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Development of a sensitive potentiometric sensor for determination of fumaric acid in powdered food products
(Elsevier B.V., 2012-09-01)
A new potentiometric sensor, namely, Pt vertical bar Hg vertical bar Hg-2 FUM vertical bar graphite, where FUM represents the fumarate ion was developed for the measurement of fumaric acid in foods. The characteristics, ...
Development of a sensitive potentiometric sensor for determination of fumaric acid in powdered food products
(Elsevier B.V., 2012-09-01)
A new potentiometric sensor, namely, Pt vertical bar Hg vertical bar Hg-2 FUM vertical bar graphite, where FUM represents the fumarate ion was developed for the measurement of fumaric acid in foods. The characteristics, ...
Food Powder Properties
(Elsevier, 2017)
The food industry deals with a great amount of raw materials, ingredients and processed products, many of which are presented in powder form. Thus, much attention has been paid to the understanding of fundamental properties ...
Influence of a lipid phase on steam jet agglomeration of maltodextrin powders
(Elsevier Science SaLausanneSuíça, 2008)
Análise da escoabilidade de pós
(Universidade Federal de São CarlosBRUFSCarPrograma de Pós-Graduação em Engenharia Química - PPGEQ, 2012-03-08)
There are many industries which use powders somewhere in their production process, such as: food, pharmaceuticals, ceramics, cement and fertilizer industries. The knowledge of properties associated with the flowability of ...
Physical properties of goat milk powder with soy lecithin added before spray drying
(WILEY-BLACKWELL, 2011)
P>In this study, physical characteristics of goat milk powder produced with the addition of soy lecithin at levels of 0 (control), 0.4, 0.8 and 1.0 g lecithin/100 g of total solids in concentrated milk before the spray ...
CAKING PHENOMENA IN AMORPHOUS FOOD POWDERS
(ELSEVIER SCI LTD, 1995)
Caking of free-flowing powders during storage is a deleterious phenomenon that is ubiquitous in the feed, fertilizer and pharmaceutical industries, and of economical importance for low-moisture foods. Among other subjects ...