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  1. Modification of cassava starch using combination process lactic acid hydrolysis and micro wave heating to increase coated peanut expansion quality

    Sumardiono, Siswo / Pudjihastuti, Isti / Jos, Bakti et al. | American Institute of Physics | 2017
    Schlagwörter: Food Technology

  2. Applications of ultrasound in food technology: Processing, preservation and extraction

    Chemat, Farid / Zill-e-Huma / Khan, Muhammed Kamran | Elsevier | 2010
    Schlagwörter: Food technology

  3. Combination process method of lactic acid hydrolysis and hydrogen peroxide oxidation for cassava starch modification

    Sumardiono, Siswo / Pudjihastuti, Isti / Budiyono et al. | American Institute of Physics | 2017
    Schlagwörter: Food Technology

  4. Hydrothermal extraction of antioxidant compounds from mangosteen pericarp with low-transition-temperature mixture and sonication pretreatment

    Machmudah, Siti / Widiyastuti / Nurtono, Tantular et al. | American Institute of Physics | 2017
    Schlagwörter: Food Technology

  5. Production of carrageenan from seaweed (Eucheuma cottoni) with KOH treatment

    Ninghidayati, Suci / R., Arina Nurlaili / Gunardi, Ignatius et al. | American Institute of Physics | 2017
    Schlagwörter: Food Technology

  6. Fatty acid fragmentation of triacylglycerol isolated from crude nyamplung oil

    Aparamarta, Hakun Wirawasista / Anggraini, Desy / Istianingsih, Della et al. | American Institute of Physics | 2017
    Schlagwörter: Food Technology

  7. Enhancing stability of lactic acid bacteria and probiotics by Williopsis saturnus var. saturnus in fermented milks

    Liu, Shao-Quan / Tsao, Marlene | Emerald Group Publishing | 2010
    Schlagwörter: Food technology

  8. Phenolic constituents and antioxidant properties of some varieties of Indian rice

    Biswas, Sinchan / Sircar, Debabrata / Mitra, Adinpunya et al. | Emerald Group Publishing | 2011
    Schlagwörter: Food technology

  9. Institute of Food Technologists

    Institute of Food Technologists | British Library Conference Proceedings | 2014
    Schlagwörter: Food technology

  10. Synthesis of chemical cross-linked gelatin hydrogel reinforced with cellulose nanocrystals (CNC)

    Freier Zugriff
    Yin, Ooi Shok / Ahmad, Ishak / Amin, Mohd. Cairul Iqbal Mohd | American Institute of Physics | 2014
    Schlagwörter: CHEMICAL SCIENCES AND FOOD TECHNOLOGY

  11. How to construct a meal

    Spurling, A. | IET | 2010
    Schlagwörter: food technology

  12. The effect of coconut oil and palm oil as substituted oils to cocoa butter on chocolate bar texture and melting point

    Limbardo, Rebecca Putri / Santoso, Herry / Witono, Judy Retti | American Institute of Physics | 2017
    Schlagwörter: Food Technology

  13. Characterization of ɽ -carrageenan and its derivative based green polymer electrolytes

    Freier Zugriff
    Jumaah, Fatihah Najirah / Mobaraka, Nadhratun Naiim / Ahmad, Azizan et al. | American Institute of Physics | 2013
    Schlagwörter: APPLIED CHEMISTRY AND FOOD TECHNOLOGY

  14. Do environmental attitudes and food technology neophobia affect perceptions of the benefits of nanotechnology?

    Matin, Anahita Hosseini / Goddard, Ellen / Vandermoere, Frédéric et al. | Wiley | 2012
    Schlagwörter: food technology neophobia

  15. Nutritional composition and solubility of edible bird nest (Aerodramus fuchiphagus)

    Freier Zugriff
    Halimi, Nurfatin Mohd / Kasim, Zalifah Mohd / Babji, Abdul Salam | American Institute of Physics | 2014
    Schlagwörter: CHEMICAL SCIENCES AND FOOD TECHNOLOGY

  16. Characteristics of cinnamaldehyde nanoemulsion prepared using APV-high pressure homogenizer and ultra turrax

    Freier Zugriff
    Asmawati / Mustapha, Wan Aida Wan / Yusop, Salma Mohamad et al. | American Institute of Physics | 2014
    Schlagwörter: CHEMICAL SCIENCES AND FOOD TECHNOLOGY

  17. Cryoconcentration technology in the bio-food industry: Principles and applications

    Aider, Mohammed / de Halleux, Damien | Elsevier | 2008
    Schlagwörter: Food technology

  18. Psychometric analysis of the Food Technology Neophobia Scale in a Chilean sample

    Schnettler, Berta / Miranda-Zapata, Edgardo / Miranda, Horacio et al. | Elsevier | 2015
    Schlagwörter: Food technology

  19. Antibacterial activity on opportunistic Pseudomonas aeruginosa pathogen by a novel Salmonella phage endolysin

    Freier Zugriff
    Oliveira, Hugo Alexandre Mendes / Walmagh, Maarten / Kluskens, Leon et al. | BASE | 2011
    Schlagwörter: Food technology

  20. Fibres of milling and fruit processing by-products in gluten-free bread making: A review of hydration properties, dough formation and quality-improving strategies

    Föste, Maike / Verheyen, Christoph / Jekle, Mario et al. | Elsevier | 2019
    Schlagwörter: Food technology

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