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food science & technology (86) 86
performing operations (51) 51
transporting (51) 51
physical or chemical processes or apparatus in general (48) 48
human necessities (42) 42
chemistry, applied (40) 40
foods or foodstuffs (38) 38
their treatment, not covered by other classes (38) 38
chemistry (37) 37
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foods, foodstuffs, or non-alcoholic beverages, not covered bysubclasses a23b - a23j (31) 31
preservation of foods or foodstuffs, in general (31) 31
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agriculture (25) 25
mixing, e.g. dissolving, emulsifying, dispersing (25) 25
chemical or physical processes, e.g. catalysis or colloidchemistry (23) 23
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agriculture, multidisciplinary (19) 19
biotechnology & applied microbiology (19) 19
inactivation (19) 19
volatile compounds (19) 19
microbiology (18) 18
hygiene (14) 14
medical or veterinary science (14) 14
carbonation (13) 13
heating (13) 13
spores (13) 13
wine (13) 13
beer (12) 12
biochemistry (12) 12
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germination (12) 12
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spirits (12) 12
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biochemistry & molecular biology (11) 11
chemical aspects of bandages, dressings, absorbent pads, orsurgical articles (11) 11
disinfection, sterilisation, or deodorisation of air (11) 11
heat (11) 11
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materials for bandages, dressings, absorbent pads, or surgicalarticles (11) 11
methods or apparatus for sterilising materials or objects ingeneral (11) 11
flavor (10) 10
preservation (10) 10
sterilization (10) 10
ageing (9) 9
bacterial-spores (9) 9
clarification (9) 9
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blasting (8) 8
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flavor compounds (8) 8
lighting (8) 8
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pressure (8) 8
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volatiles (8) 8
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analysis (7) 7
components (7) 7
compounds of the metals beryllium, magnesium, aluminium,calcium, strontium, barium, radium, thorium, or of therare-earth metals (7) 7
general tagging of cross-sectional technologies spanning over several sections of the ipc (7) 7
general tagging of new technological developments (7) 7
indexing scheme relating to structural and physical aspects ofsolid inorganic compounds (7) 7
inorganic chemistry (7) 7
organic chemistry (7) 7
technical subjects covered by former uspc cross-reference art collections [xracs] and digests (7) 7
bacteria (6) 6
compositions based thereon (6) 6
edible oils or fats, e.g. margarines, shortenings, cookingoils (6) 6
esters (6) 6
fatty acids (6) 6
heterocyclic compounds (6) 6
hot temperature (6) 6
humans (6) 6
identification (6) 6
kinetics (6) 6
macromolecular compounds obtained by reactions only involvingcarbon-to-carbon unsaturated bonds (6) 6
organic macromolecular compounds (6) 6
proteins (6) 6
resistance (6) 6
their preparation or chemical working-up (6) 6
bearings (5) 5
carbon dioxide (5) 5
chemical ripening of fruit or vegetables (5) 5
co2 (5) 5
depression (5) 5
elements or crankshaft mechanisms (5) 5
emulsification (5) 5
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Nippon Shokuhin Kagaku Kogaku Kaishi, ISSN 1341-027X, 2018, Volume 65, Issue 5, pp. 233 - 246
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 11/2019, Volume 261, pp. 9 - 14
Uneven detinning and partial exposure of the iron-tin alloy layer in cans of Satsuma mandarin were investigated herein. Studies using commercial cans have... 
Adhesion | Satsuma mandarin canning | Uneven detinning | Tin can | ENGINEERING, CHEMICAL | ACID | BEHAVIOR | FOOD SCIENCE & TECHNOLOGY | TIN | CORROSION | XPS | Citrus | Citrus fruits | Corrosion and anti-corrosives | Alloys
Journal Article
Food Chemistry, ISSN 0308-8146, 01/2018, Volume 239, pp. 712 - 717
Flavor release from food matrices depends on the partition of volatile flavor compounds between the food matrix and the vapor phase. Thus, we herein... 
Gas chromatography | Partition coefficient | Emulsion | Flavor | VOLATILE RELEASE | RETENTION | FOOD SCIENCE & TECHNOLOGY | EMULSIFICATION | ALDEHYDES | MODEL FOOD SYSTEMS | NUTRITION & DIETETICS | OIL | SUCROSE | ESTERS | CHEMISTRY, APPLIED | LIQUID EMULSIONS | MILK | Water | Cyclohexenes | Monoterpenes | Emulsions | Oils | Octanols - chemistry | Agricultural biotechnology | Fatty acids | Chromatography
Journal Article
Journal of Aquatic Food Product Technology, ISSN 1049-8850, 02/2016, Volume 25, Issue 2, pp. 185 - 196
Changes in volatile compounds in dark and ordinary muscle of yellowtail during 2 days of refrigerated storage at 5°C were investigated. Twenty-seven compounds... 
Volatile compounds | dark muscle | cold storage | yellowtail | ordinary muscle | Yellowtail | Dark muscle | Cold storage | Ordinary muscle | FLAVOR COMPOUNDS | OXIDATION | ICE STORAGE | FISH MUSCLE | FOOD SCIENCE & TECHNOLOGY | SOLID-PHASE MICROEXTRACTION | COMPONENTS | CHROMATOGRAPHY-MASS-SPECTROMETRY | FRESH | SARDINE | ODOR | Seafoods | Food science
Journal Article
Food Research International, ISSN 0963-9969, 02/2019, Volume 116, pp. 883 - 887
Aroma release kinetics determines the palatability of food consumed by humans. Therefore, to estimate release behaviors of aroma compounds is important. We... 
Partition coefficient | Emulsion | Aroma | Release rate | FLAVOR RELEASE | BEHAVIOR | RETENTION | MATRICES | FOOD SCIENCE & TECHNOLOGY | EMULSIFICATION | Agricultural biotechnology | Esters | Fatty acids
Journal Article
Chemical Engineering and Processing - Process Intensification, ISSN 0255-2701, 11/2019, Volume 145, p. 107677
Journal Article
Innovative Food Science and Emerging Technologies, ISSN 1466-8564, 04/2016, Volume 34, pp. 127 - 134
Simultaneous application of osmotic dehydration and high pressure as a pretreatment to drying process on red abalone ( ) slices was studied. During drying... 
High pressure impregnation | Energy consumption | Modelling | Abalone | Diffusivity | Abalone High pressure impregnation | Product innovation | Moisture | Pretreatment | Dehydration | Mass transfer | Drying
Journal Article
Food Science and Technology Research, ISSN 1344-6606, 2018, Volume 24, Issue 3, pp. 403 - 411
Journal Article
Food Science and Technology Research, ISSN 1344-6606, 2018, Volume 24, Issue 3, pp. 455 - 463
Journal Article
Food Science and Technology Research, ISSN 1344-6606, 07/2017, Volume 23, Issue 4, p. 561
The inactivation effect of carbonation under heating (CH) followed by heating (HT2) in the presence of monoglycerol monocaprate (MC10) or monoglycerol... 
Heat treatment | Deactivation | Germination | Esters | Pressurization | Inactivation | pH effects | Fatty acids | Pressurizing | Spores | pH | Carbonation | Autoclaving
Journal Article
Journal of Food Protection, ISSN 0362-028X, 09/2013, Volume 76, Issue 9, pp. 1568 - 1568
The effects of carbonation treatment (1 to 5 MPa, 30 min) plus heat treatment (30 to 80 degree C, 30 min) in the presence of various fatty acid esters (FAEs;... 
Journal Article
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