Handbook of Food Science, Technology, and Engineering, 3. sējums

applications ascorbic acid aseptic barrier biosensor calcium carrageenan cell Chem chemical coating color concentration convection cooling crystals decrease dehydration detection developed dough droplets dryer drying effect electric field electron emulsion energy enzyme Equation experimental factors Figure films flavor flow fluid Food Engineering food processing food products Food Sci Food Science freezing frozen foods frozen storage fruit heat exchanger heat transfer heat transfer coefficient inactivation increase irradiation Journal of Food juice kinetics layer LDPE lipid liquid mass transfer material meat mechanical membrane methods microbial microorganisms modified atmosphere molecular molecules ohmic heating osmotic dehydration oxidation oxygen parameters particles pectin phase plant plastic polymer pressure properties protein pulsed reaction reduce sensors shelf solution stability starch sterilization structure sucrose sugar surface Technology temperature texture thermal processing tion treatment ultrasound vapor vegetables viscosity