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An Overview on Food Applications of the Instant Controlled Pressure-Drop Technology, an Innovative High Pressure-Short Time Process
Juan Leopoldo Pech-Almeida, Carmen Téllez-Pérez, Maritza Alonzo-Macías, Giselle Dení Teresa-Martínez, Karim Allaf, Tamara Allaf and Anaberta Cardador-Martínez Molecules 26(21) 6519 (2021) https://doi.org/10.3390/molecules26216519
Texture and color characteristics of swell‐dried ready‐to‐eat Zaghloul date snacks: Effect of operative parameters of instant controlled pressure drop process
Sabah Mounir, Carmen Téllez‐Pérez, Kappat V. Sunooj and Karim Allaf Journal of Texture Studies 51(2) 276 (2020) https://doi.org/10.1111/jtxs.12468
Comparative study of methods for producing gum arabic powder and the impact of DIC treatment (instant controlled pressure drop) on the properties of the product
Response surface methodology (RSM) as relevant way to study and optimize texturing by instant controlled pressure drop DIC in innovative manufacturing of egg white and yolk powders