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Content Provider : OpenAIRE Publication : food and bioprocess technology Subject : bread Subject : food science Filter by : Subject

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Engineering Texture Properties of Instant Controlled Pressure Drop (DIC) Dried Carrot Chips via Modulating Osmotic Conditions

Authors : Jian Lyu; Jia’ning Liu; Jinfeng Bi

Subjects: Pore size; Pressure drop; Materials science

Source: Food and Bioprocess Technology. 11:1674-1685

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Clarification of Apple Juice Using Polymeric Ultrafiltration Membranes: a Comparative Evaluation of Membrane Fouling and Juice Quality

Authors : Haci Ali Gulec; Pelin Onsekizoglu Bagci; Ufuk Bagci

Subjects: Pore size; Chromatography; Fouling

Source: Food and Bioprocess Technology. 10:875-885

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Pore Development, Oil and Moisture Distribution in Crust and Core Regions of Potatoes During Frying

Authors : Betul Isik; Serpil Sahin; Gulum Sumnu

Subjects: Pore size; Materials science; Moisture

Source: Food and Bioprocess Technology. 9:1653-1660

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Effect of Ultrasound Immersion Freezing on the Quality Attributes and Water Distributions of Wrapped Red Radish

Authors : Min Zhang; Bhesh Bhandari; Baoguo Xu

Subjects: Pore size; business.industry; Chemistry

Source: Food and Bioprocess Technology. 8:1366-1376

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Microstructural, Textural and Colour Characteristics During Ripening of Hispánico Cheese Made Using High-Pressure-Treated Ovine Milk Curd

Authors : M. Nuñez; Antonia Picon; Rocío Alonso

Subjects: Pore size; Lightness; Laser Microscopy

Source: Repositorio de Resultados de Investigación del INIAInstituto Nacional de Investigación y Tecnología Agraria y Alimentaria INIAINIA: Repositorio de Resultados de Investigación del INIA

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Membrane Clarification of Black Tea Extracts

Authors : Shantha Kumar Chandini; Rangaswamy Subramanian; Lingamallu Jagan Mohan Rao

Subjects: Pore size; Chromatography; Chemistry

Source: Food and Bioprocess Technology. 6:1926-1943

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