Medicin og biovidenskab
Microwaves
100%
Powders
90%
Temperature
78%
Dehydration
71%
Water
69%
Hot Temperature
61%
Air
60%
Heating
51%
Bread
50%
Capsicum
49%
Chocolate
48%
Mangifera
46%
Malus
40%
Fluid Therapy
39%
Origanum
36%
Manihot
34%
Lycopersicon esculentum
30%
Kinetics
28%
Color
28%
Cheese
28%
Solanum tuberosum
27%
Decontamination
27%
cocoa butter
27%
Fats
27%
Carotenoids
27%
Zea mays
27%
Spices
27%
Vaccinium myrtillus
26%
Food
26%
Triticum
26%
Crystallization
26%
Ananas
23%
Bacillus cereus
23%
Fruit
22%
Radiation
22%
Ascorbic Acid
21%
Daucus carota
21%
Spores
20%
Anthocyanins
20%
Lycopene
19%
pectinesterase
17%
Colloids
16%
Food Quality
16%
Seeds
15%
Carbon Dioxide
15%
Landbrug og biologi
drying
73%
microwave radiation
73%
powders
70%
blanching
52%
chocolate
44%
rehydration
42%
paprika
35%
temperature
34%
heat
34%
texture
33%
air
33%
air drying
32%
microstructure
31%
water activity
30%
mangoes
30%
breads
30%
apples
30%
carotenes
28%
ingredients
27%
near infrared radiation
27%
heat transfer
27%
water content
25%
emulsifiers
25%
oregano
24%
kinetics
24%
heat treatment
23%
cylinders
23%
bilberries
22%
cassava
22%
pretreatment
22%
carrots
22%
infrared radiation
21%
crystallization
21%
cocoa butter
21%
oilseed cakes
21%
cheeses
20%
color
20%
water
19%
dairies
19%
potatoes
19%
hydrocolloids
18%
Bacillus cereus
18%
tomatoes
18%
lycopene
17%
ascorbic acid
17%
spices
17%
diffusivity
16%
vegetables
16%
decontamination
16%
pineapples
16%
Teknik og materialevidenskab
Dehydration
54%
Drying
51%
Microwaves
41%
Vitamins
37%
Powders
35%
Ascorbic acid
30%
Blanching
26%
Carotenoids
20%
Antioxidants
19%
Spray drying
18%
Calcium
15%
