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| ファイル | 記述 | サイズ | フォーマット | |
|---|---|---|---|---|
| 09168451.2014.997188.pdf | 764.28 kB | Adobe PDF | 見る/開く |
| タイトル: | Engineering aspects of rate-related processes in food manufacturing. |
| 著者: | Adachi, Shuji |
| 著者名の別形: | 安達, 修二 |
| キーワード: | chromatographic separation lipid oxidation subcritical water water migration pasta |
| 発行日: | 6-Jan-2015 |
| 出版者: | Taylor & Francis Group |
| 誌名: | Bioscience, biotechnology, and biochemistry |
| 巻: | 79 |
| 号: | 4 |
| 開始ページ: | 517 |
| 終了ページ: | 531 |
| 抄録: | 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. |
| 著作権等: | 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(出版社版): | 10.1080/09168451.2014.997188 |
| PubMed ID: | 25559419 |
| 出現コレクション: | 学術雑誌掲載論文等 |
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