Food powder handling and processing: Industry problems, knowledge barriers and research opportunities

John J. Fitzpatrick(University College Cork), Lı́lia Ahrné(United States Congress)

Chemical Engineering and Processing - Process Intensification

October 14, 2004

10.1016/j.cep.2004.03.014

Cited by 147

Related Papers

Perspectives from CO+RE: How COVID-19 changed our food systems and food security paradigms

|Current Research in Food Science|2020|206

Effect of crust temperature and water content on acrylamide formation during baking of white bread: Steam and falling temperature baking

|LWT|2007|194

Effects of Combined Osmotic and Microwave Dehydration of Apple on Texture, Microstructure and Rehydration Characteristics

|LWT|2001|170

Innovative Technologies for Food Preservation

|Elsevier eBooks|2017|131

Mechanisms and Prevention of Plant Tissue Collapse during Dehydration: A Critical Review

|Critical Reviews in Food Science and Nutrition|2003|119