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  1. 121
    Processing and Properties Analysis of Grain Foods
    Published 2023
    Subjects: “...Environmental science, engineering and technology bicssc...”
    Open Access: DOAB: description of the publication
    Open Access: DOAB, download the publication
    eBook
  2. 122
    Studies on the application of ultrafiltration and reverse osmosis processes for clarification and concentration of tropical fruit juices and natural colour extracts
    by Singh, Ngaseppam Iboyaima
    Published 2007
    Subjects: “...Food Technology...”
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  3. 123
    Valorization of Food Processing By-Products
    Published 2022
    Subjects: “...Technology, engineering, agriculture bicssc...”
    Open Access: DOAB: description of the publication
    Open Access: DOAB, download the publication
    eBook
  4. 124
    Food technologies and developing countries: a processing method for making edible the highly toxic cassava roots
    by Milena Lambri, Maria Daria Fumi
    Published 2014-06-01
    Subjects: “...food safety...”
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    Article
  5. 125
    Study of Chemical Scrubber Technology for Removal of Toluene and Odor Emissions from Food and Cooking Processes
    by Shi-Jing Lee, 李世經
    Published 2005
    “... emission from food and cooking processes using packed column. The plate column consisted of a scrubber...”
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  6. 126
    Improvement of the technological process of carbonated spring water by implementing the quality and food safety management standards
    by Popa Maria, Glevitzky Ioana, Sârb Adina
    Published 2019-01-01
    “.... The aim of the paper is to improve the technological process of carbonated spring water in Monopolis S.A...”
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    Article
  7. 127
    Investigation and design of wet-mill equipment and process technology.
    by Smith, Lisa Noelle.
    Published 2011
    Subjects: “...Food processing plants--Equipment and supplies....”
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  8. 128
    Assessment of some properties of calcium-reduced milk and milk products from heat treatment and other processes
    by Ranjith, H. M. P.
    Published 1995
    Subjects: “...Food technology & food microbiology...”
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  9. 129
    High pressure processing of fresh tuna fish and its effects on shelf life
    by Zare, Zahra
    Published 2004
    Subjects: “...Agriculture -- Food Science and Technology...”
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    Others
  10. 130
    (Re)making bread : industrial technologies and the skills of food industry workers
    by Zagozewski, Timothy
    Published 2008
    Subjects: “...food industry...”
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    Others
  11. 131
    Using 3 × 3 Matrix to Evaluate the Manufacturing Technology in Food Company
    Subjects: “...manufacturing process...”
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    Article
  12. 132
    Effect of freezing and processing technologies on the antioxidant capacity of fruit pulp and jelly
    Subjects: “...functional foods...”
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    Article
  13. 133
    TECHNICAL AND TECHNOLOGICAL PROVISION OF COMPLEX WASTE PROCESSING OF PLANT RAW OIL CULTURES IN FOOD FOR ORGANIC ANIMALS
    by E. Aliiev, О. Aliieva, R. Malegin
    Published 2020-07-01
    Subjects: “...processing...”
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    Article
  14. 134
    FEATURES OF CORN CONSUMPTION IN THE FOOD PRODUCTION INDUSTRY
    by O. SHAPOVALENKO, L. KUSTOV
    Published 2019-04-01
    Subjects: “...technological properties...”
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    Article
  15. 135
    MODEL OF QUALITY MANAGEMENT OF TECHNOLOGICAL PROCESSES OF THE GRAIN PROCESSING AND MILL ENTERPRISES
    Subjects: “...food industry...”
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    Article
  16. 136
    Revisiting Non-Thermal Food Processing and Preservation Methods—Action Mechanisms, Pros and Cons: A Technological Update (2016–2021)
    Subjects: “...non-thermal food processing...”
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    Article
  17. 137
    Mathematical optimization of the green extraction of polyphenols from grape peels through a cyclic pressurization process
    Subjects: “...Food technology...”
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    Article
  18. 138
    Optimization of submerged fermentation process for improved production of β-carotene by Exiguobacterium acetylicum S01
    Subjects: “...Food technology...”
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    Article
  19. 139
    Modern technologies and food safety
    by Grujić Radoslav
    Published 2003-01-01
    Subjects: “...food...”
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    Article
  20. 140
    Raw meat fermentation : an approach to the study of selected characteristics of Pediococci and other lactic acid bacteria important to Brazilian salami processing
    Subjects: “...Food technology & food microbiology...”
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