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نام مجله: Journal of Food Process Engineering


موارد یافت شده: 12

1 - Elucidation of steady shear flow properties of β‐glucan solutions under different thermal and environmental conditions by different rheological models (چکیده)
2 - Separation of tomato aroma compounds from binary model solutions using PEBA and EPDM membranes in pervaporation: Comparison of membranes performance and investigation of temperature effect (چکیده)
3 - Classification of bananas during ripening using peel roughness analysis—An application of atomic force microscopy to food process (چکیده)
4 - Hot air drying kinetics of novel functional carrot snack: Impregnated using polyphenolic rich osmotic solution with ultrasound pretreatment (چکیده)
5 - Steady shear flow behavior and thixotropy of wheat starch gel: Impact of chemical modification, concentration and saliva addition, (چکیده)
6 - Viscous Flow Behavior, Microstructure and Physicochemical Characteristics of a Sweet Paste Functional Dessert (Samanu) Made from Germinated Wheat (چکیده)
7 - EFFECT OF POLYOLS ON SHELF-LIFE AND QUALITY OF FLAT BREAD FORTIFIED WITH SOY FLOUR (چکیده)
8 - OPTIMIZATION OF MUCILAGE EXTRACTION FROM QODUME SHIRAZI SEED (ALYSSUM HOMOLOCARPUM) USING RESPONSE SURFACE METHODOLOGY (چکیده)
9 - ROLE OF MODEL PARTICLE SHAPE IN DISCRETE ELEMENT MODELS OF BED STRUCTURE IN CONTAINERS (چکیده)
10 - IMAGE PROCESSING AND PHYSICO-MECHANICAL PROPERTIES OF BASIL SEED (OCIMUM BASILICUM) (چکیده)
11 - IMPROVEMENT OF NIR TRANSMISSION MODE FOR INTERNAL QUALITY ASSESSMENT OF FRUIT USING DIFFERENT ORIENTATIONS (چکیده)
12 - EFFECT OF EMULSIFIERS AND FUNGAL a-AMYLASE ON RHEOLOGICAL CHARACTERISTICS OF WHEAT DOUGH AND QUALITY OF FLAT BREAD (چکیده)