… conditions under which the food material flows. Particularly for food systems rheology plays
an important role because (i) flow properties define food structure during manufacturing (…

… food manufacturing or food processing activities worldwide. Often one of the last operations
in the food … Drying is applied to a wide variety of food products, from cereals to finished goods…

… food research) on the dielectric properties of food materials and model systems. However
dielectric data on many food … are rather few data available on food ingredients (Ohlsson, 1989). …

… of food was given by Liebig some fifty years ago. Nearly all of our definite knowledge of the
chemical composition of food materials … The earliest quantitative analyses of food materials …

… food supplies worldwide over the past 50 years. Within a global trend of increased overall
quantities of food … from energy-dense foods, national food supplies diversified in regard to …

… , and materials science. In contrast, applications of nanotechnology within the food industry
are … to impact the food industry and associated industries; this affects important aspects from …

… five food items (representing different food types) through the development of packaging that
reduces food losses in the consumer phase. The results are presented on a food item level. …

… differences between the resulting phase diagrams of colloidal suspensions and atomic and
molecular systems have already considerably improved our understanding of food materials. …

… of high-quality food, biological materials, and pharmaceuticals, … This is due to the fact that
freezing water in the material prior … Raw food materials contain a lot of water, ranging from 80% …

… Moreover, Waananen and Okos[Citation17] reported that a material is considered porous
when its porosity is above 0.25. Porous food materials would include baked products such as …