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Effect of freezing under electrostatic field on the quality of lamb meat
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Effect of high voltage electrostatic field thawing on the lipid oxidation of frozen tuna fish (Thunnus albacares)
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Numerical Modeling of Heat and Mass Transfer during Contact Baking of Flat Bread
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Preparation of a stable nanocomposite phase change material (NCPCM) using sodium stearoyl lactylate (SSL) as the surfactant and evaluation of its stability using image analysis
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Optimization of Fenton Oxidation Process for the Degradation of Color Precursors in Raw Sugar Beet Juice
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thermal behavior of paraffin-nano-AL
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Thermal behavior of paraffin-nano-Al2O3 stabilized by sodium stearoyl lactylate as a stable phase change material with high thermal conductivity
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Numerical modeling of heat transfer and pasteurizing value during thermal processing of intact egg
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Structural and mechanical properties of clay nanocomposite foams based on cellulose for the food-packaging industry
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Thawing of frozen tuna fish (Thunnus albacares) using still air method combined with a high voltage electrostatic field
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Modeling of rheological characteristics of liquid egg white and yolk at different pasteurization temperatures
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Effect of coated and uncoated ground flaxseed addition on rheological physical and sensory properties of Taftoon bread
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Influence of the Electrohydrodynamic Process on the Properties of Dried Button Mushroom Slices A Differential Scanning Calorimetry (DSC) Study
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Impact of high voltage electric field thawing on the quality of frozen tuna fish (Thunnus albacares)
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Vibro-fluidized bed heat pump drying of mint leaves with respect to phenolic content antioxidant activity and color indices
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Impact of Baking Bed and Baking Temperature on Staling of Sangak Bread
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Quality assessment of mushroom slices dried by hot air combined with an electrohydrodynamic (EHD) drying system
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Nanoporous cellulose nanocomposite foams as high insulated food packaging materials
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Thermophysical and rheological properties of liquid egg white and yolk during thermal pasteurization of intact eggs
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Heat and Mass Transfer Modeling during Storage of Part-Baked Sangak Traditional Flat Bread in MAP
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