Bibframe Work
1. High Pressure Phase Equilibria Measurement for Mixtures Comprising Food Substances
2. High Pressure Phase Equilibria Engineering
3. Mass Transfer Models for Supercritical Fluid Extraction.- 4. Thermophysical Properties of Pure Substances in the Context of Sustainable High Pressure Food Processes Modelling.- 5. Particle Formation of Food Ingredients by Supercritical Fluid Technology.- 6. Enzymatic Reactions in Supercritical Fluids
7. Advances in Analytical and Preparative Supercritical Fluid Chromatography. Food and Nutraceutical Applications
8. Direct and Indirect Applications of Sub- and Supercritical Water in Food-Related Analysis
9. Supercritical Fluid Processing for the Recovery of Bioactive Compounds from Food Industry By-Products
10. Supercritical Fluid Extraction of Compounds from Spices and Herbs.- 11. Supercritical Fluid Extraction of Carotenoids.- 12. Lipid Processing and Lipase Activity under High Pressure Conditions
13. Development of Multiple Unit-Fluid Processes and Bio-Refineries Using Critical Fluids
14. Prospective and Opportunities of High Pressure Processing in the Food, Nutraceutical and Pharmacy Market.
Generation Process: DLC marc2bibframe2 v2.5.0
Status: changed
Encoding Level: preliminary
Description Conventions: ISBD: International standard bibliographic descriptionProvider-neutral e-resource MARC record guidelinesResource description and access
Identified By: bf:Local, 21663170
Change Date: 2020-09-24T13:28:52
Creation Date: 2014-10-31
Description Language: English
Assigner: United States, Library of Congress