Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Mei Huii Lee"'
Autor:
Claudia Gonzalez Viejo, Sigfredo Fuentes, Damir D. Torrico, Mei Huii Lee, Yue Qin Hu, Sanjit Chakraborty, Frank R. Dunshea
Publikováno v:
Beverages, Vol 4, Iss 3, p 53 (2018)
The use of ultrasounds has been implemented to increase yeast viability, de-foaming, and cavitation in foods and beverages. However, the application of low frequency audible sound to decrease bubble size and improve foamability has not been explored.
Externí odkaz:
https://doaj.org/article/4cb0baffb8a44d40913fce1d102a1dc0
Autor:
Sigfredo Fuentes, Sanjit Chakraborty, Claudia Gonzalez Viejo, Damir D. Torrico, Mei Huii Lee, Yue Qin Hu, Frank R. Dunshea
Publikováno v:
Beverages, Vol 4, Iss 3, p 53 (2018)
Beverages
Volume 4
Issue 3
Beverages
Volume 4
Issue 3
The use of ultrasounds has been implemented to increase yeast viability, de-foaming, and cavitation in foods and beverages. However, the application of low frequency audible sound to decrease bubble size and improve foamability has not been explored.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2bcda7fe726569b0429451fb8ecd0493
https://doi.org/10.3390/beverages4030053
https://doi.org/10.3390/beverages4030053
Autor:
Viejo, Claudia Gonzalez, Fuentes, Sigfredo, Torrico, Damir D., Mei Huii Lee, Yue Qin Hu, Chakraborty, Sanjit, Dunshea, Frank R.
Publikováno v:
Beverages; 2018, Vol. 4 Issue 3, p1-15, 15p