Journal of Food Engineering 99 (2010) 402–416 Contents lists available at ScienceDirect Journal of Food Engineering journal homepage: www.elsevier.com/locate/jfoodeng Food…

Slide 1Psychrophiles: a challenge for life Laboratory of Biochemistry Belgium Laboratory of Biochemistry Belgium Punta del Este, May 2010 Slide 2 Arrhenius law: Thermodependence…

Slide 1 Department of Plant Molecular Biology Younousse Saidi and Pierre Goloubinoff The plant heat-shock response is controlled by specific calcium channels in the plasma…

Engineering and thermal processing Engineers are different from scientists What do scientists do? What do engineers do? The importance of simplifying assumptions examples…

Engineering and thermal processing Engineers are different from scientists What do scientists do? What do engineers do? The importance of simplifying assumptions examples…

FOOD PROCESSING WHY PROCESS FOODS? EXTEND SHELF LIFE MAINTAIN SENSORY PROPERTIES MAINTAIN OR IMPROVE NUTRITIVE PROPERTIES ENSURE SAFETY MAKE MORE CONVENIENT BOTTOM LINE: …

ch ite m y, R ; ac s fo affect the foaming characteristics of egg albumen. In this study, egg white protein solutions heated at various temperatures in the presence of variable…

Lipid bilayer Understanding how nanoparticles of different shape interact with cell membranes is important in drug and gene delivery. Yang & Ma (Nature Nanotechnology…

Dairy Products Milk and Cheese Milk Products of milk (dairy products) Butter Cream Cheese Milk Types of milk Untreated Pasteurised Homogenized Sterilized Ultra-high temperature…

Lipid bilayer Understanding how nanoparticles of different shape interact with cell membranes is important in drug and gene delivery. Yang & Ma (Nature Nanotechnology…