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