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There are 25695 results for: content related to: Probiotic lactic acid bacteria from Kung-Som : isolation, screening, inhibition of pathogenic bacteria

  1. Mathematical modelling of mass transfer in the concentration polarisation layer of flat-sheet membranes during clarification of pomegranate juice

    International Journal of Food Science & Technology

    Volume 45, Issue 10, October 2010, Pages: 2096–2100, Hossein Mirsaeedghazi, Zahra Emam-Djomeh, Sayed M. Mousavi, Vali Enjileha, Mahdi Navidbakhsh and Seyyedeh M. Mirhashemi

    Article first published online : 16 AUG 2010, DOI: 10.1111/j.1365-2621.2010.02377.x

  2. Freezing of tilapia fillets in an air blast freezer

    International Journal of Food Science & Technology

    Volume 44, Issue 8, August 2009, Pages: 1619–1625, Fock-Lai Tan and Sai-Cheong Fok

    Article first published online : 20 JUL 2009, DOI: 10.1111/j.1365-2621.2009.01930.x

  3. Moisture diffusivity and water activity of part-baked bread at above and sub-freezing temperatures

    International Journal of Food Science & Technology

    Volume 41, Issue 1, January 2006, Pages: 33–44, Nasser Hamdami, Jean-Yves Monteau and Alain Le Bail

    Article first published online : 19 OCT 2005, DOI: 10.1111/j.1365-2621.2005.00984.x

  4. Power and temperature distribution during microwave thawing, simulated by using Maxwell's equations and Lambert's law

    International Journal of Food Science & Technology

    Volume 40, Issue 1, January 2005, Pages: 9–21, Chang Min Liu, Qi Zhi Wang and Noboru Sakai

    Article first published online : 7 JAN 2005, DOI: 10.1111/j.1365-2621.2004.00904.x

  5. Convective heat transfer in herb and spices during open sundrying

    International Journal of Food Science & Technology

    Volume 44, Issue 4, April 2009, Pages: 657–665, Jaishree Akhilesh Prasad

    Article first published online : 13 FEB 2009, DOI: 10.1111/j.1365-2621.2006.01269.x

  6. The occurrence of mass transport processes during the leaching of amygdalin from bitter apricot kernels: detoxification and flavour improvement

    International Journal of Food Science & Technology

    Volume 41, Issue 2, February 2006, Pages: 201–213, Abdelmadjid Silem, Hans-Otto Günter, Jörn Einfeldt and Abdelkader Boualia

    Article first published online : 19 OCT 2005, DOI: 10.1111/j.1365-2621.2005.01049.x

  7. Water vapour transmission in chocolate

    International Journal of Food Science & Technology

    Volume 38, Issue 4, April 2003, Pages: 493–497, Antonio C. B. Antunes and Isa G. J. de Avellar

    Article first published online : 26 MAR 2003, DOI: 10.1046/j.1365-2621.2003.00706.x

  8. Flow behaviour of carrot puree: modelling the influence of time, temperature and potato flakes addition

    International Journal of Food Science & Technology

    Volume 47, Issue 1, January 2012, Pages: 177–185, Elisabeth Van Hecke, Phong-Uyen Nguyen, Danièle Clausse and Jean-Louis Lanoisellé

    Article first published online : 11 NOV 2011, DOI: 10.1111/j.1365-2621.2011.02824.x

  9. An apparatus for on-line measuring electric field intensity during microwave heating: a theoretical consideration

    International Journal of Food Science & Technology

    Volume 40, Issue 7, August 2005, Pages: 743–757, Yi-Chung Fu, Binghuei B. Yang, Chung-Jen Chen and Shiow-Shuh Sheen

    Article first published online : 20 JUL 2005, DOI: 10.1111/j.1365-2621.2005.00994.x

  10. Microwave phase control heating

    International Journal of Food Science & Technology

    Volume 34, Issue 4, August 1999, Pages: 295–304, John R. Bows, Maria L. Patrick, Ruth Janes and David C. Dibben

    Article first published online : 25 DEC 2001, DOI: 10.1046/j.1365-2621.1999.00272.x

  11. Water activity of multicomponent mixture of solutes and non-solutes

    International Journal of Food Science & Technology

    Volume 40, Issue 3, March 2005, Pages: 295–303, Matthew Caurie

    Article first published online : 16 FEB 2005, DOI: 10.1111/j.1365-2621.2004.00942.x

  12. Modelling perforated mediated modified atmospheric packaging of capsicum

    International Journal of Food Science & Technology

    Volume 47, Issue 3, March 2012, Pages: 556–563, Sushil Kumar Pandey and Tridib Kumar Goswami

    Article first published online : 12 JAN 2012, DOI: 10.1111/j.1365-2621.2011.02877.x

  13. Wine waste treatment methodology

    International Journal of Food Science & Technology

    Volume 41, Issue 10, December 2006, Pages: 1117–1151, Ioannis S. Arvanitoyannis, Demetrios Ladas and Athanasios Mavromatis

    Article first published online : 11 OCT 2006, DOI: 10.1111/j.1365-2621.2005.01112.x

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    Optimization of osmotic dehydration of melons followed by air-drying

    International Journal of Food Science & Technology

    Volume 41, Issue 6, June 2006, Pages: 674–680, Ulisses M. Teles, Fabiano A. N. Fernandes, Sueli Rodrigues, Andréa S. Lima, Geraldo A. Maia and Raimundo W. Figueiredo

    Article first published online : 27 MAR 2006, DOI: 10.1111/j.1365-2621.2005.01134.x

  15. Immobilised yeast grape must deacidification in a recycle fixed bed reactor

    International Journal of Food Science & Technology

    Volume 46, Issue 2, February 2011, Pages: 284–289, Inês Portugal, Susana C. Ribeiro, Ana M.R.B. Xavier, Filipe Centeno and Pierre Strehaiano

    Article first published online : 12 JAN 2011, DOI: 10.1111/j.1365-2621.2010.02472.x

  16. Evaluation of thermodynamic properties using GAB model to describe the desorption process of cocoa beans

    International Journal of Food Science & Technology

    Volume 46, Issue 10, October 2011, Pages: 2077–2084, Gabriel Henrique Horta de Oliveira, Paulo Cesar Corrêa, Emílio de Souza Santos, Pedro Casanova Treto and Mayra Darliane Martins Silva Diniz

    Article first published online : 26 JUL 2011, DOI: 10.1111/j.1365-2621.2011.02719.x

  17. Persistence effects in flavour release from liquids in the mouth

    International Journal of Food Science & Technology

    Volume 38, Issue 3, March 2003, Pages: 343–350, Kevin M. Wright, Brian P. Hills, Tracy A. Hollowood, Rob S. T. Linforth and Andrew J. Taylor

    Article first published online : 7 MAR 2003, DOI: 10.1046/j.1365-2621.2003.00680.x

  18. Simulation and experimental validation of simultaneous heat and mass transfer for cooking process of Mortadella Bologna PGI

    International Journal of Food Science & Technology

    Volume 46, Issue 3, March 2011, Pages: 586–593, Massimiliano Rinaldi, Emma Chiavaro, Elisa Gozzi and Roberto Massini

    Article first published online : 24 FEB 2011, DOI: 10.1111/j.1365-2621.2010.02521.x

  19. Dielectric determination of bio- and free-calcium in commercial alkaline-cooked ground corn

    International Journal of Food Science & Technology

    Volume 47, Issue 5, May 2012, Pages: 1072–1078, Susana Vargas, Miriam Estevez, Angel R. Hernandez-Martinez, Domingo Rangel, Francisco Quintanilla and Rogelio Rodriguez

    Article first published online : 20 MAR 2012, DOI: 10.1111/j.1365-2621.2012.02943.x

  20. Research on the extracting and anti-oxidation dynamic characteristics of ginger oleoresin

    International Journal of Food Science & Technology

    Volume 43, Issue 3, March 2008, Pages: 517–525, Liu Cheng-Lun, Tang Derong and Li Le

    Article first published online : 25 SEP 2007, DOI: 10.1111/j.1365-2621.2006.01486.x