| 1 - 8 |
Extraction of aroma compounds of fruit juices by air stripping using a bubble column operating with antifoam and its effect on juice properties
Ongaratto RS, Silva MMD, Lage PLD, Borges CP |
| 9 - 15 |
The impulse response method for pear quality evaluation using a laser Doppler vibrometer
Zhang W, Cui D, Ying YB |
| 16 - 35 |
The Global Track&Trace System for food: General framework and functioning principles
Pizzuti T, Mirabelli G |
| 36 - 41 |
A method to determine the density of foods using X-ray imaging
Kelkar S, Boushey CJ, Okos M |
| 42 - 47 |
Yield stress and onset of nonlinear time-dependent rheological behaviour of gellan fluid gels
Garcia MC, Alfaro MC, Munoz J |
| 48 - 56 |
Inactivation of microorganisms on granular materials: Reduction of Bacillus amyloliquefaciens endospores on wheat grains in a low pressure plasma circulating fluidized bed reactor
Butscher D, Schlup T, Roth C, Muller-Fischer N, Gantenbein-Demarchi C, von Rohr PR |
| 57 - 65 |
Concentration of aroma compounds from an industrial solution of soluble coffee by pervaporation process
Weschenfelder TA, Lantin P, Viegas MC, de Castilhos F, Scheer AD |
| 66 - 75 |
Use of RFID temperature monitoring to test and improve fish packing methods in styrofoam boxes
Trebar M, Lotric M, Fonda I |
| 76 - 85 |
Mathematical modeling of transport phenomena and quality changes of fish sauce undergoing electrodialysis desalination
Bawomruttanaboonya K, Devahastin S, Yoovidhya T, Chindapan N |
