| 1 - 8 |
Influence of thermo-mechanical treatment and skim milk components on the swelling behavior and rheological properties of starch suspensions
Matignon A, Neveu A, Ducept F, Chantoiseau E, Barey P, Mauduit S, Michon C |
| 9 - 18 |
Effect of sugar on bread dough aeration during mixing
Trinh L, Lowe T, Campbell GM, Withers PJ, Martin PJ |
| 19 - 28 |
A study of the estimated shelf life of fresh rocket using a non-linear model
Amodio ML, Derossi A, Mastrandrea L, Colelli G |
| 29 - 34 |
Quantitative prediction of nitrate level in intact pineapple using Vis-NIRS
Srivichien S, Terdwongworakul A, Teerachaichayut S |
| 35 - 43 |
Assessment of the changes in the structure and component mobility of Mozzarella and Cheddar cheese during heating
Vogt SJ, Smith JR, Seymour JD, Carr AJ, Golding MD, Codd SL |
| 44 - 49 |
Pearling barley to alter the composition of the raw material before brewing
van Donkelaar LHG, Noordman TR, Boom RM, van der Goot AJ |
| 50 - 61 |
Surface formation phenomena of DHA-containing emulsion during convective droplet drying
Wang Y, Che LM, Fu N, Chen XD, Selomulya C |
| 62 - 69 |
Computational fluid dynamics (CFD) modelling and experimental validation of thermal processing of canned fruit salad in glass jar
Cordioli M, Rinaldi M, Copelli G, Casoli P, Barbanti D |
| 70 - 74 |
Preparation of probiotic powder by the spray freeze-drying method
Her JY, Kim MS, Lee KG |
| 75 - 81 |
Processing treatments enhance the adsorption characteristics of epigallocatechin-3-gallate onto apple pomace
Wu LY, Sanguansri L, Augustin MA |
| 82 - 89 |
Inspection of harmful microbial contamination occurred in edible salmon flesh using imaging technology
He HJ, Sun DW |
| 90 - 98 |
Thermal loop test to determine structural changes and thermal stability of creamed honey: Rheological characterization
Karasu S, Toker OS, Yilmaz MT, Karaman S, Dertli E |
| 99 - 105 |
Effect of changes in microwave frequency on heating patterns of foods in a microwave assisted thermal sterilization system
Resurreccion FP, Luan D, Tang J, Liu F, Tang Z, Pedrow PD, Cavalieri R |
| 106 - 116 |
A new methodology to estimate the steady-state permeability of roast and ground coffee in packed beds
Corrochano BR, Melrose JR, Bentley AC, Fryer PJ, Bakalis S |
| 117 - 124 |
Sustainability assessment of oilseed fractionation processes: A case study on lupin seeds
Berghout JAM, Pelgrom PJM, Schutyser MAI, Boom RM, van der Goot AJ |
| 125 - 131 |
Effect of the shear-to-compressive force ratio in puncture tests quantifying watermelon mechanical properties
Shiu JW, Slaughter DC, Boyden LE, Barrett DM |
