Search Results - Physical distribution of foods Management.

Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products by Truong, Tuyen, Palmer, Martin, Bansal, Nidhi, Bhandari, Bhesh

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Rheology of Biological Soft Matter Fundamentals and Applications /

Table of Contents: “…Bridging the gap between single molecule unbinding properties and macromolecular rheology -- Zero-Shear Viscosities of Polysaccharide Solutions -- Gel-Solvent Friction -- Swallowing and the rheological properties of soft drink and agar gel -- Moisture Distributions and Properties of Pasta Prepared or Cooked under Different Conditions -- Moisture Distributions and Properties of Pasta Prepared or Cooked under Different Conditions -- Rheological Studies on Gelation Kinetics of Powdered Soybean in the presence of Glucono-δ-Lactone -- Linkage between food rheology and human physiology during oral processing -- Gelation characteristics of heat-induced gels mixed meat with fish proteins -- Rheology modifiers for the management of dysphagia -- The effect of Preparation Conditions on the rheological properties of Gomatofu (Sesame tofu) -- Rheology control agents for cosmetics -- Rheological Properties of Personal Lubricants -- Development of PVA Hydrogels with Superior Lubricity for Artificial Cartilage -- Physical Properties of Pig Vitreous Body. .…”
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Palm oil : production, processing, characterization, and uses /

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Minimally Processed Refrigerated Fruits and Vegetables

Table of Contents: “…Use of Geographical Information Technologies in a Precision Agriculture Management System for Food Traceability -- Chapter 18. …”
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Proceeding of International Conference on Intelligent Communication, Control and Devices ICICCD 2016 /

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