Sentence examples for processing of foodstuffs from inspiring English sources

This discrepancy occurs because of taking the processing of foodstuffs into account [13].

Despite the advantages of continuous processing of foodstuffs, the inadequate understanding of solid liquid flows even in straight tubes has led to the unavailability of definitive information on sound process design and performance of the equipment used in the thermal treatment of foodstuffs.

In fact, it is not unreasonable to conceive a certain feedback between encephalization and molarization in Homo, because an enlarged brain would open the possibility of tool use for extraoral processing of foodstuffs.

Potential applications of the results include the descriptions of calorimetry experiments, packed bed reactor performance, quenching operations, and processing of canned foodstuffs.

The chapter describes how validated CFD can be used to determine conditions under which EOE batch processing of liquid foodstuffs can be optimized.

Unlike for honey, in the processing of other foodstuffs, comparatively higher temperatures (during baking, roasting), longer duration times, and different additives are required, which profoundly affect the HMF content in the foods.

Excavations at this site have provided a detailed documentation of the building process that ended in the entombment of architectural compounds, including a remarkable sequence of construction events preceded by the processing and consumption of foodstuffs.

In addition to the endogenous metal ion content of foodstuffs, numerous steps during processing and packaging may add to the metal ion load.

In addition, it is not unreasonable to conceive a feedback between molarization and encephalization in hominins, because the presence of well-developed chewing teeth would be less necessary as long as larger brains would enhance extraoral processing (e.g., by tool makingand fire use) of foodstuffs that would otherwise be biomechanically unavailable [ 44, 46, 49].

PEF processing has good prospects to be used by the food industry because promising results have been obtained on the inactivation of undesirable microorganisms when processing different foodstuffs.

Drying processes generally cause volume and surface change of foodstuffs.