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Impact of Thermal Processing on Dietary Flavonoids [PDF]
Current Opinion in Food Science, 2022 Financiado para publicación en acceso aberto: Universidade de Vigo/CISUGFlavonoids are widely distributed in natural products and foods as a class of polyphenols.
Ping Shao, Weijie Wu, Haiyan Gao
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Quasiparticles in a thermal process
Physical Review E, 2005We introduce an abstract scalar field and a covariant field equation, by which we make an attempt to connect the Fourier heat conduction and wave-like heat propagation. This field can be the generalization of the usual temperature from a dynamical point of view.
Ferenc, Márkus, Katalin, Gambár
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THERMAL PROCESSES IN THE CANDY PROCESS OF CHESTNUT
Acta Horticulturae, 2010A candying process is applied to chestnuts to obtain a very appreciated and high added value product, usually referred to as "Marron Glace". This process can be conducted by pastry chefs on small lots of product, or at industrial level on medium or large lots of chestnuts at a time.
COMBA, Lorenzo +3 more
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Proceedings of the Royal Society of London. Series B. Biological Sciences, 1975
Abstract A brief history of the thermal processing of foods is provided, and followed by an outline of the biomathematical theory upon which modern food processing techniques are based. The paper then proceeds to show how this well-established theory has been supplemented by applying the mathematical approach previously reserved for ...
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Abstract A brief history of the thermal processing of foods is provided, and followed by an outline of the biomathematical theory upon which modern food processing techniques are based. The paper then proceeds to show how this well-established theory has been supplemented by applying the mathematical approach previously reserved for ...
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The Thermal Degradation Process of Tetrabromobisphenol A
Industrial & Engineering Chemistry Research, 2004This study focused on the investigation of the thermal degradation process of tetrabromobisphenol A (TBBA). The use of combined experimental techniques allowed the quantitative characterization of TBBA decomposition products and the analysis of the thermal degradation rates.
BARONTINI F. +3 more
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Regional observability of a thermal process
IEEE Transactions on Automatic Control, 1995Summary: The realization of a ceramic protector covering a subregion of a substrate and using chemical vapor deposition (cvd) techniques needs the temperature field in the deposition zone to be controlled. A feedback control of this temperature is based on the knowledge of the temperature in the considered subregion.
Abdelhaq El Jai +3 more
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2008
Abstract This chapter discusses different thermal processes applicable to the various alloy groups of stainless steels, namely austenitic, ferritic, martensitic, precipitation hardening, and duplex stainless steels. The processes discussed include soaking, annealing, stress relieving, austenitizing, tempering, aging, and conditioning.
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Abstract This chapter discusses different thermal processes applicable to the various alloy groups of stainless steels, namely austenitic, ferritic, martensitic, precipitation hardening, and duplex stainless steels. The processes discussed include soaking, annealing, stress relieving, austenitizing, tempering, aging, and conditioning.
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Thermal Processing Implications on the Digestibility of Meat, Fish and Seafood Proteins
Comprehensive Reviews in Food Science and Food Safety, 2021Zuhaib F Bhat, Jim Morton, Hina F Bhat
exaly
Changes of Starch During Thermal Processing of Foods: Current Status and Future Directions
Trends in Food Science and Technology, 2022Les Copeland, Chen Chao, Shujun Wang
exaly