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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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Effect of electrohydrodynamic technique as a complementary process for cellulose extraction from bagasse Crystalline to amorphous transition
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Quality assessment of electrohydrodynamic and hot air drying of quince slice
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بررسي ضريب نفوذ موثر قندهاي احيا كننده و سينتيك تغييرات بافت خلال سيبزميني طي آنزيم بري در آب داغ
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بررسي ضريب نفوذ موثر قندهاي احيا كننده و سينتيك تغييرات بافت خلال سيب زميني طي آنزيم بري در آب داغ
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Extraction and characterization of an alginate from the Iranian brown seaweed Nizimuddinia zanardini
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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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Measurement and prediction of the mechanical properties of a two-component food during freezing
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سينتيك كاهش قندهاي احيا كننده، تشكيل آكريل آميد و تغييرات رنگ طي سرخ كردن خلال سيب زميني
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Comparison of electrohydrodynamic and hot-air drying of the quince slices
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تاثير شرايط انجماد و سرخ كردن نهايي بر ويژگي هاي فيزيكي ناگت مرغ
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