Food Engineering Series - Food Engineering Interfaces
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Published By Springer New York

9781441974747, 9781441974754
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State of the Art in Immobilized/Encapsulated Cell Technology in Fermentation Processes

2010 ◽  
pp. 119-146 ◽  
Author(s):  
Viktor A. Nedović ◽  
Verica Manojlović ◽  
Branko Bugarski ◽  
Ronnie Willaert
Keyword(s):  
State Of The Art ◽  
Fermentation Processes ◽  
Cell Technology

Fruit Microstructure Evaluation Using Synchrotron X-Ray Computed Tomography

2010 ◽  
pp. 589-598 ◽  
Author(s):  
Pieter Verboven ◽  
Quang Tri Ho ◽  
Els Herremans ◽  
Hibru Kelemu Mebatsion ◽  
Bart Nicolaï ◽  
...  
Keyword(s):  
Computed Tomography ◽  
X Ray ◽  
Microstructure Evaluation ◽  
X Ray Computed

Mass Transfer and Equilibrium Parameters on High-Pressure CO2 Extraction of Plant Essential Oils

2010 ◽  
pp. 393-470 ◽  
Author(s):  
José M. del Valle ◽  
Juan C. de la Fuente ◽  
Edgar Uquiche ◽  
Carsten Zetzl ◽  
Gerd Brunner
Keyword(s):  
Mass Transfer ◽  
High Pressure ◽  
Essential Oils ◽  
Plant Essential Oils ◽  
High Pressure Co2

High-Pressure-Induced Effects on Bacterial Spores, Vegetative Microorganisms, and Enzymes

2010 ◽  
pp. 325-340 ◽  
Author(s):  
Dietrich Knorr ◽  
Kai Reineke ◽  
Alexander Mathys ◽  
Volker Heinz ◽  
Roman Buckow
Keyword(s):  
High Pressure ◽  
Bacterial Spores
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