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A S Mujumdar

Showing results (1-10 of 7) with videos related to

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Nature|January 9, 2015
Pollution: Uncouple from economy boomHong-Wei Xiao, A S Mujumdar, Liming Che
Nature|September 19, 2015
Seafood: Mining shell waste will not be easyHong-Wei Xiao, Zhen-Jiang Gao, A S Mujumdar
Bioresource Technology|October 25, 2003
Intermittent drying of bioproducts--an overviewK J Chua, A S Mujumdar, S K Chou
Comprehensive Reviews in Food Science and Food Safety|December 16, 2024
Intrinsic and extrinsic factors influencing Bacillus cereus spore inactivation in spices and herbs: Thermal and non-thermal sterilization approachesChinglen Leishangthem, A S Mujumdar, Hong-Wei Xiao, et al.
Bioresource Technology|June 28, 2005
A diffusion model for drying of a heat sensitive solid under multiple heat input modesLan Sun, Md Raisul Islam, J C Ho, et al.
Food Chemistry|May 10, 2018
High humidity hot air impingement blanching (HHAIB) enhances drying rate and softens texture of apricot via cell wall pectin polysaccharides degradation and ultrastructure modificationLi-Zhen Deng, A S Mujumdar, Xu-Hai Yang, et al.
Food Chemistry|November 19, 2016
Effect of high-humidity hot air impingement blanching (HHAIB) on drying and quality of red pepper (Capsicum annuum L.)Jun Wang, Xiao-Ming Fang, A S Mujumdar, et al.
Pageof 1

Showing results (1-10 of 7) with videos related to

Sort By:
Pageof 1
Nature|January 9, 2015
Pollution: Uncouple from economy boomHong-Wei Xiao, A S Mujumdar, Liming Che
Nature|September 19, 2015
Seafood: Mining shell waste will not be easyHong-Wei Xiao, Zhen-Jiang Gao, A S Mujumdar
Bioresource Technology|October 25, 2003
Intermittent drying of bioproducts--an overviewK J Chua, A S Mujumdar, S K Chou
Comprehensive Reviews in Food Science and Food Safety|December 16, 2024
Intrinsic and extrinsic factors influencing Bacillus cereus spore inactivation in spices and herbs: Thermal and non-thermal sterilization approachesChinglen Leishangthem, A S Mujumdar, Hong-Wei Xiao, et al.
Bioresource Technology|June 28, 2005
A diffusion model for drying of a heat sensitive solid under multiple heat input modesLan Sun, Md Raisul Islam, J C Ho, et al.
Food Chemistry|May 10, 2018
High humidity hot air impingement blanching (HHAIB) enhances drying rate and softens texture of apricot via cell wall pectin polysaccharides degradation and ultrastructure modificationLi-Zhen Deng, A S Mujumdar, Xu-Hai Yang, et al.
Food Chemistry|November 19, 2016
Effect of high-humidity hot air impingement blanching (HHAIB) on drying and quality of red pepper (Capsicum annuum L.)Jun Wang, Xiao-Ming Fang, A S Mujumdar, et al.
Pageof 1