Prise en masse de la pâte salée de poissons de deux espèces, en relation avec la réticulation des chaînes lourdes de la myosineNISHIMOTO, S. I; HASHIMOTO, A; SEKI, N et al.Nippon Suisan Gakkaishi. 1988, Vol 54, Num 7, pp 1227-1235, issn 0021-5392Article

Modifications du profil de filtration sur gel de dodécylsulfate de sodium des protéines de la chair de poisson salé au cours de la prise en masse (sawari)NUMAKURA, T; SEKI, N; KIMURA, I et al.Nippon Suisan Gakkaishi. 1987, Vol 53, Num 11, pp 2045-2049, issn 0021-5392Article

Caking of white crystalline sugarROGE, Barbara; MATHLOUTHI, Mohamed.International sugar journal. 2003, Vol 105, Num 1251, pp 128-136, issn 0020-8841, 8 p.Article

BREVET 2.298.400 (A1) (75 02040). - 21 JANVIER 1975. MODIFICATIONS APPORTEES A LA CONCEPTION DES MACHOIRES DE TOUTES LES PINCES DE MASSE POUR POSTES DE SOUDURE.sdPatent

A research note. Moisture sorption studies on garlic powder = Note de recherche. Etude sur l'hydrosorption de la poudre d'ailMOHAMMAD, N; ANWAR, M; EHTESHAMUDDIN, A. F. M et al.Journal of food science. 1986, Vol 51, Num 6, pp 1575-1576, issn 0022-1147Article

Caking characteristics and sensory attributes of ramen soup powder evaluated using a low-resolution proton NMR techniqueCHEIGH, Chan-Ick; WEE, Hye-Won; CHUNG, Myong-Soo et al.Food research international. 2011, Vol 44, Num 4, pp 1102-1107, issn 0963-9969, 6 p.Article

Control of crystallization and caking of skim milk powder in fluidized beds: A preliminary studyZHE LIANG; LANGRISH, Tim.Dairy science & technology. 2010, Vol 90, Num 2-3, pp 345-353, issn 1958-5586, 9 p.Conference Paper

Factors contributing to the poor bulk behavior of meal and bone meal and methods for improving these behaviorsGARCIA, R. A; FLORES, R. A; MAZENKO, C. E et al.Bioresource technology. 2007, Vol 98, Num 15, pp 2852-2858, issn 0960-8524, 7 p.Article

Glass transition related cohesion of amorphous sugar powdersFOSTER, Kylie D; BRONLUND, John E; PATERSON, A. H. J et al.Journal of food engineering. 2006, Vol 77, Num 4, pp 997-1006, issn 0260-8774, 10 p.Article

Characterization of sugar caking during silo storage using penetrometric testsRASTIKIAN, K; CAPART, R.Zuckerindustrie. 2000, Vol 125, Num 4, pp 240-243, issn 0344-8657Article

THE CONDITIONING OF REFINED SUGAR IN SOUTH AFRICA. = LE "CONDITIONNEMENT" DU SUCRE RAFFINE EN AFRIQUE DU SUD.BRUIJN J; PURCHASE BS; RAVNO AB et al.1982; INTERNATIONAL SUGAR JOURNAL.; ISSN 0020-8841; GBR; DA. 1982; VOL. 84; NO 1008; PP. 361-366; 4 FIG./1 TABL.Article

Characterization of spray-dried soy sauce powders using maltodextrins as carrierWEI WANG; WEIBIAO ZHOU.Journal of food engineering. 2012, Vol 109, Num 3, pp 399-405, issn 0260-8774, 7 p.Article

Application of a novel cake strength tester for investigating caking of skim milk powderFITZPATRICK, J. J; O'CALLAGHAN, E; O'FLYNN, J et al.Food and bioproducts processing. 2008, Vol 86, Num 3, pp 198-203, issn 0960-3085, 6 p.Article

Prediction of the onset of caking in sucrose from temperature induced moisture movementBILLINGS, S. W; PATERSON, A. H. J.Journal of food engineering. 2008, Vol 88, Num 4, pp 466-473, issn 0260-8774, 8 p.Article

Changes in particles of coffee powder and extensions to cakingSARAGONI, P; AGUILERA, J. M; BOUCHON, P et al.Food chemistry. 2007, Vol 104, Num 1, pp 122-126, issn 0308-8146, 5 p.Article

Glass transition temperatures and some physical and sensory changes in stored spray-dried encapsulated flavorsCAROLINA, Busso Casati; CAROLINA, Schebor; ZAMORA, Maria C et al.Lebensmittel - Wissenschaft + Technologie. 2007, Vol 40, Num 10, pp 1792-1797, issn 0023-6438, 6 p.Article

Predicting caking behaviors in powdered foods using a low-field nuclear magnetic resonance (NMR) techniqueCHUNG, Myong-Soo; RUAN, Roger; CHEN, Paul et al.Lebensmittel - Wissenschaft + Technologie. 2003, Vol 36, Num 8, pp 751-761, issn 0023-6438, 11 p.Article

Méthodes d'appréciation de la qualité culinaire du couscous de blé dur = Methods to assess to overall quality of couscousGUEZLANE, L; ABECASSIS, J.Industries alimentaires et agricoles. 1991, Vol 108, Num 11, pp 966-971, issn 0019-9311Article

Les facteurs influant sur les chaînes lourdes de la myosine et la fermeté de la pâte de poisson salée (morue du Pacifique), au cours de la prise en masseNISHIMOTO, S. I; HASHIMOTO, A; SEKI, N et al.Nippon Suisan Gakkaishi. 1987, Vol 53, Num 11, pp 2011-2020, issn 0021-5392Article

Rôle du sel dans la prise en masse de la chair de poisson liquéfiéeNIWA, E; KANOH, S; NAKAYAMA, T et al.Nippon Nōgei Kagakukaishi. 1986, Vol 60, Num 4, pp 279-285, issn 0002-1407Article

Alternation drying and grinding (ADG) technique: A novel approach for producing ripe mango powderDJANTOU, E. B; MBOFUNG, C. M. F; SCHER, J et al.Lebensmittel - Wissenschaft + Technologie. 2011, Vol 44, Num 7, pp 1585-1590, issn 0023-6438, 6 p.Article

Moisture-induced caking of beverage powdersMONTES, Edgar Chavez; SANTAMARIA, Nadia Ardila; GUMY, Jean-Claude et al.Journal of the science of food and agriculture. 2011, Vol 91, Num 14, pp 2582-2586, issn 0022-5142, 5 p.Conference Paper

The practical implications of temperature induced moisture migration in bulk lactosePATERSON, Anthony H. J; BRONLUND, John E.Journal of food engineering. 2009, Vol 91, Num 1, pp 85-90, issn 0260-8774, 6 p.Article

Study of caking in powdered foods using nuclear magnetic resonance spectroscopyCHUNG, M.-S; RUAN, R. R; CHEN, P et al.Journal of food science. 2000, Vol 65, Num 1, pp 134-138, issn 0022-1147Article

PROCESSUS PHYSICOCHIMIQUES INTERVENANT DANS LE PHENOMENE DE MOTTAGE DE SOLIDES DIVISES = PHYSICOCHEMICAL PROCESS INVOLVED IN CAKING PHENOMENA OF POWDERSRondeau, Xavier; Komunter, Ciepsa.2000, 247 p.Thesis