Search Results for: Vegetable oils not chemically modified
as high pressure processing. kinetic models for food safety and quality; food property characterization; safe processing parameters for pathogen reduction. sheryl barringer, department chair and professor - flavor volatiles. coatings: electrostatic, nonelectrostatic, liquid and powder. fruit and vegetable
nano-engineering of food systems, food structuring and process development, mathematical modeling of food physical processes, lipid crystallization, physical chemistry of lipid, mechanical and structural properties of lipid. melvin pascall, professor - food packaging with emphasis on integrity, modified...
https://fst.osu.edu/research/faculty-expertise