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Desserts / French cuisine / Materials science / Whipped cream / Aeration / Liquid bubble / X-ray microtomography / Ice cream / Economic bubble / Food and drink / Chemistry / Dairy products


P a g e | 15 Determination of bubbles in foods by
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Document Date: 2009-04-27 03:18:55

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File Size: 2,97 MB

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City

Antwerp / Cambridge / Lim / /

Company

Mercury Computer Systems / Unilever / Cox / /

Country

United States / United Kingdom / /

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Facility

Delft University of Technology / /

IndustryTerm

separate gas bubbles / bakery products / dairy product / transportation / continuous gas phase / gas bubbles / dairy products / food types / food products / chemical agents / imaging / porous network / food / gas injection / /

Organization

Delft University of Technology / /

Person

Olivier van Noortlaan / /

Position

Representative / /

ProvinceOrState

Kansas / Minnesota / /

Technology

sublimation / X-ray / 3-D / Magnetic resonance imaging / tomography / simulation / image processing / aeration / MRI / /

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