>
Fa
|
Ar
|
En
food engineering reviews
سال:2017 - دوره:9 - شماره:3
A Quasi-chemical Model for Bacterial Spore Germination Kinetics by High Pressure
- صفحه:122-142
Advances in Ultrasonic and Megasonic Processing of Foods
- صفحه:237-256
Comparison of Emerging Technologies to Extract High-Added Value Compounds from Fruit Residues: Pressure- and Electro-Based Technologies
- صفحه:190-212
Editorial to the FERE Special Issue “Nonthermal Technologies for Food Preservation” Based on the 2015 International Nonthermal Processing Workshop
- صفحه:121-121
Effects of Pulsed Electric Fields Processing Strategies on Health-Related Compounds of Plant-Based Foods
- صفحه:213-225
Engineering Process Characterization of High-Pressure Homogenization—from Laboratory to Industrial Scale
- صفحه:143-169
Kinetic Assessment of High Pressure Inactivation of Different Plant Origin Pectinmethylesterase Enzymes
- صفحه:170-189
Pulsed Electric Fields Pretreatments for the Cooking of Foods
- صفحه:226-236
Copyright 2023
Islamic World Science Citation Center
All Rights Reserved
