Complete phase diagram for potato (with nucleation points for ice
5 (165) · € 30.50 · Auf Lager
Download scientific diagram | Complete phase diagram for potato (with nucleation points for ice I, ice III and ice V) (adapted from Schlü ter et al., 2004). from publication: SAFE ICE: Low-temperature pressure processing of foods: Safety and quality aspects, process parameters and consumer acceptance | The SAFE ICE project, supported by the European Commission, addresses and overcomes specific scientific and technological hurdles to make an informed judgment on the relevance of food related effects of High-Pressure in the Low-Temperature (HPLT) domain as well as to realize | SAFE, Consumerism and Food Safety | ResearchGate, the professional network for scientists.
Recent Advances for Rapid Freezing and Thawing Methods of Foods
ACP - Atomistic and coarse-grained simulations reveal increased ice nucleation activity on silver iodide surfaces in slit and wedge geometries
Foods, Free Full-Text
Structure and Protein-Protein Interactions of Ice Nucleation Proteins Drive Their Activity
Complete phase diagram for potato (with nucleation points for ice I
4: Typical temperature profile during thawing of a potato cylinder
Metastable States of Water and Ice during Pressure‐Supported Freezing of Potato Tissue - Schlüter - 2004 - Biotechnology Progress - Wiley Online Library
How to increase/raise the freezing point of water - Quora
The fascinating science of water in our food
The relevance of nanoscale biological fragments for ice nucleation in clouds
Control of Ice Nucleation for Subzero Food Preservation
Supercooling preservation technology in food and biological samples: a review focused on electric and magnetic field applications
Structure and Protein-Protein Interactions of Ice Nucleation Proteins Drive Their Activity
Complete phase diagram for potato (with nucleation points for ice I
