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food science & technology (6) 6
chemistry, physical (5) 5
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water - chemistry (5) 5
adsorption (3) 3
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bread (3) 3
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Journal of Cereal Science, ISSN 0733-5210, 2007, Volume 45, Issue 2, pp. 219 - 226
The crystallinity of starch in crispy bread crust was quantified using several different techniques. Confocal scanning laser microscopy (CSLM) demonstrated the... 
Crust | NMR | Starch | DSC | Crystallinity | X-ray | CSLM | Bread | c-13 cp/mas nmr | gelatinization | mas nmr-spectroscopy | potato | polymorphs | water-system | phase-transitions | amylose | heat-moisture treatment | amylopectin | bread | POTATO | PHASE-TRANSITIONS | WATER-SYSTEM | AMYLOSE | FOOD SCIENCE & TECHNOLOGY | HEAT-MOISTURE TREATMENT | crystallinity | POLYMORPHS | GELATINIZATION | crust | MAS NMR-SPECTROSCOPY | C-13 CP/MAS NMR | AMYLOPECTIN | starch
Journal Article
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 08/2008, Volume 56, Issue 15, pp. 6432 - 6438
Journal Article
Food Research International, ISSN 0963-9969, 2010, Volume 43, Issue 1, pp. 342 - 349
Consumer appreciation of brittle cellular foods, like bread crusts, depends on textural properties such as crispness. This crispy character is lost above a... 
pulsed h-1-nmr | gluten | water-content | foods | state | glass-transition temperature | wheat-starch | fracture-behavior | Bread crust | NMR | DSC | Starch | Crispness | PTA | Gluten | H-1-NMR | GLASS-TRANSITION TEMPERATURE | WHEAT-STARCH | FOOD SCIENCE & TECHNOLOGY | FRACTURE-BEHAVIOR | WATER-CONTENT | FOOD | Nuclear magnetic resonance | Atmospheric nucleation | Analysis
Journal Article
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 08/2008, Volume 56, Issue 15, pp. 6439 - 6446
Crispness is an important quality characteristic of dry solid food products such as crispy rolls. Its retention is directly related to the kinetics of water... 
Chemical Changes Induced by Processing/Storage | diffusion | moisture | foods | sorption | MOISTURE | FOOD SCIENCE & TECHNOLOGY | SORPTION | AGRICULTURE, MULTIDISCIPLINARY | DIFFUSION | FOODS | CHEMISTRY, APPLIED | Sensation | Adsorption | Chemical Phenomena | Humidity | Water - chemistry | Kinetics | Chemistry, Physical | Bread - analysis
Journal Article
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 04/2007, Volume 55, Issue 7, pp. 2611 - 2618
In this work, water sorption kinetics of bread crust are described using an oscillatory sorption test in combination with a Langmuir type equation. Both... 
gluten | flour components | diffusion | foods | vapor adsorption | glassy state | fracture-behavior | Crust | Kinetics | Bread | bread | FLOUR COMPONENTS | FOOD SCIENCE & TECHNOLOGY | FOODS | ADSORPTION | FRACTURE-BEHAVIOR | crust | GLASS | GLUTEN | AGRICULTURE, MULTIDISCIPLINARY | DIFFUSION | CHEMISTRY, APPLIED | kinetics | Thermodynamics | Adsorption | Humidity | Water - chemistry | Bread - analysis
Journal Article
Drying Technology, ISSN 0737-3937, 03/2002, Volume 20, Issue 3, pp. 651 - 667
Two-stage drying kinetics of cylindrical pieces of apples were evaluated by subjecting test samples first to various osmotic treatments and then to convective... 
Apple | Solids diffusivity | Air drying | Two phase drying | Osmotic drying | Moisture diffusivity | Half-drying time | Modeling | ENGINEERING, CHEMICAL | apple | half-drying time | moisture diffusivity | modeling | osmotic drying | two phase drying | DEHYDRATION | KINETICS | solids diffusivity | air drying | ENGINEERING, MECHANICAL
Journal Article
Drying Technology, ISSN 0737-3937, 03/2001, Volume 19, Issue 3-4, pp. 525 - 545
The objective of this study was to evaluate the osmotic drying kinetics of cylindrical slices of apples as influenced by particle size at different... 
Solids gain | Drying rate | Dehydration | Modeling | Drying time | Moisture loss | Modelling | modeling | QUALITY | BEHAVIOR | ENGINEERING, MECHANICAL | drying rate | ENGINEERING, CHEMICAL | drying time | FRUIT | solids gain | dehydration | AGENTS | MASS-TRANSFER | moisture loss
Journal Article
Acta Oncologica, ISSN 0284-186X, 2016, Volume 55, Issue 9-10, pp. 1161 - 1167
Background:  We assessed the use of external beam radiotherapy, brachytherapy chemoradiotherapy and chemotherapy in patients with metastatic esophageal cancer... 
Journal Article
09/2011, ISBN 9780857093639
Increasing population results in an increasing demand for proteins due to their nutritional value. Therefore, new protein sources or protein isolation from... 
Functionality | Industrial extraction | Potato proteins
Book Chapter
2011, ISBN 9780857093639
Increasing population results in an increasing demand for proteins due to their nutritional value. Therefore, new protein sources or protein isolation from... 
industrial extraction | functionality | potato proteins
Book Chapter
Journal of Food Engineering, ISSN 0260-8774, 2009, Volume 90, Issue 2, pp. 277 - 284
A crust model is described that is suited to study crispness of bread crusts as a function of steady state water activity. The study of crispness of this type... 
Crust | Water activity | Crispness | Moisture | Fracture | Sound | Bread | sensory perception | emission | snack food-products | cereal foods | texture | crispness | crunchy | bread crust | behavior | sorption | bread | SNACK FOOD | SENSORY PERCEPTION | BEHAVIOR | FOOD SCIENCE & TECHNOLOGY | sound | SOUNDS | moisture | CRUNCHY | CEREAL FOODS | crust | fracture | ENGINEERING, CHEMICAL | TEXTURE | PRODUCTS | EMISSION | water activity
Journal Article
Sedimentology, ISSN 0037-0746, 02/1997, Volume 44, Issue 1, pp. 1 - 16
ABSTRACT The clast fabrics of certain types of terrestrial slope deposits are reviewed and compared, including the deposits of rockfalls, solifluction, debris... 
COLLUVIUM | CALIFORNIA | SCREE | TALUS | GEOLOGY | ORIENTATION DATA | MOVEMENT | DEBRIS-FLOW DEPOSITS | MOUNTAINS | SEDIMENTARY CHARACTERISTICS | FEATURES
Journal Article
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