-
1
-
-
0010275577
-
Caking phenomena in amorphous food powders
-
Aguilera, J. M., del Valle, J. M., & Karel, M. (1995). Caking phenomena in amorphous food powders. Trends in Food Science and Technology, 6(5), 149-155.
-
(1995)
Trends in Food Science and Technology
, vol.6
, Issue.5
, pp. 149-155
-
-
Aguilera, J.M.1
del Valle, J.M.2
Karel, M.3
-
2
-
-
0027657384
-
Spray drying of concentrated fruit juices
-
Bhandari, B. R., Senoussi, A., Dumoulin, E. D., & Lebert, A. (1993). Spray drying of concentrated fruit juices. Drying Technology, 11(5), 1081-1092.
-
(1993)
Drying Technology
, vol.11
, Issue.5
, pp. 1081-1092
-
-
Bhandari, B.R.1
Senoussi, A.2
Dumoulin, E.D.3
Lebert, A.4
-
4
-
-
0034473801
-
Production and properties of spray-dried amaranthus betacyanin pigments
-
Cai, Y. Z., & Corke, H. (2000). Production and properties of spray-dried amaranthus betacyanin pigments. Journal of Food Science, 65(6), 1249-1252.
-
(2000)
Journal of Food Science
, vol.65
, Issue.6
, pp. 1249-1252
-
-
Cai, Y.Z.1
Corke, H.2
-
5
-
-
77949652634
-
Effect of electrodialysis pretreatment on physicochemical properties and morphology of spray-dried-fish sauce powder
-
Chindapan, N., Devahastin, S., & Chiewchan, N. (2010). Effect of electrodialysis pretreatment on physicochemical properties and morphology of spray-dried-fish sauce powder. Journal of Food Engineering, 99(1), 31-39.
-
(2010)
Journal of Food Engineering
, vol.99
, Issue.1
, pp. 31-39
-
-
Chindapan, N.1
Devahastin, S.2
Chiewchan, N.3
-
6
-
-
0033755654
-
Impact of carbohydrate constituents on moisture sorption of herbal extracts
-
Chu, K. K. W., & Chow, A. H. L. (2000). Impact of carbohydrate constituents on moisture sorption of herbal extracts. Phamaceutical Research, 17(9), 1133-1137.
-
(2000)
Phamaceutical Research
, vol.17
, Issue.9
, pp. 1133-1137
-
-
Chu, K.K.W.1
Chow, A.H.L.2
-
7
-
-
84883654202
-
Microencapsulation of anthocyanin pigments of black carrot (Daucus carota L.) by spray dryer
-
Ersus, S., & Yurdagel, U. (2007). Microencapsulation of anthocyanin pigments of black carrot (Daucus carota L.) by spray dryer. Journal of Food Engineering, 8(3), 246-252.
-
(2007)
Journal of Food Engineering
, vol.8
, Issue.3
, pp. 246-252
-
-
Ersus, S.1
Yurdagel, U.2
-
8
-
-
34547955894
-
Glass transition and the flowability and caking of powders containing amorphous lactose
-
Fitzpatrick, J. J., Hodnett, M., Twomey, M., Cerqueira, P. S. M., O'Flynn, J., & Roos, Y. H. (2007). Glass transition and the flowability and caking of powders containing amorphous lactose. Powder Technology, 178(2), 119-128.
-
(2007)
Powder Technology
, vol.178
, Issue.2
, pp. 119-128
-
-
Fitzpatrick, J.J.1
Hodnett, M.2
Twomey, M.3
Cerqueira, P.S.M.4
O'Flynn, J.5
Roos, Y.H.6
-
9
-
-
50149117534
-
Application of a novel cake strength tester for investigating caking of skim milk powder
-
Fitzpatrick, J. J., O'Callaghan, E., & O'Flynn, J. (2008). Application of a novel cake strength tester for investigating caking of skim milk powder. Food and Bioproducts Processing, 86(3), 198-203.
-
(2008)
Food and Bioproducts Processing
, vol.86
, Issue.3
, pp. 198-203
-
-
Fitzpatrick, J.J.1
O'Callaghan, E.2
O'Flynn, J.3
-
10
-
-
46049103168
-
Effect of maltodextrin addition during spray drying of tomato pulp in dehumidified air: Ι. Drying kinetics and product recovery
-
Goula, A. M., & Adamopoulos, K. G. (2008). Effect of maltodextrin addition during spray drying of tomato pulp in dehumidified air: Ι. Drying kinetics and product recovery. Drying Technology, 26(6), 714-725.
-
(2008)
Drying Technology
, vol.26
, Issue.6
, pp. 714-725
-
-
Goula, A.M.1
Adamopoulos, K.G.2
-
11
-
-
77649237533
-
A new technique for spray drying orange juice concentrate
-
Goula, A. M., & Adamopoulos, K. G. (2010). A new technique for spray drying orange juice concentrate. Innovative Food Science and Emerging Technology, 11(2), 342-351.
-
(2010)
Innovative Food Science and Emerging Technology
, vol.11
, Issue.2
, pp. 342-351
-
-
Goula, A.M.1
Adamopoulos, K.G.2
-
12
-
-
84989498362
-
Water sorption, reduction of caking and improvement of free flowingness of powdered soy sauce and miso
-
Hamano, M., & Sugimoto, H. (1978). Water sorption, reduction of caking and improvement of free flowingness of powdered soy sauce and miso. Journal of Food Processing and Preservation, 2(3), 185-196.
-
(1978)
Journal of Food Processing and Preservation
, vol.2
, Issue.3
, pp. 185-196
-
-
Hamano, M.1
Sugimoto, H.2
-
13
-
-
78649853478
-
Caking of amorphous powders-material aspects, modeling and applications
-
Hartmann, M., & Palzer, S. (2010). Caking of amorphous powders-material aspects, modeling and applications. Powder Technology, 206(1-2), 112-121.
-
(2010)
Powder Technology
, vol.206
, Issue.1-2
, pp. 112-121
-
-
Hartmann, M.1
Palzer, S.2
-
14
-
-
0000901912
-
The glass-liquid transition of hyperquenched water
-
Johari, G. P., Hallbrucker, A., & Mayer, E. (1987). The glass-liquid transition of hyperquenched water. Nature, 330(10), 552-553.
-
(1987)
Nature
, vol.330
, Issue.10
, pp. 552-553
-
-
Johari, G.P.1
Hallbrucker, A.2
Mayer, E.3
-
15
-
-
56649118949
-
Effect of maltodextrin and gum arabic on water sorption and glass transition temperature of spray dried chicken meat hydrolysate protein
-
Kurozawa, L. E., Park, K. J., & Hubinger, M. D. (2009). Effect of maltodextrin and gum arabic on water sorption and glass transition temperature of spray dried chicken meat hydrolysate protein. Journal of Food Engineering, 91(2), 287-296.
-
(2009)
Journal of Food Engineering
, vol.91
, Issue.2
, pp. 287-296
-
-
Kurozawa, L.E.1
Park, K.J.2
Hubinger, M.D.3
-
16
-
-
57649171838
-
Water activity prediction and moisture sorption isotherms
-
V. Barbosa-Cánovas (Ed.), Iowa: Blackwell
-
Labuza, T. P., & Altunakar, B. (2007). Water activity prediction and moisture sorption isotherms. In V. Barbosa-Cánovas et al. (Eds.), Water activity in foods: fundamentals and applications (pp. 365-463). Iowa: Blackwell.
-
(2007)
Water Activity in Foods: Fundamentals and Applications
, pp. 365-463
-
-
Labuza, T.P.1
Altunakar, B.2
-
17
-
-
33748450946
-
Glass transition and enthalpy relaxation of amorphous food saccharides: a review
-
Liu, Y., Bhandari, B., & Zhou, W. (2006). Glass transition and enthalpy relaxation of amorphous food saccharides: a review. Journal of Agricultural and Food Chemistry, 54(16), 5701-5717.
-
(2006)
Journal of Agricultural and Food Chemistry
, vol.54
, Issue.16
, pp. 5701-5717
-
-
Liu, Y.1
Bhandari, B.2
Zhou, W.3
-
18
-
-
83955163111
-
Powdered soy sauce
-
In Furuta, Murase, Tsujimoto & Nakamura (Eds.), Science Forum, Japan
-
Okayasu M & Hamano K (2003) Powdered soy sauce. In Furuta, Murase, Tsujimoto & Nakamura (Eds.), High performance powder of food. Encapsulation technique (pp 311-315). Science Forum, Japan.
-
(2003)
High performance powder of food. Encapsulation technique
, pp. 311-315
-
-
Okayasu, M.1
Hamano, K.2
-
20
-
-
84986513700
-
Water activity and physical state effects on amorphous food stability
-
Roos, Y. H. (1993). Water activity and physical state effects on amorphous food stability. Journal of Food Processing and Preservation, 16(6), 433-447.
-
(1993)
Journal of Food Processing and Preservation
, vol.16
, Issue.6
, pp. 433-447
-
-
Roos, Y.H.1
-
21
-
-
0000592242
-
Glass transitions and state diagrams for typical natural fruits and vegetables
-
Sá, M. M., & Sereno, A. M. (1994). Glass transitions and state diagrams for typical natural fruits and vegetables. Thermochimica Acta, 246(2), 285-297.
-
(1994)
Thermochimica Acta
, vol.246
, Issue.2
, pp. 285-297
-
-
Sá, M.M.1
Sereno, A.M.2
-
22
-
-
40049111523
-
A new method of producing date powder granules: physicochemical characteristics of powder
-
Sablani, S. S., Shrestha, A. K., & Bhandari, B. R. (2008). A new method of producing date powder granules: physicochemical characteristics of powder. Journal of Food Engineering, 87(3), 417-421.
-
(2008)
Journal of Food Engineering
, vol.87
, Issue.3
, pp. 417-421
-
-
Sablani, S.S.1
Shrestha, A.K.2
Bhandari, B.R.3
-
23
-
-
34250800257
-
Water sorption and glass transition properties of spray dried lactose hydrolysed skim milk powder
-
Shrestha, A. K., Howes, T., Adhikari, B. P., & Bhandari, B. R. (2007). Water sorption and glass transition properties of spray dried lactose hydrolysed skim milk powder. Lebensmittel-Wissenschaft und Technologie, 40(9), 1593-1600.
-
(2007)
Lebensmittel-Wissenschaft Und Technologie
, vol.40
, Issue.9
, pp. 1593-1600
-
-
Shrestha, A.K.1
Howes, T.2
Adhikari, B.P.3
Bhandari, B.R.4
-
24
-
-
33745194157
-
State diagrams of freeze-dried camu-camu (Myrciaria dubia (HBK) Mc Vaugh) pulp with and without maltodextrin addition
-
Silva, M. A., Sobral, P. J. A., & Kieckbusch, T. G. (2006). State diagrams of freeze-dried camu-camu (Myrciaria dubia (HBK) Mc Vaugh) pulp with and without maltodextrin addition. Journal of Food Engineering, 77(3), 426-432.
-
(2006)
Journal of Food Engineering
, vol.77
, Issue.3
, pp. 426-432
-
-
Silva, M.A.1
Sobral, P.J.A.2
Kieckbusch, T.G.3
-
25
-
-
77955510156
-
Water sorption and glass transition temperatures in red raspberry (Rubus idaeus)
-
Syamaladevia, R. M., Sablania, S. S., Tang, J., Powers, J., & Swanson, B. G. (2010). Water sorption and glass transition temperatures in red raspberry (Rubus idaeus). Thermochimica Acta, 503-504, 90-96.
-
(2010)
Thermochimica Acta
, vol.503-504
, pp. 90-96
-
-
Syamaladevia, R.M.1
Sablania, S.S.2
Tang, J.3
Powers, J.4
Swanson, B.G.5
-
26
-
-
0022482631
-
Soy sauce biochemistry
-
In C. O. Chichester, E. M. Mrak and B. S. Schweigert (Eds.), London: Academic Press
-
Tamotsu, Y. (1986) Soy sauce biochemistry. In C. O. Chichester, E. M. Mrak and B. S. Schweigert (Eds.), Advances in food research (pp. 195-329). London: Academic Press.
-
(1986)
Advances in food research
, pp. 195-329
-
-
Tamotsu, Y.1
-
27
-
-
0036224945
-
Glass transitions for freeze-dried and air-dried tomato
-
Telis, V. R. N., & Sobral, P. J. A. (2002). Glass transitions for freeze-dried and air-dried tomato. Food Research International, 35(5), 435-443.
-
(2002)
Food Research International
, vol.35
, Issue.5
, pp. 435-443
-
-
Telis, V.R.N.1
Sobral, P.J.A.2
-
28
-
-
51649131356
-
Anti-hygroscopic effect of dextrans in herbal formulations
-
Tong, H. H. Y., Wong, S. Y. S., Law, M. W. L., Chu, K. K. W., & Chow, A. H. (2008). Anti-hygroscopic effect of dextrans in herbal formulations. International Journal of Pharmaceutics, 363(1-2), 99-105.
-
(2008)
International Journal of Pharmaceutics
, vol.363
, Issue.1-2
, pp. 99-105
-
-
Tong, H.H.Y.1
Wong, S.Y.S.2
Law, M.W.L.3
Chu, K.K.W.4
Chow, A.H.5
-
29
-
-
67349198017
-
Water sorption and glass transition temperature of spray dried açai (Euterpe oleracea Mart.) juice
-
Tonon, R. V., Baroni, A. F., Brabet, C., Gibert, O., Pallet, D., & Hubinger, M. D. (2009). Water sorption and glass transition temperature of spray dried açai (Euterpe oleracea Mart.) juice. Journal of Food Engineering, 94(3-4), 215-221.
-
(2009)
Journal of Food Engineering
, vol.94
, Issue.3-4
, pp. 215-221
-
-
Tonon, R.V.1
Baroni, A.F.2
Brabet, C.3
Gibert, O.4
Pallet, D.5
Hubinger, M.D.6
-
30
-
-
0002206625
-
Water activity and its estimation in food systems
-
L. B. Rockland and G. F. Stewart (Eds.), New York: Academic
-
van den Berg, C., & Bruin, S. (1981). Water activity and its estimation in food systems. In L. B. Rockland & G. F. Stewart (Eds.), Water activity: influences on food quality (pp. 147-177). New York: Academic.
-
(1981)
Water Activity: Influences on Food Quality
, pp. 147-177
-
-
van den Berg, C.1
Bruin, S.2
-
31
-
-
83955161068
-
Characterization of spray-dried soy sauce powders using maltodextrins as carriers
-
Wang, W., & Zhou, W. (2012). Characterization of spray-dried soy sauce powders using maltodextrins as carriers. Journal of Food Engineering, 109(3), 399-405.
-
(2012)
Journal of Food Engineering
, vol.109
, Issue.3
, pp. 399-405
-
-
Wang, W.1
Zhou, W.2
|