Untersuchungen über die Aroma‐Erhaltung bei der Trocknung von Lebensmitteln nach verschiedenen Verfahren
- 1 April 1971
- journal article
- Published by Wiley in Chemie Ingenieur Technik - CIT
- Vol. 43 (7) , 445-452
- https://doi.org/10.1002/cite.330430709
Abstract
No abstract availableKeywords
This publication has 11 references indexed in Scilit:
- EFFECTS OF PROCESS VARIABLES ON RETENTION OF VOLATILES IN FREEZE-DRYINGJournal of Food Science, 1970
- Retention of organic volatiles in freeze-dried solutions of carbohydratesJournal of Agricultural and Food Chemistry, 1970
- Zur Bindung fl chtiger Aromastoffe an LebensmittelZeitschrift für Lebensmittel-Untersuchung und Forschung, 1969
- Food volatiles. Volatilities of aldehydes, ketones, and esters in dilute water solutionJournal of Agricultural and Food Chemistry, 1969
- Adsorption of Volatile Organic Compounds in Dehydrated Food Systems. 1. Measurement of Sorption Isotherms at Low Water ActivitiesJournal of Food Science, 1968
- Food Volatiles: Gas Chromatographic Determination of Partition Coefficients in Water‐Lipid SystemsJournal of Food Science, 1968
- Selectivity of carbohydrate films as influenced by their moisture contentCellular and Molecular Life Sciences, 1967
- Volatiles Retention During the Drying of Aqueous Carbohydrate SolutionsJournal of Food Science, 1967
- Activity Coefficients and Molecular StructureIndustrial & Engineering Chemistry, 1959
- Orientierende Versuche über Aromaverluste beim Konzentrieren von LösungenChemie Ingenieur Technik - CIT, 1953