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New Mathematical Modeling Approach for Predicting Microbial Inactivation by High Hydrostatic Pressure

Applied and Environmental Microbiology, 2007-04, Vol.73 (8), p.2468-2478

2007

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Kinetic Modeling of the Generation of 2- and 3-Methylbutanal in a Heated Extract of Beef Liver

Journal of agricultural and food chemistry, 2009-11, Vol.57 (21), p.9916-9922

2009

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Bubbles in Food 2 - Novelty, Health and Luxury

Campbell, Grant

1, 2008

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Vacuum-induced Bubble Formation in Liquid-tempered Chocolate

Journal of food science, 2005-03, Vol.70 (2), p.E159-E164

2005

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Gibberellic acid extraction from aqueous solutions and fermentation broths by using emulsion liquid membranes

Journal of membrane science, 2010-02, Vol.348 (1), p.91-98

2010

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Reverse micellar mass-transfer processes: Spray column extraction of lysozyme

AIChE journal, 1996-03, Vol.42 (3), p.713-726

1996

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New Mathematical Modeling Approach for Predicting Microbial Inactivation by High Hydrostatic Pressurev[white triangle down],[dagger]

Applied and environmental microbiology, 2007-04, Vol.73 (8), p.2468

2007

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Protein extraction by reverse micelles: studies on the recovery of horseradish peroxidase

Biotechnology and bioengineering, 1994-09, Vol.44 (6), p.674-681

1994

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Protein separations using reverse micelles

Journal of chemical technology and biotechnology (1986), 1994-01, Vol.59 (1), p.107-108

Pyle, D. Leo

1994

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Modelling the formation of maillard reaction intermediates for the generation of flavour

Developments in Food Science, 2006, Vol.43, p.367-370

2006

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Secondary char formation in the catalytic pyrolysis of biomass

Fuel (Guildford), 1985-01, Vol.64 (7), p.990-994

1985

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Bran in Bread: Effects of Particle Size and Level of Wheat and Oat Bran on Mixing, Proving and Baking

Bubbles in Food 2 - Novelty, Health and Luxury, 2008, p.1-1

2008

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Title Page

Bubbles in Food 2 - Novelty, Health and Luxury, 2008, p.1-2

2008

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Bubbles in Food 2 - Novelty, Health and Luxury, 2008, p.1-4

2008

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Index

Bubbles in Food 2 - Novelty, Health and Luxury, 2008, p.1-1

2008

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Preface

Bubbles in Food 2 - Novelty, Health and Luxury, 2008, p.1-2

2008

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X-ray Tomography of Structure Formation in Bread and Cakes during Baking

Bubbles in Food 2 - Novelty, Health and Luxury, 2008, p.1-1

2008

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Investigating the Bubble Size Distribution in Dough Using Ultrasound

Bubbles in Food 2 - Novelty, Health and Luxury, 2008, p.2-2

2008

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Expansion Capacity of Bran-Enriched Doughs in Different Scales of Laboratory Mixers

Bubbles in Food 2 - Novelty, Health and Luxury, 2008, p.1-1

2008

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Mechanism of Gas Cell Stability in Breadmaking

Bubbles in Food 2 - Novelty, Health and Luxury, 2008, p.1-1

2008

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The Influence of Dietary Fibres on Bubble Development during Bread Making

Bubbles in Food 2 - Novelty, Health and Luxury, 2008, p.2-2

2008

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Study of the Dynamics and Size Distributions of Air Bubbles during Mixing in a Continuous Food Mixer

Bubbles in Food 2 - Novelty, Health and Luxury, 2008, p.1-1

2008

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A History of Aerated Foods

Bubbles in Food 2, 2008, p.1-1

Campbell, Grant

2008

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Degassing of Dough Pieces during Sheeting

Bubbles in Food 2 - Novelty, Health and Luxury, 2008, p.1-1

2008

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Structural Image Analysis of Food Foams and Aerated Food Products

Bubbles in Food 2 - Novelty, Health and Luxury, 2008, p.1-1

2008

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New Mathematical Modeling Approach for Predicting Microbial Inactivation by High Hydrostatic Pressure

Kinetic Modeling of the Generation of 2- and 3-Methylbutanal in a Heated Extract of Beef Liver

Bubbles in Food 2 - Novelty, Health and Luxury

Vacuum-induced Bubble Formation in Liquid-tempered Chocolate

Gibberellic acid extraction from aqueous solutions and fermentation broths by using emulsion liquid membranes

Reverse micellar mass-transfer processes: Spray column extraction of lysozyme

New Mathematical Modeling Approach for Predicting Microbial Inactivation by High Hydrostatic Pressurev[white triangle down],[dagger]

Protein extraction by reverse micelles: studies on the recovery of horseradish peroxidase

Protein separations using reverse micelles

Modelling the formation of maillard reaction intermediates for the generation of flavour

Secondary char formation in the catalytic pyrolysis of biomass

Bran in Bread: Effects of Particle Size and Level of Wheat and Oat Bran on Mixing, Proving and Baking

Title Page

Table of Contents

Index

Preface

X-ray Tomography of Structure Formation in Bread and Cakes during Baking

Investigating the Bubble Size Distribution in Dough Using Ultrasound

Expansion Capacity of Bran-Enriched Doughs in Different Scales of Laboratory Mixers

Mechanism of Gas Cell Stability in Breadmaking

The Influence of Dietary Fibres on Bubble Development during Bread Making

Study of the Dynamics and Size Distributions of Air Bubbles during Mixing in a Continuous Food Mixer

A History of Aerated Foods

Degassing of Dough Pieces during Sheeting

Structural Image Analysis of Food Foams and Aerated Food Products

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