Showing 1 - 20 results of 228 for search '(( decrease of decrease oil processing ) OR ( decrease food decrease lodging decrease ))*', query time: 0.86s Refine Results
1
Published 2015
... decrease of the oil:water ratio lead to a decrease of Hd for the cationic nanoemulsions (from 198 to 135...
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3
Published 2022
Subjects: ...processing...
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5
Published 2018
Subjects: ...Cracking; thermal processing; lignocellulosic material, biomass, palm oil...
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8
... formation of a network structure of waxy crystals and the gelation of the oil. It is thus very important...
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12
Published 2019
... physicochemical properties, water-holding, oil-binding, and cation-exchange capacities. These properties can...
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14
Published 2010
... release of oregano oil which are important to optimize microencapsulation of functional food ingredients....
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20
Published 2010
...Microencapsulation allows bioactive compounds protection from external factors. Innovation in food...
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