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24篇 您的检索式：期刊名="Food Processing Food Technology"

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	题名	作者	年代	出处	被引量
1	Identification of bacteria thatcontribute to IMP degradation in horse mackerel显示文摘	Seki H Hamada-Sato N	2014	Journal of Food Processing & Technology2014，5，8：	1
2	Degradation of the bioactive compounds enniatins A,A1,B,B1 employing different strains of bacillus subtilis显示文摘	Meca G Roig M and Ferrer E	2014	Food Processing&Technology2014，5，6：	1
3	Prediction of extrudate properties using Artificial neural network显示文摘	Shankar T J Bandyopadhyay S	2007	Food and Bioproducts Processing Technology2007，85，1：	1
4	High pressure processing显示文摘	Farkas D Hoover D G	2000	Journal of Food Science Supplement-Kinetics of Microbial Inactivation for Alternative Food Processing Technologies2000，65，：	1
5	Recent advances in citric acid bio-production and recovery显示文摘	Dhillon G S Brar S K Verma M	2011	Food and Bio- process Technology2011，，4：	1
6	Enzymes action on wheat-soy dough properties and bread quality显示文摘	Roccia P Ribotta P D Ferrero C	2010	Food Bio- process Technology2010，5，4：	1
7	Food Safety Aspects of Pulsed Electric Fields 显示文摘	Olga Martin - Belloso Pedro Elez - Martinez	2005	Emerging Technologies for Food Processing2005，，：	1
8	An Economic-Engineering Study of Ohmic显示文摘	VERNON E JEAN K	1996	Food Processing Food Technology1996，，3：	1
9	Textural and microbiological qualities of vegetable soybean(edamame)affected by blanching and storage conditions显示文摘	XU Y X SISMOUR E PAO S	2012	Journal of Food Processing&Technology2012，，3：	1
10	Experimental and numerical analysis of microwave heating of water and oil using a rectangular wave guide: Influence of sam- ple sizes, positions, and microwave power显示文摘	Cha-um W Rattanadecho P Pakdee W	2011	Food Bio- process Technology2011，4，4：	1
11	Ultrasonic Enhanced Walnut Protein Emulsifying Property显示文摘	Jincai Z Shaoying Z Rixian Y	2013	Journal of Food Processing&Technology2013，，：	1
12	Effect of high-pressure processing on physical, biochemi- cal, and microbiological characteristics of Black Ti- ger Shrimp (Penaeus monodon)显示文摘	KAUR B P KAUSH1K N RAO P S	2013	Food and Bio- process Technology2013，6，6：	1
13	Effect of differ- ent extrusion treatments and particle size distribution on the physicochemical properties of rice flour显示文摘	Martinez M M Calvifio A Rosell C M	2014	Food and bio- process technology2014，，9：	1
14	A comparative study on effect of egg white,soy protein isolate and potato starch on functional properties of common carp (Cyprinus carpio) Surimi Gel显示文摘	Jafarpou A	2012	Journal of Food Processing & Technology2012，3，11：	1
15	Use of ultrasound for dehydration of papayas 显示文摘	Fernandes F A N Oliveira F I P Rodrigues S	2008	Food and Bio- process Technology2008，1，4：	1
16	Production of high-quality dehydrated vegetables using microwave and vacuum显示文摘	Teranishi T	1998	Drying Technologies Up-to-date Food Processing1998，21，9：	1
17	Technological aspects of beta-carotene production显示文摘	RIBEIRO B D BARRETO D W COELHO M A Z	2011	Food Processes Technology2011，4，5：	1
18	Recent in eitric acid bio-production and recovery显示文摘	Gurpreet S D Satinder K B Mausam V	2011	Food and Bio- process Technology2011，4，4：	1
19	A comparative study on effect of egg white, soy protein isolate and potato starch on functional properties of common carp (cyprinus carpio) surimi gel 显示文摘	Ali J	2012	Journal of Food Processing & Technology2012，，：	1
20	Microencapsulation and delivery of omega-3 fatty acids 显示文摘	Sanguansri L Augustin MA	2006	Functional Food Ingredients and Nutraceuticals: Processing Technologies2006，，：	1

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