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2017, 1st ed., ISBN 9781118930496, 339
Handbook of Drying for Dairy Products is a complete guide to the field’s principles and applications, with an emphasis on best practices for the creation and... 
TECHNOLOGY & ENGINEERING | General | Food Science | Dairy products
eBook
2017, ISBN 9781118930502
Web Resource
LWT - Food Science and Technology, ISSN 0023-6438, 03/2015, Volume 60, Issue 2, pp. 773 - 780
Microencapsulation is a promising technique for delivery of live microbial supplements through foods. Prebiotics like ‘fructooligosaccharide (FOS)’ can be used... 
Spray drying | Core-to-wall ratio | Probiotics | Microencapsulation | Prebiotics | SURVIVAL | OLIGOSACCHARIDES | PARTICLES | FOOD SCIENCE & TECHNOLOGY | ENCAPSULATION | VIABILITY | DENATURATION | WHEY PROTEINS | SOLUBILITY | EXTRACT | Proteins | Analysis
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 12/2015, Volume 166, pp. 95 - 103
•Spray-freeze-drying (SFD) technique used for encapsulation of probiotic cells.•Whey proteins with sodium alginate (SA)/fructooligosaccharide (FOS) were used... 
Encapsulation efficiency | L. plantarum | Sodium alginate | Whey protein | Prebiotics | SURVIVAL | STORAGE | BIFIDOBACTERIA | FOOD SCIENCE & TECHNOLOGY | TENSILE PROPERTIES | GARCINIA FRUIT EXTRACT | WHEY PROTEINS | SOLUBILITY | ENGINEERING, CHEMICAL | MTCC 5422 | OPTIMIZATION | POWDER | Proteins | Methods
Journal Article
Food and Bioprocess Technology, ISSN 1935-5130, 05/2015, Volume 8, Issue 5, pp. 935 - 950
Tea is the second most consumed beverage all over the world after water. In recent times, tea has stretched the eyebrows of researchers and catching all the... 
Polyphenols | Ultrasonication | Microwave-assisted extraction | Green tea | WATER EXTRACTION | FOOD SCIENCE & TECHNOLOGY | MECHANISMS | CATECHINS | SOLVENT | ANTIOXIDANT PROPERTIES | PLANT-MATERIAL | INSULIN-RESISTANCE | BLACK TEA | ULTRASOUND-ASSISTED EXTRACTION | CARBON-DIOXIDE | Theophylline | Caffeine
Journal Article
2014, SpringerBriefs in food, health, and nutrition, ISBN 9781461493860
Nanoencapsulation has the potential to improve human health through its capacity to both protect bioactive compounds and release them at a specific time and... 
Edible coatings | Microencapsulation
Web Resource
Colloids and Surfaces A: Physicochemical and Engineering Aspects, ISSN 0927-7757, 09/2018, Volume 553, pp. 278 - 287
[Display omitted] Intestinal droplet coalescence is central to the lipid digestibility of oil-in-water nanoemulsions. In the present study, a methodology has... 
Elastic modulus | Droplet coalescence | Zeta potential | Small intestine | Nanoemulsion | PHYSIOLOGY | CONTACT | WATER EMULSIONS | STABILITY | CHEMISTRY, PHYSICAL | BUBBLES | LIQUID-FILMS | OIL | EMULSIFIER TYPE | SURFACE | DIGESTIBILITY | Fatty acids | Analysis | Nanotechnology
Journal Article
RSC Advances, ISSN 2046-2069, 2016, Volume 6, Issue 5, pp. 3501 - 3513
Docosahexaenoic acid (DHA) is the key omega-3 fatty acid for the growth and development of the human brain and retina and is inevitable for heart health. DHA... 
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 01/2015, Volume 144, pp. 119 - 128
•Computational model was developed to predict heat and mass transfer considering sample shrinkage and porosity.•Model is capable of predicting shrinkage,... 
Potato | Convective drying | Finite element model | Shrinkage | Porosity | FOOD SCIENCE & TECHNOLOGY | FOODS | MODEL | CARROT | DENSITY | ENGINEERING, CHEMICAL | MOISTURE DIFFUSIVITY | TEMPERATURE | CONVECTIVE HOT AIR | Analysis
Journal Article
Trends in Food Science & Technology, ISSN 0924-2244, 06/2013, Volume 31, Issue 2, pp. 100 - 117
Cooking of rice is a complex process, as the processes such as, water uptake, heat transfer, gelatinization and structural changes take place simultaneously.... 
ORYZA-SATIVA L | MOISTURE | PART I | WATER-ABSORPTION CHARACTERISTICS | FOOD SCIENCE & TECHNOLOGY | PARBOILED PADDY COMPONENTS | COOKED RICE | ROUGH RICE | BROWN RICE | DIFFUSION-MODEL | STARCH GELATINIZATION | Cooking | Hydration | Moisture content | Computation | Mathematical analysis | Mathematical models | Dehydration | Rice
Journal Article
2013, 2013, SpringerBriefs in Food, Health, and Nutrition, ISBN 1461479894, 92
Computational Fluid Dynamics (CFD) has been applied extensively to great benefit in the food processing sector. Its numerous applications include: predicting... 
Physics | Food industry and trade | Fluid dynamics | Engineering Fluid Dynamics | Chemistry | Food Science | Fluid- and Aerodynamics | Biochemical Engineering | Computational fluid dynamics
eBook
Trends in Food Science and Technology, ISSN 0924-2244, 06/2013, Volume 31, Issue 2, pp. 100 - 117
Cooking of rice is a complex process, as the processes such as, water uptake, heat transfer, gelatinization and structural changes take place simultaneously.... 
Journal Article
Trends in Food Science & Technology, ISSN 0924-2244, 07/2014, Volume 38, Issue 1, pp. 21 - 33
Electrohydrodynamic processes namely electrospinning and electrospraying are facile, cost effective and flexible methods that utilize electrically charged jet... 
PROTEIN ISOLATE | POLYMER NANOFIBERS | GLUCOSE-OXIDASE | FOOD SCIENCE & TECHNOLOGY | ZEIN FIBERS | ENCAPSULATION | NANOFIBROUS MEMBRANES | LIPASE | POLY(VINYL ALCOHOL) | IMMOBILIZATION | INCLUSION COMPLEX | Encapsulation | Electrospraying | Production methods | Electrospinning | Food packaging | Foods | Electrohydrodynamics | Fibers
Journal Article
Innovative Food Science and Emerging Technologies, ISSN 1466-8564, 06/2014, Volume 23, pp. 156 - 163
Beer is one of the most widely consumed alcoholic beverages in the world. Pasteurization is an important unit operation in beer processing that inactivates the... 
CFD | Tunnel pasteurizer | Pasteurization units | Bottled beer | INDUSTRY | CONVECTION | FOOD SCIENCE & TECHNOLOGY | SACCHAROMYCES-CEREVISIAE | CANNED FOOD | STERILIZATION | TEMPERATURE | LIQUID FOOD | CANS | NUMERICAL-SIMULATION | Fluid dynamics | Beverages | Analysis | Tunnels | Beer | Computational fluid dynamics | Tunnels (transportation) | Heating | Pasteurization | Mathematical models | Plutonium | Temperature profiles | Heat transfer
Journal Article
Trends in Food Science & Technology, ISSN 0924-2244, 2010, Volume 21, Issue 8, pp. 383 - 398
The application of computational fluid dynamics (CFD) in the area of spray drying of food ingredients is reviewed. The results from previous studies have shown... 
PARTICLE RESIDENCE TIME | CANNED FOOD | DESIGN | HEAT-TRANSFER | GAS-FLOW PATTERNS | KINETICS | FOOD SCIENCE & TECHNOLOGY | WEIGHT-LOSS | MODEL | DRYER | SIMULATION | Fluid dynamics | Usage | Food | Computational fluid dynamics | Sprays | Spray drying | Mathematical models | Sprayers | Foods | Chambers | Drying
Journal Article
2014, 2014, SpringerBriefs in Food, Health, and Nutrition, ISBN 1461493862, 96
Nanoencapsulation has the potential to improve human health through its capacity to both protect bioactive compounds and release them at a specific time and... 
Industrial chemistry & manufacturing technologies | Packaging | Microencapsulation | Food | Chemistry | Food Science | Nanochemistry | Nanotechnology and Microengineering | Edible coatings
eBook
08/2013, SpringerBriefs in Food, Health, and Nutrition Ser., ISBN 9781461479895
Annotation Computational Fluid Dynamics (CFD) has been applied extensively to great benefit in the food processing sector. Its numerous applications include:... 
Fluid Dynamics | Food Industry And Trade | Science | Business & Economics
Web Resource