Fractal microstructure of foods
E García-Armenta, GF Gutiérrez-López - Food Engineering Reviews, 2022 - Springer
Process engineering of food materials is strongly associated with their microstructure, which
quantification allows proper selection of equipment operating conditions, monitoring …
quantification allows proper selection of equipment operating conditions, monitoring …
[PDF][PDF] Current Research in Food Science
TB Haase, S Naumann-Gola… - … Research in Food …, 2023 - publica-rest.fraunhofer.de
To improve cocoa pulp's shelf-life, preservation processes are necessary while maintaining
the quality of the pulp. We applied pasteurisation and UHT-treatment and investigated …
the quality of the pulp. We applied pasteurisation and UHT-treatment and investigated …
[HTML][HTML] Effect of moderate hydrostatic pressure on crystallization of palm kernel stearin-sunflower oil model systems
F Basso, F Ciuffarin, M Chiodetti, M Alinovi… - Current Research in …, 2024 - Elsevier
Lipid crystallization under moderate hydrostatic pressure treatments (200 MPa, 20° C, 1–24
h) was studied in palm kernel stearin (PS 100%) and its blends with sunflower oil (PS 80 …
h) was studied in palm kernel stearin (PS 100%) and its blends with sunflower oil (PS 80 …
High hydrostatic pressure induced changes on palm stearin emulsions
Emulsions are thermodynamically unstable systems formed through blending of two
immiscible fluids. Recent studies have shown that High Hydrostatic Pressure (HHP) can …
immiscible fluids. Recent studies have shown that High Hydrostatic Pressure (HHP) can …
Fractal Microstructure of Foods
GA Evangelina… - Food Engineering …, 2022 - search.proquest.com
Process engineering of food materials is strongly associated with their microstructure, which
quantification allows proper selection of equipment operating conditions, monitoring …
quantification allows proper selection of equipment operating conditions, monitoring …