نمایش نتایج جستجو برای
نام مجله: Journal of Food Process Engineering
موارد یافت شده: 16
1 - The simultaneous influence of ultraviolet rays and cold plasma on the physicochemical attributes and shelf life of dried pistachios during the storage period (چکیده)2 - Effect of plasma-activated water generated by surface DBD on inactivation of pathogens Pseudomonas tolaasii and Lecanicillium fungicola and enhancement of storage quality of button mushroom (چکیده)
3 - Preparation and characterization of forward osmosis cellulose acetate butyrate/OH‐functionalized multiwalled carbon nanotube membrane for the concentration of bitter orange juice (چکیده)
4 - Numerical analysis of vacuum drying of a porous body in the integrated domain (چکیده)
5 - Elucidation of steady shear flow properties of β‐glucan solutions under different thermal and environmental conditions by different rheological models (چکیده)
6 - 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)
7 - Classification of bananas during ripening using peel roughness analysis—An application of atomic force microscopy to food process (چکیده)
8 - Hot air drying kinetics of novel functional carrot snack: Impregnated using polyphenolic rich osmotic solution with ultrasound pretreatment (چکیده)
9 - Steady shear flow behavior and thixotropy of wheat starch gel: Impact of chemical modification, concentration and saliva addition, (چکیده)
10 - Viscous Flow Behavior, Microstructure and Physicochemical Characteristics of a Sweet Paste Functional Dessert (Samanu) Made from Germinated Wheat (چکیده)
11 - EFFECT OF POLYOLS ON SHELF‐LIFE AND QUALITY OF FLAT BREAD FORTIFIED WITH SOY FLOUR (چکیده)
12 - OPTIMIZATION OF MUCILAGE EXTRACTION FROM QODUME SHIRAZI SEED (ALYSSUM HOMOLOCARPUM) USING RESPONSE SURFACE METHODOLOGY (چکیده)
13 - ROLE OF MODEL PARTICLE SHAPE IN DISCRETE ELEMENT MODELS OF BED STRUCTURE IN CONTAINERS (چکیده)
14 - IMAGE PROCESSING AND PHYSICO‐MECHANICAL PROPERTIES OF BASIL SEED (OCIMUM BASILICUM) (چکیده)
15 - IMPROVEMENT OF NIR TRANSMISSION MODE FOR INTERNAL QUALITY ASSESSMENT OF FRUIT USING DIFFERENT ORIENTATIONS (چکیده)
16 - EFFECT OF EMULSIFIERS AND FUNGAL a-AMYLASE ON RHEOLOGICAL CHARACTERISTICS OF WHEAT DOUGH AND QUALITY OF FLAT BREAD (چکیده)
