Drying of foods using supercritical carbon dioxide — Investigations with carrot

Author:

Brown Z.K.,Fryer P.J.,Norton I.T.,Bakalis S.,Bridson R.H.

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference42 articles.

1. Texture and nanostructure of chromia aerogels prepared by urea-assisted homogeneous precipitation and low-temperature supercritical drying;Abecassis-Wolfovich;Journal of Non-Crystalline Solids,2003

2. Why food microstructure?;Aguilera;Journal of Food Engineering,2005

3. Food dehydration and product structure;Aguilera;Trends in Food Science & Technology,2003

4. New dimensions in microstructure of food products;Aguilera;Trends in Food Science & Technology,2000

5. Process dynamics of starch-based microcellular foams produced by supercritical extrusion I: Model development;Alavi;Food Research International,2003

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