Marilyn Rayner Professor at Lund University, Department of Food Technology, Engineering and Nutrition Lund, Skåne, Sverige 418 kontakter
Hisfazilah SAARI, PhD Student | Cited by 71 | of Lund University, Lund (LU) | Read 9 publications | Contact Hisfazilah SAARI
Since then Marilyn has been working in the areas of multi-physics modelling, heat and mass transfer, unit-operations, and interfacial phenomena. Marilyn Rayner's profile in Lund University Research portal. Faculties Faculty of Engineering, LTH Faculty of Fine & Performing Arts Faculties of Humanities Marilyn Rayner graduated with a B.Sc. in biological engineering, from the University of Guelph, Canada in 1999 and earned her PhD in Food Engineering from Lund University 2005 on modelling droplet Marilyn Rayner Professor at Lund University, Department of Food Technology, Engineering and Nutrition Lund, Skåne, Sverige 418 kontakter Research Portal.
Lic. (PhD) in Food Technology at Lund University 1972 Marilyn Rayner 2005, Membrane emulsification: Modelling interfacial and geometric effects on droplet size Jenny Olsson 2001, Optimisation … Hisfazilah SAARI, PhD Student | Cited by 71 | of Lund University, Lund (LU) | Read 9 publications | Contact Hisfazilah SAARI Marilyn Rayner. Marilyn Rayner Professor at Lund University, Department of Food Technology, Engineering and Nutrition Lund. Mina Ghahremani, PhD. Mina Ghahremani, PhD Postdoctoral Research Fellow in Biochemistry & Molecular Biology at the University of Ottawa The Food Technology, Engineering and Nutritioni Department at Lund University on Academia.edu * Corresponding authors a Department of Experimental Medical Science, Appetite Control Unit, BMC, Lund University, SE-221 84 Lund, Sweden E-mail: Karolina.ostbring@med.lu.se Fax: +46 (0) 46 222 4622 Marilyn Rayner graduated with a B.Sc. in biological engineering, with a food engineering specialization from the University of Guelph, Canada in 1999 and earned her PhD in Food Engineering from Lund University in 2005 on modelling droplet formation in membrane emulsification.
marilyn.rayner@livstek.lth.se 8 Feb 2012 Nutrition, Lund University, Box 124, SE 221 00 Lund, Sweden.
Marilyn Rayner Publication List (1/3) Papers in International Journals 1* Rayner M., ”Membrane emulsification: modelling interfacial and geometric effects on droplet size”, Doctoral Thesis, Lund University, 2005, ISBN: 91-628-6409-2. Rayner, M., Tornberg, E., ”Radio frequency heating for improved food processing: Exploiting
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FOOD TECH LUND 2019 - 3rd Food Science Sweden Conference Håkan Jönsson from Lund University presenting Canvas model. Nijole Karpaviciene from Melyne (LT), Marilyn Rayner from Lund University (SE) and Vaide Sakalauskiene from National Food Cluster (LT) Learn more: Visit www.foodsciencesweden.se for more details and program.
– När jag och mina kollegor Marilyn Rayner och Ingegerd Sjöholm LUND UNIVERSITY. Mejeriutbildning. Mejeriutbildning Livsmedelsteknik. Lunds Universitet (Dr. Marilyn Rayner), VINNOVA. • Membrane María Matos.
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A traktor enkellada lagligt
publications), projects, infrastructures and units at Lund University Marilyn Rayner, Lund University, Food Technology Department, Faculty Member. Studies Food Technology. Marilyn Rayner Professor at Lund University, Department of Food Technology, Engineering and Nutrition Department of Food Technology, Engineering, and Nutrition, Lund University, Sweden - Cited by 2,385 - Food Engineering - Pickering Emulsions - Modelling Marilyn Rayner Professor at Lund Universtiy, Department of Food Technology, Engineering and Nutrition Department of Food Technology, Engineering, and Nutrition, Lund University, Sweden - Cited by 2,385 - Food Engineering - Pickering Emulsions - Modelling Marilyn Rayner, Lund University, Food Technology Department, Faculty Member. Studies Food Technology.
Professor at Department of Food Technology, Engineering and Nutrition Phone: +46 46 222 47 43. Edited ByMarilyn Rayner, Petr Dejmek. Edition 1st Edition. First Published 2015.
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Both food and food production have a direct and resounding impact on human health, the planet's well-being, and economic development. One of the general global concerns and discussions is the increase of greenhouse gases, of which the agro-food system is estimated to account for about 30%, of which 80% is generated by the livestock sector. It is known that proteins of plant origin have a
Register publications | Statistics | Marked list 0 | Saved searches 0; Advanced. Home | Publications | Departments | People; Marilyn Rayner. Department of Food Technology, Engineering and Nutrition; Department of Food Technology, Engineering and Nutrition; 1 – 10 of 81. show: 10 | sort Kategori: Marilyn Rayner Saftig blir torr Tänk dig att du bor i ett land där det odlas och växer ett överflöd av frukt, men där det inte går att bevara den så att den räcker hela året.
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Both food and food production have a direct and resounding impact on human health, the planet's well-being, and economic development. One of the general global concerns and discussions is the increase of greenhouse gases, of which the agro-food system is estimated to account for about 30%, of which 80% is generated by the livestock sector.
Nijole Karpaviciene from Melyne (LT), Marilyn Rayner from Lund University (SE) and Vaide Sakalauskiene from National Food Cluster (LT) Learn more: Visit www.foodsciencesweden.se for more details and program. To Lund University Lund University Libraries Book a seat FAQ Opening hours Svenska.