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Volumn 7, Issue , 2016, Pages 1556-1559

CO2 and O2 solubility and diffusivity data in food products stored in data warehouse structured by ontology

Author keywords

CO2; Data; Data warehouse; Diffusivity; Food; O2; Ontology; Solubility

Indexed keywords

CARBON DIOXIDE; DATA WAREHOUSES; DIFFUSION; FOOD PRODUCTS; ONTOLOGY; SEARCH ENGINES;

EID: 85044282665     PISSN: None     EISSN: 23523409     Source Type: Journal    
DOI: 10.1016/j.dib.2016.04.044     Document Type: DP
Times cited : (5)

References (6)
  • 1
    • 84946763134 scopus 로고    scopus 로고
    • Performance of a non-invasive methodology for assessing oxygen diffusion in liquid and solid food products
    • Chaix, E., Guillaume, C., Gontard, N., Guillard, V., Performance of a non-invasive methodology for assessing oxygen diffusion in liquid and solid food products. J. Food Eng. 171 (2016), 87–94, 10.1016/j.jfoodeng.2015.10.014.
    • (2016) J. Food Eng. , vol.171 , pp. 87-94
    • Chaix, E.1    Guillaume, C.2    Gontard, N.3    Guillard, V.4
  • 2
    • 77954957661 scopus 로고    scopus 로고
    • Oxygen transfer in foods using oxygen luminescence sensors: influence of oxygen partial pressure and food nature and composition
    • Pénicaud, C., Guilbert, S., Peyron, S., Gontard, N., Guillard, V., Oxygen transfer in foods using oxygen luminescence sensors: influence of oxygen partial pressure and food nature and composition. Food Chem. 123 (2010), 127–1281 〈http://www.sciencedirect.com/science/article/B6T6R-5051PS2-2/2/923ab815d46f428626b86c9b60f335b5〉.
    • (2010) Food Chem. , vol.123 , pp. 127-1281
    • Pénicaud, C.1    Guilbert, S.2    Peyron, S.3    Gontard, N.4    Guillard, V.5
  • 3
    • 84916231619 scopus 로고    scopus 로고
    • Oxygen and carbon dioxide solubility and diffusivity in solid food matrices: a review of past and current knowledge
    • Chaix, E., Guillaume, C., Guillard, V., Oxygen and carbon dioxide solubility and diffusivity in solid food matrices: a review of past and current knowledge. Compr. Rev. Food Sci. Food Saf. 13 (2014), 261–286, 10.1111/1541-4337.12058.
    • (2014) Compr. Rev. Food Sci. Food Saf. , vol.13 , pp. 261-286
    • Chaix, E.1    Guillaume, C.2    Guillard, V.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.