Zobrazeno 1 - 5
of 5
pro vyhledávání: '"W. Robert Mitchell"'
Autor:
Agba D. Salman, Laurent Forny, Stefan Palzer, Gerhard Niederreiter, Tim O. Althaus, Michael J. Hounslow, W. Robert Mitchell
Publikováno v:
Powder Technology. 367:10-19
Poor powder reconstitution remains a challenge for the food and beverage industry – thus in the past decades there has been a considerable increase in the number of studies aiming to understand the mechanisms driving powder reconstitution. However
Autor:
Michael J. Hounslow, W. Robert Mitchell, Laurent Forny, Stefan Palzer, Gerhard Niederreiter, Agba D. Salman, Tim O. Althaus
Publikováno v:
Chemical Engineering Research and Design. 146:464-469
Quick powder reconstitution is generally necessary for consumer acceptance of dehydrated food materials; thus, an improved understanding of the mechanisms preventing complete reconstitution can help aid the discovery of solutions to improve product q
Autor:
W. Robert Mitchell, Laurent Forny, Tim O. Althaus, Stefan Palzer, Agba D. Salman, Gerhard Niederreiter, Michael J. Hounslow
Publikováno v:
Powder Technology. 270:520-527
Poor reconstitution of food powders is a defect that hampers the development of novel dehydrated food products. In order to improve the quality of a powdered food during the development stages, a better understanding of how the powder behaves upon re
Autor:
W. Robert Mitchell, M.L. Ranieri, Martin Wiedmann, Emma Call, Kathryn J. Boor, Reid A. Ivy, Stephanie N. Masiello
Psychrotolerant sporeformers, specifically Paenibacillus spp., are important spoilage bacteria for pasteurized, refrigerated foods such as fluid milk. While Paenibacillus spp. have been isolated from farm environments, raw milk, processing plant envi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::82747164db8a774db7b3bec0485957df
https://europepmc.org/articles/PMC3406147/
https://europepmc.org/articles/PMC3406147/
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.