| 1 - 10 |
Formation of thymol nanoemulsions with combinations of casein hydrolysates and sucrose stearate
Su D, Zhong QX |
| 11 - 18 |
Hyperspectral imaging analysis for ripeness evaluation of strawberry with support vector machine
Zhang C, Guo CT, Liu F, Kong WW, He Y, Lou BG |
| 19 - 27 |
Smoke-flavoured cod obtained by a new method using water vapour permeable bags
Rizo A, Fuentes A, Fernandez-Segovia I, Barat JM |
| 28 - 35 |
An investigation on the application of ohmic heating of cold water shrimp and brine mixtures
Pedersen SJ, Feyissa AH, Kavli STB, Frosch S |
| 36 - 43 |
Comparative thermal impact of two UHT technologies, continuous ohmic heating and direct steam injection, on the nutritional properties of liquid infant formula
Roux S, Courel M, Birlouez-Aragon I, Municino F, Massa M, Pain JP |
| 44 - 54 |
3d printing technologies applied for food design: Status and prospects
Godoi FC, Prakash S, Bhandari BR |
| 55 - 67 |
A conjugate fluid-porous approach to convective heat and mass transfer with application to produce drying
Khan FA, Straatman AG |
| 68 - 77 |
Effect of whole milk concentrate carbonation on functional, physicochemical and structural properties of the resultant spray dried powder during storage
Kosasih L, Bhandari B, Prakash S, Bansal N, Gaiani C |
| 78 - 87 |
Effect of ultraviolet-C light treatment on Hydroxymethylfurfural (5-HMF) content in high fructose corn syrup (HFCS) and model syrups
Ros-Polski V, Popovic V, Koutchma T |
| 88 - 97 |
Effects of vesicle components on the electro-permeability of lipid bilayers of vesicles induced by pulsed electric fields (PEF) treatment
Liu ZW, Han Z, Zeng XA, Sun DW, Aadil RM |
| 98 - 108 |
Use of vacuum impregnation for the production of high quality fresh-like apple products
Neri L, Di Biase L, Sacchetti G, Di Mattia C, Santarelli V, Mastrocola D, Pittia P |
