Công nghệ sản xuất, chế biến thực phẩm

URL

https://dlib.vnua.edu.vn/handle/VNUA/725

Đang hiển thị 1 - 24 của tổng số 350 kết quả

Hiển thị

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270. Spray-dried Spirulina platensis as an effective ingredient to improve yogurt formulations: Testing different encapsulating solutions

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221. Thermo-hydrous behavior of dried un-blanched potato samples

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200. Effects of molding temperature, pressure and time on polyvinyl alcohol nanocomposites properties produced by freeze drying technique

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188. Understanding the Role of Plasma Technology in Food Industry

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18. Innovative food processing technologies on the transglutaminase functionality in protein-based food products: Trends, opportunities and drawbacks

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244. Effect of hydrocolloid addition and microwave-assisted freeze drying on the characteristics of foamed raspberry puree

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137. Chemical Kinetics for the Microbial Safety of Foods Treated with High Pressure Processing or Hurdles

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108. Thermosonication: An alternative processing for fruit and vegetable juices

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77. Bioaccessibility of bioactive compounds from fruits and vegetables after thermal and nonthermal processing

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74. Effects of processing and storage on almond (Prunus dulcis L.) amandin immunoreactivity

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267. Effects of periodical drying and non-drying on nutrient content and desiccation tolerance of an intertidal Pyropia yezoensis strain subject to farming conditions

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110. Comparing the effects of thermal and non-thermal technologies on pomegranate juice quality: A review

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273. Atomisation technologies used in spray drying in the dairy industry: A review

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276. Novel Drying Techniques for Spices and Herbs: a Review

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286. Effect of microwave assisted blanching on the ascorbic acid oxidase inactivation and vitamin C degradation in frozen mangoes

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140. 3D Extrusion Printing and Post-Processing of Fibre-Rich Snack from Indigenous Composite Flour

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47. Effect of freezing and drying processes on the molecular traits of edible yellow mealworm

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203. Effect of solar drying methods on color kinetics and texture of dates

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146. High-pressure homogenization treatment to recover bioactive compounds from tomato peels

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58. Shelf-life modeling of microwave-assisted thermal sterilized mashed potato in polymeric pouches of different gas barrier properties

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309 . Effects of Aging Treatment on the Hydrotreating Performance of the Unsupported Catalyst

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176. Physicochemical properties of whole fruit plum powders obtained using different drying technologies

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312 . Novel Processing Technologies as Compared to Thermal Treatment on the Bioaccessibility and Caco-2 Cell Uptake of Carotenoids from Tomato and Kale-Based Juices

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30. Review on environmental models in the food chain - Current status and future perspectives