Biblioteca Digital

44 resultados para Foods -- Drying

Naturally functional foods - challenges and opportunities

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Glass transition related phenomenon in solid dried foods

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Defining functional foods

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Surface tack measurements on drying droplets

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Sticky behavior of whey protein isolate and lactose droplets during convective drying

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Influence of surface tack of food products on agglomeration in spray drying

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Early age volumetric change and drying shrinkage in concrete pavements

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Glass transition relation to stickiness during spray drying

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Can non-thermal technologies produce sterile foods?

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Characterisation of physical changes, fluidisation properties and drying behaviour of large particulate food materials during fluidised bed drying

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Microscopic analysis of wood as a porous media during drying

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Drying kinetics and stickiness studies of single drop of sugar and acid-rich solutions

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Glass transition approach to explain the stickiness of acid-whey during spray drying

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'Naturally-functional foods': Roles for molecular composition and food architecture

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