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    The defoaming properties of Dehydem Supra at 20°C. Figure 2 The foam-suppressing performance of Dehydem Supra at 65°C. based emulsion and Dehypon G 2084 from Cognis. The defoaming performance was tested and rated on egg white and various surfactants on a scale of 0 to 5 following a simulated 20°C cold application.

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    Case studies in novel food processing technologies ß Woodhead Publishing Limited, 2010 Related titles: Food preservation by pulsed electric fields: from research to application (ISBN 978-1-84569-058-8) Pulsed electric field (PEF) food processing is a novel, non-thermal preservation method that has the potential to produce foods with excellent sensory and nutritional quality and shelf-life.

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    Case studies in novel food processing technologies ß Woodhead Publishing Limited, 2010 Related titles: Food preservation by pulsed electric fields: from research to application (ISBN 978-1-84569-058-8) Pulsed electric field (PEF) food processing is a novel, non-thermal preservation method that has the potential to produce foods with excellent sensory and nutritional quality and shelf-life.

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    Subjek : Teknologi Pangan Tahun 2004-2008 (601 judul) Charles M.A.P. Franz, Ingrid Specht, Gyu-Sung Cho, Volker Graef, Mario R. Stahl, UV-Cinactivation of microorganisms in naturally cloudy apple juice using novel inactivation equipment based on Dean vortex technology, Food Control, Volume 20, Issue 12, December 2009, Pages 1103-1107, ISSN 0956-7135, DOI: 10.1016/j.foodcont.2009.02.010.

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    1 Canadian Intellectual Property Office An Agency of Industry Canada Office de la propriété intellectuelle du Canada Un organisme d Industrie Canada 04 janvier 2006 Vol. 53, No January 4, 2006 Vol. 53, No. 2671. 2 Vol. 53, No RENSEIGNEMENTS DIVERS Le Journal est publié tous les mercredis et sa publication est réalisée conformément à l'article 17 du Règlement sur les marques de commerce ...

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