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Works matching IS 18667910 AND DT 2017 AND VI 9 AND IP 4

Results: 4

1

Glass Transition-Associated Structural Relaxations and Applications of Relaxation Times in Amorphous Food Solids: a Review.

Published in:

Food Engineering Reviews, 2017, v. 9, n. 4, p. 257, doi. 10.1007/s12393-017-9166-6

By:

Fan, Fanghui;
Roos, Yrjö

Publication type:

Article

2

Mathematical Modeling for Virtualization in Food Processing.

Published in:

Food Engineering Reviews, 2017, v. 9, n. 4, p. 295, doi. 10.1007/s12393-017-9161-y

By:

Erdogdu, Ferruh;
Sarghini, Fabrizio;
Marra, Francesco

Publication type:

Article

3

Simulation of the Magnetic Freezing Process Applied to Foods.

Published in:

Food Engineering Reviews, 2017, v. 9, n. 4, p. 271, doi. 10.1007/s12393-017-9169-3

By:

Rodríguez, A.;
Sánchez-Benítez, J.;
Sanz, P.

Publication type:

Article

4

Microstructural and Physiological Changes in Plant Cell Induced by Pressure: Their Role on the Availability and Pressure-Temperature Stability of Phytochemicals.

Published in:

Food Engineering Reviews, 2017, v. 9, n. 4, p. 314, doi. 10.1007/s12393-017-9158-6

By:

Serment-Moreno, Vinicio;
Jacobo-Velázquez, Daniel;
Torres, José;
Welti-Chanes, Jorge

Publication type:

Article