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Results 1 to 25 of 23742

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Dispersibility of freeze-dried poly(epsilon-caprolactone) nanocapsules stabilized by gelatin and the effect of freezingNAKAGAWA, Kyuya; SURASSMO, Suvimol; MIN, Sang-Gi et al.Journal of food engineering. 2011, Vol 102, Num 2, pp 177-188, issn 0260-8774, 12 p.Article

Black magicLOCKIE, M.Chemical engineer (London). 1996, Num 615-16, pp 22-25, issn 0302-0797, 2 p.Article

Improved formulation and lyophilization cycle for rBCG vaccineJIN, Tom H; NGUYEN, Lisa; TIANLI QU et al.Vaccine. 2011, Vol 29, Num 29-30, pp 4848-4852, issn 0264-410X, 5 p.Article

PRACTICAL METHODS IN ELECTRON MICROSCOPY. VOL. 8. REPLICA, SHADOWING AND FREEZE-ETCHING TECHNIQUESWILLISON MARTIN JH; ROWE AJ.1980; ; NLD; AMSTERDAM:NORTH HOLLAND PUBLISHING COMPANY; DA. 1980; NO 301P.; PP. 8; BIBL. 4 P.Book

PRACTICAL METHODS IN ELECTRON MICROSCOPY. VOL. 8. REPLICA, SHADOWING AND FREEZE-ETCHING TECHNIQUESWILLISON MARTIN JH; ROWE AJ.1980; ; NLD; AMSTERDAM:NORTH HOLLAND PUBLISHING COMPANY; DA. 1980; NO 301P.; PP. 8; BIBL. 4 P.Book

Irregular textural features of dried alginate-filler beadsZOHAR-PEREZ, C; CHET, I; NUSSINOVITCH, A et al.Food hydrocolloids. 2004, Vol 18, Num 2, pp 249-258, issn 0268-005X, 10 p.Article

La liofilizzazione alimentare―profilo di un settore industrialeDI GIULIO, A; FICHERA, S.Industrie alimentari (Pinerolo). 1991, Vol 30, Num 298, pp 953-959, issn 0019-901XArticle

A convective multi-flash drying process for producing dehydrated crispy fruitsFERNANDA ZOTARELLI, Marta; ALMEIDA PORCIUNCULA, Barbara Daniela; BORGES LAURINDO, Joao et al.Journal of food engineering. 2012, Vol 108, Num 4, pp 523-531, issn 0260-8774, 9 p.Article

Determination of sulfhydryl and disulfide contents of soybean 11S globulin and their change by lyophilization = Détermination des teneurs en sulfhydryle et disulfure de la globuline 11S de soja et étude de leurs modifications lors de la lyophilisationHOSHI, Y; YAMAUCHI, F.Agricultural and biological chemistry. 1983, Vol 47, Num 11, pp 2435-2440, issn 0002-1369Article

Resistance to freezing and freeze-drying storage processes of potential probiotic bifidobacteriaMODESTO, M; MATTARELLI, P; BIAVATI, B et al.Annals of microbiology. 2004, Vol 54, Num 1, pp 43-48, issn 1590-4261, 6 p.Article

Do Physical Forces Contribute to Cryodamage?SARAGUSTY, Joseph; GACITUA, Haim; ROZENBOIM, Israel et al.Biotechnology and bioengineering. 2009, Vol 104, Num 4, pp 719-728, issn 0006-3592, 10 p.Article

The freeze-thawed and freeze-dried stability of cytarabine-encapsulated multivesicular liposomesCHENGJUN CHEN; DANDAN HAN; YU ZHANG et al.International journal of pharmaceutics (Print). 2010, Vol 387, Num 1-2, pp 147-153, issn 0378-5173, 7 p.Article

Freeze concentration of equal molarity solutions with ultrasonic irradiation under constant freezing rate : Effect of soluteKAWASAKI, K; MATSUDA, A; KADOTA, H et al.Chemical engineering research & design. 2006, Vol 84, Num 2, pp 107-112, issn 0263-8762, 6 p.Article

Collapse Temperature of Solutions Important for Lyopreservation of Living Cells at Ambient TemperatureYANG, Geer; GILSTRAP, Kyle; AILI ZHANG et al.Biotechnology and bioengineering. 2010, Vol 106, Num 2, pp 247-259, issn 0006-3592, 13 p.Article

Survival of yeasts stored after freeze-drying or liquid-dryingMIYAMOTO-SHINOHARA, Yukie; NOZAWA, Fumie; SUKENOBE, Junji et al.Journal of General and Applied Microbiology. 2010, Vol 56, Num 2, pp 107-119, issn 0022-1260, 13 p.Article

Comparison of measurement techniques for the identification of bound water restrained by polymersHATAKEYAMA, Tatsuko; TANAKA, Masaru; KISHI, Akira et al.Thermochimica acta. 2012, Vol 532, pp 159-163, issn 0040-6031, 5 p.Conference Paper

Post-thaw aging affects activity of lactate dehydrogenaseBHATNAGAR, Bakul S; NEHM, Sarah J; PIKAL, Michael J et al.Journal of pharmaceutical sciences. 2005, Vol 94, Num 6, pp 1382-1388, issn 0022-3549, 7 p.Article

The nonsteady state modeling of freeze drying: In-process product temperature and moisture content mapping and pharmaceutical product quality applicationsPIKAL, M. J; CARDON, S; BHUGRA, Chandan et al.Pharmaceutical development and technology. 2005, Vol 10, Num 1, pp 17-32, issn 1083-7450, 16 p.Article

Comparison of four drying methods for re-structured mixed potato with apple chipsHUANG, Lue-Lue; MIN ZHANG; MUJUMDAR, Arun S et al.Journal of food engineering. 2011, Vol 103, Num 3, pp 279-284, issn 0260-8774, 6 p.Article

Barley beta-glucan aerogels via supercritical CO2 dryingCOMIN, Lauren M; TEMELLI, Feral; SALDANA, Marleny D. A et al.Food research international. 2012, Vol 48, Num 2, pp 442-448, issn 0963-9969, 7 p.Article

Increasing exfiltration from pervious concrete and temperature monitoringTYNER, J. S; WRIGHT, W. C; DOBBS, P. A et al.Journal of environmental management. 2009, Vol 90, Num 8, pp 2636-2641, issn 0301-4797, 6 p.Article

Influence of freeze-drying conditions on survival of Oenococcus oeni for malolactic fermentationGUOQUN ZHAO; GUI ZHANG.International journal of food microbiology. 2009, Vol 135, Num 1, pp 64-67, issn 0168-1605, 4 p.Article

Untersuchungen zum Gefrierverhalten flüssiger Lebensmittel im Hinblick auf das Gefrierlagern, Gefriertrocknen und Gefrierkonzentrieren = Etudes du comportement à la congélation de produits alimentaires liquides dans la perspective d'un entreposage à l'état congelé, de la lyophilisation ou de la cryoconcentration = Examination of freezing behavior of liquid foods in view of freezing storage, freeze drying and freeze concentrationHARZ, H. P; LONCIN, M; WEISSER, H et al.Chemieingenieurtechnik. 1989, Vol 61, Num 2, pp 155-157, issn 0009-286XConference Paper

Use of a combination process of osmotic dehydration and freeze drying to produce a raisin-type lowbush blueberry product = Utilisation d'un procédé combiné de déshydratation osmotique et de lyophilisation pour l'obtention d'un produit à base de myrtille, semblable aux raisins secsYANG, A. P. P; WILLS, C; YANG, T. C. S et al.Journal of food science. 1987, Vol 52, Num 6, pp 1651-1664, issn 0022-1147, 4 p.Article

Biotechnologische Erzeugung von Aromastoffen. II. PA-Lagerung zur Kompensation von Aromaverlusten bei der Gefriertrocknung von Bananenscheiben = Production biotechnologique de composés de la flaveur. 2. Stockage en atmosphère contenant des précurseurs d'arôme pour compenser les pertes de flaveur dans les tranches de bananes lyophilisées = Biotechnological production of flavour compounds. II. PA-storage for the compensation of flavour losses in freeze-dried banana slicesBERGER, R. G; DRAWERT, F; KOLLMANNSBERGER, H et al.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1986, Vol 183, Num 3, pp 169-171, issn 0044-3026Article

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