Browsing by Subject "Functionality"

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Browsing by Subject "Functionality"

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  • Wang, Lu (Kansas State University, )
    Radio frequency dielectric heating (RFDH) can provide rapid and uniform heating throughout the products' mass, and can be used to bake, dry, and defrost foods. Studies have shown that when RFDH induced a 5-log reduction ...
  • Baker, Steven R. (Kansas State University, 2010-05-21)
    Emulsifiers have been and remain highly functional ingredients in the food industry. Emulsifiers contain both hydrophilic and lipophilic parts, resulting in their ability to be useful in foods at very low levels. However, ...

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