The keywords that frequently used in this toopics code. | Keywords | Number | |
---|---|---|---|
sensing | 1 | ||
Gastrointestinal digestion | 1 | ||
sugar | 1 | ||
protein adhesion | 1 | ||
vesicles | 1 | ||
Carbohydrate extraction | 1 | ||
microencapsulation | 1 | ||
surfactant free | 1 | ||
Subcritical water | 1 | ||
Agricultural wastes | 1 | ||
Heat and mass transfer | 1 | ||
Advanced drying technologies | 1 | ||
enzyme | 1 | ||
solid dispersion | 1 | ||
Health foods | 1 | ||
Carbonation | 1 | ||
Microbial inactivation | 1 | ||
Simulation | 1 | ||
emulsion | 1 | ||
lipid dispersion systems | 1 | ||
quality evaluation | 1 | ||
Jerusalem artichoke | 1 | ||
Inulin | 1 | ||
citric acid | 1 | ||
In vitro model | 1 | ||
spray drying | 1 | ||
change of ingredient | 1 | ||
taste | 1 | ||
cleaning | 1 | ||
O/W emulsion | 1 |
ACKN No. | Title/Author(s) | Keywords | Style |
---|---|---|---|
33 | [Invited lecture] Computer simulation in thermal food processing | Heat and mass transfer Simulation change of ingredient | O |
46 | [Invited lecture] Encapsulation of enzyme by spray drying: Different formulation of feed liquid | microencapsulation enzyme spray drying | O |
154 | Infrared Spectroscopic Application to Food Processing | quality evaluation taste sensing | O |
187 | [Review lecture] Overview of Recent Developments in Drying Technology | Advanced drying technologies Health foods Microbial inactivation | O |
188 | Gastrointestinal digestion characteristics of O/W emulsion-based systems using in vitro models | Gastrointestinal digestion In vitro model O/W emulsion | O |
231 | [Invited lecture] Development of inulin powder production process from Jerusalem artichoke (Helianthus tuberosus L.) tubers and quality determination | Carbonation Jerusalem artichoke Inulin | O |
272 | [Invited lecture] Production of carbohydrate products from tropical fruit wastes by subcritical water treatment | Subcritical water Agricultural wastes Carbohydrate extraction | O |
334 | Preparation of amorphous sugar matrix from organic solvent and its application to surfactant-free encapsulation of insoluble substances | solid dispersion sugar surfactant free | O |
347 | Formulation of lipid-based micro/nanodispersion systems for developing food functionalities | lipid dispersion systems emulsion vesicles | O |
402 | Pretreatment with citric acid to suppress food protein deposit formation on stainless steel surface for efficient cleaning | cleaning protein adhesion citric acid | O |