Journal of Food Engineering Volume 249
Xem mô tả
0
Xem & Tải
0
Tóm tắt
2. Rational design of a versatile lab-scale stirred milk gel using a reverse engineering logic based on microstructure and textural properties; 3. Fat bloom formation on model chocolate stored under steady and cycling temperatures; 4. Effects of freezing treatments before convective drying on quality parameters: Vegetables with different microstructures; 5. Modeling the influence of effective oil volume fraction and droplet repulsive interaction on nanoemulsion gelation; 6. Influence of ultrasound frequency and power on lactose nucleation; 7. Fusing spectral and textural information in near-infrared hyperspectral imaging to improve green tea classification modelling; 8. Modeling of sodium nitrite and water transport in pork meat; 9. Developing a sterilization processing and a grading system to produce a uniform quality of sterilized whole corn (Zea mays L. var. ceratina).
Mô tả
Năm xuất bản
2019
Tác giả
Nhà xuất bản
Elsevier
