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Comprehensive Reviews in Food Science and Food Safety
|
May 31, 2021
Thermal treatment of common beans (Phaseolus vulgaris L.): Factors determining cooking time and its consequences for sensory and nutritional quality
Irene Wainaina, Elizabeth Wafula, Daniel Sila, et al.
Journal of Agricultural and Food Chemistry
|
March 25, 2010
Influence of thermal processing on hydrolysis and stability of folate poly-gamma-glutamates in broccoli (Brassica oleracea var. italica), carrot (Daucus carota) and tomato (Lycopersicon esculentum)
Ann Wambui Munyaka, Philippe Verlinde, Ivan Muzira Mukisa, et al.
Journal of Agricultural and Food Chemistry
|
September 25, 2012
Carrot β-carotene degradation and isomerization kinetics during thermal processing in the presence of oil
Griet Knockaert, Sudheer K Pulissery, Lien Lemmens, et al.
Food Chemistry
|
February 28, 2015
An integrated fingerprinting and kinetic approach to accelerated shelf-life testing of chemical changes in thermally treated carrot puree
Biniam T Kebede, Tara Grauwet, Johannes Magpusao, et al.
Foods (Basel, Switzerland)
|
December 24, 2021
Mechanical Disintegration and Particle Size Sieving of <i>Chondrus crispus</i> (Irish Moss) Gametophytes and Their Effect on Carrageenan and Phycoerythrin Extraction
Adiguna Bahari, Katlijn Moelants, Marie Kloeck, et al.
International Journal of Food Microbiology
|
January 7, 2015
Carvacrol suppresses high pressure high temperature inactivation of Bacillus cereus spores
Hue Luu-Thi, Jorinde Corthouts, Ioannis Passaris, et al.
Food Chemistry
|
May 12, 2017
Carotenoid bioaccessibility and the relation to lipid digestion: A kinetic study
Leonard Mutsokoti, Agnese Panozzo, Andrea Pallares Pallares, et al.
Journal of Agricultural and Food Chemistry
|
September 28, 2006
Mode of de-esterification of alkaline and acidic pectin methyl esterases at different pH conditions
Thomas Duvetter, Ilse Fraeye, Daniel N Sila, et al.
Food Chemistry
|
May 16, 2015
Quality changes of pasteurised orange juice during storage: A kinetic study of specific parameters and their relation to colour instability
Scheling Wibowo, Tara Grauwet, Jihan Santanina Santiago, et al.
Food Research International (Ottawa, Ont.)
|
January 4, 2022
Application of multivariate data analysis for food quality investigations: An example-based review
Carolien Buvé, Wouter Saeys, Morten Arendt Rasmussen, et al.
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Search research articles
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Showing results (81-90 of 112) with videos related to
Sort By:
Page
of 12
Comprehensive Reviews in Food Science and Food Safety
|
May 31, 2021
Thermal treatment of common beans (Phaseolus vulgaris L.): Factors determining cooking time and its consequences for sensory and nutritional quality
Irene Wainaina, Elizabeth Wafula, Daniel Sila, et al.
Journal of Agricultural and Food Chemistry
|
March 25, 2010
Influence of thermal processing on hydrolysis and stability of folate poly-gamma-glutamates in broccoli (Brassica oleracea var. italica), carrot (Daucus carota) and tomato (Lycopersicon esculentum)
Ann Wambui Munyaka, Philippe Verlinde, Ivan Muzira Mukisa, et al.
Journal of Agricultural and Food Chemistry
|
September 25, 2012
Carrot β-carotene degradation and isomerization kinetics during thermal processing in the presence of oil
Griet Knockaert, Sudheer K Pulissery, Lien Lemmens, et al.
Food Chemistry
|
February 28, 2015
An integrated fingerprinting and kinetic approach to accelerated shelf-life testing of chemical changes in thermally treated carrot puree
Biniam T Kebede, Tara Grauwet, Johannes Magpusao, et al.
Foods (Basel, Switzerland)
|
December 24, 2021
Mechanical Disintegration and Particle Size Sieving of <i>Chondrus crispus</i> (Irish Moss) Gametophytes and Their Effect on Carrageenan and Phycoerythrin Extraction
Adiguna Bahari, Katlijn Moelants, Marie Kloeck, et al.
International Journal of Food Microbiology
|
January 7, 2015
Carvacrol suppresses high pressure high temperature inactivation of Bacillus cereus spores
Hue Luu-Thi, Jorinde Corthouts, Ioannis Passaris, et al.
Food Chemistry
|
May 12, 2017
Carotenoid bioaccessibility and the relation to lipid digestion: A kinetic study
Leonard Mutsokoti, Agnese Panozzo, Andrea Pallares Pallares, et al.
Journal of Agricultural and Food Chemistry
|
September 28, 2006
Mode of de-esterification of alkaline and acidic pectin methyl esterases at different pH conditions
Thomas Duvetter, Ilse Fraeye, Daniel N Sila, et al.
Food Chemistry
|
May 16, 2015
Quality changes of pasteurised orange juice during storage: A kinetic study of specific parameters and their relation to colour instability
Scheling Wibowo, Tara Grauwet, Jihan Santanina Santiago, et al.
Food Research International (Ottawa, Ont.)
|
January 4, 2022
Application of multivariate data analysis for food quality investigations: An example-based review
Carolien Buvé, Wouter Saeys, Morten Arendt Rasmussen, et al.
Page
of 12