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المصدر: Trends in Food Science & Technology. 91:305-318
مصطلحات موضوعية: 0303 health sciences, Nutrient loss, Heat processing, Antioxidant, 030309 nutrition & dietetics, Chemistry, medicine.medical_treatment, 04 agricultural and veterinary sciences, 040401 food science, Controlled release, 03 medical and health sciences, 0404 agricultural biotechnology, Emulsion, medicine, Edible oil, Food science, Food Science, Biotechnology
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::0e3c4255c707c788493f6e4e3550755cTest
https://doi.org/10.1016/j.tifs.2019.07.030Test -
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المؤلفون: Iolanda Nicolau-Lapeña, Isabel Segura-Gil, María D. Pérez, Miguel Calvo, Lourdes Sánchez, Luis Mata, Patricia Galan-Malo
المصدر: Food Control. 93:32-39
مصطلحات موضوعية: education.field_of_study, Heat processing, business.industry, Chemistry, 010401 analytical chemistry, Population, 04 agricultural and veterinary sciences, Immune sera, Food safety, 040401 food science, 01 natural sciences, 0104 chemical sciences, 0404 agricultural biotechnology, Milk products, Food processing, Food science, business, education, Soy protein, Food Science, Biotechnology
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::3194177be53462b5f9aa8da1e0a781cbTest
https://doi.org/10.1016/j.foodcont.2018.05.038Test -
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المؤلفون: Pan Wang, Fang Chen, Yanting Hong, Xiaosong Hu, Weixin Ke
المصدر: Journal of the Science of Food and Agriculture. 97:3967-3978
مصطلحات موضوعية: Wine, Nutrition and Dietetics, Heat processing, Chemistry, 010401 analytical chemistry, Recipe, 04 agricultural and veterinary sciences, Raw material, 040401 food science, 01 natural sciences, 0104 chemical sciences, Ingredient, 0404 agricultural biotechnology, Food science, Animal species, Agronomy and Crop Science, Heterocyclic Aromatic Amines, Food Science, Biotechnology
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::82995de6024fbff49239b3547a970df4Test
https://doi.org/10.1002/jsfa.8259Test -
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المؤلفون: Laxmi Ananthanarayan, Mugdha P. Dabir
المصدر: International Journal of Food Engineering. 13
مصطلحات موضوعية: 0106 biological sciences, food.ingredient, Heat processing, biology, Vitamin C, Chemistry, Sonication, 04 agricultural and veterinary sciences, Custard-apple, 040401 food science, 01 natural sciences, 0404 agricultural biotechnology, food, 010608 biotechnology, biology.protein, Food science, Engineering (miscellaneous), Food Science, Biotechnology, Peroxidase
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::812553dc3211886343d2b51c6fb6b672Test
https://doi.org/10.1515/ijfe-2015-0209Test -
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المؤلفون: Negin Noori, Hassan Gandomi, Ali Misaghi, S Bokaei, Sepideh Abbaszadeh
المصدر: Journal of the Science of Food and Agriculture. 94:2210-2216
مصطلحات موضوعية: Hot Temperature, Heat processing, Alginates, Drug Compounding, Capsules, Chitosan, chemistry.chemical_compound, Glucuronic Acid, Lactobacillus rhamnosus, Humans, Probiotic bacteria, Food science, Encapsulated bacteria, Incubation, Gastrointestinal tract, Gastric Juice, Microbial Viability, Nutrition and Dietetics, biology, Lacticaseibacillus rhamnosus, Chemistry, Adverse conditions, Hexuronic Acids, Probiotics, biology.organism_classification, Microspheres, Gastrointestinal Tract, Agronomy and Crop Science, Food Science, Biotechnology
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6f2e3fc13ce820cafc2c2781853258ffTest
https://doi.org/10.1002/jsfa.6541Test -
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المؤلفون: Costas E. Stathopoulos, Michelle A Crinó, Minh Nguyen, Claire N Heenan
المصدر: Journal of the Science of Food and Agriculture. 93:2022-2027
مصطلحات موضوعية: Nutrition and Dietetics, Heat processing, genetic structures, Chemistry, Food spoilage, Red rice, food and beverages, Erythrosine, Colour loss, Lycopene, chemistry.chemical_compound, Fermentation, Food science, Agronomy and Crop Science, Food Science, Biotechnology
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::d245a12481decd44dc01917531213161Test
https://doi.org/10.1002/jsfa.6009Test -
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المؤلفون: Kazunori Takamine, Hisanori Tamaki, Yoshihiro Sameshima, Kiyoshi Ito, Yumiko Yoshizaki, Kayu Okutsu
المصدر: Journal of Bioscience and Bioengineering. 113:349-354
مصطلحات موضوعية: Hot Temperature, Time Factors, Antioxidant, Heat processing, Oxygen radical absorbance capacity, Food Handling, Nitrogen, medicine.medical_treatment, Bioengineering, Applied Microbiology and Biotechnology, Antioxidants, Catalysis, symbols.namesake, chemistry.chemical_compound, Superoxides, medicine, Food science, chemistry.chemical_classification, Chemistry, Superoxide, Moderate temperature, Maillard Reaction, Maillard reaction, Aspergillus, Enzyme, symbols, Reactive Oxygen Species, Oxidation-Reduction, Biotechnology
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::48504cd604d3a484887c84f3c75bca37Test
https://doi.org/10.1016/j.jbiosc.2011.10.024Test -
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المؤلفون: Nissreen Abu-Ghannam, Shilpi Gupta, Amalia G.M. Scannell
المساهمون: Strand III, Irish Government
المصدر: Articles
مصطلحات موضوعية: Laminaria, biology, Fermentation, Lactic acid, Edible brown seaweed, Heat processing, Mathematical modelling, General Chemical Engineering, food and beverages, Food Processing, biology.organism_classification, Laminaria digitata, Biochemistry, Acetic acid, chemistry.chemical_compound, Food Biotechnology, chemistry, Himanthalia elongata, Food Microbiology, Food science, Sugar, Lactobacillus plantarum, Food Science, Biotechnology
وصف الملف: application/pdf
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c9ad8a6ca52522f57dbade242ef34787Test
https://doi.org/10.1016/j.fbp.2010.10.001Test -
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المؤلفون: Jung-Sook Lee, Hae-Dong Jang, Chang-Ho Oh, Gyo-Nam Kim, Sang-Hyun Lee
المصدر: Journal of Ginseng Research. 34:198-204
مصطلحات موضوعية: Korean ginseng, Heat processing, Oxygen radical absorbance capacity, Chemistry, Sonication, medicine.disease_cause, Biochemistry, Genetics and Molecular Biology (miscellaneous), Reducing capacity, Ginseng, Antioxidant capacity, Complementary and alternative medicine, Biochemistry, medicine, Food science, Oxidative stress, Biotechnology
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::1957486e87801182ff4314e077038782Test
https://doi.org/10.5142/jgr.2010.34.3.198Test -
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المؤلفون: Alexandra Knauss, Reinhold Carle, Sybille Neidhart, Angelika R. Hirsch
المصدر: European Food Research and Technology. 232:71-81
مصطلحات موضوعية: Heat processing, food.ingredient, Pectin, biology, Chemistry, General Chemistry, Orange (colour), CITRUS JUICE, Shelf life, Biochemistry, Industrial and Manufacturing Engineering, food, Point of delivery, biology.protein, Food science, Citrus × sinensis, Food Science, Biotechnology, Peroxidase
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::cd79dce5075f9f57e0898d1400d614eeTest
https://doi.org/10.1007/s00217-010-1357-9Test