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在“Elsevier”中，命中：1,660条，耗时：0.1289326 秒

1.Water-water and water-macromolecule interactions in food dehydration and the effects of the pore structures of food on the energetics of the interactions

作者：J.-C. Wang ; A.I. Liapis ; ^ail@mst.edu

关键词：Food dehydration ; Porous structures of foods ; Molecular dynamics modeling and simulations ; Water&ndash ; water interactions ; Water&ndash ; macromolecule interactions ; Pore-size distributions ; Polysaccharides

刊名：Journal of Food Engineering

出版年：2012

2.Advanced food process engineering to model real foods and processes: The “SAFES” methodology

作者：P. Fito ; M. LeMaguer ; N. Betoret ; P.J. Fito

关键词：Food process engineering ; Food product engineering ; Models of real foods ; SAFES

刊名：Journal of Food Engineering

出版年：2007

3.Membrane concentration of liquid foods by forward osmosis: Process and quality view

作者：Voltaire Sant&rsquo ; Anna ; ^{voltairezs@yahoo.com.br} ; Ligia Damasceno Ferreira Marczak ; Isabel Cristina Tessaro

关键词：Liquid foods ; Forward osmosis ; Process parameters ; Food quality

刊名：Journal of Food Engineering

出版年：2012

4.Single SnO₂ gas sensor as a practical tool for evaluating the efficiency of odor control engineering at food waste composting plants

作者：Chung-Jung Tsai^a ; [Author Vitae] ; Mei-Lien Chen^b ; [Author Vitae] ; An-Di Ye^b ; [Author Vitae] ; I-Fang Mao^c ; ^d ; ^{ifmao@csmu.edu.tw} ; [Author Vitae]

关键词：Tin oxide ; Food waste composting ; Odor measurement ; Gas sensor ; Electronic nose

刊名：Sensors and Actuators B ; Chemical

出版年：2012

5.Review of the effects of food processing and formulation on flavonol and anthocyanin behaviour

作者：Irina Ioannou^a ; ^{irina.ioannou@ensai.inpl-nancy.fr} ; Ines Hafsa^a ; ^b ; Salem Hamdi^b ; Cé ; line Charbonnel^a ; Mohamed Ghoul^a

关键词：Food process ; Food matrix ; Flavonoid ; Modeling

刊名：Journal of Food Engineering

出版年：2012

6.Authors鈥?response to Letter to Editor sent by Ken R. Morison regarding article 鈥淚nactivation of Clostridium sporogenes spores on stainless-steel using heat and an organic acidic chemical agent鈥?by J. Lee and M.A. Pascall [Journal of Food Engineering

作者：Jaesung Lee ; Melvin A. Pascall¹ ; ^{pascall.1@osu.edu}

关键词：Acidic sanitizer ; Sterilizing agents ; Clostridium sporogenes spores ; Food contact surface

刊名：Journal of Food Engineering

出版年：2012

7.Food powders: Surface and form characterization revisited

作者：I. Murrieta-Pazos^a ; ^b ; C. Gaiani^a ; ^{claire.gaiani@ensaia.inpl-nancy.fr} ; L. Galet^b ; R. Calvet^b ; B. Cuq^c ; J. Scher^a

关键词：Food powders ; Surface characterization ; XPS ; AFM ; ICG ; Functional properties

刊名：Journal of Food Engineering

出版年：2012

8.Electrostatic powder coating of foods - State of the art and opportunities

作者：Muhammad Kashif Iqbal Khan ; ^{kashif.khan@wur.nl} ; Maarten A.I. Schutyser ; Karin Schroën ; Remko M. Boom

关键词：Electrostatic ; Powder ; Coating ; Food ingredients ; Edible coatings

刊名：Journal of Food Engineering

出版年：2012

9.Assessing the suitability of polylactic acid flexible films for high pressure pasteurization and sterilization of packaged foodstuff

作者：L. Sansone^a ; A. Aldi^b ; P. Musto^c ; E. Di Maio^a ; E. Amendola^b ; G. Mensitieri^a ; ^{mensitie@unina.it}

关键词：Polylactic acid ; High pressure treatment ; High pressure pasteurization ; High pressure sterilization ; Food packaging

刊名：Journal of Food Engineering

出版年：2012

10.An approach to modeling the rheological properties of food materials

作者：Ryszard Myhan ; Ireneusz Bia艂obrzewski ; Marek Markowski ; ^{marek@uwm.edu.pl}

关键词：Food materials ; Rheological properties ; Creep and recovery ; Stress relaxation

刊名：Journal of Food Engineering

出版年：2012

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