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1A study of the impact of instantaneous controlled pressure drop on the trypsin inhibitors of soybean
المؤلفون: Joseph Haddad, Karim Allaf
المساهمون: Laboratoire d'Étude des Phénomènes de Transfert et de l'Instantanéité : Agro-industrie et Bâtiment (LEPTIAB), Université de La Rochelle (ULR), Ficot, Sylvie
المصدر: Journal of Food Engineering
Journal of Food Engineering, Elsevier, 2007, 79, pp.353-357مصطلحات موضوعية: chemistry.chemical_classification, Pressure drop, Heat processing, Chromatography, Trypsin inhibitor, 010401 analytical chemistry, food and beverages, Impact study, 04 agricultural and veterinary sciences, Trypsin, 040401 food science, 01 natural sciences, 0104 chemical sciences, 0404 agricultural biotechnology, Enzyme, chemistry, hemic and lymphatic diseases, medicine, Trypsin inhibitor activity, Food science, Animal nutrition, ComputingMilieux_MISCELLANEOUS, Food Science, medicine.drug
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::76b464ef4153abf1851a33e25716e642Test
https://doi.org/10.1016/j.jfoodeng.2006.01.066Test -
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المؤلفون: Brijesh K. Tiwari, B.S. Vasan, R. Jaganmohan
المصدر: Journal of Food Engineering. 78:356-360
مصطلحات موضوعية: Heat processing, food, Chemistry, Botany, food and beverages, Fermentation, Food science, Heat labile, Husk, food.food, Food Science, Phaseolus mungo, Gram
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::245e6b257687d92b0d72b8a2868ef6adTest
https://doi.org/10.1016/j.jfoodeng.2005.10.003Test -
3
المؤلفون: Karin Thorvaldsson, Christina Skjöldebrand
المصدر: Journal of Food Engineering. 29:1-11
مصطلحات موضوعية: Work (thermodynamics), Optical fiber, Heat processing, business.industry, Chemistry, Sample (material), law.invention, Optics, law, Structural dependence, Calibration, Diffusion (business), business, Water content, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::af0c8511e3a891da86c9449c73dd3578Test
https://doi.org/10.1016/0260-8774Test(95)00051-8 -
4
المؤلفون: Bengt Hallström
المصدر: Journal of Food Engineering. 12:45-52
مصطلحات موضوعية: Mass transport, Work (thermodynamics), Heat processing, business.industry, Chemistry, Thermodynamics, Sorption, Water sorption, Thermal diffusivity, Mass transfer, Heat transfer, Process engineering, business, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::947a40c25d4fd47a6442f27ffcce1ddaTest
https://doi.org/10.1016/0260-8774Test(90)90018-4