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Title: Engineering aspects of rate-related processes in food manufacturing.
Authors: Adachi, Shuji
Author's alias: 安達, 修二
Keywords: chromatographic separation
lipid oxidation
subcritical water
water migration
pasta
Issue Date: 6-Jan-2015
Publisher: Taylor & Francis Group
Journal title: Bioscience, biotechnology, and biochemistry
Volume: 79
Issue: 4
Start page: 517
End page: 531
Abstract: Many rate-related phenomena occur in food manufacturing processes. This review addresses four of them, all of which are topics that the author has studied in order to design food manufacturing processes that are favorable from the standpoint of food engineering. They include chromatographic separation through continuous separation with a simulated moving adsorber, lipid oxidation kinetics in emulsions and microencapsulated systems, kinetic analysis and extraction in subcritical water, and water migration in pasta.
Rights: This is an Accepted Manuscript of an article published by Taylor & Francis in 'Bioscience, Biotechnology, and Biochemistry' on 06 Jan 2015, available online: http://www.tandfonline.com/10.1080/09168451.2014.997188.
The full-text file will be made open to the public on 06 Jan 2016 in accordance with publisher's 'Terms and Conditions for Self-Archiving'.
This is not the published version. Please cite only the published version.
この論文は出版社版でありません。引用の際には出版社版をご確認ご利用ください。
URI: http://hdl.handle.net/2433/200678
DOI(Published Version): 10.1080/09168451.2014.997188
PubMed ID: 25559419
Appears in Collections:Journal Articles

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