1 - 7 |
Grinding characteristics of Asian originated peanuts (Arachishypogaea L.) and specific energy consumption during ultra-high speed grinding for natural peanut butter production Rozalli NHM, Chin NL, Yusof YA |
8 - 16 |
Novel hydrothermodynamic food processing technology Martynenko A, Astatkie T, Satanina V |
17 - 23 |
Gelation of pomelo (Citrus maxima) pectin as induced by divalent ions or acidification Gamonpilas C, Krongsin J, Methacanon P, Goh SM |
24 - 31 |
Development of a novel sausage casing Adzaly NZ, Jackson A, Lobos-Carvajal RV, Kang I, Almenar E |
32 - 42 |
Computer simulation of radiofrequency defrosting of frozen foods Llave Y, Liu SX, Fukuoka M, Sakai N |
43 - 49 |
Inactivation of Escherichia coli in goat milk using pulsed ultraviolet light Kasahara I, Carrasco V, Aguilar L |
50 - 56 |
Surface ruptures of fried batters as influenced by batter formulations Rahimi J, Ngadi MO |
57 - 64 |
Freeze-thaw stability of edible oil-in-water emulsions stabilized by sucrose esters and Tweens Ariyaprakai S, Tananuwong K |
65 - 71 |
Loss of birefringence and swelling behavior in native starch granules: Microstructural and thermal properties Munoz LA, Pedreschi F, Leiva A, Aguilera JM |
72 - 84 |
Selected properties of microencapsulated oil powders with commercial preparations of maize OSA starch and trehalose Domian E, Brynda-Kopytowska A, Cenkier J, Swirydow E |
85 - 94 |
Effect of barley beta-glucan concentrate on oscillatory and creep behavior of composite wheat flour dough Ahmed J |
95 - 104 |
Morpho-structural description of epidermal tissues related to pungency of Capsicum species Sanchez-Segura L, Tellez-Medina DI, Evangelista-Lozano S, Garcia-Armenta E, Alamilla-Beltran L, Hernandez-Sanchez H, Jimenez-Aparicio AR, Gutierrez-Lopez GF |
105 - 112 |
Microstructural properties and distribution of components in microparticles obtained by spray-drying Porras-Saavedra J, Palacios-Gonzalez E, Lartundo-Rojas L, Garibay-Febles V, Yanez-Fernandez J, Hernandez-Sanchez H, Gutierrez-Lopez G, Alamilla-Beltran L |