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These terms define your current search. Click the × to remove a term. Research, Technology and Engineering: support systems and models > models > simulation models > model food systems × 516 items, grouped by Economics, Business and Industry (view ungrouped items) administrative management (11)    (Click to View) Mitigating effect of piquin pepper (Capsicum annuum L. var. Aviculare) oleoresin on acrylamide formation in potato and tortilla chips Lebensmittel-Wissenschaft (Click to View) Antioxidative potential of cashew phenolics in food and biological model systems as affected by roasting Food chemistry (Click to View) A novel and enhanced approach for the assessment of the total carotenoid content of foods based on multipoint spectroscopic measurements Food chemistry (Click to View) Effect of processing variables and bulk composition on the surface composition of spray dried powders of a model food system Journal of food engineering all 11 items... economics (19)    (Click to View) Influence of baking time and matrix effects on the detection of milk allergens in cookie model food system by ELISA Food chemistry (Click to View) Control of Salmonella in foods by using essential oils: A review Food research international (Click to View) Combined effect of high pressure treatment and anti-microbial bio-sourced materials on microorganisms' growth in model food during storage Innovative food science and emerging technologies (Click to View) The thermal stability of Aspergillus oryzae alpha-amylase in presence of sugars and polyols Journal of food process engineering all 19 items... products and commodities (440)    (Click to View) Evaluation of convective heat transfer coefficient between fluids and particles in suspension as food model systems for natural convection using two methodologies Journal of food engineering (Click to View) High pressure processing inactivation of listeria innocua in minced trout (oncorhynchus mykiss) Journal of food processing and preservation (Click to View) Inactivation kinetics of Salmonella spp. under thermal and emerging treatments: A review Food research international (Click to View) Physical properties of egg whites and whole eggs relevant to microwave pasteurization Journal of food engineering all 440 items...