Engineering & Materials Science
Chemical properties
28%
Drying
24%
Fatty acids
61%
Food safety
35%
Heating
17%
Hydrolysis
30%
Hydrostatic pressure
91%
Moisture
21%
Oils and fats
29%
Oxidation
22%
Physical properties
22%
Physicochemical properties
32%
Raw materials
23%
Refrigeration
26%
Saponification
41%
Sugars
30%
Temperature
20%
Water
13%
Water content
26%
Yeast
60%
Agriculture & Biology
beta oxidation
12%
chocolate
92%
drying
8%
fatty acids
7%
food safety
10%
heat
6%
hydrolysis
7%
hydrostatic pressure
37%
ingredients
8%
lipids
5%
mesophilic microorganisms
14%
molds (fungi)
21%
physical properties
8%
physicochemical properties
16%
pressure treatment
13%
raw materials
9%
refrigeration
11%
rheological properties
10%
saponification
13%
shelf life
18%
storage temperature
21%
storage time
18%
sugars
7%
water activity
11%
water content
7%
yeasts
14%
Medicine & Life Sciences
Chocolate
100%
Fats
8%
Fatty Acids
18%
Food Safety
13%
Fungi
19%
Heating
11%
Hydrolysis
9%
Hydrostatic Pressure
42%
Pressure
49%
Refrigeration
15%
Sugars
10%
Temperature
15%
Therapeutics
3%
Water
14%
Yeasts
17%
Chemistry
Fat
18%
Fatty Acid
30%
Food
13%
Hydrolysis
11%
Oxidation Reaction
8%
pH Value
7%
Pressure
43%
Raw Material
15%
Rheology
16%
Safety
16%
Saponification
21%
Time
20%