Instant Controlled Pressure Drop (D.I.C.) in Food Processing

Part I. Drying

1. Swell-Drying
Sabah Mounir, Carmen Téllez-Pérez, Maritza Alonzo-Macías, Karim Allaf

2. DIC-Assisted Hot Air Drying of Post-harvest Paddy Rice
Sabah Mounir, Karim Allaf

3. DIC-Assisted Parboiling of Paddy Rice
Cong Duong Thai, Karim Allaf

Part II. Allergens and Decontamination

4. Effect of DIC on the Allergenicity of Legume Proteins
Carmen Burbano, Carmen Cuadrado

5. DIC Decontamination of Solid and Powder Foodstuffs
Sabah Mounir, Nsren Albitar, Karim Allaf

Part III. Extraction

6. Extraction of Essential Oils and Volatile Molecules
Baya Berka-Zougali, Colette Besombes, Tamara Allaf, Karim Allaf

7. DIC Texturing for Solvent Extraction
Tamara Allaf, Baya Berka Zougali, Cuong Nguyen, Mohamed Negm, Karim Allaf

8. Coupling DIC and Ultrasound in Solvent Extraction Processes
Tamara Allaf, Colette Besombes, Valérie Tomao, Farid Chemat, Karim Allaf

9. DIC Intensification of the Mechanical Extraction of Lipids by Pressing
Izaskun Pérez, Carlos Bald, Íñigo Martínez Marañón, Karim Allaf

10. Closing Remarks: Instantaneity and Autovaporization
Karim Allaf

Avainsanat: Chemistry, Food Science, Biochemical Engineering, Chemistry/Food Science, general