Journal of Food Processing & Technology

Djaeni M, Bernadi I, Wijayanti MP, Utari FD. Drying rate of onion (Allium cepa L.) drying using air dehumidification with silica gel. InAIP Conference Proceedings 2020 Jan 2 (Vol. 2197, No. 1, p. 040006). AIP Publishing LLC.

Santos NC, Almeida RL, dos Santos Pereira T, de Alcântara Silva VM, de Alcântara Ribeiro VH, da Silva LR, da Silva Eduardo R, da Silva GM, Moreira FI, Monteiro YG. Perfil instrumental de textura e avaliação microbiológica de queijo coalho comercializado em feira livre. Research, Society and Development. 2020 Mar 31;9(5):e129953143-.

Andronoiu DG, Nistor OV, Mocanu GD, Barbu V, Botez E, Petroiu M. QUALITY CHARACTERISTICS OF YOGHURT POWDER OBTAINED BY HYBRID DRYING METHODS. Journal of Hygienic Engineering and Design. 2019;29:15-20.

Cinar A, Altuntas S, Altuntas V. The addition of royal jelly to dairy probiotic dessert produced with predictive microbiology: Influence on physicochemical, rheological, microbial and sensorial properties. LWT. 2021 Jul 1;146:111444.

Camacho-Bernal GI, Cruz-Cansino ND, Ramírez-Moreno E, Delgado-Olivares L, Zafra-Rojas QY, Castañeda-Ovando A, Suárez-Jacobo Á. Addition of Bee Products in Diverse Food Sources: Functional and Physicochemical Properties. Applied Sciences. 2021 Jan;11(17):8156.

QUALITY OF ISTRIAN AND SLAVONIAN DRY-FERMENTED SAUSAGES

Barros SL, Santos NC, Melo MO, Nascimento AP, de Sousa FM, Santos RM, de Figueirêdo DV. Qualidade físico-química e textural de geleias elaborados com morango, pimenta e maltodextrina. Research, Society and Development. 2020 Jan 1;9(1):e153911868-.

Different Parameters in Development and Evaluation of Dry Fermented Sausages Processed From Blends of Broken Shrimp and Bronze Featherback (Notopterus Notopterus) Meat

Barros SL, Santos NC, Almeida RL, Silva SD, Nascimento AP, Almeida RD, Ribeiro VH, Silva WP, Gomes JP, Silva VM, Pereira TS. Influence of pulp, sugar and maltodextrin addiction in the formulation of kiwi jellies with lemon grass tea. Journal of Agricultural Science. 2019;11(15):1-0.

Thakur M, Nanda V. Exploring the physical, functional, thermal, and textural properties of bee pollen from different botanical origins of India. Journal of Food Process Engineering. 2020 Jan;43(1):e12935.

Influence of sucrose level and inoculation of Lactobacillus plantarum on the physicochemical, textural, microbiological, and sensory characteristics of Isan sausage (Thai fermented pork sausage)

Kosti? AŽ, Milin?i? DD, Bara? MB, Ali Shariati M, Teši? ŽL, Peši? MB. The application of pollen as a functional food and feed ingredient—the present and perspectives. Biomolecules. 2020 Jan;10(1):84.

KESK?N ?, TURAN S, SOLAK R. K?zart?lm?? Hamurlar?n Farkl? K?zartma Ko?ullar?nda Renk De?erlerindeki De?i?imin Belirlenmesi. Journal of the Institute of Science and Technology.;9(1):423-32.

Nieto Salvador L. Influence of protein and polysaccharide based coatings on moisture loss, fat up-take, texture and color development applied in coated potato strips during deep-fat frying.

Damto T, Chala G. Effect of Blanching and Frying Time on the Sensory Quality of Fried Sweet Potato Chips. Food and Nutrition Science-An International Journal. 2019;3.

Ola-Adedoyin AT, Etatuvie SO, Luke IM, Olaniyan KO. Tropical Journal of Natural Product Research.

Agbemafle R. Research Article Effect of Different Storage Methods on the Proximate Composition and Functional Properties of Cream-Skinned Sweet Potato (Ipomea batatas Lam).

Ampofo-Asiama J, Amoako-Andoh F, Abakah B, Abla A. Effect of Hot-Water Blanching on Colocasia esculenta and Corchorus olitorius Leaves.

Agarwal D, Mui L, Aldridge E, McKinney J, Hewsonb L, Fisk ID. Food & Function.

CARACTERÍSTICAS FÍSICO-QUÍMICAS DE LINGUIÇA DE FRANGO ELABORADA COM FIBRA DE TRIGO E COLÁGENO BOVINO