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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300. Mango pectin quality as influenced by cultivar, ripeness, peel particle size, blanching, drying, and irradiation

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80. Innovative technologies for producing and preserving intermediate moisture foods: A review

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346 . Detection of p-Nitroaniline Released from Degradation of 4,4′-Dinitrocarbanilide in Chicken Breast during Thermal Processing

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56. Recent developments in cold plasma decontamination technology in the food industry

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134. Mechanistic understanding of case-hardening and texture development during drying of food materials

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255. Encapsulation of lactase in Ca(II)-alginate beads: Effect of stabilizers and drying methods

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54. Applications of airborne ultrasonic technology in the food industry

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301 . Processing Induced Degradation Routes of Prochloraz in Rapeseed Oil

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107. Membrane separation technology for the recovery of nutraceuticals from food industrial streams

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272. The effects of thermal processing and β-cyclodextrin on extractable polyphenols in mulberry juice-enriched dried minced pork slices

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233. Experimental studies and mathematical simulation of intermittent infrared and convective drying of sweet potato (Ipomoea batatas L.)

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36. Mass spectrometry quantification of beef and pork meat in highly processed food: Application on Bolognese sauce

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139. Recent Applications of Advanced Control Techniques in Food Industry

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155. Inulin rich carbohydrates extraction from Jerusalem artichoke (Helianthus tuberosus L.) tubers and application of different drying methods

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98. Effect of thermal and non-thermal techniques for microbial safety in food powder: Recent advances

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320 . Thiol-ene Click Derivatization for the Determination of Acrylamide in Potato Products by Capillary Electrophoresis with Capacitively Coupled Contactless Conductivity Detection

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345 . Self-Assembled Egg Yolk Peptide Micellar Nanoparticles as a Versatile Emulsifier for Food-Grade Oil-in-Water Pickering Nanoemulsions

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303 . Optimal Production Scheduling in the Dairy Industries

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313 . Zein Particle-Stabilized Water-In-Water Emulsion as a Vehicle for Hydrophilic Bioactive Compound Loading of Riboflavin

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141. Formulation and processing of gruels made from local ingredients, thin enough to flow by gravity in enteral tube feeding

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156. Development of functional yogurt containing free and encapsulated echium oil, phytosterol and sinapic acid

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63. Toward computer-aided food engineering: Mechanistic frameworks for evolution of product, quality and safety during processing

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147. Laser backscattering imaging as a non-destructive quality control technique for solid food matrices: Modelling the fibre enrichment effects on the physico-chemical and sensory properties of biscuits

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66. Towards realizing robotic potential in future intelligent food manufacturing systems