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Published/Copyright:
April 19, 2024
Published Online: 2024-04-19
©2024 Walter de Gruyter GmbH, Berlin/Boston
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- Frontmatter
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- Enzyme activities and volatile flavor compound compositions of tiger nut paste prepared using different fungal starter strains
- Study on three-dimensional model of ventilation drying and heat and mass transfer of bulk grain pile based on discrete-continuous media
- Ohmic heating of chicken sausage: electrical conductivities, heating characteristics, temperature prediction, and the comparison with conventional heating methods
- Capability of walnut (juglans regia L.) shells as a natural biosorbent of aflatoxin B1 in a batch experiment model
- Modeling of UV-C survival of foodborne pathogens and predicting microbial inactivation on fresh-cut ‘Tommy Atkins’ mango using CFD
- Qualitative and quantitative analysis for monitoring the fishy odor of anchovy oil
Articles in the same Issue
- Frontmatter
- Articles
- Enzyme activities and volatile flavor compound compositions of tiger nut paste prepared using different fungal starter strains
- Study on three-dimensional model of ventilation drying and heat and mass transfer of bulk grain pile based on discrete-continuous media
- Ohmic heating of chicken sausage: electrical conductivities, heating characteristics, temperature prediction, and the comparison with conventional heating methods
- Capability of walnut (juglans regia L.) shells as a natural biosorbent of aflatoxin B1 in a batch experiment model
- Modeling of UV-C survival of foodborne pathogens and predicting microbial inactivation on fresh-cut ‘Tommy Atkins’ mango using CFD
- Qualitative and quantitative analysis for monitoring the fishy odor of anchovy oil
