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...

Handbook of Food Powders - Processes and Properties

Bhesh Bhandari, Nidhi Bansal, Min Zhang, Pierre Schuck / Bhesh R. Bhandari, NIDHI BANSAL, Min Zhang, Pierre Schuck

1, 2013

Volltextzugriff (PDF)

Advanced Drying Technologies for Foods

1st edition, 2020

Volltextzugriff (PDF)

Food Powders: Physical Properties, Processing, and Functionality

1. Aufl., 2005

Volltextzugriff (PDF)

Rapid and sensitive solid phase extraction-large volume injection-gas chromatography for the analysis of mineral oil saturated and aromatic hydrocarbons in cardboard and dried foods

Journal of Chromatography A, 2012-06, Vol.1243, p.1-5

2012

Volltextzugriff (PDF)

Selected quality attributes of dried foods

Drying technology, 2005-01, Vol.23 (4), p.717-730

Perera, C.O

2005

Volltextzugriff (PDF)

Freeze Drying of Food Products: Fundamentals, Processes and Applications

1, 2024

Volltextzugriff (PDF)

Development of a Method to Produce Freeze-Dried Cubes from 3 Pacific Salmon Species

Journal of food science, 2010-06, Vol.75 (5), p.E269-E275

2010

Volltextzugriff (PDF)

Food By-Product Based Functional Food Powders

1st, 2018

Volltextzugriff (PDF)

Low-Water Activity Foods: Increased Concern as Vehicles of Foodborne Pathogens

Journal of food protection, 2013, Vol.76 (1), p.150-172

2013

Volltextzugriff (PDF)

Freeze-Drying of Pharmaceutical and Food Products

1, 2010

Volltextzugriff (PDF)

Hot Air Drying of ISipunculus nudus/I: Effect of Microwave-Assisted Drying on Quality and Aroma

Foods, 2023-02, Vol.12 (4)

2023

Volltextzugriff (PDF)

Desiccation strategies of Cronobacter sakazakii to survive in low moisture foods and environment

Trends in food science & technology, 2024-01, Vol.143, p.104241, Article 104241

2024

Volltextzugriff (PDF)

Assessment of moisture content measurement methods of dried food products in small-scale operations in developing countries: A review

Trends in food science & technology, 2019-06, Vol.88, p.484-496

2019

Volltextzugriff (PDF)

Drying Technology in Food Processing: Unit Operations and Processing Equipment in the Food Industry

1, 2023

Volltextzugriff (PDF)

Surface stickiness of drops of carbohydrate and organic acid solutions during convective drying: experiments and modeling

Drying technology, 2003-01, Vol.21 (5), p.839-873

2003

Volltextzugriff (PDF)

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

Journal of applied microbiology, 2021-02, Vol.130 (2), p.325-340

2021

Volltextzugriff (PDF)

Production of instant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomeration

Journal of food engineering, 2008, Vol.84 (2), p.194-205

2008

Volltextzugriff (PDF)

Enterobacter sakazakii in food and beverages (other than infant formula and milk powder)

International journal of food microbiology, 2007-05, Vol.116 (1), p.1-10

Friedemann, Miriam

2007

Volltextzugriff (PDF)

A Comparative Study on Chemical Composition and Antioxidant Activity of Ginger (Zingiber officinale) and Cumin (Cuminum cyminum)

Journal of agricultural and food chemistry, 2010-07, Vol.58 (14), p.8231-8237

2010

Volltextzugriff (PDF)

Health Benefits of Nuts and Dried Fruits

1st, 2020

Volltextzugriff (PDF)

Impact of carrier agents and temperature during storage of dry inocula of Salmonella enterica: A contribution to the validation of low water activity foods processing interventions

Food science & technology, 2020-09, Vol.131, p.109705, Article 109705

2020

Volltextzugriff (PDF)

Aerobic spore-forming bacteria in powdered infant formula: Enumeration, identification by MALDI-TOF mass spectrometry (MS), presence of toxin genes and rpoB gene typing

International journal of food microbiology, 2022-05, Vol.368, p.109613-109613, Article 109613

2022

Volltextzugriff (PDF)

Chemical composition, antioxidant capacity, and sensory quality of dried jujube fruits as affected by cultivar and drying method

Food chemistry, 2016-09, Vol.207, p.170-179

2016

Volltextzugriff (PDF)

Mathematical Model for Prediction of Glass Transition Temperature of Fruit Powders

Journal of food science, 2000-08, Vol.65 (5), p.842-848

2000

Volltextzugriff (PDF)

Interaction of Different Drying Methods and Storage on Appearance, Surface Structure, Energy, and Quality of IBerberis vulgaris/I var. asperma

Foods, 2022-09, Vol.11 (19)

2022

Volltextzugriff (PDF)

1 – 25 von 5.302

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(4.337)
Mit Volltextzugriff
(4.535)

Publikationsform

4 weitere anzeigen...

Weniger anzeigen...

Sprache

11 weitere anzeigen...

Weniger anzeigen...

Erscheinungsjahr

n.n

Thema

Science & Technology
(4.181)
Life Sciences & Biomedicine
(3.999)
Food Science & Technology
(3.185)
Biological And Medical Sciences
(2.017)
Fundamental And Applied Biological Sciences. Psychology
(1.938)
Food Industries
(1.783)
Chemistry
(1.088)
Physical Sciences
(960)
Agriculture
(916)
Animals
(776)
Dried Fruit
(740)
Chemistry, Applied
(703)
Drying
(652)
Food Science
(577)
General Aspects
(518)
Dried Foods
(486)
Humans
(463)
Dried Milk
(454)
Technology
(440)
Engineering
(415)

15 weitere anzeigen...

Weniger anzeigen...

Zeitschrift / Serie

Journal Of Food Engineering
(269)
Journal Of Agricultural And Food Chemistry
(204)
Journal Of Dairy Science
(187)
Food Chemistry
(184)
Meat Science
(181)
Food Science & Technology
(146)
Journal Of Food Science
(119)
Foods
(114)
International Journal Of Food Microbiology
(100)
Journal Of Food Protection
(95)

5 weitere anzeigen...

Weniger anzeigen...

Neu hinzugefügt

... seit 30 Tagen
(8)
... seit 90 Tagen
(31)

Menü

Weitere Dienste

Einstellungen

Handbook of Food Powders - Processes and Properties

Advanced Drying Technologies for Foods

Food Powders: Physical Properties, Processing, and Functionality

Rapid and sensitive solid phase extraction-large volume injection-gas chromatography for the analysis of mineral oil saturated and aromatic hydrocarbons in cardboard and dried foods

Selected quality attributes of dried foods

Freeze Drying of Food Products: Fundamentals, Processes and Applications

Development of a Method to Produce Freeze-Dried Cubes from 3 Pacific Salmon Species

Food By-Product Based Functional Food Powders

Low-Water Activity Foods: Increased Concern as Vehicles of Foodborne Pathogens

Freeze-Drying of Pharmaceutical and Food Products

Hot Air Drying of ISipunculus nudus/I: Effect of Microwave-Assisted Drying on Quality and Aroma

Desiccation strategies of Cronobacter sakazakii to survive in low moisture foods and environment

Assessment of moisture content measurement methods of dried food products in small-scale operations in developing countries: A review

Drying Technology in Food Processing: Unit Operations and Processing Equipment in the Food Industry

Surface stickiness of drops of carbohydrate and organic acid solutions during convective drying: experiments and modeling

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

Production of instant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomeration

Enterobacter sakazakii in food and beverages (other than infant formula and milk powder)

A Comparative Study on Chemical Composition and Antioxidant Activity of Ginger (Zingiber officinale) and Cumin (Cuminum cyminum)

Health Benefits of Nuts and Dried Fruits

Impact of carrier agents and temperature during storage of dry inocula of Salmonella enterica: A contribution to the validation of low water activity foods processing interventions

Aerobic spore-forming bacteria in powdered infant formula: Enumeration, identification by MALDI-TOF mass spectrometry (MS), presence of toxin genes and rpoB gene typing

Chemical composition, antioxidant capacity, and sensory quality of dried jujube fruits as affected by cultivar and drying method

Mathematical Model for Prediction of Glass Transition Temperature of Fruit Powders

Interaction of Different Drying Methods and Storage on Appearance, Surface Structure, Energy, and Quality of IBerberis vulgaris/I var. asperma

Suchergebnisse filtern