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101. Hybrid drying of food and bioproducts: a review.

102. Electrohydrodynamic drying: Effects on food quality.

103. Air dehumidification with advance adsorptive materials for food drying: A critical assessment for future prospective.

104. Migration of food contact substances into dry foods: A review.

105. Effect of conservation methods on the bioaccessibility of bioelements from in vitro‐digested edible mushrooms.

106. The microbiological quality of various foods dried by applying different drying methods: a review.

107. Influence of product geometry and process variables on drying energy demand of vegetables: An experimental study.

108. Grains on the brain: A survey of dog owner purchasing habits related to grain-free dry dog foods.

109. Effect of sample rugged surface on energy consumption and quality of plant-based food materials in convective drying.

110. Optical and thermal properties of edible coatings for application in solar drying.

111. Homogeneity of the selected food mixes.

112. Selecting packaging material for dry food products by trade‐off of sustainability and performance: A case study on cookies and milk powder.

113. Effect of water activity on the stability of freeze-dried oyster mushroom (Pleurotus ostreatus) powder.

114. KINETIC PARAMETERS IDENTIFICATION OF CONDUCTIVE ENHANCED HOT AIR DRYING PROCESS OF FOOD WASTE.

115. Application of infrared radiation in the drying of food products.

116. INVESTIGATION OF THE EFFECT DRIED FOOD PRODUCTS ON THE PROPERTIES OF THE BUTTER MIXTURE DURING STORAGE.

117. QUALITY AND SENSORIAL CHARACTERISTICS OF OSMOTICALLY DEHYDRATED PLUM (CV. SANTA ROSA) WITH SYRUPS OF SUGAR AND HONEY.

118. Jerky : The Complete Guide to Making It

119. Porosity : Establishing the Relationship Between Drying Parameters and Dried Food Quality

120. The Trouble With Spices.

121. A CARIBBEAN CELEBRATION.

122. CARRY LESS AND BE BETTER PREPARED.

123. Design and implementation of smart and automatic oven for food drying.

124. Applications of nonthermal plasma technology on safety and quality of dried food ingredients.

125. 6th Food Drying Conference & 7th Symposium for Space Nutrition and Food Engineering, Wuxi, P.R. China, November 28-30, 2020.

126. The Analysis of Docosahexaenoic Acid (DHA) in Dried Dog Food Enriched with an Aurantiochytrium limacinum Biomass: Matrix Extension Validation and Verification of AOAC Method 996.06.

127. Just Add Water.

128. Winter on the ice.

129. Reports from Laval University Highlight Recent Findings in Artificial Intelligence (Assessment of Artificial Intelligence for Predicting Porosity of Dehydrated Food Products).

130. Dried Food.

131. Alimentation et dessiccation en contexte saharien: Le goût du sec.

132. The effect of different methods of mango drying assisted by a pulsed electric field on chemical and physical properties.

133. Modeling of drying and rehydration kinetics of Rosa pimpinellifolia fruits: Toward formulation and optimization of a new tea with high antioxidant properties.

134. Study on intermittent low‐pressure superheated steam drying: Effect on drying kinetics and quality changes in ripe mangoes.

135. On-line microplasma decomposition of gaseous phase interference for solid sampling mercury analysis in aquatic food samples.

136. Recent Applications and Potential of Infrared Dryer Systems for Drying Various Agricultural Products: A Review.

137. Vakuum sušenje u prehrambenoj industriji.

138. Review of recent applications and research progress in hybrid and combined microwave-assisted drying of food products: Quality properties.

139. Rehydration of food powders: Interplay between physical properties and process conditions.

140. Model discrimination for drying and rehydration kinetics of freeze‐dried tomatoes.

141. Examination of the Culturable Microbiota from Low-Moisture Foods Imported into Canada for Antibacterial Activity against Listeria monocytogenes.

142. SIMULATION OF SHRINKAGE EFFECT IN DRYING OF FOOD PRODUCTS IN HOT-AIR DRYER.

143. Safety assessment of the substance N,N-bis(2-hydroxyethyl)stearylamine partially esterified with saturated C16/C18 fatty acids, for use in food contact materials.

144. Development of dried functional foods: Stabilization of orange pulp powder by addition of biopolymers.

145. Ultrasound and ethanol pre-treatments to improve convective drying: Drying, rehydration and carotenoid content of pumpkin.

146. QUALITY ASSESSMENT OF SALTED AND SUN DRIED SEAFOODS SOLD AT RATNAGIRI.

149. Effect of high-voltage electrical discharge (HVED) at high frequency on vacuum freeze-drying time and physicochemical properties of blueberries.

150. New insights into Bacillus cytotoxicus sources, screening, toxicity, and persistence in food production facilities.

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