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Tour d'horizon des techniques de décongélationPERRAUT, Stéphanie.Process (Cesson-Sévigné). 2012, Num 1291, issn 0998-6650, 72-74 [2 p.]Article

Thawing of cook-freeze catering packsBROWN, Tim; EVANS, Judith A; JAMES, Christian et al.Journal of food engineering. 2006, Vol 74, Num 1, pp 70-77, issn 0260-8774, 8 p.Article

Skim milk cryoconcentration as affected by the thawing mode: gravitational vs. microwave-assistedAIDER, Mohammed; BEN OUNIS, Wassef.International journal of food science & technology. 2012, Vol 47, Num 1, pp 195-202, issn 0950-5423, 8 p.Article

Décongélation : Traitements minute pour une meilleure qualitéProcess (Cesson-Sévigné). 2007, Num 1241, pp 34-36, issn 0998-6650, 3 p.Article

Development of freezing-thawing processes of foundation soils surrounding the China-Russia Crude Oil Pipeline in the permafrost areas under a warming climateGUOYU LI; YU SHENG; HUIJUN JIN et al.Cold regions science and technology. 2010, Vol 64, Num 3, pp 226-234, issn 0165-232X, 9 p.Article

Freezing-thawing effects on the colour and texture of European catfish fleshHALLIER, Arnaud; CHEVALLIER, Sylvie; SEROT, Thierry et al.International journal of food science & technology. 2008, Vol 43, Num 7, pp 1253-1262, issn 0950-5423, 10 p.Article

Evaluation of the thermophysical properties of tylose gel under pressure in the phase change domainOTERO, L; OUSEGUI, A; GUIGNON, B et al.Food hydrocolloids. 2006, Vol 20, Num 4, pp 449-460, issn 0268-005X, 12 p.Article

A simplified analytical model for thawing time calculation in foods = Modèle analytique simplifié pour le calcul des temps de décongélation des produits alimentairesILICALI, C.Journal of food science. 1989, Vol 54, Num 4, pp 1031-1039, issn 0022-1147, 7 p.Article

Effects of fertilization promoting peptide, adenosine, and pentoxifylline on thawed human spermHUANG, P.-T; CHEN, S.-U; CHAO, K.-H et al.Archives of andrology. 2003, Vol 49, Num 2, pp 145-153, issn 0148-5016, 9 p.Article

Structures caused by repeated freezing and thawing in various loamy sediments: a comparison of active, fossil and experimental data = Les structures provoquées par le gel et le dégel dans différents sédiments limoneux: comparaison entre les données expérimentales, les observations d'exemples actuels et celles d'exemples fossilesVAN VLIET-LANOE, B; COUTARD, J.-P; PISSART, A et al.Earth surface processes and landforms. 1984, Vol 9, Num 6, pp 553-565, issn 0197-9337Article

Effects of ohmic thawing on histological and textural properties of beef cutsICIER, Filiz; IZZETOGLU, Gamze Turgay; BOZKURT, Hayriye et al.Journal of food engineering. 2010, Vol 99, Num 3, pp 360-365, issn 0260-8774, 6 p.Article

Freeze-thawing as a path to concentrate aqueous solutionNAKAGAWA, Kyuya; MAEBASHI, Shohei; MAEDA, Koji et al.Separation and purification technology. 2010, Vol 73, Num 3, pp 403-408, issn 1383-5866, 6 p.Article

Thawing and salting studies of dry-cured tuna loinsBARAT, J. M; GRAU, R.Journal of food engineering. 2009, Vol 91, Num 3, pp 455-459, issn 0260-8774, 5 p.Article

Interaction between wastewater-sludge floc and moving ice frontTAO, T; PENG, X. F; LEE, D. J et al.Chemical engineering science. 2006, Vol 61, Num 16, pp 5369-5376, issn 0009-2509, 8 p.Article

Modeling the thawing of frozen foods using air impingement technologyANDERSON, Brent A; SINGH, R. Paul.International journal of refrigeration. 2006, Vol 29, Num 2, pp 294-304, issn 0140-7007, 11 p.Article

Influence of different thawing methods on physicochemical changes and protein oxidation of porcine longissimus muscleXIUFANG XIA; BAOHUA KONG; JING LIU et al.Lebensmittel - Wissenschaft + Technologie. 2012, Vol 46, Num 1, pp 280-286, issn 0023-6438, 7 p.Article

Prediction of foods freezing and thawing times : Artificial neural networks and genetic algorithm approachGONI, S. M; ODDONE, S; SEGURA, J. A et al.Journal of food engineering. 2007, Vol 84, Num 1, pp 164-178, issn 0260-8774, 15 p.Article

Effects of freezing and thawing on the quality changes of tiger shrimp (Penaeus monodon) frozen by air-blast and cryogenic freezingBOONSUMREJ, Sirintra; CHAIWANICHSIRI, Saiwarun; TANTRATIAN, Sumate et al.Journal of food engineering. 2007, Vol 80, Num 1, pp 292-299, issn 0260-8774, 8 p.Article

Grilling of sardine fillets. Effects of frozen and thawed modality on their protein qualityGARCIA-ARIAS, M. T; ALVAREZ PONTES, E; GARCIA-LINARES, M. C et al.Lebensmittel - Wissenschaft + Technologie. 2003, Vol 36, Num 8, pp 763-769, issn 0023-6438, 7 p.Article

Study on the effect of the thermal regime differences in roadbed slopes on their thawing features in permafrost regions of Qinghai-Tibetan plateauCHOU, Ya-Ling; YU SHENG; WEI MA et al.Cold regions science and technology. 2008, Vol 53, Num 3, pp 334-345, issn 0165-232X, 12 p.Article

High pressure-assisted and high pressure-induced thawing: Two different processesOTERO, L; SANZ, P. D.Journal of food science. 2003, Vol 68, Num 8, pp 2523-2528, issn 0022-1147, 6 p.Article

Comment on formation of oriented thaw lakes by thaw slumping by Jon D. Pelletier. Author's replyHINKEL, Kenneth; PELLETIER, Jon D.Journal of geophysical research. 2006, Vol 111, Num F1, issn 0148-0227, F01021.1-F01022.4Article

Solution par autosimilitude du problème de dégel avec consolidation du sol geléKLEMENT'EV, A. F; KLEMENT'EVA, E. A.Inženerno-fizičeskij žurnal. 1988, Vol 54, Num 4, pp 662-665, issn 0021-0285Article

Mechanical properties of weak locust bean gum (LBG) gels under controlled rapid freeze-thawingZEIRA, A; NUSSINOVITCH, A.Journal of texture studies. 2004, Vol 34, Num 5-6, pp 561-573, issn 0022-4901, 13 p.Article

Contrôle de la décongélation dans les fours à microondes. La méthode calorimétriqueHAZAN, J. P; DELMAS, G; STEERS, M et al.Revue annuelle - LEP. 1989, pp 40-42, issn 0750-6287Article

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