About: Optimization of co-current spray drying process of sugar-rich foods. Part I—Moisture and glass transition temperature profile during drying

Facets (new session)
Description
Metadata
Settings
- owl:sameAs
- Inference Rule:

About: Optimization of co-current spray drying process of sugar-rich foods. Part I—Moisture and glass transition temperature profile during drying Goto Sponge NotDistinct Permalink

An Entity of Type : wikibase:Item, within Data Space : wikidata.demo.openlinksw.com associated with source document(s)

article by Vinh Truong et al published November 2005 in Journal of Food Engineering

Attributes	Values
rdf:type	Item
description	artículu científicu (ast) wetenschappelijk artikel (nl) article scientifique publié en 2005 (fr) наукова стаття, опублікована в листопаді 2005 (uk) im November 2005 veröffentlichter wissenschaftlicher Artikel (de) article by Vinh Truong et al published November 2005 in Journal of Food Engineering (en)
publication date	wds:Q58874522-C882C362-2652-411B-A928-9B304B4E17A0
publication date	2005-11-01 00:00:00Z (xsd:dateTime)
author name string	wds:Q58874522-0F5EC1FD-583E-4307-BABC-46FFB32E5F6D
author name string	Vinh Truong
rdfs:label	Optimization of co-current spray drying process of sugar-rich foods. Part I—Moisture and glass transition temperature profile during drying (en) Optimization of co-current spray drying process of sugar-rich foods. Part I—Moisture and glass transition temperature profile during drying (nl)
skos:prefLabel	Optimization of co-current spray drying process of sugar-rich foods. Part I—Moisture and glass transition temperature profile during drying (en) Optimization of co-current spray drying process of sugar-rich foods. Part I—Moisture and glass transition temperature profile during drying (nl)
name	Optimization of co-current spray drying process of sugar-rich foods. Part I—Moisture and glass transition temperature profile during drying (en) Optimization of co-current spray drying process of sugar-rich foods. Part I—Moisture and glass transition temperature profile during drying (nl)
author	wds:Q58874522-7B0D0085-6E43-44CC-BA08-7FDC1D4B9F66 wds:Q58874522-94260DCF-7C23-4CD2-98C3-6D00DB0C1504
author	Bhesh Bhandari Tony Howes
title	wds:Q58874522-95902E1D-AFDA-4D7B-BA91-B8E30A944D2D
title	Optimization of co-current spray drying process of sugar-rich foods. Part I—Moisture and glass transition temperature profile during drying (en)
page(s)	wds:Q58874522-B709CDB1-A9BA-436C-9A3C-7A3486B65777
page(s)	55-65
instance of	wds:Q58874522-40D565A2-02A2-4396-8ED7-6C4E6A76D060
instance of	scholarly article
main subject	wds:Q58874522-D99D359C-8D30-40D5-BE35-65A0CFD43EF6
main subject	glass transition
published in	wds:Q58874522-08498756-DFC6-4C9F-AF92-ADC6D219F59F
published in	Journal of Food Engineering
issue	wds:Q58874522-299BBF62-0FD4-41C4-8222-D316D5761BBE
volume	wds:Q58874522-B88A42CC-1E43-41C9-AF50-D779A0983AD6
issue	1
volume	71
DOI	wds:Q58874522-2B72C383-3858-4AB0-A683-AD394C0432B6
DOI	http://dx.doi.org/10.1016/J.JFOODENG.2004.10.017
DOI	10.1016/J.JFOODENG.2004.10.017
is about of	https://www.wikidata.org/wiki/Special:EntityData/Q58874522
is cites work of	Microencapsulation of borage oil with blends of milk protein, β-glucan and maltodextrin through spray drying: physicochemical characteristics and stability of the microcapsules. Effect of carrier type and spray drying on the physicochemical properties of powdered and reconstituted pomegranate juice (Punica Granatum L.). Effects of Type and Concentration of Proteins on the Recovery of Spray-Dried Sucrose Powder Spray-drying of passion fruit juice using lactose-maltodextrin blends as the support material
is cites work of	wds:Q48161057-DB543680-EE50-4E40-889E-BAB3ACA24E0C wds:Q42054632-A5738981-2F00-42FB-8BF6-E10F603A62B8 wds:Q59159259-878A0220-8B89-4E31-97FD-C1FBFE899A69 wds:Q58874342-F53B450F-022B-4E3D-9077-AB5536F46928

Faceted Search & Find service v1.16.117 as of May 05 2024

Alternative Linked Data Documents: ODE Content Formats:

RDF

ODATA

Microdata

About

OpenLink Virtuoso version 07.20.3239 as of May 5 2024, on Linux (x86_64-centos_6-linux-gnu), Single-Server Edition (378 GB total memory, 194 GB memory in use)
Data on this page belongs to its respective rights holders.
Virtuoso Faceted Browser Copyright © 2009-2024 OpenLink Software