1015 - 1015 |
Food technology science of chemical change in the complex biological system Kulozik U |
1035 - 1044 |
Mechanical fluids separation in the food technology Anlauf H, Nirschl H |
1045 - 1058 |
Innovative inputs of membrane technology in the food technology Kulozik U, Ripperger S |
1059 - 1068 |
Innovative approaches in process technology of cooking oil Eggers R |
1069 - 1080 |
Ultra-high-press technology for innovative approach treatment of groceries Knorr D, Mathys A |
1081 - 1095 |
High pressure processing - a database of kinetic information Buckow R, Heinz V |
1097 - 1106 |
The extrusion to figuration of food structure Schuchmann HP |
1107 - 1116 |
Energy saving Homogenizing of milk with established newest approach Kohler K, Karasch S, Schuchmann HR, Kulozik U |
1117 - 1124 |
High-pressure homogenizing of milk with modified hole blend in comparison with conventional flat valve Karasch S, Kulozik U |
1125 - 1136 |
Inline/online research of the curdling Senge B |
1137 - 1146 |
New approaches for cheese technology optimation Hinrichs J |
1147 - 1155 |
Minor components concentration in cooking oil with overcritical carbon dioxide Zacchi P, Eggers R |
1157 - 1164 |
An estimation and optimation of freezer- and vacuum-drying approaches in manufacturing of microbial starter cultures Higl B, Santivarangkna C, Forst P |
1165 - 1173 |
Kinetic modeling of the thermal denaturation of bovine alpha-Lactalbumin in a acidic pH-region and in the presence of a calcium complexing agent Tolkach A, Kulozik U |
1175 - 1179 |
Identification of allocation of retention time in the cooking extrusion of samp in the high-speed extruder Leeb CV, Maiser B, Schuchmann HR |
1181 - 1184 |
Food extrusion at extreme high revs: Characteristics of the process of behavior and influence of process parameters on the properties of extruded samp Leeb CV, Schuchmann HP |
1185 - 1192 |
The thermodynamic model for hard/fluid phase transition of high molars volume of substances Delgado A, Rauh C, Benning R |
1193 - 1197 |
An impact of the tool geometry on the heat transmission in conches Schroder J, Braun P, Lammli-Burgler R, Schuchmann HP |
1199 - 1205 |
An impact of membrane resistance on the filtration efficiency at the protein fractionation along micro filtration modules Kuhnl W, Piry A, Kulozik U |