| 1 - 9 |
Encapsulation of Lactococcus lactis subsp lactis on alginate/pectin composite microbeads: Effect of matrix composition on bacterial survival and nisin release
Bekhit M, Sanchez-Gonzalez L, Ben Messaoud G, Desobry S |
| 10 - 15 |
A modified ultrasonic method for determining the chemical composition of meat products
Nowak KW, Markowski M, Daszkiewicz T |
| 16 - 21 |
Low-cost gas sensors with polyaniline film for aroma detection
Tiggemann L, Ballen S, Bocalon C, Graboski AM, Manzoli A, Herrmann PSD, Steffens J, Valduga E, Steffens C |
| 22 - 28 |
Impact of material structure on the course of freezing and freeze-drying and on the properties of dried substance, as exemplified by celery
Nowak D, Piechucka P, Witrowa-Rajchert D, Wiktor A |
| 29 - 38 |
Microgel particle formation in yogurt as influenced by sonication during fermentation
Nobel S, Ross NL, Protte K, Korzendorfer A, Hitzmann B, Hinrichs J |
| 39 - 47 |
A novel approach for quantification of particle motion and particle mixing during agitation thermal processing
Singh AP, Singh A, Ramaswamy HS |
| 48 - 59 |
A life cycle assessment of processed meat products supplied to Barrow Island: A Western Australian case study
Biswas WK, Naude G |
| 60 - 68 |
Relationship between overall difference decision and electronic tongue: Discrimination of civet coffee
Lopetcharat K, Kulapichitr F, Suppavorasatit I, Chodjarusawad T, Phatthara-aneksin A, Pratontep S, Borompichaichartkul C |
| 69 - 76 |
Quality evaluation of frying oil deterioration by dielectric spectroscopy
Yang J, Zhao KS, He YJ |
| 77 - 86 |
Study of three-stage intermittent drying of pears considering shrinkage and variable diffusion coefficient
Silva V, Costa JJ, Figueiredo AR, Nunes J, Nunes C, Ribeiro TIB, Pereira B |
| 87 - 100 |
Thawing in a microwave cavity: Comprehensive understanding of inverter and cycled heating
Chen FY, Warning AD, Datta AK, Chen X |
| 101 - 109 |
Effect of temperature on low-energy nano-emulsification and phase behavior in water/polyoxyethylene sorbitan fatty acid ester (Tweens (R))/vegetable oil systems
Prasert W, Gohtani S |
| 110 - 119 |
Encapsulation and controlled release of bioactive compounds in lactoferrin-glycomacropeptide nanohydrogels: Curcumin and caffeine as model compounds
Bourbon AI, Cerqueira MA, Vicente AA |
| 120 - 128 |
Clarification and concentration of oligosaccharides from artichoke extract by a sequential process with microfiltration and nanofiltration membranes
Machado MTC, Trevisan S, Pimentel-Souza JDR, Pastore GM, Hubinger MD |
