gum complex nanoparticles (چکیده)
3 - Effect of high pressure-treated wheat starch as a fat replacer on the physical and rheological properties of reduced-fat O/W emulsions (چکیده)
4 - A study on aroma release and perception of saffron ice cream using in-vitro and in-vivo approaches (چکیده)
5 - Impact of gliding arc plasma pretreatment on drying efficiency and physicochemical properties of grape (چکیده)
6 - An agent-based coupled heat and water transfer model for air frying of doughnut as a heterogeneous multiscale porous material (چکیده)
7 - Sequential ultrasound and transglutaminase treatments improve functional, rheological, and textural properties of whey protein concentrate (چکیده)
8 - Effects of foam-mat drying temperature on physico-chemical and microstructural properties of shrimp powder (چکیده)
9 - Effect of applied voltage and frequency on extraction parameters and extracted essential oils from Mentha piperita by ohmic assisted hydrodistillation (چکیده)
10 - Effect of applied voltage and frequency on extraction parameters and extracted essential oils from Mentha piperita by ohmic assisted hydrodistillation (چکیده)
11 - Identification of a novel angiotensin-I converting enzyme inhibitory peptide from ostrich egg white and studying its interactions with the enzyme (چکیده)
12 - Use of hyperspectral imaging for evaluation of the shelf-life of fresh white button mushrooms (Agaricus bisporus) stored in different packaging films (چکیده)