Article | REF: AG6521 V2

Food liquids - Conditioning and stabilization in primary packagings

Author: Pierre MILLET

Publication date: January 10, 2016

You do not have access to this resource.
Click here to request your free trial access!

Already subscribed? Log in!


Français

9. Glossary

Absorption

In biology, this term designates the function by which living organisms bring useful substances into their internal environment.

In physics, this term refers to the intimate penetration of a gas into a solid or liquid body.

Gratinage

Effect produced by the deposition of coagulated and/or burnt organic matter on plant walls during intense thermal action.

Kraüsen

In brewing, this term designates the high, curled foam that accompanies the start of beer fermentation, corresponding to a period (around 40 hours) when yeast activity is at its peak. This is also the state in which fractions of wort are taken to rectify defects in a beer before packaging.

Permeability

This is the property...

You do not have access to this resource.

Exclusive to subscribers. 97% yet to be discovered!

You do not have access to this resource.
Click here to request your free trial access!

Already subscribed? Log in!


The Ultimate Scientific and Technical Reference

A Comprehensive Knowledge Base, with over 1,200 authors and 100 scientific advisors
+ More than 10,000 articles and 1,000 how-to sheets, over 800 new or updated articles every year
From design to prototyping, right through to industrialization, the reference for securing the development of your industrial projects

This article is included in

Food industry

This offer includes:

Knowledge Base

Updated and enriched with articles validated by our scientific committees

Services

A set of exclusive tools to complement the resources

Practical Path

Operational and didactic, to guarantee the acquisition of transversal skills

Doc & Quiz

Interactive articles with quizzes, for constructive reading

Subscribe now!

Ongoing reading
Glossary
Outline