검색결과 : 13건
| No. | Article |
|---|---|
| 1 |
High pressure-promoted xylanase treatment to enhance papermaking properties of recycled pulp Salgueiro AM, Evtuguin DV, Saraiva JA, Almeida F Applied Microbiology and Biotechnology, 100(23), 9885, 2016 |
| 2 |
Rheometric non-isothermal gelatinization kinetics of high hydrostatic pressure treated chickpea flour slurry Alvarez MD, Cuesta FJ, Fuentes R, Canet W Journal of Food Engineering, 187, 70, 2016 |
| 3 |
Amaranth protein films prepared with high-pressure treated proteins Condes MC, Anon MC, Mauri AN Journal of Food Engineering, 166, 38, 2015 |
| 4 |
Assessing the suitability of polylactic acid flexible films for high pressure pasteurization and sterilization of packaged foodstuff Sansone L, Aldi A, Musto P, Di Maio E, Amendola E, Mensitieri G Journal of Food Engineering, 111(1), 34, 2012 |
| 5 |
Stress relaxation behaviour and structural changes of muscle tissues from Gilthead Sea Bream (Sparus aurata L.) following high pressure treatment Campus M, Addis MF, Cappuccinelli R, Porcu MC, Pretti L, Tedde V, Secchi N, Stara G, Roggio T Journal of Food Engineering, 96(2), 192, 2010 |
| 6 |
Effect of high pressure on some physicochemical properties of several native starches Liu YT, Selontulyo VO, Zhou WB Journal of Food Engineering, 88(1), 126, 2008 |
| 7 |
Combined thermal and high pressure colour degradation of tomato puree and strawberry juice Rodrigo D, van Loey A, Hendrickx M Journal of Food Engineering, 79(2), 553, 2007 |
| 8 |
Influence of high pressure processing on the linear viscoelastic properties of egg yolk dispersions Aguilar JM, Cordobes F, Jerez A, Guerrero A Rheologica Acta, 46(5), 731, 2007 |
| 9 |
Evaluation of alpha-galactosides decrease during storage of germinated pea seeds treated by high pressure Kadlec P, Dostalova J, Houska M, Strohalm J, Bubnik Z Journal of Food Engineering, 77(2), 364, 2006 |
| 10 |
High pressure treatment of germinated chickpea Cicer arietinum L. seeds Kadlec P, Dostalova J, Houska M, Strohalm J, Culkova J, Hinkova A, Starhova H Journal of Food Engineering, 77(3), 445, 2006 |