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Numerical simulation of heat and mass transfer during heating and cooling parts of canned-green-olive pasteurization
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10.1111/jfpe.13909 |
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Extraction, Characterization, and Applications of Pectins from Plant By-Products
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10.3390/app11146596 |
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Microwave-assisted extraction of sodium alginate from brown macroalgae Nizimuddinia zanardini, optimization and physicochemical properties
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10.1080/01496395.2021.1954020 |
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A continuous high voltage electrostatic field system for thawing food materials
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Effect of high voltage electrode discharge on the physicochemical characteristics of alginate extracted from an Iranian brown seaweed (Nizimuddinia zanardini)
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اثر غلظت هاي يون كلسيم و نمك و دماي آب نمك گذاري بر تغييرات بافت، تراوش و تورم پنير فتاي فراپالاش
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استخراج پلي ساكاريد فوكوييدان از جلبك قهوه اي دريايي گونه Nizimuddinia Zanardini به كمك مايكروويو و ارزيابي ويژگي هاي شيميايي و آنتي اكسيداني آن
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Qualitative attributes of button mushroom (Agaricus bisporus) frozen under high voltage electrostatic field
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Investigation of the histological and textural properties of chicken breast thawed by high voltage electric field
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بهينه سازي شرايط استخراج آلژينات سديم از جلبك قهوه اي ايراني به روش سطح پاسخ
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بررسي اثر ميدان الكترواستاتيك بر پارامترهاي انجماد و ريزساختار قارچ دكمه اي (Agaricus bisporus)
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بررسي سينتيك اكسيداسيون و ويژگي هاي ميكروبي گوشت سينه مرغ رفع انجماد شده تحت ميدان الكترواستاتيك با ولتاژ بالا
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Designing an active phase change material package for thermal and qualitative protection of meat
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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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