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2014, Electro-technologies for food processing series., ISBN 9781420071085, xxi, 507 pages
"This special volume is devoted to Ohmic heating of foods covering several aspects of its science and engineering, chemistry and physics, biochemistry and... 
Preservation | Qualité | Conservation | Industrie et commerce | Courants électriques | Industrial applications | Electric currents | Food industry and trade | Applications industrielles | Quality control | Champs électriques | Contrôle | Electric fields | Aliments | Food
Book
Scientific Reports, ISSN 2045-2322, 12/2017, Volume 7, Issue 1, pp. 17228 - 8
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 08/2016, Volume 96, Issue 10, pp. 3515 - 3523
Journal Article
2006, 1, ISBN 9781587160080, 420
Food Processing: Principles and Applications is a comprehensive resource that explores the basic and applied aspects of food processing. It describes the... 
Food industry and trade | Industrial chemistry & manufacturing technologies | Processing
Book
Journal of Food Science, ISSN 0022-1147, 12/2015, Volume 80, Issue 12, pp. E2792 - E2802
Journal Article
Foods, ISSN 2304-8158, 2019, Volume 8, Issue 1, p. 39
The effects of high pressure treatment on the rheological properties of protein enriched mango puree were evaluated. In the first part, the original soluble... 
Mango puree | Dynamic rheology | Whey protein | High pressure | whey protein | HEAT | TEXTURE | KINETICS | FOOD SCIENCE & TECHNOLOGY | mango puree | dynamic rheology | WHEY | high pressure | FUNCTIONAL-PROPERTIES
Journal Article
Materials Science & Engineering C, ISSN 0928-4931, 01/2019, Volume 94, pp. 393 - 402
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 01/2014, Volume 49, Issue 1, pp. 269 - 279
Journal Article
Scandinavian Journal of Forest Research, ISSN 0282-7581, 11/2018, Volume 33, Issue 8, pp. 735 - 740
Journal Article
Polymer Testing, ISSN 0142-9418, 05/2019, Volume 75, pp. 76 - 84
An electrospun nanofiber mat was prepared based on polyvinyl acohol and a natural pigment from red cabbage (Brassica oleracea L.) extract (RCE) to function as... 
pH biosensor | SEM images | FTIR | CIE LAB color spaces | Poly vinyl alcohol | Electrospin | SPOILAGE | COMPLEX | POLYMER SCIENCE | INDICATOR | ANTHOCYANINS | FILMS | SPECTROSCOPY | MATERIALS SCIENCE, CHARACTERIZATION & TESTING | FABRICATION | MORPHOLOGY | RED CABBAGE | School facilities | Sensors | Hydrogen-ion concentration | Education parks
Journal Article
Journal of Food Science, ISSN 0022-1147, 06/2016, Volume 81, Issue 6, pp. E1399 - E1411
This work introduces the concept of a controlled agitation thermal process to reduce quality damage in liquid‐particulate products during agitation thermal... 
minimal processing | thermal processing | reciprocating agitation | canning | food quality | Food quality | Thermal processing | Canning |