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Showing 161 - 180 results of 21,105 for search 'FOOD PROCESSING TECHNOLOGY', query time: 0.92s Refine Results
  1. 161
    Technological Advancements for the Detection of Antibiotics in Food Products
    “...Processes...”
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    Article
  2. 162
    Emerging Technologies for Biorefining, Food and Environmental Applications
    by Roberto Castro-Muñoz
    Published 2021-04-01
    “...Processes...”
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    Article
  3. 163
    Implementation of the Technological Process of a Production and Trading Enterprise (Using the Example of PJSC Vinnytsia Food & Gustatory Factory)
    Subjects: “...technological process...”
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    Article
  4. 164
    CONJUGATED LINOLEIC ACID IN MILK AND FERMENTED MILKS: VARIATION AND EFFECTS OF THE TECHNOLOGICAL PROCESSES
    Subjects: “...functional foods...”
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    Article
  5. 165
    Influence of pulsed electrical discharge, hydrostatic pressure and temperature on rheological properties of sunflower cake during oil pressing
    by Ivan Shorstkii, Dmitry Khudyakov
    Published 2020-01-01
    Subjects: “...Food technology...”
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    Article
  6. 166
    Anthocyanins Recovered from Agri-Food By-Products Using Innovative Processes: Trends, Challenges, and Perspectives for Their Application in Food Systems
    Subjects: “...emerging technologies...”
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    Article
  7. 167
    Application of pyrolysis process in processing of mixed food wastes
    Subjects: “...food waste...”
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    Article
  8. 168
    DEVELOPMENT OF SOFTWARE PRODUCT TO SUPPORT THE PROCESS OF INTERNAL AUDIT OF A FOOD COMPANY
    by Ermolaeva E.O., Trofimova N.B., Trofimov I.E.
    Published 2017-09-01
    Subjects: “...process automation...”
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    Article
  9. 169
    Consumer Attitudes towards Technological Innovation in a Traditional Food Product: The Case of Wine
    by Adrián Rabadán
    Published 2021-06-01
    Subjects: “...food technology neophobia...”
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    Article
  10. 170
    Biological validation of thermal processing in bi-axially rotating cans using alignate formulated food particles suspended in non-Newtonian fluids
    by Hassan, Hussein
    Published 2011
    Subjects: “...Agriculture - Food Science and Technology...”
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  11. 171
    Effect of oven and intermittent airflow assisted tray drying methods on nutritional parameters of few leafy and non-leafy vegetables of North-East India
    Subjects: “...Food technology...”
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    Article
  12. 172
    Walnut paste: oxidative stability and effect of grape skin extract addition
    by Roberta Dordoni, Silvia Cantaboni, Giorgia Spigno
    Published 2019-09-01
    Subjects: “...Food technology...”
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    Article
  13. 173
    Postharvest heat treatments to inhibit Penicillium digitatum growth and maintain quality of Mandarin (Citrus reticulata blanco)
    Subjects: “...Food technology...”
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    Article
  14. 174
    Yeast Cells in Microencapsulation. General Features and Controlling Factors of the Encapsulation Process
    by Giulia Coradello, Nicola Tirelli
    Published 2021-05-01
    Subjects: “...food technology...”
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    Article
  15. 175
    PROCESSES AND APPARATUSES OF FOOD ENGINEERING
    by V. A. Panfilov
    Published 2012-07-01
    “...In article the scientific approach to creation of machine food technologies of the future...”
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    Article
  16. 176
    Monitoring Thermal and Non-Thermal Treatments during Processing of Muscle Foods: A Comprehensive Review of Recent Technological Advances
    “... in the sensory and nutritional quality of heat-processed products, and especially so for foods that are sensitive...”
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    Article
  17. 177
    Improvement of equipment in order to intensify the process of drying dispersed food products
    Subjects: “...dispersed food products...”
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    Article
  18. 178
    Measuring Food Volume and Nutritional Values from Food Images
    by Al-Maghrabi, Rana
    Published 2013
    Subjects: “...image processing...”
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  19. 179
    Measuring Food Volume and Nutritional Values from Food Images
    by Al-Maghrabi, Rana
    Published 2013
    Subjects: “...image processing...”
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  20. 180
    Utilization of Food Processing By-products in Extrusion Processing: A Review
    “...Frontiers in Sustainable Food Systems...”
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    Article
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