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Magnetic fields in food processing perspectives, applications and action models

Autor: Sergio Souto, Hubert Luzdemio Arteaga Miñano, Ana Carolina de Sousa Silva, Ernane José Xavier Costa

Publikováno v: Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Processes, Vol 8, Iss 814, p 814 (2020)
CONCYTEC-Institucional
Consejo Nacional de Ciencia Tecnología e Innovación Tecnológica
instacron:CONCYTEC

Magnetic fields (MF) are increasingly being applied in food processing to preserve food quality. They can be static (SMF), oscillating (OMF) or pulsed (PMF) depending on the type of equipment. The food characteristics can be influenced by several con

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e5488c8a9e6799c06b1629b46453be4b

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Publikováno v: In Biological Effects of Electric and Magnetic Fields 1994:165-179

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Living, Self‐Replicating Ferrofluids for Fluidic Transport.

Autor: Mirkhani, Nima, Christiansen, Michael G., Schuerle, Simone

Publikováno v: Advanced Functional Materials; 10/1/2020, Vol. 30 Issue 40, p1-11, 11p