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1.Advances in Food Crystallization – Annual Reviews

  • Author: www.annualreviews.org
  • Post date: 13 yesterday
  • Rating: 5(1482 reviews)
  • Highest rating: 5
  • Low rated: 2
  • Summary: Controlling crystallization to obtain the desired crystal content, size distri- bution, shape, and polymorph is key to manufacturing products with desired.

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2.[PDF] UNESCO – EOLSS SAMPLE CHAPTERS

  • Author: www.eolss.net
  • Post date: 13 yesterday
  • Rating: 3(606 reviews)
  • Highest rating: 3
  • Low rated: 1
  • Summary: The nature of the crystalline structure is controlled by manipulating the products composition and processing conditions. Crystallization is also important …

3.Unit Operations in Food Processing – R. L. Earle – NZIFST

  • Author: nzifst.org.nz
  • Post date: 7 yesterday
  • Rating: 5(583 reviews)
  • Highest rating: 4
  • Low rated: 3
  • Summary: Crystallization is an example of a separation process in which mass is transferred from a liquid solution, whose composition is generally mixed, to a pure solid …

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4.(PDF) Ultrasound for Improved Crystallisation in Food Processing

  • Author: www.researchgate.net
  • Post date: 17 yesterday
  • Rating: 4(1628 reviews)
  • Highest rating: 3
  • Low rated: 2
  • Summary:

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5.Crystallization Kinetics and Applications to Food and Biopolymers

  • Author: www.researchgate.net
  • Post date: 14 yesterday
  • Rating: 3(628 reviews)
  • Highest rating: 4
  • Low rated: 2
  • Summary:

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6.(PDF) 7 Crystallization in foods and food quality deterioration

  • Author: www.academia.edu
  • Post date: 4 yesterday
  • Rating: 2(1992 reviews)
  • Highest rating: 3
  • Low rated: 2
  • Summary: For example, in the case of fat bloom in chocolates, the nature of cocoa butter crystals produced during processing (tempering and cooling) plays an important …

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7.Crystallization in Foods (Chapter 15) – Handbook of Industrial …

  • Author: www.cambridge.org
  • Post date: 8 yesterday
  • Rating: 1(1192 reviews)
  • Highest rating: 3
  • Low rated: 2
  • Summary: Crystals can influence the appearance of various food products. For example, proper sugar crystal structure is needed to give the frosted appearance of certain …

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8.Crystallization behavior and crystal properties of lactose as affected …

  • Author: www.journalofdairyscience.org
  • Post date: 16 yesterday
  • Rating: 5(1071 reviews)
  • Highest rating: 3
  • Low rated: 3
  • Summary: example, when manufacturing lactose from whey (Bot- … 1Advanced Food Systems Research Unit, Institute of Sustainable Industries and Liveable Cities and …

9.Internal and external factors affecting the crystallization, gelation and …

  • Author: www.sciencedirect.com
  • Post date: 28 yesterday
  • Rating: 5(1277 reviews)
  • Highest rating: 3
  • Low rated: 3
  • Summary: In the food industry, wax-based oleogels can be utilized to partially or … The innovative food applications of wax-based oleogels are also discussed in …

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10.[PDF] Glass Transition and Re-Crystallization Phenomena of Frozen …

  • Author: www.mdpi.com
  • Post date: 20 yesterday
  • Rating: 2(1715 reviews)
  • Highest rating: 4
  • Low rated: 1
  • Summary:

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