677 results on '"Pan, Zhongli"'
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102. Comparison of volatile compounds and fatty acids of jujubes (Ziziphus jujuba mill.) before and after blackening process
103. The effect of high humidity hot air impingement blanching on the changes in cell wall polysaccharides and phytochemicals of okra pods
104. Front Cover: Cover Image, Volume 21, Issue 2
105. Cell‐cultivated food production and processing: A review
106. The capability of Bacillus pseudomycoides from soil to remove Cu(II) in water and prevent it from entering plants
107. Infrared Processing of Foods
108. Food Peeling: Conventional and New Approaches
109. Infrared Peeling Technology for Fruits and Vegetables: The need for IR
110. Infrared pasteurization of raw almonds
111. Postharvest processing of tree nuts: Current status and future prospects—A comprehensive review
112. Simultaneous Drying and Microbial Inactivation of Industrial Hemp (Cannabis sativa L.) Using Infrared and Hot Air Heating
113. Cannabidiol and terpenes from hemp – ingredients for future foods and processing technologies
114. Drying and disinfection of off-ground harvested almonds using step-down temperature hot air heating
115. Dry-peeling of Tomato by Infrared Radiative Heating: Part I. Model Development
116. Dry Peeling of Tomato by Infrared Radiative Heating: Part II. Model Validation and Sensitivity Analysis
117. Characterization and Multivariate Analysis of Physical Properties of Processing Peaches
118. Characteristics of Isolation and Functionality of Protein from Tomato Pomace Produced with Different Industrial Processing Methods
119. Infrared heating for dry-roasting and pasteurization of almonds
120. Extraction modeling and activities of antioxidants from pomegranate marc
121. Development of impact acoustic detection and density separations methods for production of high quality processed beans
122. Processing and quality characteristics of apple slices processed under simultaneous infrared dry-blanching and dehydration with intermittent heating
123. Fungi for future foods
124. Processing and quality characteristics of apple slices under simultaneous infrared dry-blanching and dehydration with continuous heating
125. Guidelines on reporting treatment conditions for emerging technologies in food processing.
126. Size and Moisture Distribution Characteristics of Walnuts and Their Components
127. Infrared Heating
128. Contributors
129. Preparation of Heat-Sensitivity Proteins from Walnut Meal by Sweep Frequency Ultrasound-Assisted Alkali Extraction
130. Moisturizing strategy for enhanced convective drying of mushroom slices
131. Microwave-vacuum-assisted drying of pretreated cranberries: Drying kinetics, bioactive compounds and antioxidant activity
132. Antibacterial and wound healing–promoting effect of sponge-like chitosan-loaded silver nanoparticles biosynthesized by iturin
133. Characteristics of fatty acids in the Chinese jujube fruits (ZiZiphus jujuba mill.)
134. Review of Current Technologies for Reduction of Salmonella Populations on Almonds
135. Alternaria sp. MG1, a resveratrol-producing fungus: isolation, identification, and optimal cultivation conditions for resveratrol production
136. Biochemical characteristics and thermal inhibition kinetics of polyphenol oxidase extracted from Thompson seedless grape
137. Feasibility of simultaneous rough rice drying and disinfestations by infrared radiation heating and rice milling quality
138. Rice industrial processing worldwide and impact on macro- and micronutrient content, stability, and retention
139. Effect of Infusion Method and Parameters on Solid Gain in Blueberries
140. Characterization of umami compounds in bone meal hydrolysate
141. Feasibility of detection of infested rice using an electronic nose
142. Guidelines on reporting treatment conditions for emerging technologies in food processing
143. Thermal Decontamination Technologies for Microorganisms and Mycotoxins in Low-Moisture Foods
144. Energy consumption and product quality of off-ground harvested almonds under hot air column drying
145. Processing of Tree Nuts
146. Effects of plant essential oils and oil compounds on mechanical, barrier and antimicrobial properties of alginate–apple puree edible films
147. Process Development for Antioxidant Extraction from Wet Pomegranate Peel
148. Tri-frequency ultrasound as pretreatment to infrared drying of carrots: impact on enzyme inactivation, color changes, nutrition quality parameters and microstructures
149. Simulation of walnut drying under hot air heating using a nonequilibrium multiphase transfer model
150. Recent advances in non-thermal decontamination technologies for microorganisms and mycotoxins in low-moisture foods
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