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There are 27448 results for: content related to: Flow behaviour of carrot puree: modelling the influence of time, temperature and potato flakes addition

  1. Moisture sorption characteristics and glass transition temperature of apple puree powder

    International Journal of Food Science & Technology

    Volume 45, Issue 12, December 2010, Pages: 2515–2523, Ewa Jakubczyk, Ewa Ostrowska-Ligeza and Ewa Gondek

    Version of Record online : 23 NOV 2010, DOI: 10.1111/j.1365-2621.2010.02425.x

  2. Estimation of apparent thermal conductivity of carrot purée during freezing using inverse problem

    International Journal of Food Science & Technology

    Volume 44, Issue 7, July 2009, Pages: 1292–1303, Viviana Cocco Mariani, Álvaro Cesar Camargo Do Amarante and Leandro Dos Santos Coelho

    Version of Record online : 28 APR 2009, DOI: 10.1111/j.1365-2621.2009.01958.x

  3. Trehalose improves flavour retention in dehydrated apricot puree

    International Journal of Food Science & Technology

    Volume 40, Issue 4, April 2005, Pages: 425–435, Draženka Komes, Tomislav Lovrić, Karin Kovačević Ganić, Jasenka Gajdoš Kljusurić and Mara Banović

    Version of Record online : 22 MAR 2005, DOI: 10.1111/j.1365-2621.2005.00967.x

  4. Quality changes in frozen and thawed, cooked puréed vegetables containing hydrocolloids, gums and dairy powders

    International Journal of Food Science & Technology

    Volume 37, Issue 8, December 2002, Pages: 869–877, Gerard Downey

    Version of Record online : 11 DEC 2002, DOI: 10.1046/j.1365-2621.2002.00635.x

  5. Finding critical variables for food heating

    International Journal of Food Science & Technology

    Volume 37, Issue 5, June 2002, Pages: 503–513, Nicholas S. May and Philippa Chappell

    Version of Record online : 6 JUN 2002, DOI: 10.1046/j.1365-2621.2002.00607.x

  6. Colour degradation and rheology of green chilli puree during thermal processing

    International Journal of Food Science & Technology

    Volume 37, Issue 1, January 2002, Pages: 57–63, Jasim Ahmed, U.S. Shivhare and S. Debnath

    Version of Record online : 24 JAN 2002, DOI: 10.1046/j.1365-2621.2002.00532.x

  7. Polyphenol content and antioxidative activity in apple purées with rhubarb juice supplement

    International Journal of Food Science & Technology

    Volume 43, Issue 3, March 2008, Pages: 501–509, Jan Oszmiański and Aneta Wojdyło

    Version of Record online : 21 JUL 2007, DOI: 10.1111/j.1365-2621.2006.01481.x

  8. Process optimisation and physicochemical characterisation of potato powder

    International Journal of Food Science & Technology

    Volume 44, Issue 1, January 2009, Pages: 145–151, Petronia Carillo, Domenico Cacace, Maria De Rosa, Ermanno De Martino, Concettina Cozzolino, Francesco Nacca, Rosaria D’Antonio and Amodio Fuggi

    Version of Record online : 25 JUL 2008, DOI: 10.1111/j.1365-2621.2007.01696.x

  9. Viscoelastic properties of restructured sweetpotato puree

    International Journal of Food Science & Technology

    Volume 38, Issue 4, April 2003, Pages: 421–425, Oladiran O. Fasina, William M. Walter Jr, Henry P. Fleming and Nada Simunovic

    Version of Record online : 26 MAR 2003, DOI: 10.1046/j.1365-2621.2003.00711.x

  10. The effect of high pressure treatment on rheological characteristics and colour of mango pulp

    International Journal of Food Science & Technology

    Volume 40, Issue 8, October 2005, Pages: 885–895, Jasim Ahmed, Hosahalli S. Ramaswamy and Nikhil Hiremath

    Version of Record online : 31 AUG 2005, DOI: 10.1111/j.1365-2621.2005.01026.x

  11. The applied pretreatment (blanching, ascorbic acid) at the manufacture process affects the quality of nectarine purée processed by hydrostatic high pressure

    International Journal of Food Science & Technology

    Volume 49, Issue 4, April 2014, Pages: 1203–1214, Jesús García-Parra, Rebeca Contador, Jonathan Delgado-Adámez, Francisco González-Cebrino and Rosario Ramírez

    Version of Record online : 4 DEC 2013, DOI: 10.1111/ijfs.12418

  12. Effects of cryoprotectant mixtures on physical properties of frozen and thawed puréed cooked potatoes: some introductory studies

    International Journal of Food Science & Technology

    Volume 38, Issue 8, December 2003, Pages: 857–868, Gerard Downey

    Version of Record online : 18 NOV 2003, DOI: 10.1046/j.1365-2621.2003.00745.x

  13. Impact of trehalose, sucrose and/or maltodextrin addition on aroma retention in freeze dried strawberry puree

    International Journal of Food Science & Technology

    Volume 46, Issue 7, July 2011, Pages: 1337–1345, Mara V. Galmarini, Catalina van Baren, María C. Zamora, Jorge Chirife, Paola Di Leo Lira and Arnaldo Bandoni

    Version of Record online : 10 JUN 2011, DOI: 10.1111/j.1365-2621.2011.02598.x

  14. Mixed tropical fruit nectars with added energy components

    International Journal of Food Science & Technology

    Volume 42, Issue 11, November 2007, Pages: 1290–1296, Paulo H. M. De Sousa, Geraldo A. Maia, Henriette M. C. De Azeredo, Men de Sá M. De Souza Filho, Deborah dos S. Garruti and Claisa A. S. De Freitas

    Version of Record online : 22 OCT 2007, DOI: 10.1111/j.1365-2621.2006.01318.x

  15. Storage conditions affect quality of noodles with added soy flour and sweet potato

    International Journal of Food Science & Technology

    Volume 35, Issue 2, March 2000, Pages: 235–242, Philipus Pangloli, James L. Collins and Marjorie P. Penfield

    Version of Record online : 25 DEC 2001, DOI: 10.1046/j.1365-2621.2000.00333.x

  16. Change in aromatic components of banana during the preparation process of juice and microcapsule powder

    International Journal of Food Science & Technology

    Volume 46, Issue 7, July 2011, Pages: 1398–1405, Juan Wang, Qicong Chen, Kai Hu, Linlin Zeng, Ye Pan and Huihua Huang

    Version of Record online : 10 JUN 2011, DOI: 10.1111/j.1365-2621.2011.02628.x

  17. Determination of expressions for the thermal diffusivity of canned foodstuffs by the inverse method and numerical simulations of heat penetration

    International Journal of Food Science & Technology

    Volume 46, Issue 4, April 2011, Pages: 811–818, Wilton P. da Silva, Cleide M.D.P.S. e Silva and Marcos A.A. Lins

    Version of Record online : 14 FEB 2011, DOI: 10.1111/j.1365-2621.2011.02552.x

  18. Colour degradation of acidified vegetable juice

    International Journal of Food Science & Technology

    Volume 39, Issue 4, April 2004, Pages: 437–441, Mann-Na Loong and Hwee-Kwang Goh

    Version of Record online : 30 MAR 2004, DOI: 10.1111/j.1365-2621.2004.00802.x

  19. Characterisation and stability of quality indices on storage of pumpkin (Cucurbita moschata and Cucurbita maxima) purees

    International Journal of Food Science & Technology

    Volume 47, Issue 1, January 2012, Pages: 67–74, João Gustavo Provesi, Carolinne Odebrech Dias, Renata Dias de Mello Castanho Amboni and Edna Regina Amante

    Version of Record online : 24 OCT 2011, DOI: 10.1111/j.1365-2621.2011.02808.x

  20. 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

    Version of Record online : 7 JAN 2005, DOI: 10.1111/j.1365-2621.2004.00904.x