Ara
Toplam kayıt 4, listelenen: 1-4
Evaluation of the impact of UV radiation on rheological and textural properties of food
(Wiley, 2022)
Demand for healthy, safe, and high-quality foods and disadvantages of thermal processing methods such as quality losses supported the improvement of the novel, affordable, and quick nonthermal food preservation techniques ...
Comparative biology and life tables of Trichogramma cacoeciae, T. brassicae and T. evanescens (Hymenoptera: Trichogrammatidae) with Ephestia kuehniella and Cadra cautella (Lepidoptera: Pyralidae) as hosts at three constant temperatures
(Taylor & Francis Ltd, 2010)
Egg parasitoids of the genus Trichogramma (Hym. Trichogrammatidae) have been successfully utilized for biocontrol of several Lepidopteran pests worldwide. Because of their low host specificity Trichogramma can be mass ...
Chocolate quality and conching
(Elsevier Science London, 2019)
Background: Conching is the processing step in which chocolate is subjected to long-term heat treatment, mechanical forces and addition of fat and emulsifiers. There is an important relationship between the chocolate flavour ...
Chocolate flow behavior: Composition and process effects
(Taylor & Francis Inc, 2021)
Chocolate is a non-Newtonian substance, and such substance has different viscosities at different shear rates. Rheological evaluations have become indispensable instruments for characterizing final chocolate, forecasting ...