UB Paderborn / Katalog / Suche / in CDI

Sortiert nach

Einfacher Volltextzugriff von (fast) überall

Installieren Sie die LibKey Nomad-Browsererweiterung und erhalten Sie von vielen Webseiten einfachen Zugriff auf lizenzierte Volltexte oder Open Access Publikationen. Mehr erfahren...

Stability of phenolic compounds in apple and strawberry: Effect of different processing techniques in industrial set up

Food chemistry, 2023-02, Vol.401, p.134099-134099, Article 134099

2023

Volltextzugriff (PDF)

Antimicrobial and physical-mechanical properties of pectin/papaya puree/cinnamaldehyde nanoemulsion edible composite films

Food hydrocolloids, 2014-12, Vol.41, p.188-194

2014

Volltextzugriff (PDF)

Polysaccharides, Protein and Lipid -Based Natural Edible Films in Food Packaging: A Review

Carbohydrate polymers, 2020-06, Vol.238, p.116178-116178, Article 116178

2020

Volltextzugriff (PDF)

Quality enhancement of sweet potato puree oat mixed‐grain noodles based on curdlan: recommended addition level and mechanism

International journal of food science & technology, 2024-07, Vol.59 (7), p.4892-4906

2024

Volltextzugriff (PDF)

Rheological modelling of apple puree based on machine learning combined Monte Carlo simulation: Insight into the fundamental light- particle structure interaction processes

Food chemistry, 2025-02, Vol.464 (Pt 1), p.141611, Article 141611

2025

Volltextzugriff (PDF)

Enhancement of 3D‐printability of zucchini puree by rice flour addition

International journal of food science & technology, 2024-11, Vol.59 (11), p.8181-8190

2024

Volltextzugriff (PDF)

The advantages and trends of lactic acid fermentation in the production of innovative fruit puree: Analysis with PROMETHEE and cluster

Journal of food science, 2024-10, Vol.89 (10), p.6481-6493

Ucak‐Ozkaya, Gulsum

2024

Volltextzugriff (PDF)

Proteomic analysis reveals the mechanism of green regulation in garlic puree induced by purple light stress

Journal of food science, 2022-10, Vol.87 (10), p.4548-4568

2022

Volltextzugriff (PDF)

Application of multiple‐intake temporal check all that apply: a case study of strawberry yoghurt formulated with alternative sweeteners

Journal of the science of food and agriculture, 2024-04, Vol.104 (6), p.3306-3319

2024

Volltextzugriff (PDF)

Effect of salt and sucrose content on dielectric properties and microwave freeze drying behavior of re-structured potato slices

Journal of food engineering, 2011-10, Vol.106 (4), p.290-297

2011

Volltextzugriff (PDF)

The development of cooked sausage made of camel meat with the addition of vegetable raw materials

Almaty tekhnologii͡a︡lyq universitetīnīn͡g︡ khabarshysy, 2023-04 (1), p.117-126

2023

Volltextzugriff (PDF)

Functional and textural properties of vegetable‐fibre enriched yoghurt

International journal of dairy technology, 2019-05, Vol.72 (2), p.199-207

2019

Volltextzugriff (PDF)

Kinetic modeling of polyphenoloxidase and peroxidase inactivation in pineapple (Ananas comosus L.) puree during high-pressure and thermal treatments

Innovative food science & emerging technologies, 2015-02, Vol.27, p.57-68

2015

Volltextzugriff (PDF)

Biotransformation of the Brazilian Caatinga fruit-derived phenolics by Lactobacillus acidophilus La-5 and Lacticaseibacillus casei 01 impacts bioaccessibility and antioxidant activity

Food research international, 2021-08, Vol.146, p.110435-110435, Article 110435

2021

Volltextzugriff (PDF)

Separation and determination of triadimefon and its metabolites triadimenol enantiomers in fruit puree by supercritical fluid chromatography

Journal of separation science, 2023-05, Vol.46 (10), p.e2200875-n/a

2023

Volltextzugriff (PDF)

A survey of the occurrence of α-dicarbonyl compounds and 5-hydroxymethylfurfural in dried fruits, fruit juices, puree and concentrates

Journal of food composition and analysis, 2020-08, Vol.91, p.103523, Article 103523

2020

Volltextzugriff (PDF)

Nutritional impact of no-added sugar fruit puree consumption at different eating occasions: a modelling study on French children

Public health nutrition, 2024-03, Vol.27 (1), p.e103-e103, Article e103

2024

Volltextzugriff (PDF)

Effect of magnetic field with different dimensions on quality of avocado puree during frozen storage

International journal of food science & technology, 2022-03, Vol.57 (3), p.1698-1707

2022

Volltextzugriff (PDF)

Assessment of the Effects of Ultrasonics and Pulsed Electric Fields on Nutritional and Rheological Properties of Raspberry and Blueberry Purees

Food and bioprocess technology, 2016-03, Vol.9 (3), p.520-531

2016

Volltextzugriff (PDF)

Influence of particle network characteristics on the dynamic rheological properties of red lentil puree fractions

Food hydrocolloids, 2024-06, Vol.151, p.109771, Article 109771

2024

Volltextzugriff (PDF)

Enhancement of continuous flow cooling using hydrophobic surface treatment

Journal of food engineering, 2021-07, Vol.300, p.110524, Article 110524

2021

Volltextzugriff (PDF)

Effects of high‐pressure processing on the physicochemical properties and glycemic index of fruit puree in a hyperglycemia mouse model

Journal of the science of food and agriculture, 2022-10, Vol.102 (13), p.6138-6145

2022

Volltextzugriff (PDF)

Effect of Storage Conditions on the Stability of Polyphenols of Apple and Strawberry Purees Produced at Industrial Scale by Different Processing Techniques

Journal of agricultural and food chemistry, 2023-02, Vol.71 (5), p.2541-2553

2023

Volltextzugriff (PDF)

Microwave-induced spontaneous deformation of purple potato puree and oleogel in 4D printing

Journal of food engineering, 2022-01, Vol.313, p.110757, Article 110757

2022

Volltextzugriff (PDF)

A new application of NIR spectroscopy to describe and predict purees quality from the non-destructive apple measurements

Food chemistry, 2020-04, Vol.310, p.125944-125944, Article 125944

2020

Volltextzugriff (PDF)

1 – 25 von 1.470

Suche als RSS-Feed

Aktive Filter

SprachePersisch

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(1.120)
Mit Volltextzugriff
(1.231)

Publikationsform

2 weitere anzeigen...

Weniger anzeigen...

Sprache

12 weitere anzeigen...

Weniger anzeigen...

Erscheinungsjahr

n.n

Thema

Science & Technology
(801)
Life Sciences & Biomedicine
(736)
Food Science & Technology
(618)
Purees
(329)
Chemistry
(233)
Fruits
(197)
Biological And Medical Sciences
(190)
Fundamental And Applied Biological Sciences. Psychology
(186)
Food Industries
(179)
Physical Sciences
(179)
Humans
(164)
Agriculture
(149)
Food Science
(148)
Fruit And Vegetable Industries
(133)
Chemistry, Applied
(115)
Antioxidants
(114)
Technology
(109)
Color
(106)
Food
(101)
Engineering
(96)

15 weitere anzeigen...

Weniger anzeigen...

Kollektion

Ingenta
(612)
Free E-Journal (出版社公開部分のみ）
(535)
Elsevier ScienceDirect Journals Complete
(301)
IngentaConnect Journals
(275)
MEDLINE
(260)
Elsevier Journal Backfiles on ScienceDirect (DFG Nationallizenzen)
(229)
Wiley Online Library
(164)
Wiley Online Library
(153)
Publisher or Other Site
(116)
Springer Nature
(112)
SpringerLINK Contemporary (Konsortium Baden-Württemberg)
(86)
Ovid database
(70)
Ebook Central Perpetual and DDA
(66)
eBooks on EBSCOhost
(63)
Taylor & Francis Journals Complete
(60)
Taylor & Francis
(58)
De Gruyter eBooks
(57)
Taylor & Francis Journals
(49)
Business Source Ultimate
(38)
JSTOR
(24)

15 weitere anzeigen...

Weniger anzeigen...

Neu hinzugefügt

Menü

Weitere Dienste

Einstellungen

Stability of phenolic compounds in apple and strawberry: Effect of different processing techniques in industrial set up

Antimicrobial and physical-mechanical properties of pectin/papaya puree/cinnamaldehyde nanoemulsion edible composite films

Polysaccharides, Protein and Lipid -Based Natural Edible Films in Food Packaging: A Review

Quality enhancement of sweet potato puree oat mixed‐grain noodles based on curdlan: recommended addition level and mechanism

Rheological modelling of apple puree based on machine learning combined Monte Carlo simulation: Insight into the fundamental light- particle structure interaction processes

Enhancement of 3D‐printability of zucchini puree by rice flour addition

The advantages and trends of lactic acid fermentation in the production of innovative fruit puree: Analysis with PROMETHEE and cluster

Proteomic analysis reveals the mechanism of green regulation in garlic puree induced by purple light stress

Application of multiple‐intake temporal check all that apply: a case study of strawberry yoghurt formulated with alternative sweeteners

Effect of salt and sucrose content on dielectric properties and microwave freeze drying behavior of re-structured potato slices

The development of cooked sausage made of camel meat with the addition of vegetable raw materials

Functional and textural properties of vegetable‐fibre enriched yoghurt

Kinetic modeling of polyphenoloxidase and peroxidase inactivation in pineapple (Ananas comosus L.) puree during high-pressure and thermal treatments

Biotransformation of the Brazilian Caatinga fruit-derived phenolics by Lactobacillus acidophilus La-5 and Lacticaseibacillus casei 01 impacts bioaccessibility and antioxidant activity

Separation and determination of triadimefon and its metabolites triadimenol enantiomers in fruit puree by supercritical fluid chromatography

A survey of the occurrence of α-dicarbonyl compounds and 5-hydroxymethylfurfural in dried fruits, fruit juices, puree and concentrates

Nutritional impact of no-added sugar fruit puree consumption at different eating occasions: a modelling study on French children

Effect of magnetic field with different dimensions on quality of avocado puree during frozen storage

Assessment of the Effects of Ultrasonics and Pulsed Electric Fields on Nutritional and Rheological Properties of Raspberry and Blueberry Purees

Influence of particle network characteristics on the dynamic rheological properties of red lentil puree fractions

Enhancement of continuous flow cooling using hydrophobic surface treatment

Effects of high‐pressure processing on the physicochemical properties and glycemic index of fruit puree in a hyperglycemia mouse model

Effect of Storage Conditions on the Stability of Polyphenols of Apple and Strawberry Purees Produced at Industrial Scale by Different Processing Techniques

Microwave-induced spontaneous deformation of purple potato puree and oleogel in 4D printing

A new application of NIR spectroscopy to describe and predict purees quality from the non-destructive apple measurements

Aktive Filter

Suchergebnisse filtern