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Food Layered Manufacture: A new process for constructing solid foods
Trends in Food Science & Technology, 2012Additive Manufacturing is a digitally-controlled, robotic construction process which builds up complex solid forms layer by layer, applying phase transitions or chemical reactions to fuse layers together. Examples that utilise food materials (Food Layered Manufacture; FLM) are emerging in the public domain.
Teresa F. Wegrzyn +2 more
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2015
Packed with case studies and problem calculations, Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail.
Theodoros Varzakas, Constantina Tzia
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Packed with case studies and problem calculations, Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail.
Theodoros Varzakas, Constantina Tzia
openaire +2 more sources
Materials and Manufacturing Processes, 2022
Superalloys, also known as nickel alloys, are commonly used in various engineering practices such as the manufacture of chemical processing components and food processing equipment.
N. Manikandan +3 more
semanticscholar +1 more source
Superalloys, also known as nickel alloys, are commonly used in various engineering practices such as the manufacture of chemical processing components and food processing equipment.
N. Manikandan +3 more
semanticscholar +1 more source
Cyclodextrins as Food Additives and in Food Processing
, 2006This review deals with the applications of cyclodextrins (CDs) to food manufacture, focusing on the technical advantages of their use in food processing and as food additives.
G. Cravotto +4 more
semanticscholar +1 more source
, 2001
G. Reed, Introduction. K.L. Parkin, General Characteristics of Enzymes. K.L. Parkin, Environmental Effects in Enzyme Activity. J Wegstein, Modern Methods of Enzyme Expression and Design. P. Aldercreutz, Immobilization. R. Bigelis, Carbohydrates. J. Adler-
T. Nagodawithana, G. Reed
semanticscholar +1 more source
G. Reed, Introduction. K.L. Parkin, General Characteristics of Enzymes. K.L. Parkin, Environmental Effects in Enzyme Activity. J Wegstein, Modern Methods of Enzyme Expression and Design. P. Aldercreutz, Immobilization. R. Bigelis, Carbohydrates. J. Adler-
T. Nagodawithana, G. Reed
semanticscholar +1 more source
New and future uses of enzymes in food processing
, 1990Enzymes are often thought of by the food processing industry as detrimental, to be destroyed by heat treatment. This is based on undesirable changes in texture, color, flavor, aroma and nutrition that may occur on harvest and storage.
J. Whitaker
semanticscholar +1 more source
BATCHING DECISIONS IN A MULTI‐STAGED FOOD MANUFACTURING PROCESS
Journal of Food Process Engineering, 1992ABSTRACTDespite advances in process control, batching is a common practice in many process industries for various economic or technological reasons. Production managers often encounter a decision to produce whole or partial batches in the face of variable production targets.
Hong K. Chung, John P. Norback
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Influence of food processing on iron availability in vitro from extruded maize‐based snack foods
, 1989Samples of an extruded maize-based snack food taken at various points during manufacture were digested in vitro under simulated physiological conditions.
T. Hazell, I. Johnson
semanticscholar +1 more source
Supervision of Food Manufacturing Processes Using Optical Process Analyzers – An Overview
ChemBioEng Reviews, 2016AbstractThe food industry is the fourth largest industrial sector in Germany. The eagerness for innovation is classified as low. The food industry faces significantly larger challenges compared to the chemical industry since the demands of raw materials on processing are higher and more complex.
Thomas Schöck +9 more
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Control and Monitoring of Food-Manufacturing Processes
2013This chapter begins with descriptions of the building blocks of control systems, which include the sensors for process parameters (temperature, pressure, flow) and product attributes, such as density, viscosity, particle size, and color. The control of extruders and chocolate temper are also discussed.
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