검색결과 : 10건
| No. | Article |
|---|---|
| 1 |
Changes in structural integrity of sodium caseinate films by the addition of nanoliposomes encapsulating an active shrimp peptide fraction Montero P, Mosquera M, Marin-Penalver D, Aleman A, Martinez-Alvarez O, Gomez-Guillen MC Journal of Food Engineering, 244, 47, 2019 |
| 2 |
Effect of combination of ozonation and vacuum packaging on shelf life extension of fresh chicken legs during storage under refrigeration Gertzou IN, Karabagias IK, Drosos PE, Riganakos KA Journal of Food Engineering, 213, 18, 2017 |
| 3 |
High Pressure Carbon Dioxide pasteurization of coconut water: A sport drink with high nutritional and sensory quality Cappelletti M, Ferrentino G, Endrizzi I, Aprea E, Betta E, Corollaro ML, Charles M, Gasperi F, Spilimbergo S Journal of Food Engineering, 145, 73, 2015 |
| 4 |
Nutritionally rich marine proteins from fresh herring by-products for human consumption Slizyte R, Carvajal AK, Mozuraityte R, Aursand M, Storro I Process Biochemistry, 49(7), 1205, 2014 |
| 5 |
Effect of whey and pea protein blends on the rheological and sensory properties of protein-based systems flavoured with cocoa Tarrega A, Ramirez-Sucre MO, Velez-Ruiz JF, Costell E Journal of Food Engineering, 109(3), 467, 2012 |
| 6 |
Soy sauce desalting by electrodialysis Fidaleo M, Moresi M, Cammaroto A, Ladrange N, Nardi R Journal of Food Engineering, 110(2), 175, 2012 |
| 7 |
Effect of dietary fibre and xylanase enzyme addition on the selected properties of wire-cut cookies Uysal H, Bilgicli N, Elgun A, Ibanoglu S, Herken EN, Demir MK Journal of Food Engineering, 78(3), 1074, 2007 |
| 8 |
Influence of aeration conditions on physical and sensory properties of aerated cake batter and biscuits Edoura-Gaena RB, Allais I, Trystram G, Gros JB Journal of Food Engineering, 79(3), 1020, 2007 |
| 9 |
Physicochemical and sensory characteristics of low fat meatballs with added wheat bran Yilmaz I Journal of Food Engineering, 69(3), 369, 2005 |
| 10 |
Influence of low temperature blanching on the content of valuable substances and sensory properties in ready-to-use salads Mayer-Miebach E, Gartner U, Grossmann B, Wolf W, Spiess WEL Journal of Food Engineering, 56(2-3), 215, 2003 |