Mechanochemistry in Thermomechanical Processing of Foods: Kinetic Aspects

Processing soybeans into foods: selected aspects of nutrition and flavor.

Metallurgical Modelling of Thermomechanical Processing

aseptic processing and packaging of foods

aseptic processing is defined as steril product filling in pre-sterilized containers followed by hermetic sealing in a sterile environment. aseptic processing and packaging has made great developments as a flexible and efficient technology for production of sterilizable products in food industries. in this study, the historical developments of the application form processing, sterilization of p...

Dualistic aspects of Enterococcus spp. in foods

Enterococcus spp. belong to the lactic acid bacteria (LAB) group and comprise more than 20 species. They are widely distributed in nature, and E. faecium and E. faecalis are the most frequent species. Enterococci may be used in food fermentation as starter cultures, being responsible for the formation of unique flavours. Some strains present probiotic properties due to health promoting effects....

Effect of Thermomechanical Processing on the Microstructure and Mechanical Properties of a Duplex Stainless Steel

Duplex stainless steels (DSSS) have a microstructure composed of ferrite and austenite phases that gives them a very good combination of mechanical and corrosion properties. These steels are desirable for many applications in the chemical and petrochemical industries. In the present study, a type of stainless steel was cast, solution annealed at 1200°C for 60 min and then quenched in water. Ini...