| 1 |
Influence of vegetable oils addition on the selected physical properties of apple-sodium alginate edible films
Kadzinska J, Brys J, Ostrowska-Ligeza E, Esteve M, Janowicz M
Polymer Bulletin, 77(2), 883, 2020 |
| 2 |
Rheological properties and microstructure of tomato puree subject to continuous high pressure homogenization
Tan J, Kerr WL
Journal of Food Engineering, 166, 45, 2015 |
| 3 |
Time-independent and time-dependent rheological characterization of vegetable-based infant purees
Alvarez MD, Canet W
Journal of Food Engineering, 114(4), 449, 2013 |
| 4 |
Effect of low frequency, high power pool ultrasonics on viscosity of fluid food: Modeling and experimental validation
Anese M, De Bonis MV, Mirolo G, Ruocco G
Journal of Food Engineering, 119(3), 627, 2013 |
| 5 |
Extraction of Golden Delicious apple puree: Experimental comparison of three different methods
Guerra L, Romagnoli G, Vignali G
Journal of Food Engineering, 110(2), 169, 2012 |
| 6 |
The temperature prediction of some botanical beverages, concentrated juices and purees of orange and pineapple during ohmic heating
Tumpanuvatr T, Jittanit W
Journal of Food Engineering, 113(2), 226, 2012 |
| 7 |
Freezing time prediction for partially dried papaya puree with infinite cylinder geometry
Ilicali C, Icier F
Journal of Food Engineering, 100(4), 696, 2010 |
| 8 |
Possibilities for the use of membrane processes for the pre-treatment of wastewater from the production of dried potato puree
Sarka E, Pour V, Vesela A, Bubnik Z
Desalination, 249(1), 135, 2009 |
| 9 |
Comparison and modeling of microwave tempering and infrared assisted microwave tempering of frozen potato puree
Seyhun N, Ramaswamy H, Sumnu G, Sahin S, Ahmed J
Journal of Food Engineering, 92(3), 339, 2009 |
| 10 |
Hygienic quality of traditional processing and stability of tomato (Lycopersicon esculentum) puree in Togo
Ameyapoh Y, de Souza C, Traore AS
Bioresource Technology, 99(13), 5798, 2008 |
