Tạp chí chuyên đề

URL

https://dlib.vnua.edu.vn/handle/VNUA/714

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

Hiển thị

Ấn phẩm

1. Opening up the black box: A systematic literature review of life cycle assessment in alternative food processing technologies

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101. Seed coats of pulses as a food ingredient: Characterization, processing, and applicationss

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104. Nanotechnology in agro-food: From field to plate

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

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11. Novel hydrothermodynamic food processing technology

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112. Online Low-field Nuclear Magnetic Resonance (LF-NMR) and Magnetic Resonance Imaging (MRI) for Food Quality Optimization in Food Processing

Ấn phẩm

115. Recent Advances in Techniques for Flavor Recovery in Liquid Food Processing

Ấn phẩm

118. Effect of various food processing and handling methods on preservation of natural antioxidants in fruits and vegetables

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10. Effects of diverse food processing conditions on the structure and solubility of wheat, barley and rye endosperm dietary fibre

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102. New approach for yoghurt and ice cream production: High-intensity ultrasound

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105. Characterisation of cold plasma treated beef and dairy lipids using spectroscopic and chromatographic methods

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

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

Ấn phẩm

113. Applications of 3D Printing in Food Processing

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116. Application of Induction Heating in Food Processing and Cooking

Ấn phẩm

119. Multiphysics Simulation of Innovative Food Processing Technologies

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100. Innovative technologies for encapsulation of Mediterranean plants extracts

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103. Inactivation kinetics of Escherichia coli O157:H7 and Listeria monocytogenes in apple juice by microwave and conventional thermal processing

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106. Evaluation of ultrasonic nozzle with spray-drying as a novel method for the microencapsulation of blueberry's bioactive compounds

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109. Assessment of high pressure processed mandarin juice in the headspace by using electronic nose and chemometric analysis

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111. Compilation of processing factors and evaluation of quality controlled data of food processing studies

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114. Mathematical Modeling for Virtualization in Food Processing

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117. Conventional and Emerging Combination Technologies for Food Processing

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12. Selecting food process designs from a supply chain perspective