Food engineering

J. G. Brennan and co-workers. Food Engineering Operations, 2nd ed., AppUed Science PubUshers, Ltd., London, 1990, 700 pp. [Pg.372]

D. R. Heldman andD. R. Lund, eds.. Handbook of Food Engineering, Marcel Dekker, Inc., New York, 1992, 756 pp. [Pg.372]

M. Loncin and R. L. Merson, Food Engineering—Principles and Selected Applications, Academic Press, Inc., New York, 1979, 494 pp. [Pg.372]

RJ Clarke, MA, CEng, FIChemE, FIFST Hon. Visiting Lecturer in Food Engineering,... [Pg.1409]

Physical properties and loading capacity of starch-based microparticles crosslinked with trisodium trimetaphosphate. Journal of Food Engineering, Vol. 92, 3, 0une 2009), pp. (255-260), ISSN 0260-8774... [Pg.81]

Department of Food Engineering, Faculty of Agro-Industry,... [Pg.23]

NWUHA v (2000) Novel studies on membrane extraction of bioactive components of green tea in organic solvents part I , J Food Engineering, 44 (4), 233-8. [Pg.155]

Department of Food Science Faculty of Food Engineering State University of Campinas Campinas, Brazil... [Pg.653]

Department of Food Engineering Ege University Bomova, Izmir, Turkey... [Pg.653]

I Chem. and Food Engineering Dept., Salerno University... [Pg.691]

Goto M, Sato M and Hirose T. 1994. Supercritical carbon dioxide extraction of carotenoids from carrots, in Yano T, Matsuno R and Nakamura K, Eds. Developments in Food Engineering, Proc. Sixth International Congress on Engineering and Food, Blackie Academic Professional, London, 835—837. [Pg.266]

Chirife, J. 1994. Specific solute effects with specific reference to Staphylococcus aureus. J. Food Engin. 22, 409-419. [Pg.91]

Chirife, J. and Buera, M.P. 1995. A critical review of the effect of some nonequilibrium situations and glass transitions on water activity values of foods in the microbiological growth range. J. Food Engin. 25, 531-552. [Pg.91]

Duce, S.L. and Hall, L.D. 1995. Visualisation of the hydration of food by nuclear magnetic resonance imaging. J. Food Engin. 26, 251-257. [Pg.92]

Roos, Y.H. 1992. Phase transitions and transformations in food systems. In Handbook of Food Engineering (D.R. Heldman and D.B. Lund, eds), pp. 145-197. Dekker, New York. [Pg.97]

Ade-Omowaye, B.I.O., Rastogi, N.K., Angersbach, A., and Knorr, D. 2002b. Osmotic dehydration of bell peppers Influence of high intensity electric field pulses and elevated temperature treatment. J. Food Engineer. 54, 33 43. [Pg.225]

Alvarez, C.A., Aguerre, R., Gomez, R., Vidales, S., Alzamora, S.M., and Gerschenson, L.N. 1995. Air dehydration of strawberries Effects of blanching and osmotic pretreatments on the kinetics of moisture transport. J. Food Engineer. 25, 167-178. [Pg.226]

Barat, J.M., Fito, P., and Chiralt, A. 2001. Modelling of simultaneous mass transfer and structural changes in fruit tissues. J. Food Engineer. 49, 77-85. [Pg.226]

Barranco, C.R., Balbuena, M.B., Garcia, P.G., and Garrido Fernandez, A. 2001. Management of spent brines or osmotic solutions. J. Food Engineer. 49, 237-246. [Pg.226]

Collignan, A., Bohuon, P., Deumier, F., and Poligne, I. 2001. Osmotic treatment of fish and meat products. J. Food Engineer. 49, 153-162. [Pg.228]

Dalla Rosa, M. and Giroux, F. 2001. Osmotic treatments (OT) and problems related to the solution management. J. Food Engineer. 49, 223-336. [Pg.228]

Erie, U. and Shubert, H. 2001. Combined osmotic and microwave-vacuum dehydration of apples and strawberries. J. Food Engineer. 49, 193-199. [Pg.228]

Ferrando, M. and Spiess, W.E.L. 2001. Cellular response of plant tissue during the osmotic treatment with sucrose, maltose and trehalose solutions. J. Food Engineer. 49, 115-127. [Pg.229]

Fito, P. 1994. Modelling of vacuum osmotic dehydration of food. J. Food Engineer. 22, 313-328. [Pg.229]

Fito, P. and Chiralt, A. 1997. Osmotic dehydration An approach of the modelling of solid food-liquid operations. In Food Engineering 2000 (P. Fito, E. Ortega-Rodriguez, and G.V. Barbosa-C novas, eds), pp. 231-252. Chapman Hall, New York. [Pg.229]

Fito, P., Andres, A., Chiralt, A., and Pardo, P. 1996. Coupling of hydrodynamic mechanism and deformation-relaxation phenomena during vacuum treatments in solid porous food-liquid systems. J. Food Engineer. 27, 229-240. [Pg.229]

Fito, P., Chiralt, A., Barat, J.M., and Martinez-Monzo, J. 2000. Vacuum impregnation in fruit processing. In Trends in Food Engineering (J.E. Lozano, G.V. Barbosa-Canovas, E. Parada Arias, and M.C. Anon, eds), pp. 149-163. Aspen Publishers, Gaithersburg, MD. [Pg.229]

Big Chemical Encyclopedia

Chemical substances, components, reactions, process design ...