Food Engineering Series - Water Stress in Biological, Chemical, Pharmaceutical and Food Systems

2015 ◽

pp. 527-531

Author(s):

E. Morales-Sánchez ◽

M. L. Reyes-Vega ◽

M. Gaytán-Martínez ◽

J. D. Figueroa-Cárdenas ◽

G. Velázquez

Keyword(s):

Electrical Conductivity ◽

Water Activity

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Moisture Sorption Isotherms of Foods: Experimental Methodology, Mathematical Analysis, and Practical Applications

Food Engineering Series - Water Stress in Biological, Chemical, Pharmaceutical and Food Systems ◽

10.1007/978-1-4939-2578-0_15 ◽

2015 ◽

pp. 187-214 ◽

Cited By ~ 3

Author(s):

C. Caballero-Cerón ◽

J. A. Guerrero-Beltrán ◽

H. Mújica-Paz ◽

J. A. Torres ◽

J. Welti-Chanes

Keyword(s):

Mathematical Analysis ◽

Sorption Isotherms ◽

Moisture Sorption ◽

Experimental Methodology ◽

Practical Applications ◽

Moisture Sorption Isotherms

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Prediction Approach to the Glass Transition Temperature of Amorphous Carbohydrate Polymer

Food Engineering Series - Water Stress in Biological, Chemical, Pharmaceutical and Food Systems ◽

10.1007/978-1-4939-2578-0_44 ◽

2015 ◽

pp. 493-498 ◽

Cited By ~ 2

Author(s):

K. Kawai ◽

K. Fukami ◽

P. Thanatuksorn ◽

C. Viriyarattanasak ◽

K. Kajiwara

Keyword(s):

Glass Transition ◽

Transition Temperature ◽

Glass Transition Temperature ◽

Carbohydrate Polymer ◽

Prediction Approach

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Influence of Fluid Concentration on Freezing-Point Depression and Thermal Conductivity of Frozen Physalis Juice

Food Engineering Series - Water Stress in Biological, Chemical, Pharmaceutical and Food Systems ◽

10.1007/978-1-4939-2578-0_33 ◽

2015 ◽

pp. 393-403

Author(s):

J. Telis-Romero ◽

G. I. Giraldo-Gómez ◽

H. A. Villa-Vélez ◽

D. M. Cano-Higuita ◽

V. R. N. Telis

Keyword(s):

Thermal Conductivity ◽

Freezing Point ◽

Freezing Point Depression ◽

Fluid Concentration

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Freezing Rate Effect on Thermal Transition of Blueberries

Food Engineering Series - Water Stress in Biological, Chemical, Pharmaceutical and Food Systems ◽

10.1007/978-1-4939-2578-0_34 ◽

2015 ◽

pp. 405-411

Author(s):

P. Díaz-Calderón ◽

O. Henríquez ◽

J. Enrione ◽

S. Matiacevich

Keyword(s):

Rate Effect ◽

Freezing Rate ◽

Thermal Transition

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Stabilization and Controlled Release of Invertase Through the Addition of Trehalose in Wet and Dried Alginate-Chitosan Beads

Food Engineering Series - Water Stress in Biological, Chemical, Pharmaceutical and Food Systems ◽

10.1007/978-1-4939-2578-0_28 ◽

2015 ◽

pp. 353-360

Author(s):

P. R. Santagapita ◽

M. F. Mazzobre ◽

M. P. Buera

Keyword(s):

Controlled Release ◽

Chitosan Beads

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Glass Transition Observed with Cross-Linked Dextrans Containing a Small Amount of Water

Food Engineering Series - Water Stress in Biological, Chemical, Pharmaceutical and Food Systems ◽

10.1007/978-1-4939-2578-0_9 ◽

2015 ◽

pp. 115-123

Author(s):

N. Ijima ◽

N. Murase

Keyword(s):

Glass Transition

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Influence of Moisture Content and Temperature on the Stability of a Dehydrated Probiotic Dairy Product Containing Bifidobacterium infantis or Lactobacillus acidophilus

Food Engineering Series - Water Stress in Biological, Chemical, Pharmaceutical and Food Systems ◽

10.1007/978-1-4939-2578-0_40 ◽

2015 ◽

pp. 461-468

Author(s):

G. Trujillo-de Santiago ◽

C. Rojas-de Gante

Keyword(s):

Moisture Content ◽

Lactobacillus Acidophilus ◽

Dairy Product ◽

Bifidobacterium Infantis ◽

The Stability

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Caking Process and Microstructural Changes of Wall Materials Used in Spray-Drying Process

Food Engineering Series - Water Stress in Biological, Chemical, Pharmaceutical and Food Systems ◽

10.1007/978-1-4939-2578-0_60 ◽

2015 ◽

pp. 629-636 ◽

Cited By ~ 1

Author(s):

J. Porras-Saavedra ◽

E. Palacios-González ◽

J. Yáñez-Fernández ◽

M. F. Mazzobre ◽

M. P. Buera ◽

...

Keyword(s):

Spray Drying ◽

Drying Process ◽

Microstructural Changes ◽

Wall Materials ◽

Materials Used

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Wetting Behavior of Chitosan Solutions on Blueberry Epicarp With or Without Epicuticular Waxes

Food Engineering Series - Water Stress in Biological, Chemical, Pharmaceutical and Food Systems ◽

10.1007/978-1-4939-2578-0_46 ◽

2015 ◽

pp. 509-518 ◽

Cited By ~ 1

Author(s):

O. Skurtys ◽

P. Velásquez ◽

F. Osorio

Keyword(s):

Epicuticular Waxes ◽

Wetting Behavior

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Food Engineering Series - Water Stress in Biological, Chemical, Pharmaceutical and Food Systems
Latest Publications

TOTAL DOCUMENTS

H-INDEX

Published By Springer New York

Relationship Between Electrical Conductivity and Water Activity of Starch-Water Composites

Moisture Sorption Isotherms of Foods: Experimental Methodology, Mathematical Analysis, and Practical Applications

Prediction Approach to the Glass Transition Temperature of Amorphous Carbohydrate Polymer

Influence of Fluid Concentration on Freezing-Point Depression and Thermal Conductivity of Frozen Physalis Juice

Freezing Rate Effect on Thermal Transition of Blueberries

Stabilization and Controlled Release of Invertase Through the Addition of Trehalose in Wet and Dried Alginate-Chitosan Beads

Glass Transition Observed with Cross-Linked Dextrans Containing a Small Amount of Water

Influence of Moisture Content and Temperature on the Stability of a Dehydrated Probiotic Dairy Product Containing Bifidobacterium infantis or Lactobacillus acidophilus

Caking Process and Microstructural Changes of Wall Materials Used in Spray-Drying Process

Wetting Behavior of Chitosan Solutions on Blueberry Epicarp With or Without Epicuticular Waxes

Export Citation Format

Food Engineering Series - Water Stress in Biological, Chemical, Pharmaceutical and Food SystemsLatest Publications

TOTAL DOCUMENTS

H-INDEX

Published By Springer New York

Relationship Between Electrical Conductivity and Water Activity of Starch-Water Composites

Moisture Sorption Isotherms of Foods: Experimental Methodology, Mathematical Analysis, and Practical Applications

Prediction Approach to the Glass Transition Temperature of Amorphous Carbohydrate Polymer

Influence of Fluid Concentration on Freezing-Point Depression and Thermal Conductivity of Frozen Physalis Juice

Freezing Rate Effect on Thermal Transition of Blueberries

Stabilization and Controlled Release of Invertase Through the Addition of Trehalose in Wet and Dried Alginate-Chitosan Beads

Glass Transition Observed with Cross-Linked Dextrans Containing a Small Amount of Water

Influence of Moisture Content and Temperature on the Stability of a Dehydrated Probiotic Dairy Product Containing Bifidobacterium infantis or Lactobacillus acidophilus

Caking Process and Microstructural Changes of Wall Materials Used in Spray-Drying Process

Wetting Behavior of Chitosan Solutions on Blueberry Epicarp With or Without Epicuticular Waxes

Food Engineering Series - Water Stress in Biological, Chemical, Pharmaceutical and Food Systems
Latest Publications