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Quality and microbial stability of part-baked Barbari bread' during freezing storage
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APPLICATION POSSIBILITY OF ELECTROHYDRODYNAMIC TECHNIQUE FOR CELLULOSE EXTRACTION FROM BAGASSE: OPTIMIZATION USING RESPONSE SURFACE METHODOLOGY
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Evaluation of the static electric field effects on freezing parameters of some food systems
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Effect of combined high voltage electrostatic with air blast freezing on quality attributes of lamb meat
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Optimization of protein extraction from Gelidiella acerosa by carbohydrases using response surface methodology
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Modelling of the sorption isotherms and determination of the isosteric heat of split pistachios pistachio kernels and shells
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Preparation and evaluation of a stable nanoalumina-paraffin composite Melting rate investigation using image analysis
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Effects of radiofrequency0assisted freezing on microstructure and quality of rainbow trout (Oncorhynchus mykiss) fillet
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Quality assessment of electrohydrodynamic and hot air drying of quince slice
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Effect of electrohydrodynamic technique as a complementary process for cellulose extraction from bagasse Crystalline to amorphous transition
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Effects of high voltage electric field thawing on the characteristics of chicken breast protein
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Better Lime Purification of Raw Sugar Beet Juice by Advanced Fenton Oxidation Process
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Extraction and characterization of an alginate from the Iranian brown seaweed Nizimuddinia zanardini
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Measurement and prediction of the mechanical properties of a two-component food during freezing
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Comparison of electrohydrodynamic and hot-air drying of the quince slices
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Effect of freezing under electrostatic field on selected properties of an agar gel
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Frozen Sangak Dough and Bread Properties Impact of Pre-fermentation and Freezing Rate
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Review on the control of ice nucleation by ultrasound waves electric and magnetic fields
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Dispersion of Silicate Layers in Zein/Montmorillonite Composite Films Using Two Sonication Methods
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The principles of high voltage electric field and its application in food processing A review
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