Developments in Food Engineering
Latest Publications

TOTAL DOCUMENTS

349

(FIVE YEARS 0)

H-INDEX

5

(FIVE YEARS 0)

Published By Springer US

9781461361497, 9781461526742

Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

Catalyst Removal from Hydrogenated Oils Using Membrane Technology

Developments in Food Engineering ◽

10.1007/978-1-4615-2674-2_221 ◽

1994 ◽

pp. 683-685 ◽

Author(s):

Carl Vavra ◽

S. Sefa Koseoglu

Keyword(s):

Membrane Technology ◽

Hydrogenated Oils

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Improved Extraction and Ultrafiltration Process for Protein Recovery from Soy Flour

Developments in Food Engineering ◽

10.1007/978-1-4615-2674-2_216 ◽

1994 ◽

pp. 668-670

Author(s):

John L. Harris ◽

S. K. Sayed Razavi ◽

F. Sherkat

Keyword(s):

Soy Flour ◽

Protein Recovery ◽

Ultrafiltration Process

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Stickiness and Caking of Infant Formula Food Powders Related to the Glass Transition Phenomena

Developments in Food Engineering ◽

10.1007/978-1-4615-2674-2_56 ◽

1994 ◽

pp. 191-193 ◽

Author(s):

Leticia E. Chuy ◽

Theodore P. Labuza

Keyword(s):

Glass Transition ◽

Infant Formula ◽

Food Powders ◽

Glass Transition Phenomena

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Estimation of the Effective Moisture Diffusivity from Drying Data. Application to Some Vegetables

Developments in Food Engineering ◽

10.1007/978-1-4615-2674-2_106 ◽

1994 ◽

pp. 340-342 ◽

Author(s):

C. T. Kiranoudis ◽

Z. B. Maroulis ◽

D. Marinos-Kouris ◽

G. D. Saravacos

Keyword(s):

Moisture Diffusivity ◽

Effective Moisture Diffusivity ◽

Effective Moisture ◽

Data Application

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Corn Drying: Modelling the Quality Degradation

Developments in Food Engineering ◽

10.1007/978-1-4615-2674-2_104 ◽

1994 ◽

pp. 334-336 ◽

Author(s):

F. Courtois ◽

A. Lebert ◽

J. C. Lasseran ◽

J. J. Bimbenet

Keyword(s):

Quality Degradation

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Extraction Rate for Soluble Solids During Coffee Brewing

Developments in Food Engineering ◽

10.1007/978-1-4615-2674-2_113 ◽

1994 ◽

pp. 361-363

Author(s):

S. Oshita ◽

A. Hashimoto ◽

T. Miyata ◽

T. Okado

Keyword(s):

Extraction Rate ◽

Soluble Solids ◽

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Mathematical Modeling of Batch Heating of Liquids in a Microwave Cavity

Developments in Food Engineering ◽

10.1007/978-1-4615-2674-2_101 ◽

1994 ◽

pp. 325-327 ◽

Author(s):

A. K. Datta ◽

H. M. Prosetya ◽

W. Hu

Keyword(s):

Mathematical Modeling ◽

Microwave Cavity

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Modelling and Simulation of Food Frying Processes

Developments in Food Engineering ◽

10.1007/978-1-4615-2674-2_93 ◽

1994 ◽

pp. 301-303

Author(s):

G. S. Mittal ◽

P. Ateba

Keyword(s):

Modelling And Simulation

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Interactions between Maillard Reaction Products and Lipid Oxidation During the Roasting Process and Storage of Hazel-Nuts (Corylus avellana)

Developments in Food Engineering ◽

10.1007/978-1-4615-2674-2_89 ◽

1994 ◽

pp. 289-291 ◽

Author(s):

C. Severini ◽

P. Pittia ◽

M. C. Nicoli ◽

G. G. Pinnavaia

Keyword(s):

Lipid Oxidation ◽

Maillard Reaction ◽

Corylus Avellana ◽

Maillard Reaction Products ◽

Reaction Products ◽

Roasting Process ◽

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Implementation of Model Based Optimization of Product Quality Parameters in Dairy Processes

Developments in Food Engineering ◽

10.1007/978-1-4615-2674-2_8 ◽

1994 ◽

pp. 42-47

Author(s):

Joost van der Linden

Keyword(s):

Product Quality ◽

Quality Parameters ◽

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