المؤلفون: Adriana Dantas, Marc Piella-Rifà, Diogo Pontes Costa, Xavier Felipe, Pere Gou

المصدر: Applied Food Research, Vol 4, Iss 1, Pp 100382- (2024)

مصطلحات موضوعية: Pulse combustion (PC) spray drying, Electrostatic spray drying (ESD), Nano spray drying (NSD), Extrusion porosification (EP), Food powders, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2772502223001191; https://doaj.org/toc/2772-5022

URL الوصول: https://doaj.org/article/c44f47281fad4b2e8e015e555e8f83d5

المؤلفون: Haile T. Duguma, Liyan Zhang, Chigozie E. Ofoedu, James S. Chacha, Adedoyin O. Agunbiade

المصدر: CyTA - Journal of Food, Vol 21, Iss 1, Pp 530-541 (2023)

مصطلحات موضوعية: Superfine grinding, particle size, food powders, functional properties, nutritional value, antioxidant activity, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://doaj.org/toc/1947-6337; https://doaj.org/toc/1947-6345

URL الوصول: https://doaj.org/article/905cb03f42ee4a3b9b623161a1c8e67a

المؤلفون: Sebastian Kleinschmidt, Isa Heide, Thomas Kleinschmidt

المصدر: Frontiers in Chemical Engineering, Vol 5 (2024)

مصطلحات موضوعية: flow additives, anti-caking, dry particle coating, flowability, cohesive powders, food powders, Technology, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.frontiersin.org/articles/10.3389/fceng.2023.1307309/full; https://doaj.org/toc/2673-2718

URL الوصول: https://doaj.org/article/f19a23e0e3874376b5f97e3e014d29fe

المؤلفون: Ewa Ostrowska-Ligęza, Magdalena Wirkowska-Wojdyła, Rita Brzezińska, Iga Piasecka, Agata Górska

المصدر: Applied Sciences, Vol 14, Iss 5, p 2103 (2024)

مصطلحات موضوعية: food powders, infant formulas, sorption isotherms, thermal properties, Technology, Engineering (General). Civil engineering (General), TA1-2040, Biology (General), QH301-705.5, Physics, QC1-999, Chemistry, QD1-999

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2076-3417/14/5/2103; https://doaj.org/toc/2076-3417

URL الوصول: https://doaj.org/article/7154dbeeea024530bb07c50a8424ce0f

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المؤلفون: Ermiş, Ertan^Aff12

المساهمون: Barbosa-Cánovas, Gustavo V., Series Editor^Aff1, Aguilera, José Miguel, Advisory Editor^Aff2, Candoğan, Kezban, Advisory Editor^Aff3, Hartel, Richard W., Advisory Editor^Aff4, Ibarz, Albert, Advisory Editor^Aff5, Peleg, Micha, Advisory Editor^Aff6, Rahman, Shafiur, Advisory Editor^Aff7, Rao, M. Anandha, Advisory Editor^Aff8, Roos, Yrjö, Advisory Editor^Aff9, Welti-Chanes, Jorge, Advisory Editor^Aff10, Ermiş, Ertan, editor^Aff11

المصدر: Food Powders Properties and Characterization. :53-71

المؤلفون: Koç, Banu^Aff12, Koç, Mehmet^Aff13, Baysan, Ulaş^Aff13

المساهمون: Barbosa-Cánovas, Gustavo V., Series Editor^Aff1, Aguilera, José Miguel, Advisory Editor^Aff2, Candoğan, Kezban, Advisory Editor^Aff3, Hartel, Richard W., Advisory Editor^Aff4, Ibarz, Albert, Advisory Editor^Aff5, Peleg, Micha, Advisory Editor^Aff6, Rahman, Shafiur, Advisory Editor^Aff7, Rao, M. Anandha, Advisory Editor^Aff8, Roos, Yrjö, Advisory Editor^Aff9, Welti-Chanes, Jorge, Advisory Editor^Aff10, Ermiş, Ertan, editor^Aff11

المصدر: Food Powders Properties and Characterization. :1-36

المؤلفون: Mauren Estupiñan-Amaya, Carlos Alberto Fuenmayor, Alex López-Córdoba

المصدر: Foods, Vol 12, Iss 12, p 2348 (2023)

مصطلحات موضوعية: bioactive compounds, food powders, encapsulation, food ingredients, wild fruits, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/12/12/2348; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/9374afcb17514ef18dd4af82f0ef44de

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