Skip navigation

Browse by Journal Title

Browse by Journal Title

[up] Up a level
Group by: Creators | Item Type | Uncontrolled Keywords | No Grouping
agitated thin film drying cell disruption colour conductive hydro-drying drum drying drying kinetics flavour properties lycopersicum esculentum microstructure novel technologies protein concentration techniques protein extraction protein quantification refractance window drying rheology seaweed protein vitamin c
Number of items: 17.

agitated thin film drying

Qiu, Jun, Acharya, Parag ORCID logoORCID: https://orcid.org/0000-0003-2521-9968, Jacobs, Doris M., Boom, Remko M. and Schutyser, Maarten A. I. (2019) A systematic analysis on tomato powder quality prepared by four conductive drying technologies. Innovative Food Science and Emerging Technologies, 54. pp. 103-112. ISSN 1466-8564 (Print), 1878-5522 (Online) (doi:10.1016/j.ifset.2019.03.013)

cell disruption

Celente, Gleison, Sui, Yixing ORCID logoORCID: https://orcid.org/0000-0003-2646-5773 and Acharya, Parag ORCID logoORCID: https://orcid.org/0000-0003-2521-9968 (2023) Seaweed as an alternative protein source: prospective protein extraction technologies. Innovative Food Science and Emerging Technologies, 86:103374. pp. 1-17. ISSN 1466-8564 (Print), 1878-5522 (Online) (doi:10.1016/j.ifset.2023.103374)

colour

Qiu, Jun, Acharya, Parag ORCID logoORCID: https://orcid.org/0000-0003-2521-9968, Jacobs, Doris M., Boom, Remko M. and Schutyser, Maarten A. I. (2019) A systematic analysis on tomato powder quality prepared by four conductive drying technologies. Innovative Food Science and Emerging Technologies, 54. pp. 103-112. ISSN 1466-8564 (Print), 1878-5522 (Online) (doi:10.1016/j.ifset.2019.03.013)

conductive hydro-drying

Baeghbali, Vahid ORCID logoORCID: https://orcid.org/0000-0001-5054-6747, Ngadi, Michael and Niakousari, Mehrdad (2020) Effects of ultrasound and infrared assisted conductive hydro-drying, freeze-drying and oven drying on physicochemical properties of okra slices. Innovative Food Science and Emerging Technologies, 63:102313. ISSN 1466-8564 (Print), 1878-5522 (Online) (doi:10.1016/j.ifset.2020.102313)

drum drying

Qiu, Jun, Acharya, Parag ORCID logoORCID: https://orcid.org/0000-0003-2521-9968, Jacobs, Doris M., Boom, Remko M. and Schutyser, Maarten A. I. (2019) A systematic analysis on tomato powder quality prepared by four conductive drying technologies. Innovative Food Science and Emerging Technologies, 54. pp. 103-112. ISSN 1466-8564 (Print), 1878-5522 (Online) (doi:10.1016/j.ifset.2019.03.013)

drying kinetics

Baeghbali, Vahid ORCID logoORCID: https://orcid.org/0000-0001-5054-6747, Ngadi, Michael and Niakousari, Mehrdad (2020) Effects of ultrasound and infrared assisted conductive hydro-drying, freeze-drying and oven drying on physicochemical properties of okra slices. Innovative Food Science and Emerging Technologies, 63:102313. ISSN 1466-8564 (Print), 1878-5522 (Online) (doi:10.1016/j.ifset.2020.102313)

flavour properties

Qiu, Jun, Acharya, Parag ORCID logoORCID: https://orcid.org/0000-0003-2521-9968, Jacobs, Doris M., Boom, Remko M. and Schutyser, Maarten A. I. (2019) A systematic analysis on tomato powder quality prepared by four conductive drying technologies. Innovative Food Science and Emerging Technologies, 54. pp. 103-112. ISSN 1466-8564 (Print), 1878-5522 (Online) (doi:10.1016/j.ifset.2019.03.013)

lycopersicum esculentum

Qiu, Jun, Acharya, Parag ORCID logoORCID: https://orcid.org/0000-0003-2521-9968, Jacobs, Doris M., Boom, Remko M. and Schutyser, Maarten A. I. (2019) A systematic analysis on tomato powder quality prepared by four conductive drying technologies. Innovative Food Science and Emerging Technologies, 54. pp. 103-112. ISSN 1466-8564 (Print), 1878-5522 (Online) (doi:10.1016/j.ifset.2019.03.013)

microstructure

Baeghbali, Vahid ORCID logoORCID: https://orcid.org/0000-0001-5054-6747, Ngadi, Michael and Niakousari, Mehrdad (2020) Effects of ultrasound and infrared assisted conductive hydro-drying, freeze-drying and oven drying on physicochemical properties of okra slices. Innovative Food Science and Emerging Technologies, 63:102313. ISSN 1466-8564 (Print), 1878-5522 (Online) (doi:10.1016/j.ifset.2020.102313)

novel technologies

Celente, Gleison, Sui, Yixing ORCID logoORCID: https://orcid.org/0000-0003-2646-5773 and Acharya, Parag ORCID logoORCID: https://orcid.org/0000-0003-2521-9968 (2023) Seaweed as an alternative protein source: prospective protein extraction technologies. Innovative Food Science and Emerging Technologies, 86:103374. pp. 1-17. ISSN 1466-8564 (Print), 1878-5522 (Online) (doi:10.1016/j.ifset.2023.103374)

protein concentration techniques

Celente, Gleison, Sui, Yixing ORCID logoORCID: https://orcid.org/0000-0003-2646-5773 and Acharya, Parag ORCID logoORCID: https://orcid.org/0000-0003-2521-9968 (2023) Seaweed as an alternative protein source: prospective protein extraction technologies. Innovative Food Science and Emerging Technologies, 86:103374. pp. 1-17. ISSN 1466-8564 (Print), 1878-5522 (Online) (doi:10.1016/j.ifset.2023.103374)

protein extraction

Celente, Gleison, Sui, Yixing ORCID logoORCID: https://orcid.org/0000-0003-2646-5773 and Acharya, Parag ORCID logoORCID: https://orcid.org/0000-0003-2521-9968 (2023) Seaweed as an alternative protein source: prospective protein extraction technologies. Innovative Food Science and Emerging Technologies, 86:103374. pp. 1-17. ISSN 1466-8564 (Print), 1878-5522 (Online) (doi:10.1016/j.ifset.2023.103374)

protein quantification

Celente, Gleison, Sui, Yixing ORCID logoORCID: https://orcid.org/0000-0003-2646-5773 and Acharya, Parag ORCID logoORCID: https://orcid.org/0000-0003-2521-9968 (2023) Seaweed as an alternative protein source: prospective protein extraction technologies. Innovative Food Science and Emerging Technologies, 86:103374. pp. 1-17. ISSN 1466-8564 (Print), 1878-5522 (Online) (doi:10.1016/j.ifset.2023.103374)

refractance window drying

Qiu, Jun, Acharya, Parag ORCID logoORCID: https://orcid.org/0000-0003-2521-9968, Jacobs, Doris M., Boom, Remko M. and Schutyser, Maarten A. I. (2019) A systematic analysis on tomato powder quality prepared by four conductive drying technologies. Innovative Food Science and Emerging Technologies, 54. pp. 103-112. ISSN 1466-8564 (Print), 1878-5522 (Online) (doi:10.1016/j.ifset.2019.03.013)

rheology

Baeghbali, Vahid ORCID logoORCID: https://orcid.org/0000-0001-5054-6747, Ngadi, Michael and Niakousari, Mehrdad (2020) Effects of ultrasound and infrared assisted conductive hydro-drying, freeze-drying and oven drying on physicochemical properties of okra slices. Innovative Food Science and Emerging Technologies, 63:102313. ISSN 1466-8564 (Print), 1878-5522 (Online) (doi:10.1016/j.ifset.2020.102313)

seaweed protein

Celente, Gleison, Sui, Yixing ORCID logoORCID: https://orcid.org/0000-0003-2646-5773 and Acharya, Parag ORCID logoORCID: https://orcid.org/0000-0003-2521-9968 (2023) Seaweed as an alternative protein source: prospective protein extraction technologies. Innovative Food Science and Emerging Technologies, 86:103374. pp. 1-17. ISSN 1466-8564 (Print), 1878-5522 (Online) (doi:10.1016/j.ifset.2023.103374)

vitamin c

Baeghbali, Vahid ORCID logoORCID: https://orcid.org/0000-0001-5054-6747, Ngadi, Michael and Niakousari, Mehrdad (2020) Effects of ultrasound and infrared assisted conductive hydro-drying, freeze-drying and oven drying on physicochemical properties of okra slices. Innovative Food Science and Emerging Technologies, 63:102313. ISSN 1466-8564 (Print), 1878-5522 (Online) (doi:10.1016/j.ifset.2020.102313)

This list was generated on Thu Dec 26 12:12:40 2024 UTC.