Journal of Food Engineering Volume 253
Đang tải...
Xem mô tả
0
Xem & Tải
0
Tóm tắt
2. Encapsulation of pomegranate peel extract with a new carrier material from orange juice by-products; 3. Application of broadband acoustic resonance dissolution spectroscopy (BARDS) to the gas release behaviour during rehydration of milk protein isolate agglomerates; 4. Use of the Weibull distribution function for describing cleaning kinetics of high pressure water jets in food industry; 5. Nonthermal concentration of liquid foods by a combination of reverse osmosis and forward osmosis. Acid whey: A case study; 6. Localization and modeling of reaction and diffusion to explain folate behavior during soaking of cowpea; 7. Applicability of the melanger for chocolate refining and Stephan mixer for conching as small-scale alternative chocolate production techniques; 8. Factors impacting sorbitol polymorphism and polymorphic transitions during aging; 9. Pervaporation: The emerging technique for extracting aroma compounds from food systems.
Mô tả
Năm xuất bản
2019
Tác giả
Nhà xuất bản
Elsevier
