Results 11 to 20 of about 469,748 (309)
Biopolymer Engineering in Food Processing
, 2012 An Introduction to Biopolymer Applications in Food Engineering Vania Regina Nicoletti Telis Biopolymers Cristina Tristao Andrade and Edwin Gonzalo Azero Rojas Rheological Behavior of Biopolymer Suspensions Paulo Henrique Mariano Marfil, Javier Telis-Romero, and Vania Regina Nicoletti Telis Food Gels Katia Regina Kuhn, Carolina Siqueira Franco Picone ...
Telis, Vânia Regina Nicoletti [UNESP]
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, 2022 This study aims to conduct a systematic review of the literature through bibliometrics and content analysis to raise barriers, data agenda, and a framework to support academics and practitioners of fractional calculus in transport phenomena from the ...
Camila Andressa Bissaro +11 more
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Organic Food Consumption Preferences and Perceptions of Food Engineering Students
Mehmet Akif Ersoy Üniversitesi Fen Bilimleri Enstitüsü, 2020 The main objective of this study was to determine the consumption preferences and perceptions to organic food products by consumers. This study was conducted during the 2019-2020 semester with senior Food Engineering students who are studying 12 ...
Ebru AKGÜL +3 more
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Mathematical modeling—Computer-aided food engineering
, 2021 While the food industry is quite innovative in terms of food product development, the process development is still primarily through trial and error experimentation.
Francesco Marra +13 more
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Production routing in perishable and quality degradable supply chains
Heliyon, 2020 Generally, the major goal in perishable supply chains is preserving the product's quality along with improving its logistic performance. In this regard, temperature seems to be the most important and most sensitive factor, since uncontrolled temperature ...
Fateme Manouchehri +2 more
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Liang you shipin ke-ji, 2022 Based on the background of engineering education certification, the course objectives of “Food Processing Machinery and Equipment” were optimized by integrating the concept and standard of engineering education certification and the major training ...
XIA Qiu-yu +3 more
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Assessing the Carasau Bread Doughs Microwave Spectra
FoodsCarasau bread (CB) is a traditional Sardinian flatbread with significant market potential, driving the need for advanced quality monitoring solutions in its production.
Elisabetta Orrù +2 more
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Flow and Thermal Properties of Stevia Powder
Acta Technologica Agriculturae, 2018 Stevia (Stevia rebaudiana Bertoni) has recently received a lot of attention as a sweetener due to its taste and low calorific value. Flow and thermal properties of foods play a significant role in the quantitative analysis of unit operations in the food ...
Mahapatra Ajit K. +4 more
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FoodsApple purée is a processed food typically obtained from ground apples, where quality depends on colour, consistency, and shelf-life. Thermal treatments are commonly applied to adjust rheology and deactivate enzymes responsible for post-packaging ...
Shichao Li +6 more
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AI MagazineAbstractFood information engineering relies on statistical and AI techniques (e.g., symbolic, connectionist, and neurosymbolic AI) for collecting, storing, processing, diffusing, and putting food information in a form exploitable by humans and machines. Food information is collected manually and automatically.
Azanzi Jiomekong +4 more
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