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Results 1 to 25 of 23742

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The correlation between freezing point and soluble solids of fruitsWANG JIE; LI LITE; DAN YANG et al.Journal of food engineering. 2003, Vol 60, Num 4, pp 481-484, issn 0260-8774, 4 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

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

Freezing leukocytes to -40 and -20 °C under an exponential programme with original cryopreservativesSVEDENTSOV, E. P; TUMANOVA, T. V; SCHEGLOVA, O. O et al.International journal of refrigeration. 2006, Vol 29, Num 3, pp 368-373, issn 0140-7007, 6 p.Conference Paper

Influence of blanching, freezing and frozen storage on physicochemical properties of broad beans (Vicia faba L)PETZOLD, Guillermo; CARO, Marisa; MORENO, Jorge et al.International journal of refrigeration. 2014, Vol 40, pp 429-434, issn 0140-7007, 6 p.Article

Reducing domestic food waste by freezing at homeBROWN, T; HIPPS, N. A; EASTEAL, S et al.International journal of refrigeration. 2014, Vol 40, pp 362-369, issn 0140-7007, 8 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

Influence of water states in hydrogels on the transmissibility and permeability of oxygen in contact lens materialsYINGJUN WANG; GUOXIN TAN; SHUJIANG ZHANG et al.Applied surface science. 2008, Vol 255, Num 2, pp 604-606, issn 0169-4332, 3 p.Conference Paper

Cryogenic and air blast freezing techniques and their effect on the quality of catfish filletsESPINOZA RODEZNO, Luis A; SUNDARARAJAN, Srijanani; SOLVAL, Kevin Mis et al.Lebensmittel - Wissenschaft + Technologie. 2013, Vol 54, Num 2, pp 377-382, issn 0023-6438, 6 p.Article

Controlled ice nucleation under high voltage DC electrostatic field conditionsORLOWSKA, Marta; HAVET, Michel; LE-BAIL, Alain et al.Food research international. 2009, Vol 42, Num 7, pp 879-884, issn 0963-9969, 6 p.Article

Behavior of water below the freezing point in PEFCsISHIKAWA, Y; MORITA, T; NAKATA, K et al.Journal of power sources. 2007, Vol 163, Num 2, pp 708-712, issn 0378-7753, 5 p.Article

Calorimetry and pressure-shift freezing of different food productsZHU, S; RAMASWAMY, H. S; LE BAIL, A et al.Food science and technology international. 2006, Vol 12, Num 3, pp 205-214, issn 1082-0132, 10 p.Article

A model for heat transfer in cryogenic food freezing = Modèle de transfert de chaleur lors de la congélation cryogénique des produits alimentairesAWONORIN, S. O.International journal of food science & technology. 1989, Vol 24, Num 3, pp 243-259, issn 0950-5423Article

Modern freezing facilities = Les moyens modernes de congélationREMY, J.International journal of refrigeration. 1987, Vol 10, Num 3, pp 165-174, issn 0140-7007Article

Simple method for freezing time calculations for infinite flat slabs, infinite cylinders and spheres = Méthode simple de calcul du temps de congélation sur modèles de tranches infinies, de cylindres ou de sphères infinisLACROIX, C; CASTAIGNE, F.Canadian Institute of Food Science and Technology journal. 1987, Vol 20, Num 4, pp 252-259, issn 0315-5463Article

Thermodynamic analysis of the freezing and thawing of foods : enthalpy and apparent specific heat = Analyse thermodynamique de la congélation et de la décongélation des produits alimentaires : enthalpie et chaleur spécifique apparenteCHEN, C. S.Journal of food science. 1985, Vol 50, Num 4, pp 1158-1162, issn 0022-1147Article

Thermodynamic analysis of the freezing and thawing of foods : ice content and Mollier diagram = Analyse thermodynamique de la congélation et de la décongélation des produits alimentaires : teneur en glace et diagramme de MollierCHEN, C. S.Journal of food science. 1985, Vol 50, Num 4, pp 1163-1166, issn 0022-1147Article

Simplified equation for predicting the freezing time of foodstuffs = Equation simplifiée pour la prévision de la durée de congélation des produits alimentairesPHAM, Q. T.Journal of Food Technology. 1986, Vol 21, Num 2, pp 209-219, issn 0022-1163Article

La réfrigération des pâtes en boulangerie artisanale françaiseGUINET, R; BURE, J.Revue générale du Froid. 1986, Vol 76, Num 2, pp 79-82, issn 0035-3205Article

Separation of p-Xylene from the Multicomponent Xylene System by Stripping CrystallizationSHIAU, Lie-Ding; WEN, Chun-Ching; LIN, Bo-Shiue et al.AIChE journal. 2008, Vol 54, Num 1, pp 337-342, issn 0001-1541, 6 p.Article

Quantifying liquid water in frozen plant tissues by isothermal calorimetryLIVINGSTON, David P.Thermochimica acta. 2007, Vol 459, Num 1-2, pp 116-120, issn 0040-6031, 5 p.Article

Application of distillative freezing in the separation of o-xylene and p-xyleneSHIAU, Lie-Ding; WEN, Chun-Ching; LIN, Bo-Shiue et al.AIChE journal. 2006, Vol 52, Num 5, pp 1962-1967, issn 0001-1541, 6 p.Article

La congélation des denrées. Etude comparée de la voie «mécanique» et de la voie «cryogénique»DUMINIL, M; VRINAT, G.Revue générale du Froid. 1987, Vol 77, Num 5, pp 302-337, issn 0035-3205, 29 p.Article

A converging-front model for the asymmetric freezing of slab-shaped food = Un modèle à front convergent pour la congélation asymétrique des produits alimentaires découpés en tranchesPHAM, Q. T.Journal of food science. 1987, Vol 52, Num 3, pp 795-800, issn 0022-1147Article

Calcul des temps de congélation d'aliments ayant la forme d'un cylindre infini, d'un cylindre fini ou d'une sphère = Freezing time calculation for products having an infinite or a finite cylinder or sphere shapeCASTAIGNE, F.Lebensmittel - Wissenschaft + Technologie. 1985, Vol 18, Num 3, pp 137-147, issn 0023-6438Article

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